Chocolate Chunk Pumpkin Spice Bread

October is my favorite month for many reasons: crisp fall weather, apple picking, and delicious pumpkin-flavored recipes! It’s also the month I met my fiance and the month we got engaged three years later (in the same pumpkin patch as one of our first dates), so October holds a very special place in my heart 🙂

Every year I like to experiment in the kitchen with fall-flavored recipes. Call me basic, but I like using pumpkin/pumpkin spice in my fall recipes because it’s such a good flavor and pumpkin is actually a nutrient powerhouse! Pureed pumpkin is loaded with vitamin A (great for skin & eye health) and fiber (nature’s laxative–besides coffee). Pumpkin seeds contain healthy fats, fiber, magnesium, zinc, and copper–which are involved in hormonal health and can help with PMS symptoms.

This year I made one of my best fall recipes yet and I’m super excited to share it with you. It uses whole wheat flour, and maple syrup for sweetness. Due to the moisture content, there’s no need for oil, so it contains less calories and fat than other recipes. As always, it’s vegan, and can be made gluten free if you use gluten free flour instead of whole wheat.

To step up the decadent factor, I added dark chocolate chunks–but if you prefer to keep this pumpkin flavored recipe more traditional, you can omit the chocolate chunks. Let me know if you try this recipe and what you think!

Chocolate Chunk Pumpkin Spice Bread

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Ingredients:

  • 2 cups whole wheat pastry flour (I used Whole Foods Market 365 brand)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 tsp. pumpkin spice mix (a combo of cinnamon, nutmeg, cloves, ginger, etc.)–I found this at Whole Foods Market
  • 1/2 tsp. salt
  • 1 15 oz. can of pureed pumpkin
  • 3/4 cup maple syrup
  • 2 tsp. vanilla extract
  • 1/4 cup unsweetened applesauce
  • 2 tbsp. ground flax + 3 tbsp. warm water (to make a flax “egg”)
  • 1 cup dark chocolate chunks (I used Whole Foods market 365 brand, which according to the label, contains no animal products)

Directions:

  • Measure out all ingredients
  • Pre-heat the oven to 350ºF.
  • Lightly grease a 9×9 pan, or use parchment paper if you prefer
  • To make a flax “egg”, combine ground flax + warm water; mix and set aside
  • Combine dry ingredients (flour, baking powder, baking soda, salt, and spices) in a large bowl
  • Combine wet ingredients (pumpkin puree, vanilla extract, maple syrup) in another bowl, mix well, and then add the flax “egg” into the mixture. Mix.
  • Add wet ingredients into dry ingredients and mix until the mixture is uniform
  • Pour mixture into the pan and bake at 350º for 40-50 minutes
  • Remove from the oven and allow to cool for at least 15 minutes
  • Cut into squares and enjoy!

 

Are you looking to improve your health and satisfy your hunger with delicious plant-based food and personalized nutrition counseling? Lets work together! (see my work with me page). Not ready for that yet? Lets keep in touch! Follow me on Instagram @theveganrd and let’s connect on Facebook at the Vitamin Valentine page for my latest recipes and nutrition tips.

-Jess

Last Minute Banana Chocolate Chip Brownies

Happy 4th of July! I wasn’t planning on writing a blog post today but I whipped up these amazing brownies to bring to a barbecue and I had to share. If you’re looking for an easy, quick dessert to bring to a gathering, try these delectable bites of bliss. This recipe requires having a few very ripe bananas (like the stage before they turn brown) on hand. If you don’t have bananas, try an equal amount of apple sauce or dairy-free yogurt.

Last Minute Banana Chocolate Chip BrowniesFullSizeRender-19

Ingredients:

  • 2 cups whole wheat flour (I always use whole grain flour for extra fiber in my baked goods, but if you don’t have it, all-purpose flour will also work)
  • 1/2 cup granulated sugar
  • 1/2 cup maple syrup or agave nectar
  • 1 cup unsweetened cocoa powder (I use trader joe’s brand)
  • 1 tsp. baking powder
  • 3/4 tsp. salt
  • 3 very ripe bananas, mashed
  • 1/2 cup unsweetened vanilla almond milk or soy milk
  • 1/2 tsp. cinnamon
  • 1/3 cup sunflower oil or almond oil (or you can use vegetable or canola oil if you have those instead)
  • 1 tsp. vanilla extract
  • 1.5 cups vegan chocolate chips (I use trader joe’s dark chocolate chips which happen to be vegan)

Directions:

  • Preheat the oven to 350 degrees F
  • In a large bowl, measure and mix all dry ingredients (flour, sugar, cocoa powder, salt, baking powder)
  • In another bowl, measure and mix wet ingredients (maple syrup/agave, mashed bananas, almond/soy milk, vanilla extract, oil).
  • Mix the wet ingredients into bowl of dry ingredients. Add the chocolate chips and stir.
  • Spray a 9×12 baking pan with non-stick spray, pour batter into the pan, and bake for 30 minutes
  • Allow to cool and then cut and share with family and friends!

