Strawberry Milk

"Momma, can you make me pink milk??...or maybe a strawberry smoothie, or wait, how about strawberry milk!" 

Hmmm, I barely EVER say NO when my kids ask me for good food...Yep, that's alway a YES for sure! 

I have to admit, strawberries and creamy milk sounded divine to me too, and with the last bag of frozen strawberries from last summer it was even more special. How many more weeks till strawberry picking?!? The special-ness of those last berries were not lost on us- we made sure to really savor them. And this was a sweet and fabulous way to enjoy summer goodness months after. And even now, enjoying them gives us that last push to make it to spring!

This recipe is super simple and basic, but I added a few things to make sure that it was nutritious and protein packed as well. So because we are a strict dairy-free house because of severe allergies this milk is most definitely not cow milk, instead we added full-fat coconut milk for the fats, nutrition and creaminess! Also, an added scoop or two of gelatin makes this milk still full of protein, a 12 grams per TB is what gelatin offers, also countless amounts of goodness. So whip this one up, impress your kids, or heck, bring back your inner-child for just a moment and sit and enjoy yourself some pink strawberry milk!

Strawberry Milk Recipe

{gluten, dairy, egg, soy, nut, seed and sugar-free}

2 cups of frozen or thawed strawberries [can be chopped or wholes]

1/2 cup of juice [or water] of choice

1-2 TB of fresh lime juice

sprinkle of quality sea salt

1/4 cup of maple syrup drizzled (more or less depending on tastes, can sub in dates too!]

1/2 cup of plant-based milk beverage (coconut, rice, ect...)

2 TB of pure gelatin

1 can of full-fat coconut milk

In a small pan, warm up the strawberries in the liquid and let it simmer and bubble and release it's colors and sweetness. Then turn off heat. In a small bowl whisk together milk and gelatin until bloomed. Then in your blender add the whole can of coconut milk, strawberries from pan, and the bloomed gelatin. Blend on high and then when its all creamy and frothy, pour into glasses and and instantly enjoy! It will be warm from the strawberries if you consume right away and...

...you can chill it too and also it will become a panna cotta type treat if you have in the fridge for more than 30-60 minutes. It will start to turn into a yogurt-like subsatnce as the gelitan cools down. So you may even enjoy it as it cools more. 

Top with thawed or fresh strawberrie pieces for extra goodness and texture :)

ENJOY and much love!!!

Avocado Fudge Pops

It has been super warm and muggy here and maybe it is just the point of summer that me and my family start to get super tuckered out and needs a few days of no sitting in the sun and trying to pull back from crazy activities. Have you experienced this at all? It seems crazy to want to stay inside and rest when you wait so long for summer to get here in Michigan, but about this late July every summer I find myself being so exhausted and tired that all I want to do is stay in a dark cool basement and do a winter activity of crafts and movies LOL Well, maybe for a day or two and then I see the sunshine and think of the beach again and there we go...

But these little fudgesicles came into creation a few days ago when I was using up some fruits and veggies and the kids were asking for a treat. It is similar to my freezer fudge or avocado pudding recipes...

But just a bit more fun for the kids (and me too !) I love that you can disguise some nutrient dense foods into a sweet little treat for the littles. They love it and want them again and again and you can only say "yes!" So here's a little fist-pumping-mom recipe for you saying YES we can do this summer-mommy-warrior thing and we are strong and mighty!!!! Hope you give these a try even if you don't have littles ;) They are a super great treat for all!

Avocado Fudge Pops Recipe
{gluten, dairy, soy, egg, nut, seed and corn-free}

1 ripened avocado
1-2 frozen bananas
1 cup of date puree paste
1 cup of coconut milk or other plant based milk of choice
pinch of sea salt
2 TB of cocoa powder (or carob powder works too!)
2-3 TB of maple syrup
1/3 cup boiling water poured over 1/3 cup ENJOY LIFE chocolate chips
(other optional additions could include pure vanilla, lime juice or other citrus flavoring)

Put all the above ingredients in the blender and blend on high until rich smooth and creamy milkshake. Then pour the mixture into BPA-free popsicle holders. I have a variety of these small and large to fill up that the kids love and we usually even choose and make these together to make it fun!

 Hope you give these a try and ENJOY! Much summer love and light to you this week friends!

Goodmorning, Blueberry Muffins

It's a good morning when you can have your day start with a cup of hot lemon water and a little muffins of blueberry goodness. These little muffins start your day off with protein, vitamins and minerals, fiber and blueberry wonderfulness. So, it IS a good morning!

