Recipes

I am honored and thrilled to be a part of Well + Good’s Amazing Pumpkin Recipe round up! Who can ever get enough healthy pumpkin recipes?! Not me for sure, so it’s a delight to have my healthy vegan pumpkin balls in the mix with some other fabulous treats like pumpkin pie smoothies and my girl Jordan’s pumpkin chocolate chip bars! Click here and check out these 10 healthy pumpkin recipes so that you can celebrate halloween right this year! Althogugh, let’s be real, I’ll be making them well into the holidays! #Pumpkineverythingplease !

Don’t forget to tag me @gosweetandskinny in your delish pumpkin creations! I can’t wait to see and regram some of my faves! 🙂

Alrighty love bugs, I couldn’t hold out on you any longer. My newsletter subscribers got this vegan, gluten free, pumpkin spice donut recipe a couple weeks ago but I didn’t want anyone to miss out because it is SO good! For the latest, yummiest, exclusive recipes be sure to put your email in the giant box above and you’ll get a little love note from me each week with a mouth watering good-for-you recipe!

So amidst my mission to buy out all the pumpkin pie spice and organic pumpkin puree in New York City this fall, I have been almost exclusively making fall themed treats and these healthy, vegan, gluten free pumpkin spice donuts were the first of the bunch! They are baked, not fried and have a really nice, moist, cake-like texture. Give this recipe a whirl and let me know what fun toppings you decide to drizzle on these babies.

HEALTHY VEGAN PUMPKIN SPICE DONUTS
2 cups of trader joe’s whole grain baking mix ( you can use any baking /biscuit mix – for gluten free try Bob’s Red Mill’s!)
1 cup of organic pumpkin puree
3 tbsp of coconut oil
2 flaxs -‘eggs’ (2 tsp flaxseed meal + 6 tsp of water whisked)
3 tsps of pumpkin pie spice (or to your taste, I like a lot of spice!)
1 tsp of vanilla extract
—— dust top with coconut sugar + pumpkin pie spice ———
Super easy to make! Whip all ingredients in together in your mixer, place in a pastry bag (or a ziploc baggy that you cut a corner off! 😉 ) for easiest dispensing into your doughnut pan and bake in the oven on 375 degrees until golden on the edges. Plop out on cooling rack and sprinkle your dusting ingredients to your liking! Enjoy! Tag me on your photos when you make them and I’ll repost some of my favs! xo!

It’s the most magical time of the year! PUMPKIN SPICE season! Seriously, I am getting in the mood lately, and whipping a little organic pumpkin puree, cinnamon, nutmeg and cloves into just about anything I can get my little hands on. So it’s no surprise that this morning I was inspired to give my usual smoothie bowl a fall spin and it came out so delicious, it’s borderline dessert.

PUMPKIN SPICE SMOOTHIE BOWL
1 cup Anita’s Coconut Yogurt
1/2 cup organic pumpkin puree
2 tbsp almond butter
1 tsp maca powder
2 tsp pumpkin pie spice (cinnamon/cloves/nutmeg)

top with: quinoa chia seed maple granola / extra chia seeds / crumbled pumpkin choc chip cookies

enjoy!! xo! Comment below and let me know what you’re favorite smoothie bowl mix-ins are!:)

There’s not much I love more than a taco salad and the vegan taco meat that I whipped up for my friends at Shape Magazine was the perfect delicious addition to help you get even more great fats and proteins in this vegan taco salad. It’s easy to throw together for lunch or dinner, a great source of protein and nutrients and c’mon who doesn’t love mexican!?

 
 

VEGAN TACO SALAD WITH CHILI LIME RANCH DRESSING

4 stalks of Romaine Lettuce chopped

½ cup of black beans ½ tomato chopped

½ white onion chopped

¼ cup of cilantro chopped

jalapeno chopped

1 avocado

¼ cup chickpeas

½ cup walnuts

1 tsp of flaxseed meal

2 tblsp of olive oil

½ tsp cumin

½ tsp coriander

½ tsp paprika

½ tsp chili

½ garlic powder

½ onion powder

salt/pepper to taste

In a food processor, combine chick peas, walnuts, flaxseed meal, olive oil, cumin, coriander, paprika, chili, garlic powder, onion powder and salt/pepper. Pulse till mixture is the consistency of chop meat. Combine chopped tomatoes, onions, cilantro, and a tsp of jalapeno in a small bowl and toss together. Drain and rinse the black beans. If you prefer, heat the black beans on the stove for a few minute by adding a little water to a sauce pan. After heated, drain again. Place chopped romaine at the bottom of your bowl. Add a scoop of black beans, two spoonfuls of tomato mixture, a scoop of your “meat” mixture and top with half of an avocado sliced.

