Pumpkin Chocolate Chip

Pumpkin Chocolate Chip Cookies


  • 1 1/2 cup coconut oil
  • ¾ coconut sugar
  • ¾ brown sugar
  • 2 cups pumpkin purée
  • 3 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons baking soda
  • ¾ cup whole wheat pastry flour
  • ¾ cup unbleached white flour
  • ¾ cup coconut flour
  • ½ cup chocolate chips

Preheat your oven to 350 degrees.
In a bowl of mixer, mix the coconut oil and sugar until creamed.
Add in the pumpkin and vanilla.
With the mixture still running, add in the rest of the ingredients slowly.
Beat well, and then reduce the speed and mix in the chocolate chips.
Using two spoons, drop the sticky dough onto a cookie sheet.
Bake for about 10-12 minutes, remove and let cool.


Super Minestrone Soup


  • 1/4 cup olive oil
  • 1/2 package of Lightlife smart “sausages” (Italian style) or 6-8 meatless meatballs halved
  • 1 large onion, chopped
  • 4-5 cloves of garlic, minced
  • 2 cups frozen mixed vegetables
  • 4 cups vegetable stock
  • 1 1/2 cups filtered water
  • 1 packed cup fresh spinach leaves
  • 2 cans diced fire roasted tomatoes with juice
  • 1/2 teaspoon oregano
  • 1 tsp basil
  • salt, ground black pepper to taste
  • 1/4 nutritional yeast
  • 1 can Cannellini beans (white kidney beans) drained and rinsed
  • 2 cups pasta of choice (I used Rotelle)

In a large pot, saute onion, sliced “sausage” links, and garlic in olive oil for 3 minutes.
Add mixed vegetables, vegetable broth, diced tomatoes, oregano, basil, salt and pepper. Bring to a boil.
Simmer until vegetables are fork-tender.
Add nutritional yeast, beans and pasta. Simmer until pasta is cooked, about 10-15 minutes. Add in spinach leaves, stir until wilted. Remove from heat & serve hot.


Brown Lentil Spinach Burgers



  • 3/4 cup brown lentils, rinsed with warm water & strained (I used canned)
  • 1 large sweet onion, diced
  • Juice of 1/2 lemon
  • Kosher salt
  • 8 ounces fresh baby spinach
  • 1 Tbsp garlic, minced
  • Freshly ground black pepper
  • 2 teaspoon ground cumin
  • Dash of cayenne
  • 2 whole-wheat slices of bread, toasted and ground into breadcrumbs
  • Olive oil for sautéing onion & spinach


Place lentils in a medium size bowl, mash well with a potato masher. Set aside.

Yields 3-4 filling burgers

Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.

Add the spinach mixture & breadcrumbs to the lentils and mix thoroughly.

Preheat pan to medium high heat. Add a small amount of oil. Shape mixture into desired size and grill for 3-5 minutes each side.




Always fun to add new twists to old favorites.

  • 1 package taco size Flour tortillas
  • Oil (for brushing on tortillas)
  • 1 package meatless veggie crumbles (various brands are available, I used Boca)
  • 1 tablespoon cumin
  • 1/2 tablespoon chili powder
  • 1 can refried beans
  • 1 can black beans
  • 1 small can corn
  • 1 cup halved grape tomatoes
  • 1 small jalapeño pepper thinly sliced

To garnish:

  • Fresh avocado
  • 1/2 cup salsa

Preheat oven to 475 degrees.
Cook crumbles according to package directions. Season with cumin and chili powder.
Arrange tortillas on two baking sheets; brush both sides with 2 tablespoons oil. Bake for 3 mins each side. Rinse and drain black beans and corn. Carefully, spread each tortilla with refried beans. Add a thin layer of veggie crumbles. Top with black beans, corn, tomatoes, & jalapeño. Bake until golden and crisp, about 10 minutes. Garnish with fresh sliced avocado & salsa.


Oatmeal Chocolate Chip Pancakes


There are few things in life better then pancakes… So make these and your life will be better.*



  • 2 cups quick oats
  • 2/3 C. flour
  • 2 T. sugar
  • 2 T. ground flax seed
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/8 tsp. salt
  • 1/2 tsp. cinnamon
  • 2 C. almond milk with 2 T. white vinegar (mixed and set aside)
  • 1 T. Lemon juice
  • 2 T. Coconut oil
  • Vegan chocolate chips

Stir the dry ingredients all together to combine.
Add the milk, lemon juice and oil; stir lightly and quickly. Gently fold in chocolate chips.
Heat 1/2 Tbsp coconut oil on a hot griddle or pan and cook pancakes until browned. Top with sliced bananas and syrup.