I have been struggling with my little 3 year old to get her to eat in the morning and then she doesn't and then she will want to just snack the rest of the day on crunchy and sweet treats. Well, this not only discourages me but also it is exhausting to have to keep being asked for little snacks after trying so hard to just eat the main meals you are preparing.... can I get an AMEN ?!? I know I am not alone. This is the struggle of almost every momma I know- how can we keep trying to give our kids the choices and nutrients they need as they grow their amazing bodies?!?

So these little muffins are my manifesto for my little one. I was so happy when she ate two of them for breakfast. Success! I may have done a little victory dance in the pantry and tried hard to not show my excitement- because we all know that if we do that- it might be the end of the victory after all. Kids like to do their own thing so it's got be their idea to love them, amiright?! :)

Goodmorning, Blueberry Muffins Recipe 
{gluten, egg, seed, nut, soy, dairy and corn-free, VEGAN}

1/2 cup of finely ground GF oat flour
(I make my flour by grinding 1/2 cup of GF oats in high powered blender)
3/4 cup of quick cooking certified GF oats
(I used Bob Red Mill's brand for oats)
1/2 cup of quinoa flour
1/4 cup of white rice flour
1/4 cup of tapioca flour
1 TB of potato starch
1/3 cup of coconut palm sugar
1 1/2 ts. of baking powder
(I like Hain brand for it to be corn-free)
1 ts. baking soda
1 ts. of sea salt

1 cup of mashed ripened banana

1/2 cup of non-dairy milk or coconut milk beverage
(I use So Delicious brand)
mixed with 1 TB of apple cider vinegar

1/2 cup of melted coconut oil
1/4 cup of pure maple syrup
1/4 cup of unsweetened applesauce
1 TB of pure vanilla

fold in 1 heaping cup of frozen blueberries (can you fresh if you got them!)

First, mix all of the dry ingredients in one large bowl, then in a measuring cup or glass mix the coconut milk beverage with the apple cider vinegar and let it curdle for a few minutes. Then add that and all the rest of the wet ingredients to the mixing bowl mix well and the mix may even get stiff as the coconut oil cools down. It may also look more like a thick batter with the mix of warm and cool to the batter. Fold in the frozen berries and not too much so avoid blue berry bleeding. Use an oiled 1/4-1/3 measuring cup to spoon the batter into the muffin tins in the pan. Bake in a 350 degree oven for 22-25 minutes until stiff and no more gooey center.  Pull from the oven, let them cool and eat warm.

Hm hmm delicious! These muffins also remind me that summer blueberry picking is coming and all those frozen berries are better now than ever. I hope these muffins will bring you some joy and nutrients to your breakfast routine. And maybe a little hope too that each day is a gift. 

Happy baking and much love as always xoxo

Buckwheat-Quinoa-Date Porridge

This is reminiscent of a childhood favorite of mine. It reminds me of eating grits and cocoa wheats and creamed wheat hot cereals while growing up. I loved them then, and I love them now- but minus the wheat and gluten part of course. My favorite porridge is made from a buckwheat/quinoa mixture and then more recently I discovered that adding some date puree to the mix adds so much flavor, texture and then you don't have to add any other sweetener, unless wanted. It was a home-run discovery for me. I can't believe it took me so long. Duh! Dates! It is so caramel-ly creamy and there is no sugar---Amazingness!

You may not be a porridge person because of the texture. Well, I challenge you to try some by adding in some of the crunchy textures you may like... added toasted nuts or seeds or even some fresh or stewed fruit. I'm a fan of adding a dollop of ghee or butter of choice, a drizzle of coconut milk or even some tart greek yogurt, and some jam. It is an all time favorite breakfast that leaves me full till the lunch hour.

Buckwheat-Quinoa-Date Porridge Recipe
{free of gluten, dairy, eggs, nuts, seeds, sugar and soy}

First- make a blend of the ground grains to keep in the pantry for a quick breakfast...
I put in 1/2-1 cup of both: quinoa and buckwheat groats.... put in a high powered blender {vitamix, ninja, ect...} Blend on high until you get a powdery flour mix of the mixed buckwheat and quinoa

Also, you may need to make some date puree- I have been keeping some in the fridge ready-made to use in recipes such as this... So you soak 1 cup of dates with 1 cup of boiling water and can do more or less of portions depending on how you want to store it. Soak in boiling water for 10 minutes (or could overnight as well). Then blend in a high powered blender and you get a pudding-like creamy date puree.

