Tag Archives | Pumpkin

Pumpkin Baking | Breakfast, Desserts, Snacks & More

Fall means pumpkin everything in my book. I’ve never had a PSL, but I’m an avid baker and Fall hasn’t full arrived in my house until I’ve started baking up a storm.

While I have my stand-by recipes that I always make, I love to try new recipes as well. I’ve been on the look-out for some of the best, healthiest, easiest recipes out there and here’s a round-up of breakfast, dessert, snack, and other recipes.

Pumpkin Coconut Curry Fall Recipes Vegan Gluten-Free Paleo Vegetarian San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger Chocolate chip pumpkin bars

 

Sweet:

Pumpkin Coconut Curry Fall Recipes Vegan Gluten-Free Paleo Vegetarian San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger

Savory:

What’s YOUR favorite pumpkin recipe for Fall?

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Give Me the Pumpkins and Nobody Gets Hurt

So… In case that title was too subtle for you, I’m here to talk about pumpkins. Namely – Eating them.

I may not run off to Starbucks for pumpkin spice lattes, in fact I’ve never even had one and can’t remember the last time I went to Starbucks, but I do love all things pumpkin.

Partially because I adore Fall, and pumpkins are ubiquitous to Fall. And the other part is that they’re just plain delicious. And it also makes a great filler in recipes to keep your baking healthy and flavorful.

In short – Pumpkins are awesome.

Every year I have a few favorite recipes that I immediately rush to make, but I also love spending some quality time on Pinterest looking for new ideas. And yes, obviously I made a new Fall Pinterest Board.

So here are a few of the new pumpkin recipes that I’m super, super excited to try out this Fall. I may even be making one right now. You never know.

Sweet:

Pumpkin Healthy Homemade San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger Recipe

Savory:

Pumpkin Healthy Homemade San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger Recipe

So if you’re following me on Snapchat {moicontrelavie} or Instagram, you’ve probably started to see some of these recipes appearing already. If you’re not following, you probably should head over and give those a follow so you don’t miss out on any of my pumpkin shenanigans.

What’s YOUR favorite pumpkin recipe? Am I missing a good one?

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Pumpkin Recipes

There are a few things in this world – Specifically in my kitchen – Which are worth hording to me.

Every trip to the grocery store from October to January ends with me hauling all the cans of pumpkin I can carry back up the hill to my apartment.

Why do I continue this little ritual year after year? Because I love pumpkin. Breakfast, lunch, or dinner – There’s a way to squeeze in some of this healthy, tasty goodness.

Here are a few of my favorite pumpkin-based recipes that I’ll make year after year. I’ll also be sharing some of my recent baking successes soon!

Every Fall I inevitable make Pumpkin BiscuitsChocolate Chip Bars, and Blondies.

Pumpkin Pie Vegan Gluten-Free Paleo San Francisco Food Blogger

Chia Pudding Parfait from Oh She Glows

Overnight Oats from Greens & Chocolate

Scones from Gluten-Free Vegan Love

Chocolate Chip Muffins from Jessica In The Kitchen

Toasted Cranberry Granola from Choosing Raw

Pumpkin Pie Vegan Gluten-Free Paleo San Francisco Food Blogger

And last but hardly least – The Ultimate Pumpkin Pie from Dreena Burton. There’s pumpkin pie and there’s pumpkin pie. This is the latter. {Movie reference anyone?} Honestly, I made this for Friendsgiving last year and I still get asked about it!

These recipes are all vegan, gluten-free, and easily adaptable to make them paleo-friendly.

What’s YOUR favorite Fall recipe?

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MCLV Mange: Coconut Cashew Cookies

I have some good news and some bad news. The good news is that these Coconut Cashew Cookies are seriously delicious. Some of the best cookies I’ve had lately. The bad news is that I’m going to give you guys the recipe and then you’ll all be just as addicted to these as I am.
Coconut-Cashew-Cookies-Vegan-Gluten-Free-Dough

You’re welcome!

Ingredients:

  • 1 1/4 Cup Cashew Flour
  • 1 Cup Coconut {Shredded or Flaked}
  • 1/4 Cup Sweetener
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Vanilla Extract
  • 1/4 Cup Coconut Oil
  • 2 Tablespoons Coconut Milk

Directions:

  • Set oven for 350 degrees.
  • Combine cashew flour/meal with the coconut
  • Add in sweetener, vanilla, baking soda & salt
  • Finally, trickle in the coconut oil & coconut milk and stir until combined
  • Bake for 8-10 minutes

Coconut-Cashew-Cookies-Vegan-Gluten-Free

These cookies are exceptionally rich and even a professional cookie eater like myself couldn’t eat an entire batch by myself. And I honestly think that’s the first time I’ve ever said written those words!

Special thank you to my official cookie taster Jennymay – She moonlights as a photographer between tastings just in case you need one! 🙂

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series to see what you’ve missed so far:

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MCLV Mange: Pumpkin Chocolate Chip Bars

As I warned you in my September Round-Up the MCLV kitchen is in full pumpkin mode. Towards the top of the list were these delicious looking Healthy Pumpkin Chocolate Chip Bars from Ambitious Kitchen.

Pumpkin-Chocolate-Chip-Almond-Bars-Vegan-Gluten-Free-Close-Up

Using her great recipe as my inspiration I threw together these almond based bars that are quick, easy, and delicious. Basically my three favorite things in life! You can easily substituted ingredients to utilize what you have on hand, and during the non-pumpkin parts of the year – Sob – You can use additional applesauce or pureed fruit in lieu of the canned or fresh pumpkin.

Ingredients:

  • 2.5 Cups Almond Meal or Gluten-Free Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1 1/4 Teaspoon Cinnamon
  • 1/8 Teaspoon Nutmeg
  • Pinch of Ground Cloves
  • 1 Cup Pumpkin {Canned Pumpkin – Not Pie Filling}
  • 2 Teaspoons Vanilla Extract
  • 1/2 Cup Applesauce
  • 1/2 Cup Sweetener {I used maple syrup, but brown sugar is quite tasty}
  • 1 Tablespoon Coconut Oil
  • 1/3 Cup Chocolate or Carob Chips

Directions:

  • Set oven for 350 degrees.
  • Whisk together dry ingredients. Whisk together wet ingredients. Combine.
  • Add in chocolate/carob chips & pour into greased 9×9 pan.
  • Bake for 20-25 minutes. To test readiness insert a knife into the center, if it comes out clean you’re all set!
  • Allow to cool for 10-15 minutes before cutting.

Pumpkin-Chocolate-Chip-Almond-Bars-Vegan-Gluten-Free-Side

I like my baked goods this time of year to have a certain spicy richness to them so I went heavy on the spices the second time I made this recipe and it was delicious. Add some ginger & a touch more of the cloves and you’re practically eating Christmas!

Want to make this an even healthier version? Or throw together a breakfast bar for the perfect morning treat? Swap out two cups of almond meal for 1.5 cups of oats {so you’re using a 1/2 cup of almond meal AND 1.5 cups of oats} and skip the sweetener – The fruit will give you the perfect amount of sweetness.

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series to see what you’ve missed so far:

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