Orange-Almond Dressing

Let me just say this… it’s light, it’s tangy, it’s refreshing, & it’s creamy. This is a crowd favorite for salads and bowls any time of the year!

I have used this dressing in a handful of workshops and private events, and I mean it when I say it is always a favorite.

I’ve also used it on tacos, which is super yummy! So, feel free to get creative and use it on whatever you wish!

 Photo by Katie Cunningham 

Photo by Katie Cunningham 

INGREDIENTS:

2/3 cup fresh squeezed orange juice

2T chickpea miso

2T almond butter

1 shallot

2T extra virgin olive oil

 

DIRECTIONS:

Add all ingredients into a high-speed blender and blend on high until smooth. 

Store in an airtight container in the refrigerator for up to two weeks. 

 

Enjoy!

Xo

Emma 

Almond-Rosemary Sauce

So, this is not one of my regular sauces. This is one I pull out when I’m ready to impress some guests or cater a dinner party. It is rich, pungent, and memorable. The maple and the rosemary complement each other far more than you’d imagine, and when I say rich, I mean decadent.

Since it is a pretty heavy sauce, you wouldn’t want to put it on just anything.

I personally like to pair it with kale, brussel sprouts, and delicata squash in the form of a quinoa bowl.

Please note, you may add more water to the recipe if you want to thin it out or make it less powerful.

 Photo by Katie Cunningham 

Photo by Katie Cunningham 

INGREDIENTS:

1/4 cup almond butter

1/4 cup olive oil

2T maple

3T water

1t fresh rosemary

pinch salt and pepper

 

DIRECTIONS:

Add all ingredients into a high-speed blender and blend on high until smooth. 

Transfer into an airtight container and store in the refrigerator for up to two weeks. 

 

Enjoy!

Xo

Emma 

Cashew-Miso Dressing

Sauce. It’s important.  It can make or break your meal, it can cover up just about anything, and it can also make your heart sing like never before.

I always tell people that the first thing they need to upgrade in their kitchen is their olive oil and spice cabinet. It makes a HUGE difference. However, sauce does too. It either IS the first thing you learn in culinary school, or it’s one of the first things you learn-  meaning it is important!! {Maybe someone who actually went to a traditional culinary school could clear up that minor detail for me? :) }

So, with that said, let’s get to the point! This recipe is one I have used variations of for years. It is extremely simple and versatile, so you could add more or less seasoning depending on what you are making! However you make it, it will not disappoint! I love using this sauce on roasted vegetables and quinoa bowls. Sometimes even salad!

 Photo by Katie Cunningham

Photo by Katie Cunningham

INGREDIENTS:

1 cup raw cashews

1 cup water

1T chickpea miso

1/2 lemon, squeezed 

1t minced garlic

1t cumin

1/2 t chili powder

1t salt 

1/2 t pepper

 

DIRECTIONS:

Add all ingredients into a high-speed blender and blend on high until smooth and creamy. 

Transfer to an airtight container and store in the refrigerator for up to two weeks. 

 

Enjoy! 

xo

Emma

 

Goal Setting & Keeping

Hi friends! 

I wanted to check back in with those new years resolutions!

Some people roll their eyes at resolutions. Me? I'm all for it. Fresh start! Blank slate! Sure, I never advise my clients to wait until Monday, or next week, or the start of the new month to embark on their journeys. But if you have a marked day 1 built right in to the calendar we all follow then why not be intentional with it?

When I was 17 I had my first real experience with goal setting. I was visiting California to help teach a Matthew Kenney workshop. I had such a great time teaching the class and went home excited to come up with some goals. I had three: to study abroad, to travel to two new countries, and to run a 5k. Within the following 365 days I achieved all three and even surpassed my 5k goal by running a half marathon. Friends, let me tell you, when I set the 5k goal I hadn’t ever run more than a mile. Talk about a serious upgrade!

But HOW did I achieve all three of my goals?

Well, first, let's talk about the WHY. I firmly believe that I did it because I made the choice to value myself. Do you know those people whose words they do not keep? You don't trust them, right? Do you want to be that person to someone? Certainly not! So why would you want to be it yourself? That night as I brainstormed my goals I knew my why was not only to experience those three wonderful events but also because I valued accountability and decided then and there that I would be someone who keeps their word. It all boils down to self-respect.