Chili lime ranch dressing: Combine all dressing ingredients in a bowl, mix together and drizzle over salad

4 tbsp of tofu sour cream (or cashew sour cream – can make from scratch)

juice from a ¼ of a lime

pinch of onion powder

pinch of parsley

pinch of garlic powder

pinch of chili powder

½ tsp of plain unsweetened almond milk

Growing up there was nothing I loved more than Banana Chocolate Chip Pancakes. I didn’t care what day it was or what meal it was, it was always a favorite treat of mine. Now that I’m (only a little) older, I don’t quite indulge in them as much as I used to and they tend to be a bit more of a production than I’m willing to undertake during the week but I love them just the same. This morning after an exhausting week, I decided to veganize and healthify my old favorite so that I can enjoy some banana chocolate chip vegan pancakes in bed with my tea! They came out absolutely delish and are super simple to make, I hope you enjoy and tag me in your pictures on instagram if you whip these babies up this weekend!

bananachopancakes

 

Banana Chocolate Chip Vegan Pancakes

2 cups of Traders Joe’s whole grain baking mix (you can use any brand though – just read the ingredients!)

1 cup of unsweetened almond milk

3 tsps of coconut oil ( and some extra for the pan!)

1 tsp of vanilla extract

2 or 3 shakes of cinnamon

1 banana sliced

1/3 cup of Pascha Organic Vegan Allergen Free Chocolate Chips (or your fav brand of vegan chips!)

2 flax-eggs ( 2 tsps of flaxseed w 6 tsps of water whisked)

 

Whisk it all together in a bowl and heat a medium size frying pan on the stove with coconut oil in it for cooking.  I decided to add a dollup of my cashew yogurt on top and garnish with more chocolate chips and bananas! Enjoy your banana chocolate vegan pancakes in bed with tea like me, or share with friends and loved ones if you’re feeling generous. 🙂

 

When my girl, Alyssa, posted a pic of these babies on her instagram – I nearly started salivating on my phone. I don’t know if we’ve ever talked about this but I have a SERIOUS weakness for potato pancakes! My mom’s maiden name is Mc Donald so I’m  a good part irish and all parts a fan of potato pancakes. Now add to that the fact that she added some whipped avocado (something I’m certain you know how obsessed I am with) and pomegranate seeds, making this the perfect dish for just about any meal. Literally, breakfast, lunch, dinner, dessert, snack time, can’t go wrong! Give her amaze balls recipe a whirl and check out her blog Suppin Good for even more fabulous and creative culinary delights..

LAYERED POTATO PANCAKES WITH WHIPPED AVOCADO AND POMEGRANATE

The color, texture and the pleasure of assembling this dish could only be matched by the joy of sharing it with people you care about.

Serves 4

INGREDIENTS

Potato Pancake

8 small Yukon, 1 1/2-2 Russet potatoes

1/2 onion

3 cloves garlic, crushed

1 tsp salt

1 tsp pepper

1tsp Old Bay (optional)

Grapeseed Oil

Whipped Avocado

1/2 Reed avocado or 1 hass

1/4 onion

pinch salt

zest and juice of 1/2 lime

Garnish

1/4 cup pomegranate kernels

1 T red chili flakes

DIRECTIONS

First, prepare your garnishes of 1/4 cup pomegranate kernels and 1 T red chili flakes in separate bowls.

Then combine 1/2 Reed avocado or 1 whole Hass, 1/4 onion, chopped, a pinch of salt, the zest and juice of 1/2 lime in a blender until smooth and chill in the fridge while you make the pancakes.

To make the pancakes, shred 8 small Yukon potatoes or about 1 1/2-2 Russet potatoes and onion on large box grater onto a laid out kitchen towel. Gather the sides around the mass and squeeze out as much liquid as possible into the sink or receptacle then discard liquid.

Season potato and onion mixture with 3 crushed cloves of garlic, 1 teaspoon each of salt, pepper and Old Bay (optional.)

Heat pan on medium heat (cast iron, preferably) with a layer of grapeseed oil. When it sizzles after you place one strand of potato, add about 1/4 cup of mixture (big 3 finger pinch if you’re like me and don’t measure) to the pan and spread the mass out into a pancake size, as flat and even as possible. Flip when golden brown. Repeat until mixture is through, adding oil as needed. Place pancakes on wire cooling rack or paper towel lined plates.

