What's on the menu?
-BUTTERNUT PECAN SWEET POTATO CASSEROLE
-GREEN BEANS ALMONDINE
-CAULIFLOWER STUFFING
-GREEN BEAN CASSEROLE
-APPLE CRANBERRY CASSEROLE
-MASHED CAULIFLOWER GREEN BEAN CASSEROLE
-APPLE CRISP
-GLUTENFREE CORNBREAD
-RAW VEGAN CHEESECAKE - SALTED CARAMEL CHEESECAKE
-PEANUTBUTTER CHOCOLATE PRETZEL PIE

APPLE CRISP (DAIRYFREE, GLUTENFREE

For filling:
6 medium apples, peeled, cored, and diced
1 teaspoon cinnamon
2 tablespoons honey
1 teaspoon lemon juice

For topping:
1/2 cup almond flour
1/2 cup gluten free oats
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 cup pecans, chopped
1/4 cup honey
3 tablespoons unsalted vegan butter

1. Preheat oven 375 degrees.
2. To make filling, in a medium bowl, combine apples, cinnamon, honey and lemon juice. Stir together until apples are coated evenly.
3. To make topping, in a separate bowl, whisk together almond flour, oats, salt, cinnamon, and pecans. Use a fork or fingers to mix in honey and butter until topping has a crumbly consistency.
4. Arrange apples into a 9-inch dish or baking dish. Cover with crumble topping.
5. Bake for 30 to 35 minutes, or until top is golden brown. Remove from oven and cool for 5 to 10 minutes. Apple crisp is best served immediately. Store leftovers covered in refrigerator up to 4 days.
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CAULIFLOWER STUFFING

Serves 6
4 tablespoons vegan butter
1 onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped
1 small head of cauliflower chopped (I used bag of cauliflower rice from trader joes)
1 cup chopped mushrooms
salt (optional)
1/4 cup fresh parsley
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh sage (or 1 teaspoon ground sage)
1/2 cup vegetable broth

(note: I used the pre-chopped, packaged onion, carrot, celery combo from Trader Joes in the produce section)

1. In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and saute until soft, 7 to 8 minutes.
2. Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.
3. Add parley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes. 
4. Serve and ENJOY! Not only does it taste like stuffing but the entire house smells like THANKSGIVING!!!!!

And not interested in making your own, Trader Joe's now has in the frozen section, Riced Cauliflower stuffing! Maybe add a few more veggies and boom! 

BUTTERNUT PECAN SWEET POTATO CASSEROLE (VEGAN, DAIRYFREE, GLUTENFREE)
(original recipe Minimalist Baker)

SQUASH + SWEET POTATOES

• 3 large (~1/3 lb each) sweet potatoes (or sub 6 small per 3 large halved // skin on // organic when possible)
• 6 cups butternut squash (1 small butternut squash yields ~6 cups)
• 2 Tbsp avocado or melted coconut oil (divided)
• 1 pinch each sea salt + black pepper
• 1 pinch ground cinnamon
• 1 Tbsp maple syrup
• 1 Tbsp vegan butter

PECAN TOPPING

• 1 cup pecans (roughly chopped)
• 1 Tbsp coconut oil
• 1 Tbsp coconut sugar
• 1 Tbsp maple syrup
• 1 pinch ground cinnamon
• 1 pinch sea salt
• 1 Tbsp vegan butter (optional)