So you WANT to respect yourself and keep your word and work towards your goals, right? But you're just not sure about exactly how to do so. Well, goal setting and planning works best in different ways for different people, but I have a few standards I suggest:

  • Preparation is key! Make a plan. Include timelines. This could mean scheduling your workouts in advance or even setting up automatic transfers into your savings account if the goal is financially oriented.
  • Get others involved! Partner up. Share your goals with friends and families. Speak about your plans without hesitation. People can help hold you accountable and also give you praises.
  • Keep it in sight. Make a vision board. A checklist if nothing satisfies you like the act of crossing things off! Change your phone background to a motivational quote or an image that is tied to the goal.

Get excited. You can do it. Let me know how it goes! And of course, if you need help, I'm here! 

xo

Emma 

Re-Vamp Your Spice Cabinet

It's the new year, and maybe you've already started upgrading your pantry and making changes for the better, or maybe you're still trying to determine what your goals are going to be for 2018. Either way, I'm here to share with you one of my kitchen secrets. 

Here's a typical scenario. Someone comes over for dinner and I’m serving broccoli. They wonder, "why in the world is this the BEST broccoli I've ever had?" And I sit there thinking, "I have no clue because all I did was steam it and toss on some seasoning." 

Well, I have two secrets. One of which I have already shared with you (olive oil). The second is my spice cabinet. If I were to teach you how to cook, the first two things I would recommend you do is upgrade your olive oil and spice cabinet. It makes a HUGE difference. 

Savory Spice Shop is my place. They provide top quality spices at affordable prices AND they have a team of superstars who will help you pick out the perfect seasonings  for any occasion. In addition, they offer package deals to get you started on re-vamping your spice cabinet. One of my favorites, pictured below, is called "Keys to the Cupboard." This is the perfect starter kit and is only $41 (or close to it). 

 Photo by Katie Cunningham 

Photo by Katie Cunningham 

Just like organic produce tastes better, using quality spices will absolutely blow your mind. I used to wonder why I had to use SO MANY tablespoons of a spice to get it to taste good. Well, I was using crappy spices. A little bit goes a long way when I use these spices, and they will make your tastebuds dance all meal long :) 

No matter what type of cooking you are doing, I highly encourage you to revamp your spice cabinet! If you don't live in Oklahoma City, you can order these spices online and join in on our spice party! 

Enjoy!

xo

Emma 

Blueberry Muffins

So, let’s talk about muffins for a quick sec.  I enjoy muffins, sure. But I am definitely not a muffin connoisseur.  I’m never tempted by muffins, at least not anymore. HOWEVER, when I was a kid, a very round and overweight kid, I LOVED muffins. Mini-muffins to be exact. The kind that came in a box and had 6 mini-muffins per bag. I typically ate about a box a day, meaning 36 muffins, give or take, per day. They were SMALL, okay?!?  Well, nevertheless, somehow in my teenage years I weaned myself off of muffins and never looked back. Until now.

The other day I came home with a to-do list a mile long and all I wanted to do was bake -  so that’s exactly what I did. For some reason I decided to test out a muffin recipe that popped into my head, and I’m sure glad I did because it worked! I adore these muffins. They are light, yet filling. They are sweet, but not too sweet. And of course they are vegan and gluten free. My personal favorite thing about that is that they are made with almond flour, and I have a serious soft spot for anything with almonds.

So, if you’re anything like me, I think you’ll love these muffins just as much as I do.

They are super easy to make and would make for a fun activity with the kiddos, if you have them :) 

 Photo by Katie Cunningham 

Photo by Katie Cunningham 

 

INGREDIENTS:

1 1/2 cup oat flour 

3/4 cup almond flour or almond meal 

3/4 cup frozen blueberries 

1 cup applesauce 

1/4 cup melted coconut oil

1/4 cup maple, grade a or b

1 T ground flaxseed

1 1/2 t vanilla extract 

1 t baking powder

3/4 t baking soda 

1/2 t sea salt 

 Photo by Katie Cunningham 

Photo by Katie Cunningham 

 

DIRECTIONS:

Preheat the oven to 350 degrees fahrenheit. 

Add all ingredients into a large mixing bowl. Stir until well-combined. 

Line a muffin pan with liners, or use a silicone muffin pan. This recipe should made 12 regular sized muffins or 6 large muffins. 

Scoop the batter into the muffin molds/tins until 3/4 of the way full. 

Bake for 12-15 minutes or until a toothpick comes out clean. 

 

Enjoy!

