Holiday Spice Pudding with Chocolate-Coconut Dusting.

Scientists say that exercise stimulates the brain...i.e. people are more creative when they are physically active. This is so true-I come up with probably 95% of my recipe ideas while I'm running or working out every day. Seriously! This is one of those recipes--I thought of it around mile 4 of my rainy 7 mile run this morning. I wanted pumpkin--I had been craving it all weekend, but couldn't quite figure out what I wanted it in. Then it hit me: pudding...of course! Take a look in my recipe index and you will quickly find that I loooove my puddings--sweet, creamy, light and fluffy...it's definitely a go-to brekkie or snack in my life. It's so versatile, too--tofu is like a blank canvas...paint it with any color and it will still look awesome! 

So I opted for the pumpkin, then spiced and sweetened it up nicely, then topped it with a light dusting of carob powder ad shredded coconut. Quick, simple, holiday deliciousness! A nice light dessert after Christmas Eve dinner...or, for a twist, serve it as a fruit dip! 

  Holiday Spice Pudding with Chocolate-Coconut Dusting. 

Holiday Spice Pudding with Chocolate-Coconut Dusting; Vegan, Gluten-free. Serves one (makes one meal-sized serving...could comfortably serve a table as an appetizer).

Ingredients 

1. One box Morinu silken tofu

2. 1 cup canned pumpkin

3. 20 drops liquid coconut ( or other flavor) stevia

4. 1/4 tsp each cinnamon and ginger

5. 1/8 tsp nutmeg

6. Generous pinch ground cloves/allspice

7. 1/2 tsp Carob powder

8. 1 tsp shredded unsweetened coconut 

Method

1. Combine all ingredients (except carob and coconut!) in yor food press or and blend until perfectly smooth. 

2, place in bowl and top with carob powder. Sprinkle with coconut an serve! 

Holiday post!: Christmas Cucumber-Cranberry Salad.

Christmas is my favorite holiday to make special good for: I adore the colors, the flavors, the warmth, and especially the love and effort that everyone puts into cooking around this special holiday. I always love to cook, but during this season I reeeeeaaaallllyyy love to cook-there's a certain joy, a certain excitement about cooking for the holidays...it's wonderful! And you guys surely know by now that I'm super sappy when it comes to holiday food...I love holiday themed recipes! 

With that said, this is a super fun, super healthy Christmas salad that can be tossed together in literally 5 minutes for a delicious and BEAUTIFUL Christmas dinner addition. The colors make this dish suitable for a table centerpiece, and the flavors make it uber drool-worthy. Serve this stunning salad to really impress your fam this holiday season! 

  Christmas Cucumber-Cranberry Salad. 

        Told you it was pretty. I know! 

Christmas Cucumber-Cranberry Salad; Vegan, Gluten-free. Serves one. 

Ingredients

1. One extra large cucumber, chopped 

2. 1 cup fresh cranberries

3. One packet stevia

4. 1/2 tsp ground ginger

5. 1 T vinegar of choice (I opted for coconut!)

6. 5-10 drops liquid stevia

Method

1. Wash cranberries and place in a medium size bowl. Cover with packet of stevia and mix around well. 

2. Combine sliced cuke, stevia-doused cranberries, ginger, vinegar, liquid stevia, and mix well until combined. 

3. Sprinkle with extra ginger for garnish and serve. 

Recipe note: you can also garnish this with fresh mint...beautiful! 

Holiday Post!: Gingerbread Protein Mugcake (and my holiday baking fail!).

So I'm not going to lie...I kind of suck at baking. I mean, don't get me wrong, I enjoy baking, but it's definitely not my "kitchen talent" by any means.  I'm much better at cooking--think tofu steaks, roasted sweet potatoes, spaghetti, you get it. However, I'm the type of person that likes to be good at everything...which, I might add, can be good and bad. On top of this fact, we are all well aware of the quickly approaching Christmas holiday (8  days left!!), which means a lot of baking is in the works for many people. So I've been faced with a little dilemma, haven't I?! 

So in my longing to join the holiday baking madness, AND my hesitancy with baking in general, I resorted to my signature kitchen appliance: my beloved microwave. I have an ongoing love affair with my microwave...especially now in my first year of college! Many a "rescue meal" has been hastily created  with help from my giant black spaceship (as my mom calls it!)--quick, easy, tasty, and, of course, healthy. This Gingerbread Protein Mugcake is no different--it satisfies all of my requirements: vegan, quick, easy, oil free, sugar free, contains a serving of veggies (if you use vega protein), high protein, and can be made in less than 30 min...well, actually, this rockstar can be made in less than 3 minutes. What are you waiting for?! Get your faux-bakin' on people! 

        Gingerbread Protein Mugcake. 

              High protein goodness! 

          YUMMMMMMMMMMMM

Protein Mugcake

Ingredients

1. One scoop protein powder (I used vega!)

2. 2 T brown rice protein powder

3. One packet stevia

4. 1/2 cup water

5. 1/2 tsp ginger, ground

6. Dashes of cinnamon, nutmeg, and allspice/cloves

7. 1/2 tsp baking powder

Method

1. Mix all dry ingredients together in a small, microwave safe bowl. 

2. Stir in water and mix well, ensuring NI clumps remain. 

3. Microwave on high for 1 min 30 seconds. Let cool, sprinkle with ginger, and enjoy!