Season with sea salt or smoked sea salt.

Assemble

With a small offset spatula, spoon, or knife, spread a thin layer of whipped avocado on the bottom of the serving plate so the pancakes don’t slip about. Place one pancake on the plate. Spread a thick layer of avocado followed by another pancake. Repeat, garnish with chili flakes and pomegranate kernels.

Suppin’ Good is the culinary mind of Alyssa Noui, Los Angeles-based food blogger and food stylist. She writes simple recipes from scratch and from the heart. Local, organic, farm-fresh, seasonal ingredients are the core of her home-cooked cuisine but she gives them new life with playful combinations of flavor and texture. She encourages you all to try them at home and come up with your own spin!

For those of you who didn’t get this little baby of a recipe a month or so back, sign up for my healthy recipes and happy living inspiration above so that you don’t miss the next one! I send out exclusive, incredibly delicious recipes to my newsletter subscribers sometimes months before they actually make it to the website. I mean, you could have been blissfully eating these vegan, gluten free, healthy chocolate chip hazelnut cookies that are like a little bite out of heaven MONTHS ago! Tsk,Tsk.

Anyways, I couldn’t hold out any longer. They are too delicious, super easy to make and perfect for any ‘ole night of the week to not share. Give ’em a whirl, get creative and tag me on Facebook [facebook.com/gosweetandskinny] or insta when you make them! [ @gosweetandskinny] Can’t wait to see your goodies!

 

VEGAN GLUTEN FREE CHOCOLATE CHIP HAZELNUT HEAVEN COOKIES

1 1/2 cups of GF oat bran
2 tbsp of cashew butter (can use almond or hazelnut but I like the creamy sweetness that cash abutter naturally has)
2 tbsp of chia oil ( can also use coconut but I like the extra omega 3 boost of chia)
1 large organic banana
1/2 cup of vegan chocolate chips
1/2 cup sliced hazelnuts
1 tsp of cinnamon
2 flax “eggs”

Preheat your oven to 375 degrees. Toss it all in your mixer. Lightly grease your sheet pan with coconut oil and use a mini ice cream scooper or tsp to ration the dough. It will be a little bit stickier than normal cookie dough but should be manageable. Let the cookies cook for 5-10 minutes depending on your oven. Watch them and pull them out when the edges are becoming golden brown. ENJOY! 🙂

A lot of my clients are total cereal addicts when they come to me, and if not cereal, then granola. So naturally, I knew there needed to be a delicious alternative to some of the over processed, over sugared things out on the grocery store shelves. This recipe I whipped up for the Gluten Allergen Free Show and was so delicious and easy to make that I just had to share it with you. It takes no time to make and is a great Sunday project to make a nice big batch for the rest of the week. The granola in that you’ll get from this recipe is enough to feed you for probably two weeks, so share with friends, give out granola baggies to people you love or just cut the portions down if you don’t want to make as big of a batch! Enjoy!

 

GLUTEN FREE ALLERGEN FREE CHOCOLATE CHERRY VANILLA GRANOLA

4 cups of Gluten Free  Organic Rolled Oats

1 cup organic buckwheat groats

1 cup organic raw sunflower seeds

1/4 cup flaxseed meal

1/4 cup chia seeds

1/4 cup hemp hearts

3 tbsp of pure vanilla extract

4 tsp of pumpkin spice

1/2 cup organic brown rice syrup

1 1/4 cups unsweetened dried tart cherries

1 1/2 cups of Pascha 55% organic vegan allergen free chocolate

1/4 cup chia seed oil (I used to grease the pan)

Preheat your oven to 425 degrees and lightly grease a baking sheet. Combine all dry ingredients (minus the cherries + chocolate) and then add your vanilla extract and gently fold in the brown rice syrup 1/8 of a cup at a time so that the granola evenly clumps. Place the plain granola on your baking sheet as evenly spread out as possible and bake for 5-10 minutes or until just slightly browned. Remove the sheet from the oven and let it cool for 20-30 minutes before adding the cherries and chocolate. Take your time with this because you don’t want melty chocolate granola. 😉

 

This is one of my absolute favorite things to make whether it’s for a picnic or BBQ, or I’m just feeling snacky at home! Avocado fries are great to load up on good for you fats and and satisfy that crunchy and savory craving a the same time. The sriracha lime dipping sauce is addictive and will leave you wanting more things to dip! Sweet + Skinny tip: save it! And use any left over to dip raw veggies when you’re looking a nibble during the day.