Xo

Emma 

Almond Alfredo

You know how sometimes you have memories from your childhood that make you want to eat certain things? For me, that's Alfredo. I've been vegan for 7(ish?) years and never once have I craved cheese, but I do have a soft spot for Alfredo. 

Growing up, my family would go to Bellini's after church on Sunday's and I would ALWAYS get the kids Alfredo pasta. It was definitely one of my top five favorite meals as a kid. And surprisingly, I never really tried to recreate it until recently. 

This almond Alfredo is BOMB. It is creamy, flavorful, AND healthy! I seriously ate it at least four times in one week after creating it, and then I convinced my friend Katie to come over for lunch just to take a picture of it so I could share it with you! 

So, without further ado, I give you -  Almond Alfredo. 

Warning: May cause addiction. 

Picture by Katie Cunningham 

INGREDIENTS:

1 box of pasta noodles, your choice! 

3/4 C Almonds

3/4 C Cashews 

1 C Water

1/4 C Nutritional Yeast

1T Garlic, minced 

1T Dried Parsley 

1 Lemon, juiced

2t Salt 

1t Black Pepper

 Picture by Katie Cunningham 

Picture by Katie Cunningham 

DIRECTIONS:

Cook your pasta according to box directions. 

As your noodles cook, add all of the sauce ingredients into a high-speed blender. Blend on high until smooth and creamy. Store in an airtight container in the fridge or serve immediately with pasta. 

PRO TIP: Add some grilled broccoli or roasted brussel sprouts to your Alfredo! Maybe even some cooked spinach :) 

Enjoy! 

xo,

Emma 

Almond Milk

A few days ago I was talking to someone and it came up that they had never tried almond milk before, or any non-dairy milk for that matter. After getting over my initial shock, I realized that sometimes I forget that I really do live in a bubble. I forget that people drink soda, go through drive thru's, and overall just eat differently than I do. So that conversation inspired me to tell my story about almond milk.

 About 6 years ago, just before I was fully into this whole "health" deal, I stumbled upon a restaurant in Oklahoma City selling homemade almond milk. My sister and I had already made the switch from cow's milk to almond milk a few months prior, but we had never heard of homemade almond milk! We just thought it came in a carton from the store. 

Long story short, we bought their almond milk and absolutely fell in love. It was nothing like the store bought kind, and there were only 3 ingredients (compared to the paragraph of ingredients on the back of what we had been drinking). We liked it so much that we decided to buy ALL of our milk from them, ordering gallons at a time, when normally they only sold it in 16oz jars. We were purely doing it for the taste, but after a few weeks we noticed how much of a difference it made in our overall health and energy, it was seriously amazing! We knew it had to be because we were no longer consuming all of the preseratives and weird ingredients that come along with eating processed foods. So we decided to learn how to make almond milk ourselves!

Needless to say, we have been enjoying our own homemade almond milk ever since! Sometimes we will switch it up and use cashews or hazelnuts, but almond milk still seems to be my favorite :)

The best part, and probably most surprising part, is that it only takes about 5 minutes to make. ANYONE could make their own almond milk, it's that easy. All you need is a good high-speed blender, a nut milk bag or a cheesecloth (both of which cost under $10 on amazon), and a glass container to store it in. 

emmasmoothie 034.jpg

INGREDIENTS:

2 cups of almonds, soaked for 4-12 hours in water

6 cups of purified water 

1 teaspoon vanilla extract (optional)

1/4 teaspoon salt (optional)

Sweetener of choice, if you want to make a sweet almond milk. (maple, honey, dates, etc)

 

DIRECTIONS:

Put 2 cups of almonds in a medium bowl. Cover with water and let sit for 4-12 hours. 

Strain and rinse your soaked almonds. 

Add all ingredients into a high-speed blender and blend on high for 1-2 minutes. 

While holding your cheesecloth or nut milk bag over a large bowl or container, slowly pour 1/2 of the almond milk into the bag and let it strain until all of the milk has come out. You will probably have to squeeze or firmly press the bag in order for all of the liquid to go through. Repeat with the remaining almond milk from the blender until finished. 

Pour all of your strained almond milk into a class container (with a lid) and store in the refrigerator for up to 7 days. 

You will be left with almond pulp in your nut milk bag or cheesecloth. You can toss it, compost it, or look up recipes that use almond pulp. I've done a lot of baking with it before! 

If you're asking yourself why you should drink almond milk, or any non-dairy milk for that matter... here's the scoop.. 