 

Enjoy these chocolatey treats and have a great 4th of July!

-Jess

Some Updates and Happy Fourth of July!

I’m writing this post a little early because I know tomorrow I’ll be celebrating with family and friends.  It’s been over a month since I last posted and I completely forgot to post my June blog entry because June was a busy month for me.  June is a special month for Vitamin Valentine, because my first blog entry was in June of 2013.  When I first started writing VV, I mainly shared things that I was learning in my classes.  This summer is the first summer that I’m not taking any classes so I’ll be writing more personal things and continue to share my amazingly delicious and nutritious recipes.

So what else have I been doing instead of posting my usual entries?  Lately I’ve been going to the gym more often (yay!), but also not doing as much daily yoga as I would have liked (not so yay).  I probably only did yoga 2 times/week every week in June which may sound decent, but daily yoga and meditation really helps keep me grounded.  My goal for July is to get back to doing yoga on a daily basis.  To help me stay motivated, I bought a really funky planner that I’m loving right now. It’s called the Happy Planner.  It’s filled with inspirational quotes, places to track goals and to-do lists, and it’s super colorful which is always fun.

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My planner and one of my favorite breakfasts (a whole grain bagel, almond butter, and banana)

For the fourth of july, I’ll be spending the day outdoors and hopefully I can do some yoga on the beach.  I hope you have a great fourth of july 🙂

-Jess

Vegan Gingerbread Muffins

Just because the holidays are over, doesn’t mean you have to get out of the holiday spirit! If you went overboard on cookies and other sweet things for the past few weeks but can’t get rid of that gingerbread craving, don’t fret. The following recipe is sure to delight gingerbread fans year round and because it’s healthier than a cookie and relatively low in calories, you can have your cake and eat it too ;). It’s of course vegan, and can be made gluten-free by using brown rice flour instead of whole-wheat.

Vegan Gingerbread Muffinsphoto.PNG-14

Ingredients (makes 9-12 muffins):

  • 2 cups whole wheat, spelt, or brown rice flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cloves
  • 1 and 1/2 tsp. dried ground ginger
  • 1/4 cup sugar
  • 1/3 cup blackstrap molasses
  • 1 cup unsweetened applesauce
  • 3/4 cup unsweetened almond milk (add more if the consistency is too dry)

Directions:

  • Preheat the oven to 350°F and line a muffin tin with muffin paper or spray with nonstick spray
  • Measure dry ingredients and add together in a large mixing bowl. Mix well.
  • Measure wet ingredients (molasses, applesauce, almond milk) and add to the bowl of dry ingredients. Mix together well until the batter is uniform in consistency.
  • Using an ice cream scooper or large spoon, spoon the batter into muffin tins
  • Bake for 20-25 minutes. The muffins are ready when a toothpick or fork can be inserted into the center and comes out dry.
  • Remove from the oven, allow to cool, and enjoy!

-Jess

Double-Chocolate Brownies Fit For A Dad

Happy Father’s Day to all the dads out there! I’ve decided to make this post short and sweet because it’s beautiful outside and I want to spend as much time with my family as possible today. If you haven’t noticed, my go-to gift strategy for loved ones is baking something delicious, so this morning I woke up early and made a new brownie recipe. If you haven’t yet gotten your dad a gift, consider whipping something up in the kitchen. Baked goods from the heart are always sure to please!

Father’s Day Double-Chocolate Browniesphoto 1-10

Ingredients:

  • 1 cup whole wheat flour
  • 1/2 cup brown sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup unsweetened apple sauce
  • 1/2 cup soy milk
  • 2 tbsp. melted coconut oil
  • 1/4 cup. soy milk + 1/2 cup raisins (mix together in a food processor to make a thick liquid)
  • 1 cup chocolate chips

Directions:

  • Preheat the oven to 350 degrees F.
  • In a large mixing bowl, combine the dry ingredients (flour, sugar, baking powder, baking soda, salt, cocoa powder).
  • Combine 1/4 cup soy milk and 1/2 cup raisins in a food processor to make a thick liquid
  • Make a well in the dry ingredients and add apple sauce, soy milk, melted coconut oil, and soy milk-raisin mixture
  • Stir, and then add in chocolate chips
  • Grease a brownie pan/tin and heat at 350 degrees F for 25 minutes.
  • Allow to cool, then cut and serve

 

Have a great, chocolate-filled Father’s Day, and Happy Father’s Day to my Dad, who always encourages me to work hard and follow my dreams!

-Jess

Working With What You Have: Cookie Edition

Is there such a thing as a "bad" cookie? No, only imperfect ones!

Is there such a thing as a “bad” cookie? No, only imperfect ones!

