Pumpkin cream bars

There’s a few foods that I realllly love, and one of them is pumpkin.  It’s one of those versatile foods that you can cook it various ways, each tasting different.  This recipe is a dessert, that is guilt-free, and could actually be served as a breakfast/brunch treat as well – being that it’s actually not THAT sweet (but totally hits the spot).

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Not all that long ago I wasn’t conscious of what I consumed, and I didn’t exercise on a regular basis. With that being said, I wasn’t as bad as I could’ve been, however I was no where near where I should’ve, needed, or even wanted to be. In 8 months I turned that around, and took control of my body. With eating a generally clean diet, and regular exercise, I’ve come a long way. Now, there’s no stopping me.

Look out world 🙂

Chocolate-Avocado Muffins

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I don’t know about you, but even though I eat clean, does NOT mean I don’t have a sweet tooth. And because of this, in order to refrain from having guilty pleasures ohh I don’t know..everyyyday: I find healthy alternatives to foods that usually would blow my diet completely out of whack.  (Also, can I just say that when I use the word ‘diet’ I mean it by the kinds of foods that I habitually eat – rather than a ‘restricted’ food list).  I’d apologize about stepping onto my soapbox buuut, I’m actually not sorry 😉

 

INGREDIENTS:

  • 1 1/2 cup Wholewheat OR wholemeal flour
  • 1/3 cup coconut oil, melted
  • 1/2 cup honey or maple syrup or agave nectar 
  • 3/4 cup almond/coconut/OR soy milk (your preference)
  • 1/2 cup cocoa or cacao (preferably dark)
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 medium avocado, pitted
  • 1/2 teaspoon cinnamon 

OPTIONAL:

  • 1/2 cup (dark) chocolate chips
  • 1/4 cup chopped nuts (almonds, walnuts, etc)

 

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INSTRUCTIONS:

  • Mix avocado, oil, vanilla together in food processor or blender until smooth.
  • Gradually add the rest of the dry ingredients, adding milk as you go so that it makes them easier to mix

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  • Put in muffin tins, or even do in a bread loaf if you prefer
  • Bake for 20 minutes, or until toothpick comes out clean
  • Now.. ENJOY YOUR SCRUMPTIOUS AND HEALTHY MUFFINS 🙂

 

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Oh, and if you’re wondering if you can taste the avo; no, no you can’t. So enjoy those extra nutrients in your muffins without having to suffer through an avo (though, avocados are lovely anyway!)

How to make aloe vera water, or juice!

About a week ago my boyfriend and I were watching a few documentaries on health, nutrition and wellness.  Holy Moly – they’re so eye opening!  Anyway, lots of foods and herbs were being named and one thing that stuck out to me was aloe vera.  Aloe vera? What?? How do you eat aloe vera? I thought it was only used in lotions and for sunburn?

Aloe vera is anti-bacterial, anti-fungal, anti-viral, and full of healing properties. 

Well, then we ended up at this very strange and weird “World Supermarket.”  When I say they had nearly everything, I mean it: from guava, avocados bigger than your fist, to dried shrimp and fresh beef tongue.  I’m trailing off again.. ANYWAY, they had aloe vera! Huge aloe vera leaves for only $.99.  Needless to say, we took that bad boy home with us.

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While in the store we also kept seeing “Aloe Vera Juice” and “Aloe Vera Water” – It was extremely tempting to get some, however after reviewing the nutrition labels and seeing that they loaded it up with a ton of garbage and sugar, I decided I could try to make our own. Anddd, It was unbelievably simple to do!

To cut the aloe vera – you want to remove the green rind, so slice longways.  You also want to be sure to not use the ‘yellow’ gel (closest to the rind), as it can cause stomach cramps and diarrhea (not so cute!).

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You’ll slice until you have just a slab of clear aloe vera.  Just a tip, keep a towel handy as you’re doing this because aloe vera is extremely slimy!

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If you’re like me and you bought a big leaf, then you’re going to have a lot of extra.  I stored the remainder of mine in a mason jar, in the fridge.  However, if you used a smaller leaf, perhaps from aloe vera you’ve grown yourself, you probably will only have about 2 tbsp, which is exactly the amount you need for this “juice”

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To make the juice/water:

2 tbsp aloe vera

8 ounce (1 cup) of juice or water.

Mix in blender, and drink immediately, or store in air tight container in the fridge.

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I personally don’t drink juice, so I did water, then squeezed one slice of lime into it.   It didn’t have much of a taste, so the lime really made it.

You can consume this juice/water, whatever you want to call it up to twice daily.