  • Dairy is a highly inflammatory food, which therefore causes inflammation in the body. Even if you don't have a dairy intolerance or an allergy, it still causes inflammation, and inflammation is the pathway for all diseases. 
  • Most dairy is loaded with antibiotics and hormones, because that's what cows are given in factory farms. Which means you are now ingesting those same antibiotics and growth hormones. Causing your gut bacteria to die off at an accelerated rate, decreasing the strength of your immune system. 
  • Some studies show that the human body cannot actually digest dairy, and that we weren't meant to consume it. Though this is a controversial topic, I urge people to try cutting it out to see if they notice a difference. 
  • The FDA tells us we should drink milk to get strong bones, but most research shows that the calcium found in cows milk actually has an adverse affect and can strip the calcium from your body. Causing weaker bones and low calcium levels. (I was told in high school I had low calcium, I then switched to a completely plant based diet and my calcium levels sky rocketed, go figure!)
  • Fun facts:
  1. Most skin issues such as acne, eczema, psoriasis, etc., are all directly related to the consumption of inflammatory foods, such as dairy and gluten. 
  2. When young children are prone to ear infections and have to get tubes in their ears, that's an early sign of a dairy intolerance. 

 

If you have questions, please ask! But I hope you love your homemade almond milk as much as I do :) 

xoxo,

Emma

 

 

Peanut Butter Cookies

Growing up I was allergic to peanut butter, or so I was told. My dad and sister are DEATHLY allergic to peanut butter, so the doctors just assumed I was and therefore, I was never allowed to eat it. However, when I was 16, I decided it was time to find out for sure. One day at work my co-worker had a jar of peanut butter and I dove in without looking back. Luckily, much to my surprise, nothing happened.

At that point I felt like a freaking rock star. I could eat peanut butter. I didn't like it, but I could eat as much of it as I wanted. 

Fast forward a few years...and now I actually like peanut butter despite the death stares I get from my sister for eating it. 

These peanut butter cookies are simple, delicious, and oh, so fun to make with the kiddos when I babysit! The original recipe came from the Santa Cruz Peanut Butter Jar but I switched it up to fit my standards :) 

 Photo by Jordan Mobley 

Photo by Jordan Mobley 

INGREDIENTS: 

  • 1 1/4 cups Santa Cruz Organic Creamy Peanut Butter 
  • 1 cup coconut sugar
  • 1 flax egg, or one egg (1T flaxseed mixed with 2T water)
  • 1/4 cup water 
  • 3/4 cup gluten free flour 
  • 1 teaspoon baking soda 
  • 1/4 teaspoon salt
  • OPTIONAL: 1/2 cup dark chocolate chips (I use Enjoy Life)

DIRECTIONS: 

  1. Heat oven to 375 degrees Fahrenheit. 
  2. Grease a cookie sheet or line with parchment paper and set aside. 
  3. Make your flax egg by combining your flaxseed and water in a small bowl or glass and stirring well. 
  4. Mix all ingredients in a large mixing bowl until well combined and until a dough forms 
  5. Drop tablespoons of dough onto the cookie sheet and slightly flatten with a fork. 
  6. Bake 8-10 minutes or until golden brown. 
  7. Cool for a few minutes before serving {with or without a tall glass of coconut milk} 
 Photo by Jordan Mobley 

Photo by Jordan Mobley 

Enjoy! 

xoxo

Emma 

 

Energy Bites

Who doesn't love energy bites? They are such a perfect snack to have at anytime of the day!

These are for all my momma friends out there who are looking for something fun to make with the kids or to have on hand for healthy snacks. However, it's really for everyone who wants an easy snack to take on the go! It's even perfect for a pre or post workout snack!  

 Photo by Jordan Mobley

Photo by Jordan Mobley

I love these because they are simple to make and will last forever in the freezer, so you can make a big batch and keep them on hand for weeks to come. 