 

Enjoy, Enjoy, Enjoy, my loves!

 

AVOCADO FRIES WITH DIPPING SAUCE

Serving for 1 or 2.

 

2 avocados

¼ cup of coconut oil ( for lightly greasing the baking sheet)

2 cups of panko bread crumbs

2 eggs (can be subbed out if you’d like to make this vegan- we can go with flaxseed meal and water “eggs”)

adobo seasoning

salt/pepper

 

Preheat the oven for 425 degrees. Lightly grease your baking sheet with coconut oil. In one bowl, whisk the two eggs.  In another bowl mix your panko, adobo seasoning (to your taste – I used about tbsp.)  and a sprinkle of salt and pepper. Slice avocados lengthwise, dip in either whisked eggs or flaxseed mixture, and then into the panko mixture.

Place on baking sheet and season again if you feel it’s necessary. I always like to put a couple more shakes of adobo and a little more salt before they go in the oven. Place the sheet in the oven for about 10 minutes or till the panko starts browning.

 

dipping sauce:

1/3 cup of tofu sour cream

juice of ½ a lime

¾ tsp of sriracha

sprinkle of salt

½ tsp of freshly chopped cilantro

Check out my latest recipe for Shape Magazine, this Asian Broccoli Slaw Quinoa is the perfect healthy dish to bring to a BBQ this summer or just make to spice up your usual week day dinners. It’s vegan, gluten free and delicious. The perfect light summer meal that will fill you up with out over stuffing you. Watch me making it on SHAPE.com above and try it for yourself with the recipe below! Enjoy!

ASIANBROCCOLISLAW

ASIAN BROCCOLI SLAW WITH QUINOA (2 servings)

1/2 cup of cooked quinoa 1 bag of broccoli slaw

¼ cup of shelled edamame

¼ cup of shredded raddichio

¼ cup of slivered almonds

¼ cup of shredded carrots

Empty the broccoli slaw into a bowl, add edamame, raddichio, almonds and carrots.

for dressing: ¼ cup of macadamia nut oil 3 tbsp of rice vinegar 3 tbsp of sesame oil 3 tbsp of shoyu 1 tbsp garlic (fresh, chopped) 1 tbsp scallions (fresh, chopped) 1 tbsp ginger (fresh,chopped) Blend all ingredients for the dressing and then drizzle in broccoli slaw bowl till the mixture is wet but not overly saturated. Scoop about ½ cup of quinoa on to a plate and top with broccoli slaw mix. Optional garnish with almond slivers, carrots

Check out this tropical beauty I made for the #ShareTheSilk contest with Shape Magazine! Key lime pie is one of my favorite indulgences so why not have it for breakfast in a nutrient rich smoothie?! This smoothie is so simple and delicious, it should be sinful. Enjoy my little slice of heaven and read below for all the details on how you can participate in the #ShareTheSilk contest with Shape Magazine!

Key Lime Pie Smoothie

1 avocado 1 green apple chopped 2 limes (with out the skin) 2 limes just for juice (just squeeze ’em!) 1 tsp of vanilla extract 1 tbsp of cashew butter 1 cup of Silk Vanilla Soy milk ( any nut milk can be used) 2 tbsps of flaxseed meal ( for the “crust” rim) In a blender or vitamin combine all of the above minus the flax seed meal. Take one of your used limes from juicing and rub it around the top of your mason jar or glass and then roll the rim in the flaxseed meal for the faux graham cracker crust. Add a fun straw and enjoy!

ENTER THE #SHARETHESILK CONTEST ON SHAPE.COM:

* post your photo of your favorite smoothie recipe or healthy food with Silk and tag @shape_magazine @lovemysilk and #sharethesilk on instagram * tag me @gosweetandskinny for a chance for me to #regram you or feature on the blog as well!

You can win my book Juicespiration, Candice Kumai’s book Clean Green Drinks on a new Kindle Fire as well as 6 months of nutritional coaching! More details here.

Check out this delicious summer zucchini pasta with vegan pesto that I made for SHAPE.com. This recipe is perfect for those hot summer nights when you want something light but fulling. Zucchini pasta is a great gluten-free alternative and my vegan pesto will have you wondering why you ever needed parmesan cheese! Splurge and buy that spiralizer or go to your local grocery and pick up a bag of shredded zucchini and fake it. 😉