Now that you have your staples.... you can whip up this porridge in a jif. For one-serving or for the whole family....

for one-serving
1/4 cup of finely ground quinoa and buckwheat groats mixture
1 cup of pure water
1/2 cup of date puree
pinch of sea salt

for 2-3 servings (doubled) 
1/2 cup of finely ground quinoa and buckwheat groats mixture
2 cups of pure water
1 cup of date puree
1/2 ts. of sea salt

Put all the ingredients in a saucepan and whisk continually until it comes to a boil and is bubbling and it thickens up quite nicely. It should be a thick creamy substance in about 5 minutes. You want to make sure and NOT leave this on the stove after you whisk together for the first time. This will leave it clumpy and sticking to the bottom. Just whisk together continually and fast for 5 minutes and you will have the best porridge around!

Top with some goodies:
ghee or butter of choice
berries or jam
milk or yogurt
nuts or seeds

Yes, I am a porridge-loving person so I am most likely biased....But this is a damn good way to start  a cold and dreary January day ;)

Much love and light, friends. xoxo

Zekey Cookies aka Banana Oatmeal Raisin Cookies

Zekey is my sweet son. These cookies are just for him. He has had a rough ride lately with teething and he needed a little pick-me-up and something special just for him. So we made cookies today to stay busy [which is loads of fun with an 18 month old]. He likes to copy me and get his fingers in the batter. Good thing I make most of my baked goods vegan because he thinks you can just lick whatever is in the bowl. Which really is alright by me. Because it's super cute. Well, he's super cute in every thing he does, even being naughty. Which isn't very convenient for me ;)

He thinks he is a little chef and is interested in all the kitchen tools. I even caught him the other day trying to snap in the mixer whisks to the mixer so that he could mix whatever imaginary batter he had brewing in a large bowl. A boy after my own heart. But I guess I wouldn't expect much more from him considering he has watched me since birth mixing and baking in the kitchen.

So these cookies are "Zekey Cookies" with no added sweetener and lots of nutritious ingredients to help nourish his growing body. A treat with iron, protein, good fats and sweet raisins and bananas. What more could a toddler ask for?! 

They serve as a nice toddler teething treat or are a great snack on the go. They are super thick and almost resonate a protein or granola bar. They are also nut-free for me and my babe, but if you love nuts you can easily swap out the seeds for the nuts instead.  

Zekey Cookies A.K.A. Banana Oatmeal Raisin Cookies 

2 cups of gluten-free rolled oats (I used Bob Red Mill's)

1/2 cup of shredded unsweetened coconut

1/2 cup of raw sunflower seeds

1 cup of raisins (or use a mix of dried fruit)

1 TB of chia seed meal

1/4 cup of gluten-free flour (I used fresh buckwheat)

1/2 ts. of sea salt

1 1/2 ts. of ground cinnamon

1 ts. of ground ginger

2 TB of unsulphured molasses

1/3 cup of applesauce or apple butter (I use homemade)

1 cup of purred rip banana

1 ts. of pure vanilla

1/4 cup of non-dairy milk (I used So Delicious coconut)

4 TB of warmed organic coconut oil

Mix all of the ingredients in a large mixing bowl and make sure the banana and oil gets all mixed into the whole batter. Then press out handfuls of the batter on a cookie sheet. I like to roll the batter into small balls and then press them down on the cookie sheet. This recipe will make about 2 dozen cookies.  Bake in a preheated 350 degree oven for 20 minutes and let cool for another 15 before moving. Bake and then eat! Store leftovers in an airtight container or cookie jar.

These cookies were made for my toddler but are a great sugar-free cookie option for any health conscious food freak. A great treat for those trying to avoid sweets and also would be great over vegan coconut ice cream or yogurt. Or they could even be crumbled and have some coconut or hemp milk poured over them to have almost like a chunky granola cereal. Super delicious and super healthy too! Would I make anything less for those I love?! I don't think so!

Also, thanks you all for the birthday wishes and blessings. I had such a great birthday and was overwhelmed by love, gifts and treats. So thank you, thank you! Hope you all have a great week!

Much love as always!

Ginger Molasses Cookies

Happy Leap Day! 