Instructions

• Preheat oven to 400 degrees F (204 C) and lightly grease (or line with parchment paper) 2 large, rimmed baking sheets. 8x8 is ideal. 
• Add halved sweet potatoes to one baking sheet, and the cubed butternut squash to another. Drizzle each with half of the avocado or melted coconut oil. About 1 tbsp. 
• Sprinkle with a pinch of salt and pepper. Rub sweet potatoes together to distribute the oil, and toss the butternut squash as well.
• Roast butternut squash for 15 minutes, then remove from oven. It should be very fork tender and easily mashed. 
• Depending on the size of your sweet potatoes, they should take anywhere from 20-35 minutes total. Remove from oven when very soft to the touch. Then reduce oven heat to 350 degrees F (176 C).
• Heat a large skillet over medium heat. Add chopped pecans and toast for 5 minutes, stirring frequently. If smoking or browning too quickly, turn heat to medium-low or low. At the 5-minute mark, add coconut oil, coconut sugar, maple syrup, cinnamon, and salt. Stir to coat and cook for another 1-2 minutes. Remove from heat and set aside.
• Peel sweet potatoes and add to a large mixing bowl with butternut squash. Use a fork, potato masher, or whisk to thoroughly mash.
• Add another pinch salt + pepper, ground cinnamon, maple syrup, and vegan butter. Mash once more to combine, then taste and adjust seasonings as needed.
• Transfer mashed squash and potatoes to prepared baking dish and top with toasted pecans. Add vegan butter, cubed, to add additional moisture and flavor (optional).
• Bake for 10-15 minutes or until completely warmed through and fragrant. Let cool briefly and then serve!

APPLE CRANBERRY CASSEROLE
​
4 -5 apples (3 cups chopped)
2 cups cranberries, raw
1 1⁄4 cups sugar (I used 1/2 cup maple syrup)
1 1⁄2 cups gf quick-cooking oats
1⁄2 cup brown sugar (I used coconut sugar)
1⁄2 cup flour (I used almond flour)
1⁄2 cup chopped pecans
1⁄2 cup margarine, melted! (Used vegan butter)

1, Spray a 2-quart casserole with cooking spray. Chop the apples (unpeeled). Put apples, cranberries and sugar in the casserole and combine.
2. In a medium bowl combine oats, brown sugar, flour, pecans and margarine.
3. Top fruit mixture with oat mixture.
4. Bake at 350 degrees for 1 hour, until bubbly and light brown.
Great warm as a side dish or as dessert with vanilla ice cream! This recipe makes the cut!
​

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PRETZEL PENUT BUTTER CHOCOLATE PIE

FILLING
1 14-ounce can coconut cream (got mine from Trader Joes)
1 cup dairy-free dark chocolate, chopped (we used the Enjoy Life milk chocolate chips)
1/4 cup salted creamy natural peanut butter

CRUST
1 3/4 cups finely ground pretzels, leaving a little bit of texture (Use Glutenfree if desire gluten free dessert)
1/4 cup cane sugar
1 stick  vegan butter, meltedTOPPINGS optional

Optional toppings: coconut whipped cream, salted natural peanut butter, pretzels, roasted salted peanuts

1. Add coconut cream and dark chocolate to mixing bowl and microwave in 30-second increments until melted, stirring occasionally. Be careful not to overheat or the chocolate can lose its creamy texture. (Alternatively, melt in a small saucepan over medium-low heat, stirring occasionally. Then transfer to a mixing bowl.)
2. Use a whisk to gently stir the mixture until it's completely incorporated and smooth. Set in the refrigerator uncovered to chill for 2-3 hours, or until mostly firm and it holds its shape when tipped sideways.
3. In the meantime, preheat oven to 325 degrees. 
4. In a medium mixing bowl, add pretzel meal, sugar, add melted butter. Stir to thoroughly combine - it should be moist and moldable - add more melted butter (1-2 Tbsp) if too dry and crumbly.
5. Transfer mixture to a standard 9-inch pie pan and use hands to form a uniform crust, working it all the way up the edges of the pan.
6. Bake for 12-14 minutes, or until firm to the touch and slightly browned on the edges. Set aside to cool.
7. Once the filling is chilled and mostly hardened (again, it shouldn't run when tipped sideways), use a mixer on high to whip and incorporate air for about 1 minute, scraping down sides as needed.
8. Add peanut butter and mix once more.
9. Sample and add sweetener to taste. If you prefer a more bittersweet chocolate pie, you may not need any. I added 2-3 Tbsp maple syrup or 3-5 Tbsp organic powdered sugar.
10. Mix until well incorporated, then transfer to the cooled pretzel crust and smooth the top with a spoon.
11. Cover loosely with plastic wrap and let chill for another 2-3 hours, or overnight. The longer it chills, the firmer the mousse filling becomes.
12. Enjoy! Serve with coconut whipped cream, peanut butter, crushed peanuts, and/or crushed pretzels. Leftovers keep covered in the refrigerator for 3-4 days, though best within the first 1-2 days.