Warning: You may experience addictive behavior and they might not last as long as you had planned :) 

 Photo by Jordan Mobley 

Photo by Jordan Mobley 

INGREDIENTS:

  • 1 cup oats 
  • 1/2 cup cashew butter 
  • 1/8 cup flaxseed meal 
  • 2/3 cup toasted coconut flakes 
  • 1/2 cup dark chocolate chips (I use Enjoy Life mini-chips)
  • 1/3 cup honey 
  • 1 T chia seeds
  • 1 tsp vanilla extract 
  • Pinch salt 
energybites3.jpg
 Photo by Jordan Mobley 

Photo by Jordan Mobley 

DIRECTIONS: 

  1. Cover a cookie sheet with parchment paper and set to the side. 
  2. Add all your ingredients into a large mixing bowl. 
  3. Using a spatula, mix well until a thick dough forms. Combine well. 
  4. After washing your hands, start to make bite size ball shapes using about 2-3 tablespoons of dough per ball. 
  5. Roll the dough between your hands, so they are smooth and stay together. 
  6. Place each ball on the parchment paper covered cookie sheet.
  7. Once all of your dough has been rolled into bites and placed on the cookie sheet, place in the freezer to set. 
  8. Once hardened, you can store them in a ziplock bag in the freezer and take them out as you wish. 
  9. They will only take 5 minutes to soften, so you can leave them in the freezer for as long as you'd like! 
  10. I typically throw a few of them into a small ziplock and into my purse as I head out the door. 
 Photo by Jordan Mobley 

Photo by Jordan Mobley 

Enjoy! 

xoxo

Emma 

My experience on a 5-day juice cleanse...

You should know that this was not my first cleanse. Not even close. I used to offer juice cleanses to my clients and I have done handfuls of juice cleanses, anywhere from 1-60 days. In fact, some of you who are reading this probably know me from my days as the cleanse specialist for Organic Squeeze, or even from the juice retreat center I worked at in Turkey. So, that said, my experience will be much different than others. I believe it is 100% mental. 

Last week I was feeling like I needed to hit the re-set button, so I decided it was time for another cleanse. It had been 2 years since my last cleanse, which was for 60 days. I knew I didn't have the time to juice it all myself , so I reached out to Wheeze the Juice in OKC. They were able to customize my cleanse and have it ready within 24 hours, which was AWESOME. 

I had a phenomenal experience with their juices and absolutely LOVED the cleanse. I felt energized, strong, clear-minded, and noticed a difference in my skin in just 5 days. 

Before I break it down by day, some of you may be wondering "WHY would I ever not eat for 5 days and want to live off juice?" There are multiple reasons. When you give yourself a complete digestive rest- your body is able to reset, rejuvenate, and detox at a much quicker pace. The amount of energy we expend on digestion is insane- so if your body can use all of that energy elsewhere, you will notice a drastic difference in how you feel. Everyone has their own reasons for doing a cleanse, but mine was to clear my head and increase my energy. 

Each day I drank 5 juices (mainly vegetable with minimal fruits) plus vegetable broth. In the fall and winter months I find it easier to cleanse with vegetable broth instead of a 6th juice because it adds some warmth to the cleanse. 

juice.jpg

Day One:

  • I went to my bootcamp class in the morning like usual
  • I felt tired for most of the day and I had a caffeine headache. I stayed strong with my juices and tried to get to sleep earlier than usual because I felt like my body was asking for rest

Day Two:

  • Woke up with a small headache
  • Went to my bootcamp class per usual and felt surprisingly strong and energized
  • Increased my water intake and felt great all day long! 
  • At night I definitely wanted food, but I wasn't hungry. It just sounded like fun :) However, I heated up some vegetable broth which satiated my desire to eat
  • I slept like a ROCK

Day Three:

  • Woke up feeling GREAT
  • Went to bootcamp 
  • I only drank 4 juices plus vegetable broth this day - for some reason I was not very hungry at all 
  • Increased my water intake even more, I think I drank nearly a gallon
  • Felt extremely energized and clear-minded all day long

Day Four:

  • Woke up with a very random desire to go for a run- so I skipped bootcamp and ran 2 miles with my roommate. I felt extremely good during and after this run, much to my surprise
  • My energy was up all day and I was not very hungry. Again, I only had 4 juices plus vegetable broth and a lot of lemon water
  • I did a colonic on this day which was AWESOME. I'm a huge believer in colonics during cleanses due to the amount of toxins your body is trying to eliminate

Day Five:

  • Woke up feeling sad that it was my last day on the cleanse
  • Went to bootcamp and continued to feel very strong during my workouts
  • I felt great all day, but in the evening I was definitely tired and was ready for bed by 8pm
  • Slept great and woke up early the next morning ready to take on the world and eat :) 

The Days After

  • I started by just drinking a lot of water, eating fruit, and eating my homemade superfood bars
  • I didn't eat very much on Saturday or Sunday because I felt very full, very fast! 
  • I continued to notice a drastic difference in my skin and mental clarity, which is a huge perk! 

