Tag Archives: pumpkin spice

  1. Grain-free Dark Chocolate Pumpkin Tart {Paleo, Vegan}

    Grain-free Dark Chocolate Pumpkin Tart

    Grain-free Dark Chocolate Pumpkin Tart

    Clearly, as evidence by my recent posts, we are coming up on the season of sweets and treats. With all the upcoming holidays, I think less is more when it comes to this encore course. I find most desserts to be far too heavy, too sweet and generally just too indulgent for my tastes. As with most everything in life, I truly believe that a little goes a long way.

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  2. Grain-free Mini Pumpkin Cashew Cheesecakes {Vegan}

    Grain-free Mini Pumpkin Cashew Cheesecakes {Vegan}

    Grain-free Mini Pumpkin Cashew Cheesecakes {Vegan}

    For so many of us when there are foods you avoid, either out of necessity or by choice, there are always very specific foods and recipes that you have to just give up longing for. The torture just becomes to much. As someone that generally avoids dairy, in more than very small amounts, I can assure you that the longing feeling I have in my heart for that stretchy pull of good cheese in a homemade mac and cheese or a slice of pizza loaded with the ooey gooey good stuff – those are quite hard to replicate. I am absolutely not a fan of the “faux cheese” alternatives, for so many reasons, mostly because I highly suspect there is very little actual food in there, so I generally just abstain. It’s fine. You just get over it. No really, you do.

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  3. Apple Bites with Pumpkin Spice Coconut Butter {Paleo-friendly}

    Apple Bites with Pumpkin Spice Coconut Butter

    Apple Bites with Pumpkin Spice Coconut Butter

    Sometimes it’s the un-recipes, the simple, uncomplicated eats that are the most coveted around here. With fall being a hustling and bustling time, I know we all struggle to slow down, to hit pause even and enjoy the best of the season, but it’s so important. Fall will be over before we know it and we will be in the thick of the holidays. I don’t want to rush it. I want to enjoy every bit(e) of it.

    While I have no issues with embracing pumpkin-everything this time of year, I also find that apples don’t get nearly enough of the autumnal love! Probably my most favorite of all the fruits, apples are impeccable this time of year and a source of so many great nutrients, including vitamins A & C and various minerals including lots of potassium, and a solid showing of calcium, magnesium and phosphorous. They are high in fiber and apple pectin has detoxifying qualities, making it used often in cleansing formulas. Apples are a sweet mini-multivitamin of sorts, bringing a little bit of everything. I always recommend apples that are organic and unsprayed, as most conventional apples are heavily sprayed with pesticides.

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  4. Dark Chocolate Pumpkin Butter Cups

    Dark Chocolate Pumpkin Butter Cups

    Dark Chocolate Pumpkin Butter Cups

    Happy Fall Equinox!! It’s here, my most favorite time of the year. So much change is in the air right now as we are moving from the busy, summer months of being outside and going non-stop, into the cooler, slower months of comfort and cozy. Staying in, watching movies, cuddling up with a hot mug of homemade soup and of course, pumpkin spice everything!

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  5. Vegan Pumpkin “Cheesecake” Pops {Grain-free, Gluten-free + Refined Sugar-Free}

    Vegan Pumpkin "Cheesecake" Pops {Grain-free, Gluten-free + Refined Sugar-Free}

    I love when a recipe I create ends up inspiring countless others. The reach one simple idea can have is so fun and I love seeing and playing with all the different possibilities. In the summer, I created a No-Bake Vegan “Cheesecake” recipe for a 4th of July celebration. That recipe inspired Meg of Beard and Bonnet to create a delicious chocolate chip crust version and from there she created a Key Lime “Cheesecake” Truffle, that in turn gave me the idea of creating these delicious Autumn-inspired pumpkin spiced “cheesecake” pops! Phew! I love it. I can only imagine all that is to come from here with this idea.

    Vegan Pumpkin "Cheesecake" Pops {Grain-free, Gluten-free + Refined Sugar-Free}

    Honestly, I don’t know if I will ever stop being so amazed at all of the delicious things you can make with cashews. I love making various cream sauces for tacos or pasta and the fun you can have with desserts, like these cake pops, are endless. Whoever first came up with the idea to soak cashews and turn them into cream, they should be in some foodie hall-of-fame somewhere. (Does that exist? Because if it doesn’t, it should!)

    These Pumpkin “Cheesecake” Pops are not nearly as complicated to make as what the different groups of instructions below leads you to believe. They are quite easy. There is no baking required and it takes more time to wait for the pops to set, then to do anything else. I have served these to several non-vegan, non-gluten free people now. Actually come to think of it, besides myself, those are the only people that have eaten these. “Regular eaters”. Every last one loved them and they just couldn’t believe they were totally vegan and grain-free!

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