​Recipe cred one of my absolute favorite resources Minimalist Baker
​

CLASSIC GREEN BEANS ALMONDINE (DAIRYFREE, GLUTENFREE)

• 1 pound fresh green beans ends trimmed off
• 1/2 cup slivered almonds
• 2-4 tablespoons butter, vegan butter
• 2 tablespoons shallots minced
• salt and pepper for taste

Instructions

• Bring a large pot of water to a rapid boil. 
• Drop green beans into boiling water and boil for 2-3 minutes, or until just crisp-tender.
• Remove green beans from pot with a slotted spoon or spider strainer.
• Preheat a large skillet over medium heat.  Add in butter, slivered almonds and shallots. Shake the pan every 30 seconds. As soon as your nose begins to smell the almonds, or the almonds begin to turn light brown, add green beans to pan
• Add green beans and toss to coat. Sautee for 5-10 minutes on lower heat. 
• Season with salt and pepper. Enjoy!​ ​

GLUTENFREE CORNBREAD

Thank you Trader Joes for the boxed Gluten Free Cornbread! It is DELICIOUS! Use Almond milk to make it dairy free as well! So very yummy! No One will ever know it came from a box!! 

If you prefer to make your cornbread from scratch, see above a fantastic recipe!

Not a huge traditional stuff fan, try this RIGHTRICE, Holiday stuffing made from vegetables. Purchased at Whole Foods! 

HAPPY THANKSGIVING! Please leave a comment if you try one of these dishes! Wishing you a HAPPY and HEALTHY HOLIDAY! xoxo

What could be more exciting than hosting a party for your favorite people to share all your favorite foods in one big delicious dish? I can't think of anything! In this month's blog, we are going to be talking about one of the biggest and most delicious trends that has hit social media, restaurants, and kitchens by storm, the Buddha Bowl!

Happy March everyone! My family and I have been loving the beautiful spring weather here in Charleston! We can't wait to spend more days at the beach and to just be outside together. There is nothing like fresh air and sunshine to keep a smile on your face. The beautiful green leaves and flowers popping up everywhere has inspired me to share one of my favorite meals with you, the ever-popular Buddha bowl! This dish is one of the most beautiful things to look at before digging into an amazing meal. Are you familiar with them? A Buddha bowl is a single serving meal for any diet that is delicious, extremely healthy, and can be a true piece of gastronomical art. Buddha bowls are most commonly served in one big bowl full of delicious items that hit every food group needed for a complete and delicious meal. From that description, I'm sure you've seen something like it filling your Instagram feeds, your Pinterest account, and favorite recipe websites!

But, where did the name come from? There are many different theories, but some think the dish was inspired by Buddha's big round belly. Other's come from a more classic approach. Buddha was known to walk through whatever village he would find himself in and carry a big empty bowl with him. Villagers would fill the bowl with what every food offerings they could give him, and he would eat what he was given.

One of the greatest things about a Buddha bowl is that there is no right or wrong way of creating one. There are no directions you have to follow or any specific guidelines you have to stay in. You can create and fill them with whatever ingredients you and your family prefer. You can even make a batch of delicious fillings and have a Buddha Bowl bar, and let your family build their own. It's a wonderful way to introduce so many delicious and healthy options to your children at a young age while allowing them to experiment with different flavors, texture combinations, and being bold in making their own choices in their diet.