A day that doesn't come around but every 4 years. I always thought it would be fun to have a birthday today because even though you would get older every year you could really say you were like 7 years old when you turned 28. Well, maybe that wouldn't be so great if you wanted to go out an rent an "R" rated movie or vote. Yet, the older I get the more I value the younger years of yesterday. Is there is pause button I don't know about somewhere?

Life just moves too fast. I was just recently looking back on some wedding photos and was mesmerized on how I and my four siblings looked so young. It was only 7 years ago, but in seven years I now have three siblings that are at least half-foot taller than me now. That day is forever locked in my memory.

Or I just look at my growing son. I had to cut his hair the other day because he couldn't see with the hair dangling in his eyes. And now he looks less like a baby and more like a boy. How is it that he is so big? It was just 2 years ago that I found out that I was pregnant with him and now he is talking to me and finding new hiding places in the house. I now know what it means when others have said "It just goes so fast!"

I also recently lost an aunt to a short battle with cancer. Life is so fragile. My uncle and family are left only months after a diagnosis without their wife, mother, best friend. Life moves even faster sometimes and leaves you thinking that you have to treat every day as a gift. That every moment is living. And that we must not live bored or take love for granted. My uncle's words to me were to love those closest because you just don't know how long we all have together. Sobering words, but words of truth I am willing to swallow and live by.

And, because I can see the gift of today I celebrate by making some cookies with my sweet boy. He is my little chef already. Loves to mix with spatulas in the pots and pans. Not really knowing what he is doing only but imitating his momma. He loves food and loves to be in the kitchen... hmmm, I wonder where he gets that from?

So today we made a batch of some super yummy, baby-friendly, and not too sweet cookies. An all time favorite treat that is very simple and easy to whip up and enjoy.

Ginger Molasses Cookie Recipe (vegan)
1 1/3 cup of freshly ground buckwheat flour (1 heaping cup of groats finely ground)
1/3 cup of millet flour (or sorghum flour)
1/3 cup of tapioca flour
2/3 cup of sucanat or coconut palm sugar
1 ts. of baking powder
1 ts. of baking soda
1/2 ts. of sea salt
1 ts. of ground cinnamon
1 ts. of ground ginger
dash of ground cloves and allspice
1/3 cup of room temperature organic coconut oil
2 TB of blackstrap molasses
2 TB of fresh lemon juice (1 lemon squeezed)
3 TB of apple butter or apple sauce (I use homemade here)

optional additions:
*add a few TB's of finely chopped candied ginger to spice it up more
*add 2 TB of honey or maple syrup to make it softer and sweeter
*roll the cookies in a bowl of more sucanat or sugar before baking to create a crunchy crust

First, grind 1 cup of buckwheat groats in a magic bullet or high powered blender. Then mix the buckwheat flour with the rest of the dry ingredients in a large mixing bowl. Then add the oil and the rest of the wet ingredients. Mix well and let sit for a few minutes to soak up the moisture. The batter will be a tad wet, but that is just what makes these cookies chewy too. So try and press it down with a spatula, or if you must add a sprinkling of more GF flour of choice on the top of the dough to make it easier to handle. Then roll out little TB-sized balls in the palm of your hand and press down on a parchment paper cookie sheet. Bake in a preheated 350 degree oven for 12-14 minutes. Then pull from oven and let cool for 10-15 minutes before moving to a plate or container. Recipe makes about 3 dozen cookies. Then ENJOY!

Hope you find ways to celebrate life and breath today. 

Many blessings to you and yours!

Blueberry Banana Buckwheat Babycakes

Well, that is quite a mouthful...blueberry...banana...buckwheat- babycakes...try saying that 3 times fast. Ah! Well, the name for these sweet muffins fits the bill because they are amazingly filled with blueberry and banana sweetness with the perfect blend of fresh buckwheat and whole grains. And why not call these sweet little muffins 'babycakes'? That's really just what they are, a sweet little 'baby' cake. Not too big and not too much, just a sweet touch of goodness.

I made these for my toddler. Okay, who am I kidding?  I made these for my toddler... and myself. So sweet and cute in every way, and the muffins are pretty good too. I made these on a whim the other day when me and my son were looking for some fun in the kitchen. I forget how much I love to make a yummy blueberry muffin with lots of texture and flavor. These just hit the spot. Perfect muffin. After having another, I declared to my family my newest favorite muffin recipe.

