surprise, surprise…

Baby number two is on its way, due in May!

IMG_4201

We are so happy to announce that our family of three will soon be four…five, counting Belly the pug :)

Noah is thrilled and is convinced it’s a girl, we shall soon find out!

This also explains my decline in blog posts over the past few months.  I couldn’t even look at food, forget about cooking it!  I can honestly say most of October was spent on the couch eating burnt toast and drinking lemonade, not very blog worthy!  By the 4th month I was able to eat meals again and now as I’m entering the 5th month I’m back to normal!  Well, a new normal…expanding belly and total exhaustion, but I will take it over the dreaded “all day” sickness from before!

IMG_4191

 Luckily, I am back to craving healthy foods again!  (and the occasional sweet treat!)

I hope to share my favorite pregnancy recipes and nutrition tips with you on the rest of this 9 month adventure!

pumpkin gingerbread

Making this pumpkin gingerbread is my fist attempt at Christmas, it always helps to fill the house with the delicious smell of pumpkin, ginger, cloves and cinnamon!

In the midst of moving and being busy with work, I haven’t had the chance to get into the holiday spirit!  We don’t even have our tree up yet and Christmas cards probably won’t happen for us this year (first world problems).  I’m sorry to all those sending lovely cards, I appreciate receiving them!  I promise I will be on my A-Game next year and reciprocate the kindness!

Pumpkin Gingerbread ~vegan option~ Fill your home with the smell of pumpkin, cinnamon, ginger and cloves this holiday season!

This recipe doesn’t use oil or butter, instead it uses pumpkin to create a nice, light and fluffy texture.  For a vegan option, use flax eggs in place of regular eggs.  (1 flax egg = 1 tablespoon flax meal + 3 tablespoons warm water, let sit for 10 minutes until a gel is formed)  Using flax in place of eggs may create a more dense bread.

Pumpkin Gingerbread ~vegan option~ Fill your home with the smell of pumpkin, cinnamon, ginger and cloves this holiday season!

pumpkin gingerbread
 
nutrition info is calculated with using real eggs and excluding glaze topping
Author:
Recipe type: Dessert
Serves: 16 slices
Ingredients
  • 2 eggs or 2 flax eggs
  • 1 + ¼ cup canned pumpkin
  • ⅓ cup pure maple syrup
  • ⅓ cup molasses
  • 1 teaspoon pure vanilla extract
  • 2 + ⅔ cup whole wheat pastry flour
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup crystallized ginger, chopped (plus more for topping)
  • For Glaze:
  • 1 cup powdered sugar
  • drop pure vanilla extract
  • 2 tablespoons soy or almond milk
Instructions
  1. Preheat oven to 350 F, spray a 9x5 loaf pan with cooking spray and set aside.
  2. In a large bowl mix eggs, pumpkin, maple syrup, molasses and vanilla with an electric hand mixer.
  3. In a separate bowl sift together flour, spices, baking powder, baking soda and salt.
  4. Combine wet ingredients with dry ingredients and mix until just combined, don't over mix!
  5. Fold in crystallized ginger and transfer to loaf pan.
  6. Bake for 50 minutes checking occasionally as oven temps vary. When toothpick inserted comes out clean bread is done. Allow to cool.
  7. For glaze: whisk together ingredients until smooth, and drizzle over cooled bread.
  8. Enjoy!
Nutrition Information
Serving size: 1 slice Calories: 139 Fat: 1 Carbohydrates: 29 Sugar: 10 Fiber: 3 Protein: 3

 Pumpkin Gingerbread ~vegan option~ Fill your home with the smell of pumpkin, cinnamon, ginger and cloves this holiday season!

Check back tomorrow for some big news that I’m very excited to share with you!!!!

dark chocolate coconut clusters

Most of my teenage years were spent working in a candy store and eating these… Dark Chocolate Coconut Clusters!

Dark Chocolate Coconut Clusters ~vegan, gluten free~ A beautiful homemade holiday gift!

My sweet tooth kicked in the other day and I was craving coconut clusters big time!  Since I almost always have chocolate and coconut on hand, I whipped them up in minutes…seriously, minutes!  Two simple steps with two simple ingredients…melted dark chocolate mixed with shredded unsweetened coconut!

Dark Chocolate Coconut Clusters ~vegan, gluten free~ A beautiful homemade holiday gift!

dark chocolate coconut clusters
 
Makes 16 clusters
Author:
Recipe type: Dessert
Ingredients
  • 1 10 oz bag of dark chocolate chips (I used "Enjoy Life" brand)
  • 1 cup shredded unsweetened coconut (I used "Let's Do...Organic" finely shredded unsweetened coconut)
Instructions
  1. Line a mini-muffin tin with cups, set aside.
  2. In a double boiler, melt chocolate.
  3. When fully melted, mix in coconut.
  4. Scoop into mini-muffin cups and top with extra coconut.
  5. Place in a cool place, allow chocolate to harden and enjoy!

Dark Chocolate Coconut Clusters ~vegan, gluten free~ A beautiful homemade holiday gift!

These little festive cups make a delicious homemade holiday gift too!