Now, where do you start? The best way to begin is to think in terms of layers. Begin by filling the bottom of your bowl with either a grain, a leafy green vegetable, or broth. Secondly, add your veggies. These veggies can be either roasted, cooked to your preference, or raw. Be bold! Try mixing vegetables you might not have thought of mixing before! Next, add your protein. This can be a great meatless meal, and you can use tofu or chickpeas as your protein, but meat can also be used if you wish. Then, you can add all kinds of toppings. This is a great opportunity to use nuts, seeds, or sprouts. You finish your bowl off (if you like) with a small drizzle of sauce or dressing. Ta-dah! You have just made your first delicious  Buddha bowl! If you need a little guidance or inspiration for your first Buddha Bowl, you can find them on all your favorite social media platforms. There are so many options out there waiting for you and don't be afraid to shake up a recipe that you find.

Buddha bowls are incredibly diverse, and you can create a bowl to fit any cuisine you like. It's a diverse way to enjoy your favorite foods in an extremely healthy way. They can be served with a mixture of hot or cold items, you have the freedom to make that choice. They are not only so good for you, but they're also beautiful to look at, create, and present to others. They can also be a wonderful inspiration for a party! How can you host the best Buddha Bowl Party? It's easy! Invite your guests over for a party inspired by sharing delicious and healthy foods. Have each guest bring a grain, a leafy green, veggie or protein to share with the party. Provide your guests with a bowl for them to fill with their favorite ingredients, and have everyone set up their contribution like a salad bar. I always love to start with greens. Top those delicious leafy greens with a grain like rice or quinoa, then add on as many veggies as your heart desires! Top those veggies with your favorite dressings, hummus, nuts, seeds, and a protein if you wish. You can even customize your party and give it a theme. Host a Thai, Mediterranean, or Mexican Buddha bowl party! Inspire your guests to customize, improvise, and find inspiration from one another. Challenge one another to try new things and new combinations. They will LOOK beautiful too. Make sure you take pictures, you will want to share your masterpieces!

I cannot wait to hear what you think about your own Buddha bowls. Please share pictures with me, and I would love to hear about your ingredients choices and what inspired you. They're wonderful for every age, so dive into this fun, delicious, and interactive meal with the whole family!

This is seriously the BEST Dairy-free cheesecake EVER! Those that are not dairy free will have NO IDEA!  You could also add a different topping like Oreos, chocolate, caramel, or any mix-ins! Super easy and delicious!

We used MI-DEL Gluten Free Graham Style pre-made crust but you could absolutely make a home-made graham cracker crust!

White cheesecake filling ingredients:
3 cups cashews
3/4 cup lemon juice
3/4 cup agave or honey (don't go too heavy on the honey)
3/4 cup coconut oil
1 tablespoon pure vanilla extract

Fruit topping ingredients:
2 cups frozen strawberries
1/2 cup dates

1. Throw all cream-cheese filling ingredients into your high speed blender and blend! Add as little water as necessary to facilitate blending. Pour mixture on top of crust. 
2. Place the above in freezer for an hour or so (so it will firm up).
3. For topping: throw strawberries and dates in your high speed blender. Blend until nice and smooth. Pour this mixture on top of the crust/creamcheese, which was just in the freezer for about an hour. Place the raw cheesecake recipe back in the freezer. Freeze until this raw cheesecake recipe reaches the desired consistency (5 hours or so). 
4. Defrost this raw cheesecake recipe for about a half-hour before eating (or just slice from freezer and enjoy this delicious raw cheesecake). 

Thank you Kathy Simons for this recipe! It is a family favorite!

These caramelly, delicious, 2- ingredient payday inspired bites are just the right size and natural sweetness for any late night craving or afterschool snack! Thank you @minimalistbaker.com for  original recipe! 