As you can see, my cleanse experience was smooth sailing! However, that is not always the case. Each time I do a cleanse I have a different experience, as will you. So, want to know more? Shoot me an email and I'll fill you in on the deets:)

If any of you are considering doing a cleanse, please reach out to me and let me know if I can help in any way! For those of you who have done cleanses with me in the past - stay tuned for January cleanse dates, as I am working on planning another group cleanse (back by popular demand)! 

xoxo

Emma

 

Rosemary Cauliflower Soup

This weather has me in a soup haze. All I think about is soup. I LOVE THIS TIME OF YEAR!

This soup is a take on my butternut squash soup, but made with cauliflower instead. It is fabulous! I actually think I might like it better than the butternut squash... and that is saying something.  This version reminds me of a lighter, healthier, version of potato soup. YUM! 

It is seriously so simple it will take you less than 20 minutes to prepare, and you can eat it all week long if you're a meal-prepper :) 

 Photo by Jordan Mobley 

Photo by Jordan Mobley 

INGREDIENTS:

  • 2T olive oil 
  • 1 can of coconut milk 
  • 32 ounces vegetable broth 
  • 2 heads of cauliflower, chopped
  • 1 bunch of green onions, diced 
  • 3 cloves of garlic, chopped 
  • 2 tablespoons dried parsley 
  • 2 tablespoons of dried rosemary
  • 1.5 teaspoons salt (possibly more to taste)
  • 1 teaspoon pepper (possibly more to taste)
 Photo by Jordan Mobley 

Photo by Jordan Mobley 

DIRECTIONS:

  1. Heat a large pot over medium heat. 
  2. Add the olive oil and the chopped onion. Let the onion cook for 2-4 minutes. 
  3. Then, add in the garlic, cauliflower, broth, and coconut milk. 
  4. Stir well and cover with a lid. Cook for about 30-45 minutes or until the cauliflower is soft. 
  5. Using an immersion blender, puree the soup until creamy. (You can also transfer the soup into a regular blender, if needed)
  6. Add in the herbs and seasonings of your choice, and serve immediately or store in the fridge for up to a week. You could also freeze it in an airtight container if you wish to use it at a later date. 
 Photo by Jordan Mobley 

Photo by Jordan Mobley 

Enjoy on it's own or compliment with some of my favorite rosemary sourdough bread from the Whole Foods Market bakery :) 

xoxo

Emma 

Almond Butter Brownies

I'm more tempted to call these cookies rather than brownies, but to be honest they are so good I don't really care about the name! I'll go with a cookie-brownie :) 

You already know how much I love sweets, so there's no point in telling you just how many times I have made these in a period of 7 days... because you can probably guess it by now. 

When I was at a health conference a couple years ago I was able to listen to food babe speak and she was incredible! I checked out her recipes and adapted this from her, so she deserves most of the credit :) 

It's safe to say that these will be your new favorite snack, dessert, and maybe even breakfast. I've made them with 1/2 the amount of sugar and they were still delicious, but most people prefer them on the sweeter side. Try them for yourself and let me know what you think!! It doesn't get much easier than this recipe right here! 

 Photo by Jordan Mobley 

Photo by Jordan Mobley 

INGREDIENTS:

  • 2 cups almond butter
  • 4T flaxseed mixed with 8T water (or 2 eggs)
  • 1 cup coconut sugar
  • 1 cup dark chocolate chips (I use Enjoy Life dark chocolate chunks)
  • 1 tsp vanilla extract 
  • 1 tsp baking soda
  • 1 tsp sea salt 
Emmaoct 012.jpg

DIRECTIONS:

  1. Preheat oven to 350 degrees fahrenheit. 
  2. Combine the flaxseed and water in a small cup or bowl and stir well, then set aside.   
  3. Grease a small 8x8 square pan with coconut oil or line with parchment paper, set aside. 
  4. Combine all ingredients EXCEPT for chocolate chips in a large mixing bowl. Mix well.
  5. Add in the chocolate chips and stir again. 
  6. Place the batter in your square pan and spread out evenly. 
  7. Bake 20-30 minutes until golden brown, or until a toothpick comes out clean. 
  8. Let the brownies cool for at least 10-15 minutes before cutting
  9. Enjoy!! 
Emmaoct 015.jpg

I hope you enjoy them as much as my friend, Tommy, did!! I think his face says it all - genuinely surprised something so easy could be so good! 

xoxo

Emma 

No-Pumpkin Pie

For the first time in many years, I am not in charge of cooking Thanksgiving dinner, and I couldn't be happier. However, I did host "Friendsgiving" last weekend, which is when I made this pie! 