This recipe contains all whole grains and less sugar than the average cake. You could easily have these muffins pass as cupcakes with a little frosting, hm maybe a lemon frosting or glaze? Or next time I think I will try and make this recipe in a sweet bunt cake pan or coffeecake tin. They are so moist, sweet and hearty- such a great healthy combo.

I used some freshly ground buckwheat flour that I ground myself from buckwheat groats. I used my magic bullet, but you could use any high-powered blender or if you have a Vita-mix- then you are truly blessed. I blend the groats at about 1 cup at a time to get about 1 1/4 cups of flour. It may seem like I am making it more difficult than it needs to be, but trust me it is very simple. And, nothing beats fresh ground flour in baked goods. Especially gluten-free baked goods.

Blueberry Banana Buckwheat Babycakes Recipe

1 1/4 cup of freshly ground buckwheat flour (1 cup of buckwheat groats ground in grinder/blender)

3/4 cup of whole grain sweet sorghum flour

1/2 cup of organic millet flour

3/4 cup of sucanat or coconut palm sugar

3 TB of chia seed meal
2 ts. of baking powder
1 ts. of baking soda
1/2 ts. of sea salt
1/2 ts. of each ground: cinnamon, nutmeg and ginger

1/3 cup of baking oil: grapeseed, light olive oil, or liquid coconut oil
3 ripe mushed bananas (1 cup of banana puree)
20-25 drops of pure vanilla liquid steiva (I used NuNatural's)
*buttermilk mixture*
1 cup of non-dairy milk (I used So Delicious Coconut Milk) -mixed with 2 TB of fresh lemon juice
1 heaping cup of frozen blueberries

optional: zest of 1 lemon

First, to make the buttermilk mixture pour 1 cup of non-dairy milk (I love using So Delicious' coconut milk beverage) in a small bowl, pour 2 TB of fresh lemon juice over the milk and let sit by itself for 5-10 minutes until cultured. Then, in a large mixing bowl, blend all of the dry ingredients together well. Then add the oil, bananas and stevia. Then add the buttermilk mixture and mix well together. The batter should be not too wet, and have some texture. Then fold in the frozen blueberries- and be careful not to mix too much to let the berries bleed all over the batter. Then scoop the batter with a 1/3 cup measuring cup into either greased or papered muffin tins. This recipe will make 12 muffins. 


Bake in a preheated 350 degree oven for 20-25 minutes. Until they are golden brown and baked through. Check with a toothpick to make sure. Let cool 10-15 minutes before moving from the tins. 

Some notes:
-You can omit the stevia and add another 1/2-3/4 cup of more sugar if you desire. I prefer to keep as little sugar as possible, so I enjoy the use and flavor of the stevia. If you do omit the vanilla stevia, then I suggest adding a teaspoon of pure vanilla extract as well.

-You could fresh blueberries if you want. Or add a different berry if you prefer- this recipe is perfect for the addition of a berry because it is so hearty and filling.

-This recipe is easily made vegan with the addition of the chia seeds and coconut milk, but if you want to add eggs you can add 2 eggs and omit 1/2 cup of milk and half of the chia seed meal. That will allow you to add eggs without having too much liquid in the batter.

-You could try making this recipe with 2 1/2 cups of your favorite GF flour blend, but I really recommend trying to make it with fresh buckwheat flour and a whole grain combo like I created. Lots of nutrition and whole grain goodness without making a dry and crumbly muffin. If you need a sub for either the sorghum or millet flour, then brown rice flour will work well.

I was going to say that this recipe would be best if enjoyed within a few days of baking, but then I thought about how you probably won't have any left laying around. But, if for some reason you do... :) Then you can freeze these muffins as well. Great for an easy pull from the freezer breakfast on the go. I would also recommend this recipe as an easy GF whole grain muffin mix for any beginner gluten-free bakers out there. It really is great being gluten-free with these babycakes.

Hope you have a great day!

Much love, as always,

Stephanie

Date and Raisin Oat Biscuits (gluten-free, vegan)

Can you believe it? Winter finally showed up here in West Michigan. We have had blustery cold and snowy weather over the last few days and if you ask me, it's kinda nice. Last week at this time I was thinking at 50 degrees and sunshine, we may just have skipped winter and went straight to spring. Which wouldn't be all bad, but yet, I do like following the seasons for all they have to offer. I like the cycles. The seasons teach me so much about myself. About how there is a time for everything, and that seasons do in fact pass by. Also learning the tension of living in the present, without aching for the past or future, is a good practice to grow in.