Panini and Slaw

Spinach & Avocado Panini with Broccoli Slaw


Panini and Slaw

Panini ingredients

  • 1 avocado halved and thinly sliced
  • 1 large tomato sliced
  • 1/2 red onion, sliced
  • 2 cups lightly packed baby spinach
  • 2 ciabatta rolls, split in half

1. Layer avocado slices, tomatoes, onion, ½ cup spinach & daiya cheese on each roll. Spray panini with cooking spray.
2. Coat skillet or grill pan with cooking spray, and heat over medium heat. Place panini in pan; weight with smaller-diameter saucepan weighted with 1 or 2 cans. Cook 2 minutes, remove weight, flip panini, replace weight, and cook 1½ to 2 minutes more. (Or cook 4 minutes in panini maker.)

Broccoli Slaw


  • 1 bag of Eat Smart Broccoli Slaw
  • 2 celery stalks, cut into ¼” slices
  • ½ english cucumber, diced


  • 3 Tbsp Vegenaise
  • ½ cup olive oil
  • ¼ cup apple cider vinegar
  • 1 Tablespoon celery seeds
  • 2 Tablespoon agave
  • 1½ teaspoon salt
  • 1 teaspoon pepper

In a small bow, combine Vegenaise, olive oil, apple cider, celery seeds, agave, salt and pepper. Set aside.
Empty the bag of Broccoli slaw into a mixing bowl and all the ingredients.
Drizzle the dressing over the vegetables and mix until well coated. Adjust the seasoning with salt and pepper.


Pizza Flavored Quinoa with Cashew Mozzarella


It should be noted – shaping this wonderful quinoa dinner into the shape of a pizza slice is purely optional.

With that said… This is a real fun dish. If you’ve had quinoa before you know it takes on the whatever flavors you add to it. So why not make it a pizza flavor! Theres a lot of short cuts you can use for this dish should you cheese. Instead of using tomato sauce and pizza seasonings, you can use a can of pizza sauce. Instead of cashew mozzarella, you can use Daiya. I’ve made this dish Daiya and it’s very good. I chose to try to make a tad bit “cleaner” and use the homemade unprocessed cashew cheese. Either way, we’re certain you and your whole family will enjoy this little dinner treat.

Serves 3-4 depending on appetite size.

  • 1 cup quinoa, rinsedIMG_3859
  • 2 cups water
  • 1 tsp. olive oil
  • 1  chopped summer squash (mushrooms work great in this recipe also)
  • 1 15 oz. can of tomato sauce
  • 1 cup fresh spinach
  • salt and pepper to taste
  • sprinkling of red pepper flakes
  • 1 tablespoon of pizza seasoning (if you don’t have pizza seasoning use a combination of basil, oregano, and a dash of onion powder)
  • 1 cup of cashews, for best results, soak 4-6 hrs
  • 2 tablespoons of lemon juice
  • 1/2 teaspoon dijon mustard
  • 2 tablespoons of nutritional yeast
  • 1/2 cup of water

Follow package instructions to cook quinoa. Most are a 2:1 water to quinoa ratio with a simmer time of 15 minutes. But again, follow your specific package instructions.

Heat olive oil in a medium frying pan. Chop up the summer squash and add to the pan. Sauté until it’s softened.

For the cashew mozzarella combine cashews, lemon juice, dijon mustard, nutritional yeast, and half of the water in a high speed blender of food processor. If needed, slow add the rest of the water and blend until ingredients are smoothie.

Add the cooked quinoa, tomato sauce, pizza seasoning, and about half of the mozzarella cheese to the pan with the sautéed squash in it. Mix well and let simmer until quinoa soaks up the tomato sauce. (if you choose to use Daiya instead of the cashew cheese, add about 1-2 cups now and let it melt into the dish).

Again, shaping quinoa in the shape of pizza slice (as Heather did above) is optional. Otherwise, top with a little extra cashew mozzerella and enjoy.