I want to start this post by wishing all the Moms who are reading a very happy Mother’s Day! Watching my Mom and Grandma in the kitchen gave me an appreciation for cooking and baking and I carry that with me every day. Today I woke up and realized I completely forgot to buy my mom a Mother’s Day present, and by forgot, I mean, I’m a student and my funds are limited. With that in mind, I had to be resourceful so I headed to the cabinet to see what I could create. No chocolate chips or oatmeal were to be found, so there went my idea for chocolate chip oatmeal-cookies. I did however have all-purpose gluten-free flour, trader joe’s hemp protein powder, almonds, almond butter, and raisins.

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Sounds like a weird combination, but I was willing to try it.

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I created the recipe below as I went along (which is something I frequently do) and I realized that my improvisational cooking method is somewhat symbolic for some things that I’ve realized since starting this blog. When I decided to go back to school to study nutrition and start this blog, I feared writing about myself at all because I think we constantly judge ourselves and fear judgement from others. Allowing myself to write about things I’ve dealt with personally (like calorie obsession) and things I’m learning has taught me that despite being imperfect, what I’ve learned can help others. All the best teachers and wisest individuals I’ve come across aren’t the ones who appear to be perfect, they’re the one’s who embrace what they have, appreciate the lessons they’ve learned and are willing to share it with others. So, what does this have to do with cookies? The following recipe may not be your cup of tea, but it serves as a reminder that you can work with what you have to bring joy into the world (in this case, joy was a smile on my Mom’s face because if there’s one thing my Mom can appreciate, it’s a baked good). Don’t worry if you don’t have the items I’ve used, as I’ve come up with a few alternatives listed next to each ingredient.

Almond Raisin Protein Cookies (makes 3 dozen)photo 3-5

Ingredients:

  • 2 cups all-purpose gluten-free flour (you can use whole wheat flour, spelt flour, or any other kind of flour)
  • 1/2 cup granulated sugar
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • dash of salt
  • 1/2 cup Trader Joe’s Hemp Protein Powder (you can use any kind of protein powder in a flavor you enjoy. The one I used was vanilla flavored)
  • 1/2 cup applesauce
  • 1/4 cup almond butter (instead of using oil, I used almond butter because it’s tasty, nutritious, and is a good fat source in place of oil or butter).
  • 1/4 cup almond milk (I used unsweetened original variety, but a vanilla flavor might also work well)
  • 1 tsp. vanilla extract
  • 1 cup of raisins (or another dried fruit that you prefer)
  • 1/2 cup almonds (whole, raw)- you can use any other kind of nut that tickles your fancy
  • 1 tsp. cinnamon

Directions:

  • Preheat the oven to 350°F and in a mixing bowl, combine flour, sugar, baking powder baking soda, salt, cinnamon, and protein powder.
  • In separate bowl, combine applesauce, almond butter, almond milk, and vanilla extract.
  • Create a well in the dry ingredients with your fingers or a spoon, and add in the wet ingredients. Mix.
  • Add in the raisins and almonds
  • Grease a cookie sheet, and drop cookie dough on the sheet using a spoon.
  • Place in the oven for 10-15 minutes (keep on eye on it, because all ovens differ in temperatures and each batch I made took a different amount of time).
  • Enjoy!

Experiment with this recipe with the ingredients you have and embrace imperfect, improvisational baking!

-Jess

 

 

A Very Happy Valentine’s Day, the Vitamin Valentine Way!

If you were wondering about the name of this blog, my last name is Valentine, so I’m obligated to love Valentine’s Day. In my experience, the best way to show someone you care is to make them something special (this is also a great way to save money). I made two delicious, easy, vegan fudge recipes that are super-rich and flavorful.

Dark Chocolate Banana Fudge

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1/2 cup coconut butter (to soften, you can heat it in the microwave for 10-15 seconds, you don’t want it melted)

1 ripe banana

1 tsp. cinnamon

1/8 tsp salt

2 tbsp. maple syrup

3 tbsp. cacoa powder (I used 100% cacao, unsweetened)

Blend ingredients using an electric mixer until everything is homogenized and there’s no huge particles of any one ingredient. Refrigerate over night, or freeze for 15-30 minutes and cut into the desired shape. Feel free to cut into heart-shapes for this holiday.

Peanut Butter Coconut Fudge

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1/2 cup coconut oil

1 cup peanut butter (I used creamy, but if you like chunky or natural style, or whatever else, feel free to substitute. Almond butter might also work in this recipe)

1/3 cup maple syrup

1 ripe banana

1 tsp. cinnamon

dash of salt

1 and 1/2 cups coconut flakes

In a glass dish/bowl, spread a thin layer of coconut flakes so that the bottom of the dish is covered. Don’t use the entire 1.5 cups. Set aside.

Combine all the other ingredients (minus the coconut flakes in the dish and the remaining coconut flakes set aside) and blend well until everything is mixed. Spread the mixture on top of the layer of coconut flakes. Then, use the remaining coconut and top the mixture creating a layer of coconut on top of the fudge. Refrigerate overnight or freeze for 15-30 minutes. Cut into desired shape & enjoy.

Have a Happy Valentine’s Day!

xo,

-Jess