And lately I have been enjoying some new patterns in this season: eating more chia seeds, no-sugar and only stevia, and reading historical fiction. It must be January, right? 

January is a good month to find projects inside the house. Or find a good book to pass the time. Or have you heard that it is "oatmeal-month"? I guess oatmeal is a good hibernating food. 

And, baking is a good 'hibernating' pass time. At least I think so :) These biscuits are filled with oats and have zero sugar. Yep, that's right- zero sugar. Only filled with sweet dates and raisins and a splash of stevia.

I have made these biscuits twice in the last week. They have been a perfect snack for my growing toddler. He loves dried fruit, and the oats and chia in this recipe only fill him with whole grains, healthy fats and protein. These biscuits also stick together better than any others I have made before, so great for a small person to hold onto.

Plus, do you remember telling you about the amazing pear butter I have laying around? The pear butter is a perfect dose of sweet and spice, and wonderful for toast, and yes oat biscuits. So not only does my son love these quick snacking biscuits, but my husband and I also love to slather a dose of pear butter on top and enjoy it for all it offers. Delicious!

Date and Raisin Oat Biscuit Recipe (vegan)
1 1/4 cup of gluten-free oat flour
(I grind my own flour from Bob's Red Mill certified gluten-free rolled oats)
2/3 cup of gluten-free rolled oats (I used Bob Red Mill's)
2/3 cup of organic millet flour
2/3 cup of tapioca flour
2 TB of chia seed meal
1/2 ts. of sea salt
1 TB of aluminum free baking powder
3/4 cup of finely chopped dates
1/3 cup of organic raisins

'buttermilk mixture'
1 cup of So Delicious coconut milk beverage (or other non-dairy milk)
juice of one large lemon- about 1/4 cup juice (or sub 2 TB of apple cider vinegar if you do not have a lemon)

1/3 cup of room temperature organic coconut oil
10-12 drops of NuNatural's pure vanilla stevia liquid

Mix all of the dry ingredients together first, and also add the dried fruit and mix well in the flour mixture. Then after letting the milk and lemon sit for 5-10 minutes, pour the milk mixture, oil and stevia into the dry mix and mix well all together. Make sure that after mixing well there is no flour pockets or coconut oil pockets. The batter will look almost like a thick cookie dough and if it is a bit sticky, then you need to let it sit for a few minutes for the oats to absorb the moisture. 


Then roll out a ball of dough, almost like a very large cookie being rolled out. This recipe will make about 12 biscuits (1/3 cup sized or palm sized). Make sure that you roll the dough out and these drop biscuits are spread evenly on a baking sheet. 12 biscuits on the sheet and just press down the balls of dough just slightly. Then bake in a preheated 350 degree oven for 18-20 minutes. Until the bottoms are golden brown. Then let sit for 5-10 minutes to cool, and viola, you have yummy, sugar-free biscuits to enjoy and devour!

Some Notes:
-If you want to make these biscuits into something more sweet by themselves and say make more of a 'scone' then I would suggest adding 1/3 cup of sucanat or your favorite sweetener. Just a suggestion if you are looking for more of a sweet treat.

- You can sub out the millet and tapioca flour for most all-purpose GF flour mix and it should turn out just fine.

- I think the coconut milk beverage makes a big difference in this recipe. I have made it with other milks and like it best with the coconut.

-You could add different fruit and flavors, but the dates add a lot of sweetness and texture, so I suggest sticking with those with the no-sugar version.

I hope you find space today to breath and enjoy this season. A season of rest and more quiet time.

Much love and light to you today!

Stephanie

Pumpkin 'Nog Chia Pudding (vegan) + So Delicious GIVEAWAY

Hello Friends, here is my newest favorite pumpkin recipe to share. I mentioned in my last post that this may be a nice recipe for the adults to enjoy...which is completely true, BUT, it is also great for kids too! So, gather your pumpkin, chia seeds, and head to the store to get some of this amazing vegan 'nog by So Delicious and you will be ready to make some of this perfect holiday pudding.

This recipe was inspired by a few blogs: Oh She Glows and Choosing Raw. But, I wanted to make a little twist with some Nog, and all the thanks goes to So Delicious for this one! The kind people at So Delicious were gracious enough to send me some samples of their holiday nog to try and review and then share with some of you (more details below...)

