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Chocolate Chip Pumpkin Brownies

June 14, 2015 by Jillian 2 Comments

chocolate chip pumpkin brownies

chocolate chp pumpkin brownies

I like pumpkin. I like chocolate (understatement). I like brownies. So my little, tiny, genius mind thought “Why not put them all together?” Before I even came up with the recipe, I just knew it would be tasty. It had to be. How could it not? Well, they came out perfectly – just a tad of crunch on the outside, gooey melted chocolate on the inside, and the thick, moist pumpkin that gives it all a great consistency. There are some recipes that I make one time and I’m good. But this is a recipe that I intend to make again and again. It’s yummy, easy to make, gluten free, vegan, and as close as you can get to healthy when it comes to brownies.

chocolate chip pumpkin brownies

Plus, look at that color! Just beautiful. These will make great treats during Halloween time, but trust me, you need to try these brownies now. RIGHT NOW.

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Filed Under: Confection, Recipes Tagged With: brown rice flour, brownies, canned pumpkin, cashew milk, chocolate chip, chocolate chip pumpkin brownies, chocolate chips, coconut flour, coconut oil, compassionate women, confection, cruelty free, gluten free, gluten free brownies, healthy, maple syrup, non dairy, organic, pumpkin, pumpkin brownies, pumpkin recipes, recipe, vegan, vegan brownies, vegan butter, vegan buttermilk, vegan honey

Pumpkin, Banana & Peanut Butter Scones

May 18, 2015 by Jillian Leave a Comment

heart shaped scone

So many scones, so little time… That’s my motto these days. Scones seem to be my new food obsession, or just my new obsession in general. All I wanna do is eat scones. Scones with hot tea. Scones with coffee. Scones with a side of scones. What I love about this recipe for Pumpkin, Banana & Peanut Butter Scones is that they are vegan and gluten free, so you can eat several and not worry about skyrocketing your insulin levels, gaining weight, or consuming a bunch of processed ingredients. Plus, they are deeeeelicious!

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Filed Under: Breakfast, Confection, Recipes Tagged With: almond butter, almond meal, banana, breakfast, brown rice flour, canned pumpkin, cashew milk, chia seeds, chocolate chips, cinnamon, coconut flour, confection, cookies, dog treats, dogs, dough, gluten free, ground cinnamon, healthy, healthy eating, healthy food, hemp seeds, maple syrup, mashed banana, oil free, peanut butter, pumpkin, pumpkin banana & peanut butter scones, recipe, rolled oats, scones, vegan, vegan honey

Sweet Potato Pudding

January 25, 2015 by Jillian Leave a Comment

Sweet Potato Pudding

Sweet potatoes are one of my new favorite foods here in Beijing (the other being pomelos). They are super cheap and readily available, plus sweet potatoes are easy to prepare and very filling. Not to mention the health benefits. I’ve always loved my mom’s sweet potato casserole at Thanksgiving, but I know the recipe included butter, sugar, and eggs – 3 ingredients that pretty much cancel out the good stuff in the sweet potato itself. Last year I attended an amazing vegan workshop held through PCRM (Physician’s Committee for Responsible Medicine) that focused on how anyone can help prevent and cure cancer through a vegan diet. I came home with some vegan recipes that were so delicious and simple to create, I was in a state of wild and utter happiness. One of those recipes was Sweet Potato Pudding. 5 ingredients, 5 minutes to make, and devoured in about 1 minute!

Before I wow you with this genius recipe, let’s take a quick look at the great health benefits of sweet potatoes:

  • They are a good source of vitamin C, which is necessary in warding off cold and flu viruses, instrumental in bone and tooth formation, digestion, and blood cell formation. It also accelerates wound healing and produces collagen, the substance that maintains skin’s youthful elasticity and helps us cope with stress. Vitamin C has been linked to fighting cancerous toxins as well.
  • They contain vitamin D, which is crucial to the immune system and linked to our energy levels and moods. Vitamin D is essential for building healthy bones, heart, nerves, skin, and teeth, as well as supporting the thyroid gland.
  • They contain iron, an essential mineral that is responsible for red and white blood cell production, resistance to stress, adequate energy levels, proper immune functioning, and other duties.
  • Sweet potatoes are a good source of magnesium and potassium. Magnesium plays an important role in healthy artery, blood, bone, heart, muscle, and nerve function. It’s also known as the relaxation and anti-stress mineral. Potassium is an electrolyte that regulates heartbeat and nerve signals, and protects and controls the kidneys.
  • Another perk is that the natural sugars in sweet potatoes are slowly released into the bloodstream, which creates a balanced and regular source of energy without the negative side effects associated with other types of sugar, such as weight gain and fatigue.
  • Finally, sweet potatoes are high in beta carotene and other carotenoids, as indicated by their beautiful orange color. Carotenoids are powerful antioxidants that fight cancer, strengthen our eyesight, and boost our immunity.

I’m impressed not only with the health benefits of sweet potatoes, but the flavor and versatility of them. Take your pick – grilled, baked, roasted, sauteed, pureed, steamed, in soups, stews, salads, or even sweet potato fries. It’s important to note something that I learned from the instructor at my PCRM vegan workshop; be careful not to cook sweet potatoes at ultra high temperatures because it diminishes the nutrients. (this is true of many other vegetables as well). My instructor suggested roasting sweet potatoes in the oven at about 200-250 degrees. It takes longer, but the nutrients remain intact and the natural sugars have more time to simmer and come out, making for an even sweeter sweet potato!