Yellow Squash & Black Bean Double Decker Tacos


  • 1/2 a can of black beans, rinsed and drained
  • 1/2 can refried black beans (I used Amy’s organic)
  • 1 small-medium summer squash, diced
  • 1/2 medium white onion, diced
  • 1-2 Tbsp fresh cilantro
  • 4 cups fresh spinach, washed and dried
  • 1 large fresh tomato, diced
  • Hard Corn tortillas
  • Soft Flour tortillas
  • Dash of cayenne pepper
  • Pinch of cumin
  • Dash of chili powder
  • 1 Tsp coconut oil
  • Salt & pepper to taste
  • Salsa to top

Wash & Dice vegetables. Sauté squash, and onion with the oil. Once browned add black beans. Add some salt & pepper, and your spices. Stir in the whole black beans. Heat refried black beans. Heat tortillas until warm. Apply a thin layer of refried black beans to soft flour tortilla, place hard corn tortilla inside soft tortilla. Layer spinach, tomatoes, black bean & squash mixture. Drizzle with salsa.

Yields 4 loaded double decker tacos

Sweet Potato Lasagna

Sweet Potato Lasagna

By Heather Millbach

A fantastic recipe based off one we found in the Engine 2 diet. Only a few modifications to fit our tastes. I actually prepared this dish a day in advance so after a long day of work I could just throw it in the oven. I hope you enjoy it as much as we did.

  • 1 onion, chopped
  • 2 tbsp minced garlic
  • 8 ounces mushrooms, sliced
  • 2 carrots, chopped
  • 2 bell peppers, seeded and chopped
  • 1 can corn, rinsed and drained
  • ½ teaspoon cayenne pepper
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon rosemary
  • 2 jars pasta sauce
  • 2 boxes whole grain lasagna noodles
  • 1 package silken firm tofu
  • 16 ounces frozen spinach, thawed and drained
  • 2 sweet potatoes, cooked and mashed
  • 4 medium tomatoes, sliced thin
  • 1 cup daiya mozzarella shreds

Pre-heat oven to 400 degrees.

Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan.

Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid.

Remove them to a large bowl with a slotted spoon.

Reserve the mushroom liquid in the pan.

Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl.

Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.

Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl.

Add spices to the vegetable bowl and combine.

To assemble the vegetable lasagna :

Cover the bottom of a 9-by-13-inch casserole with a layer of sauce.

Add a layer of noodles.

Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy.

Spread the vegetable mixture over the sauced noodles.

Cover with a layer of noodles and another dressing of sauce.

Add the spinach to the second layer of sauced noodles.

Cover the spinach with the mashed sweet potatoes.

Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced tomatoes.

Cover with foil and bake in the oven for 45 minutes.

Remove the foil, sprinkle with daiya, and return to the oven for 15 minutes. Let lasagna sit for 15 minutes before serving.


Harvest Moon Pies with Pumpkin Pie Filling By: Heather Millbach


Harvest Moon Pies with Pumpkin Pie Filling
-Heather Millbach
These are the perfect Fall treat! The pumpkin pie frosting adds a layer of decadence to the sweet & spicy flavor of the molasses & ginger cookies. Moist, soft and chewy these vegan cookies are a stand out with healthy ingredients like molasses and flax seed. These will be making an appearance at my Niece’s fall rehearsal dinner and Thanksgiving this season…if I can stop the kids to stop eating them as I finish them! 😉

  • 2 cups whole wheat flour
  • 1/2 cup coconut sugar (I think a stevia baking blend would work here too)
  • 1 flax egg (1 tbsp ground flax seed with 3 tbsp warm water)
  • 1/2 Tbsp ground ginger
  • 1 1/4 cup water
  • 1/3 cup molasses
  • 1/2 cup of earth balance vegan butter sticks, softened
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp vanilla extract


Preheat the oven to 375 degrees. Line cookie sheets with parchment paper.

In a large mixing bowl, combine the dry ingredients: flour, sugar, ginger powder, cinnamon, salt, baking soda/powder. Mix well.

Stir in the melted earth balance, molasses, vanilla extract, ginger and water. Keep stirring until dough forms. If it seems to dry, add one tablespoon of water at a time until it becomes a doughy, not sticky.

Form into 1 inch balls and bake for 8 mins. Do not over-bake! The dark color of the molasses can be deceiving, 8 mins should get you chewy not crunchy.
While cookies are cooling prepare frosting using recipe below.