Truth is, I haven't had egg nog in many years, and I vaguely remember I used to love it. And not until I tried this great vegan version from So Delicious, I had forgotten about it's creamy lasting texture and divine taste. Hmmm, so wonderful and comforting. Also, this drink allows holiday season nostalgia fall over you in and out.

Also, this vegan nog is made with organic, NON-GMO, certified vegan and gluten-free ingredients and does not contain any garbage or artificial anything. The Chocolate Mint Beverage is also amazing. I was hoarding it all from my husband, until the last glass I completely shared with him. He couldn't believe how good it was!

I have been telling everyone I know that this is seriously a yummy holiday treat to try this season. So along with anything I have tried from So Delicious, I can proudly say I loved their product and I love what they stand for. Disclaimer: I was not paid for this review, but was given a sample of the product to try and review. Also, the opinion of this product/company is just that, an opinion.

And, the good news is...I have VIP coupons to give away to 2 of you to try a container of nog (or any other So Delicious product) you may want. Details will be below, but for now the pudding recipe...

Pumpkin 'Nog Chia Pudding Recipe (vegan)

1 1/2 cup of fresh pumpkin puree (fresh or canned will work)

1 1/2 cup of So Delicious Nog

2 heaping TB's of chia seeds

1 1/2 ts. of pumpkin pie spice

sweetener of choice: 1 ts. of stevia powder, 1-2 TB of maple syrup or coconut palm sugar

optional topping:

Enjoy Life allergen-free mini chocolate chips

Craisins or raisins

Molasses Cookies

Pumpkin Chia Cookies

Gingerbread cookies

So Delicious Nog

Fresh Pumpkin Puree

Chia Seeds

Whisk the nog, pumpkin, chia seeds and spice together in a large glass bowl. Add the sweetener you like and taste to see if it is to your liking. Then cover and put the bowl in the fridge overnight or at least up to 3 hours. Then your seed will have gelled and become like a tapioca-like seed and viola you have pudding.

Some notes:

You can obviously make this recipe like the blogs I referenced earlier, but I would suggest that if you can get your hands of this delicious nog from So Delicious, that you must make this version of the pudding. It is a perfect union of egg nog and pumpkin pie. Perfect for any upcoming holiday... and did I mention that chia seeds and pumpkin and even the coconut nog are healthy for you?! This is a health treat and you can feel completely wonderful about your choice for this treat instead of, say, real calorie filled egg nog and a slice of pie that has more calories and sugar than you probably know.

I love the simplicity of this fabulous recipe. You must try this dish this holiday season. Put some of this pudding in a fancy cup and you have a special treat. This recipe will serve 4 people, but can easily be doubled or tripled for a larger amount of people. You could also put a little bits in party cups with spoon and you could serve on a platter. This is such a yummy treat it will have you really thinking of great ideas to share and serve.

Now for the awaited giveaway details (the best part, because I love sharing!):

So friends, the only requirement to get in the running for this giveaway is to leave a comment on this blog post. If you want to get another chance at winning, then become a follower of So Delicious on facebook, and leave another comment saying you did so... and for a third chance you can become a follower of my blog (on the right hand side of the home page of my blog). So all together you can have 3 chances to win.

I will pick TWO winners using random.org on November 2, at 9pm EST...so you have 6 days to enter yourself and then tell your friends! This giveaway is only valid for US residents. Thanks and good luck.

Well, that is all I have for you today. Get your name in the drawing for this giveaway-totally worth the try.

I hope you have a great (and safe) weekend, with lots of fall fun and maybe some halloween treats (and tricks!)

Much love to you as always.

Monkey Cake (vegan)

Milestone first birthday cake...done! Egg-free, sugar-free, nut-free, gluten-free and dairy-free. It was a bit of a challenge, but mostly because I wanted to make a monkey-face out of a cake. And, really, it didn't even matter because my now one year old destroyed the cake with a swing of his little paw. He devoured his piece and that was worth all of the work. It was so much fun to watch him be so excited. It was the first time he had cocoa and he was just as excited as I thought he would be. So I thought I would share a few photos and the recipe...just because I can. I mean, it's not every day your baby turns one, and you make a silly cake to celebrate it. So indulge me as I share a little piece of my life, my sweet monkey-faced babe and a yummy vegan cake.