Growing up, pumpkin pie was the ONLY thing I cared about during Thanksgiving. Forget the casseroles, the turkey, and anything else that might have been on the table, I went straight to the pie. I easily could have eaten 2 entire pies by myself, especially when Grampy made his homemade whip cream :)

Needless to say, over the years not much has changed. I do favor the green bean casseroles, but pumpkin pie is always on my mind. So, naturally my instinct is to recreate my childhood favorites in a healthier way. And this pumpkin pie exceeded all expectations! The best part is it is completely raw, vegan, and gluten free. 

Pumpkin Pie

Crust Ingredients:

1 cup toasted coconut flakes 

3 cups cashews 

1/4 C pure maple syrup

1 t vanilla extract

1 t salt

 

Filling Ingredients:

1 cup cashews

3/4 cup pure maple syrup

1/3 cup carrot juice

1/3 cup melted coconut oil

1 T lemon juice

1 t vanilla extract

1 1/2 t cinnamon

1 t nutmeg

1/2 t ginger powder

pinch ground cloves

pinch sea salt 

 

Directions:

Using a food processor, pour all of the cashews and coconut flakes in and process until sand/flour like. Then, add in all of the other crust ingredients and process until a thick sandy dough. It should stick together if you press it together with your fingers. If not, add more maple. You want it to be dry, but not too dry. Once done, press it firmly into a pie dish of your choice. You will have to use your hands to really press it in there and get it to stick. 

(I personally use cheesecake pans so it is easy to pop out, but any dish will work!)

Place the prepared crust in the freezer while you make the filling. 

Using a high speed blender (or food processor), add in all of the filling ingredients except the coconut oil. Blend on high until smooth and then add in the coconut oil. Blend again until smooth and then pour into the dish over the crust. Place in the refrigerator or freezer until it is firm, typically 2-4 hours. 

Once firm, keep in the refrigerator until you are ready to serve. 

If you're making it days in advance, feel free to cover it with plastic wrap and freeze until the day you plan to eat it. 

Enjoy!

xo

Emma 

 

 

{Not your average} Cornbread

If you'd like the inside scoop on my diet during the fall and winter, I hope you're ready to hear about a lot of soups and chilis, and I mean a lot. AND, you know what goes perfectly with chili? CORNBREAD. 

Growing up my Grampy made the BEST cornbread. I would eat the entire pan, literally (not a lot has changed). However, now you can enjoy your grandparents very best cornbread without all the dairy! Even if you aren't sold on cornbread just yet- I urge you to try this! 

If you're really feeling it, you'll make this alongside my lentil chili and you'll invite the whole family to enjoy. 

 Photo by Jordan Mobley 

Photo by Jordan Mobley 

I made this for my super sweet roommate and some friends, and I think it's pretty obvious that it was a crowd pleaser. Some enjoyed with honey, some with soup, and some straight from the pan. I personally like it with a tad bit of dairy-free butter on top :) 

INGREDIENTS:

  • 1 cup organic corn meal 
  • 1 cup gluten free flour 
  • 1 cup rice or soy milk
  • 1/3 cup coconut oil (melted)
  • 1/2 cup natural cane sugar 
  • 2T flaxseed mixed with 4T water 
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon salt 

** PLEASE NOTE: The pan pictured above is a large rectangular baking pan that I doubled this recipe for. This recipe is best for a square baking dish or a traditonal loaf pan. 

 Photo by Jordan Mobley 

Photo by Jordan Mobley 

DIRECTIONS:

  1. Preheat your oven to 375 fahrenheit. 
  2. Grease the baking pan of your choice and set aside (see note about pan size above). 
  3. Mix the flaxseed and water together in a small glass or bowl, stir well, and set aside. 
  4. In a large mixing bowl, combine all other ingredients and stir well. 
  5. Add in the flax mixture and stir until well-combined. 
  6. Pour batter into a greased baking pan. 
  7. Bake for 20-25 minutes or until a toothpick comes out clean. 
  8. Let it cool for 5-10 minutes before serving. 
  9. Enjoy! 
 Photo by Jordan Mobley 

Photo by Jordan Mobley 

xoxo

Emma