Pumpkin pie frosting

  • 1 cup Earth Balance Vegan Butter Sticks
  • 1/2 cup canned pumpkin
  • 2 1/2 cups powdered sugar
  • 1 1/2 Tbsp pumpkin pie spice
  • 1 Tbsp almond extract

In a large bowl, whip butter until fluffy using an electric mixer. Slowly, add remaining ingredients. Blend for 5-6 minutes on medium-high speed until all ingredients are incorporated & frosting is light and fluffy. Spoon into large ziplock bag, seal closed and snip the comer. Frost underside of one cookie and sandwich with another cookie similar in size and shape.

Raw Blueberry Cheesecake

Raw Blueberry Chessecake

Raw Blueberry Cheesecake



Ok, so I realize the picture doesn’t scream, “Look at me I’m delicious!!!” But I promise you, these raw mini cheesecakes are amazing. Absolutely delicious. If you prefer, instead of separating them into cupcake liners, you can make this as a full-sized cheesecake using a regular cake pan.


  • 1/2 cup pecans
  • 1/2 cup macadamia nuts
  • 2 tablespoons organic raw agave nectar
  • 1 tablespoon organic coconut oil
  • 1/2 teaspoon organic vanilla extract
  • 1/4 teaspoon pink himalayan salt


  • 1/2 cup organic raw cashews
  • 3 tablespoons organic lemon juice (fresh squeezed)
  • 2 tablespoons organic raw agave nectar
  • 3 tablespoons organic coconut oil
  • 1/4 teaspoon organic vanilla extract
  • 1/8 teaspoon pink himalayan salt


  • 1/2 cup organic blueberries (frozen)
  • 1/4 cup organic raw agave nectar
  • 1/4 cup organic coconut oil

Put all ingredients for the crust into a food processor and process until well combined and crumbly. Divide the crust mixture into the cheesecake pan and press down firmly.

Put all ingredient for the filling into a food processor and process until well combined and smooth. Divide the filling mixture and pour into the cheesecake pan on top of the crust mixture.
Put all ingredients for the topping into a food processor and process until well combined and in a coarse crumble texture. Divide the filling mixture and spread on top of the cheesecakes.
Put in freezer for approximately 15 – 30 minutes or until hardened. Keep in refrigerator or freezer until served because they will become very soft at room temperature.
Vega Vanilla Chai Crumb Cake

Power Muffins (with vega vanilla chai)

Vega Vanilla Chai Crumb Cake

By: Heather Millbach

This was one of those recipes that I cannot wait to make again! My goal was to make a muffin to grab in the morning that would work for before or after a workout and be packed with nutritional goodness. Our delicious Vega Vanilla Chai protein powder was the perfect compliment to these. This recipe makes 18-24 muffins depending on how big you make them. That may seem like a lot but for us, it wasn’t enough…the kids thanked me for the “cupcakes”. Make these people. Today!


Muffin Batter:

  • 1 cup Vega Protein Powder (vanilla chai)
  • 3 cups whole wheat pastry flour (or all-purpose flour)
  • 2 teaspoon non-aluminum baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 tsp nutmeg
  • ½ teaspoon salt
  • 1 15 oz can of organic pumpkin puree
  • 1 1/3 cup sweetener (stevia, brown sugar or coconut palm sugar)
  • 4 Tablespoons maple syrup
  • 1 teaspoon vanilla
  • 2 Tablespoon coconut oil, melted
  • 1/2 cup unsweetened apple sauce
  • 2 flax egg (2 Tablespoon ground flaxseed + 6 Tablespoons water)

Crumb Topping:

  • 1 cup oats (regular, not quick)
  • 1/4 cup brown sugar (firmly packed)
  • 3 tbsps all-purpose flour
  • 1/4 tsp ground cinnamon
  • 1 dash salt
  • 1/2 cup chopped pecans or walnuts
  • drops of water until
Preheat the oven to 350°F . Prepare muffin pan with liners.
Combine flour, protein powder, baking soda and baking powder in a bowl.
In another bowl whisk together pumpkin puree, coconut oil, flax eggs, spices, sugar, and salt until smooth, then whisk in flour mixture until just combined.
Mix all crumb topping ingredients together except water to form crumbly mixture. Add 1-3 drops of water until mixture blends together and is not too dry nor too watery, should still be crumbly.
Divide batter into muffin cups. Then sprinkle with crumb topping.
Bake about 25-30 mins. Cool for 5-10 mins and enjoy!