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Filed Under: Quick & Easy, Recipes Tagged With: almond milk, breakfast, cinnamon, compassionate, compassionate women, gluten free, health, healthy, love, maple syrup, nutrition, nutritious, organic, pcrm, peace, plant power, plant-based, pudding, recipe, recipes, rolled oats, sweet potato, sweet potato pudding, sweet potato recipes, sweet potatoes, vegan, vegan workshop, vegetarian, women

Vegan & Gluten Free Banana Nut Scones

September 23, 2014 by Jillian Leave a Comment

Banana Nut Scones

Who doesn’t love a good scone? That’s one thing I missed when I switched over to a gluten free, vegan lifestyle. There was a bakery in Austin that had the most amazing chocolate chip scones and I miss them, but now that I have a foundation for plant-based scones, the possibilities are endless! I originally found this amazing recipe on CookieandKate.com and it was so delicious looking (and easy) that I had to try it. The scones came out great! I’ve tweaked the recipe so that’s it gluten free and vegan (original is not gluten free), added one minor ingredient, a couple of other small changes and bam! – scones that are yummy, healthy, and cruelty-free. I’ve made this recipe so many times – I’ve tried it in scone form, muffin form, and full on cake form. I have to say the scones are still my favorite.

Coconut Oil Spray Pan of Toasted Pecans Toasted Pecans

First things first, toasting the pecans. It calls to toast them in the oven on parchment paper, but of course I never have parchment paper (sigh…) so instead I used coconut oil spray on the baking sheet and it worked perfectly. After 3 minutes, pull them out of the oven and chop them up. I don’t get too focused on chopping them finely, otherwise my OCD will kick in and it will take me an hour just to chop the pecans.

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Filed Under: Confection, Recipes Tagged With: almond meal, almond milk, baking, banana, breakfast, brown rice flour, coconut oil, compassion, compassionate women, cruelty free, earth balance, flax milk, glaze, gluten free, health, healthy, humane, love, maple glaze, maple syrup, muffins, non-GMO, nut, nutrition, nutritious, organic, peace, pecans, plant-based, recipe, recipes, scone, scones, vegan, vegetarian, women

Steel Cut Oats Breakfast Cereal & Coconut Whipped Cream

July 21, 2014 by Jillian Leave a Comment

Steel Cut Oats With Fruit

Welcome compassionate women (and men)! This is my first post on the blog and I thought I’d start with a recipe because I love to cook, and more importantly, I love to eat. Some people claim that breakfast is the most important meal of the day and should never be skipped. I’ve heard other nutritionists say that if you aren’t hungry in the morning, don’t force yourself to eat. I can see both sides, but me personally, I’m usually starving when I wake up. And sometimes finding a vegan and gluten free breakfast that is filling can be difficult.

Why vegan? Because animal protein causes a wide array of serious health issues and equally as important, animals must suffer for us to consume it. Why gluten free? Because gluten is a silent killer. It’s a substance that when consumed on a regular basis and over time, causes just as many health problems as animal protein. Gluten and animal protein are both inflammatory. When you’re body becomes inflamed, it causes everything from cancer to heart disease to diabetes to IBS to acne to everything in between to arise. It’s pretty crazy. The good news is, I have a healthy and delicious breakfast recipe to share with you all. There’s no animal protein and there’s no gluten. Just yummy, insanely nutritious plant based food. Plus, it’s quick and easy. Ready? Let’s get started!

Steel Cut Oats, Peaches, and Coconut Whipped Cream

One of the first foods I discovered several ago when I first decided to go vegan and gluten free was steel cut oats. They’ve been described as a tastier, heartier version of oatmeal. I’ve never been a fan of oatmeal, but I was hearing such rave reviews about steel cuts oats that I decided to give them a try. You can buy them in bulk at pretty much any natural foods store, as wells as bigger chains like Whole Foods and Central Market. I used to buy them at Austin’s largest grocery store chain HEB. They are stinkin’ cheap too. I eat steel cut oats practically every morning, and a month’s supply costs me less than $5. In fact, it probably cost me about $3. Can’t beat that. When I’m feeling organized, I like to transfer them from the plastic bag you put them in at the store to a mason jar, and then I store it in the fridge to improve freshness.

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Filed Under: Breakfast, Recipes Tagged With: breakfast, cinnamon, coconut, coconut whipped cream, compassionate, fruit, gluten free, health, healthy, homemade, maple syrup, meal, non dairy, non-GMO, nutritious, oatmeal, oats, organic, plant power, plant-based, recipe, recipes, steel cut oats, vegan, vegetarian, women

HEY THERE! I’M JILLIAN.

I live along the border of Mexico in the Rio Grande Valley of Texas and create cruelty-free recipes that are delicious! I'm here to show you that it's easy to follow a plant based lifestyle. Not only are the health and beauty benefits noticeable, but it creates a more sustainable planet and keeps our animal friends safe & happy. I also love books, music, dark chocolate, and the great outdoors. LEARN MORE…

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