1 1/4 cup roasted salted nuts (we used 1/2 pistachios and 1/2 cashews)
2 cups packed, pitted medjool dates (sticky and fresh) (1 cups contains about 19 dates)
1 pinch sea salt

1. Add nuts to food processor and pulse several times to loosely chop. Set aside on a plate or in bowl.
2. Add to the food processor pitted dates and sea salt. Process until small bits remain or a ball forms. Scoop out. Form into even bites- about 16 and roll them into balls with your hands. They will be a little sticky. That's ok. 
3. Begin rolling date bites into the nut mixture to coat,  pressing down gently to encourage sticking. Continue until each date bite is thoroughly coated with nuts. 
4. Enjoy or chill for 1 hour before eating. Store in airtight container in refrigerator for up to 2 weeks or freeze! Great for lunchboxes, snacks, or dessert! Enjoy!

This time of year, it is so easy to get stuck in unhealthy routines and fall back on some pretty high sugar and not so great choices for your foods! Take a moment to pause this week as the holidays get closer, and add something easy and delicious into your routine!

Happy December everyone! I hope you had a wonderful Thanksgiving with your loved ones, and you aren't getting too overwhelmed with Christmas on its way! It's so easy to get stuck into unhealthy habits around the holidays. You're busy, family is visiting, and the holidays tend to make us crave some delicious yet not so healthy things. I get it! You've followed my health and wellness journey, and I have loved following yours. The holidays bring on some very interesting stress and pressure when it comes to your diet and what you're putting in and on your body.

This got me thinking about a few things. First, take a moment for yourself and your family. It's okay to pause and collect yourself. Sometimes you'll find some holiday spirit waiting for you there! Secondly, take inventory of how you're feeling. Stressed? Tired? Sluggish? Acknowledge this, and see if there are a few small ways you can focus yourself back on track. Thirdly, what have you been eating? Have you been taking the time to put as much goodness into your body as the amount of holiday spirit you're trying to spread outside of it? I know you're short on time right now - which is why I wanted to share a quick a delicious recipe that will help get you and your body back on track during this busy time of year!

If you're not already following me on Instagram and Facebook, pause reading this and go do that right now. If you have been a follower, thank you SO much! You might have seen my post about putting dates into my smoothies, and doesn't that sound delicious? This quick and yummy smoothie will take your version of fast food and flip it on its head!

You Will Need:
-1 Scoop of our JP Vanilla Complete
-1 Cup of Almond Milk
-A handful of ice cubes (about 3-7 cubes, depending on the size of your blender!)
-One tablespoon of flax seeds
-3 Dates
-One shot of Espresso (common - it's the holidays!). This is also optional, only add if you'd like!

Directions:
Place all ingredients into a blender, food processor, ninja, or bottle of choice and blend until smooth! Out comes delicious vanilla caramel goodness! It's a perfect flavor for the holidays, and one you don't have to think twice about. If you do end up adding that shot of Espresso - it turns into the best macchiato you've ever had! Enjoy! Also - if you're looking for a warmer option, skip the ice cubes and steam your almond milk! Make sure you still send your dates through the food processor before you add them in, and blend everything really well!

The Truth About Dates
Speaking of dates, did you know these delicious little treats are an AMAZING surprise full of nutrition? Not to mention they are an excellent natural sweetener to add to smoothies, yogurt, and other treats. They are also great for those who have a sweet tooth but want a much healthier option. Remember, as always, that just like anything you eat - you need to eat these delicious dates in moderation!

Dates are very rich in fiber, protein, potassium, magnesium, copper, manganese, iron, and vitamin B6. They are incredibly high in antioxidants like flavonoids, carotenoids, and phenolic acid. They are also very high in polyphenols which help protect from and help with inflammation.

Dates may help with stronger and faster brain functions. They also may help expecting mothers to ease long pregnancies and have smoother and easier natural births. Dates also help with bone health and controlling blood sugar!

Happy Holi-dates
Who knew that such a small little thing could have such a big impact on your life? Add a few into your meal routine and see what happens. There are so many delicious recipes out there with dates, that I don't think you could go wrong! I know the holidays can be hard, but know you're not alone. We are on this journey together! I hope you enjoy this holiday season, and from my family to yours - Happy Holidays!