Here is my little man, post cake-eating. He was happy and very very messy! :) So much fun and we even took a few videos to watch when we are old and grey. The last year sure was a lot of work, stress, tears, joys and wonder. And, it quite possibly doesn't seem like it can be a year already. Life moves so fast, and that is why we must enjoy every day for what it brings. The good and the bad. Life is a gift and we must not let the lies of greed, selfishness, laziness and boredom rule our daily routine. We must make ourselves seek gratitude, love and thankfulness for every gift. I know one specific person that reminds me of that daily... my little monkey boy. So sweet.

Banana Cake with Chocolate Frosting (vegan)

1/2 cup of millet flour

1/2 cup of brown rice flour

1/4 cup of tapioca flour

1/2 cup of organic corn flour (or quinoa flour)

2 ts. of baking powder

1 ts. of baking soda

1/2 ts. of sea salt

1 ts. of ground stevia powder

2 TB of chia seed meal

1 ts. of pure vanilla (optional)

1/3 cup of maple syrup

1/4 cup of organic apple juice

1 1/4 cup of mashed ripe banana puree

1/3 cup of melted coconut oil or light olive oil

1/2 cup of non-dairy milk ( I used So Delicious coconut beverage milk) then add 2 TB of lemon juice to the milk in a separate bowl. I use one fresh squeezed lemon with usually adds up to about 2 TB of juice. Let the mixture sit for 5-10 minutes until it gets a bit cultured. Then mix it with the rest of the batter.

First, pour the milk and lemon juice together and let sit while you mix up the rest of the batter. Then in a large mixing bowl, mix together all of the dry ingredients and then add the wet, lastly mix in the milk mixture and make sure you mix well with everything blended. Then let sit for just a few minutes to have everything sit together and get acquainted. Then pour into a oiled 9x9 circle pan and put in a preheated 350 degree oven for about 35-40 minutes, or until it is golden brown and checked with a toothpick in the middle to make sure it is baked through and not gooey.

Then, after cooling for 15 minutes, turn upside down on a serving platter and then let it continue to cool for another hour. Then take a serrated bread knife and cut out the head so that the cake looks like it has 2 ears on each side. This can be more difficult if you are not into cutting cakes or even drawing. It doesn't have to be perfect or that hard, just make sure you cut enough of the cake away to make it look like monkey ears. You can eat some of the cake at this point. Tests taste and make sure it's yummy!

Then time to make the frosting...

Chocolate Cake Frosting Recipe (vegan)

6 TB of very soft Earth Balance (soy-free version)

2 TB of cocoa powder

4 TB of coconut palm sugar

2 TB of maple syrup

4 TB of non-dairy milk 

9-10 TB of tapioca flour or starch (or arrowroot powder)

In a small bowl, mix the softened vegan butter with the cocoa powder, then add the sugar, and rest of the ingredients, except for the tapioca. Then lastly mix in the flour and slowly mix well with a spatula. Add more flour if you need it, and then let sit and blend together in the fridge for 30 minutes or so. It should be like a spreadable Betty Crocker frosting...If you leave it in the fridge too long it will thicken up considerably, so beware. Yet, if you warm it in the microwave or stovetop for just a few seconds it softens up quite nicely.

When you get the thicker consistency after it sits in the fridge...use this chocolate frosting to frost most of the cake, except for the monkey face. I used some leftover Namaste Toffee icing I had in the freezer for the monkey's face and lighter section. Then I also used the lighter frosting to make some ears.

Then I used some allergy-free mini chocolate chips to make eyes, nose and smile.

And, viola, I created a monkey!

We sung to the babe with a #1 candle and broke off the ears for him to eat first! It was just perfect! Of course I moved the chocolate chips out of the way of him eating the cake because I didn't want to create too much of an issue for him swallowing. He loved it!

I also make the same banana cake batter and frosting mix above to make some banana chocolate chip cupcakes for some guests to eat. They turned out just right, and only baked for about 22 minutes, instead of 35-40 for the cake. I served them in a green banana leaf :) hehe.

Not to mention, we had a little gathering of friends and family that we had a 'harvest-party' theme with lots of fresh apple cider, fresh apple slices and caramel dip, apple and pumpkin muffins, and I also splurged and made some pumpkin donuts (recipe to come) and pumpkin pudding bars. We had a ton of food and everyone enjoyed a gluten-free dairy free party (minus the caramel dip). We had a ton of fun celebrating, and you can bet that I had some fun baking all those goodies.

Thanks for indulging me in my little monkey cake and party treats.

I hope you find ways to celebrate life and enjoy each year (day, month and season) for all it's gifts.

Grace and peace!

Stephanie