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
Recipe type: Dessert
Serves: 16 slices
  • 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
  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!!!!

peanut butter oat cookies

Peanut Butter Oat Cookies, a friday night family favorite!  

Peanut Butter Oat Cookies ~vegan and gluten free~ Simple to make and healthy!

Peanut butter cookies remind me of my childhood….both homemade and store-bought nutter butters!  Here’s a healthier version with less sugar and no butter, hydrogenated oil or eggs!  Plus, they are gluten free!  I adapted my mom’s old recipe by substituting quick oats in place of flour, which adds more fiber!  Instead of eggs I used a flax egg, but you can use an egg or your favorite egg replacer.

They are just slightly sweet…enough to satisfy a sweet tooth without sending you into sugar shock!

Peanut Butter Oat Cookies ~vegan and gluten free~ Simple to make and healthy!

peanut butter oat cookies
Recipe type: Dessert
Cuisine: Vegan
Serves: 16-18 cookies
  • 1 flax egg (1 tablespoon flax meal + 3 tablespoons warm water)
  • ½ cup smooth all natural peanut butter
  • ⅓ cup light brown sugar, packed
  • ¼ teaspoon pure vanilla extract
  • 1 tablespoon soy or almond milk
  • 1¼ cup quick oats
  • ½ teaspoon baking soda
  1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper, set aside.
  2. In a small bowl, mix flax meal and water. Set aside for 10 minutes until a gel is formed.
  3. In a larger bowl, cream together peanut butter and brown sugar using an electric mixer. Add flax egg, vanilla and almond milk.
  4. Stir in quick oats and baking soda.
  5. Using a tablespoon, scoop out dough and roll into a ball. Place on parchment paper and gently press with a fork.
  6. Bake for 8-12 minutes or until lightly golden on the top.

I left mine in for the full 12 minutes to crisp up the tops while staying perfectly chewy in the middle!   Keep an eye on them as all ovens cook differently.  Look for gluten free quick oats if gluten sensitive!  Let cool before diving in and store in an air-tight container.

Peanut Butter Oat Cookies ~vegan and gluten free~ Simple to make and healthy!

Here’s to a wonderful weekend, enjoy!

lemon pudding parfaits

Tofu, an excellent source of iron, calcium, manganese, selenium, phosphorus, zinc and magnesium.  Plus, its pure protein!

Recently soy products have been undergoing a bit of scrutiny.  Entire books are devoted to the benefits as well as the dangers of soy.  I’m not going to get too technical here!

 One benefit of soy is that it contains phytosterols, which block the absorption of dietary cholesterol.  Studies show that soy protein can lower total cholesterol levels by 30%!  (The Encyclopedia of Healing Foods)

Another benefit of soy is that it contains isoflavones, which have been shown to exhibit anticancer properties.  Two isoflavones in particular are diadzein and genistein, which act as phytoestrogens.  Phytoestrogens are natural plant compounds that block estrogen receptor sites in the human body.    They may protect against cancer, especially breast and prostate cancers.  However, this is where it gets a little tricky.  Women who have estrogen sensitive breast tumors should restrict their soy intake because genistein can stimulate the growth of estrogen receptor positive tumors.  Phytoestrogens can also be used to balance estrogen levels in postmenopausal women and prevent against osteoporosis.

The problem I have with tofu lies in the fact that it is processed and I believe in promoting a diet made up of mostly pure, unprocessed foods.  There are so many products being marketed as “health food” that contain highly processed soy.  Read labels and limit these products as they are not as healthy as they claim to be!   Instead, I like to recommend fermented soy products such as tempeh and miso since they contain health-promoting probiotics.    However, I do occasionally prepare tofu as it is a great source of protein and calcium.  It’s great in a pinch, I usually have a block of tofu handy for a last minute meal such as a tofu and veggie scramble.  Please, always buy organic/non-GMO tofu!

Tofu takes on the flavor of anything you add to it.  So, in this case…lemon!   This little treat is lightly sweetened with pure maple syrup and is thickened with a bit of coconut oil.  Tofu makes a great vegan substitution for a traditional pudding recipe.  Try it out!

lemon pudding parfaits ~vegan~

Lemon Pudding Parfait

(makes 3 parfaits)

14 ounces silken tofu

2 lemons, juiced

1 tablespoon lemon zest

1/3 cup pure maple syrup

2 tablespoons coconut oil

1/4 teaspoon vanilla extract

pinch sea salt

1 cup fresh raspberries

lemon pudding parfaits ~vegan~

-If coconut oil is solid, lightly warm until it is liquified.

-In a food processor, blend together silken tofu, lemon juice, lemon zest, maple syrup, coconut oil, sea salt and vanilla until a pudding consistency is formed.

-In a glass, layer pudding and fresh raspberries.

-Place in refrigerator and chill for 10 minutes before serving.


lemon pudding parfaits ~vegan~

What’s your take on tofu?