I've begun a new chapter in my life by going back to school to get a Plant-Based Nutrition certificate. While I'm still in the middle of classes through eCornell, it has been life giving in many ways. I now see how, even on a mostly plant-based diet, my choices impact my body. Basically, I now know how to correct some of the mistakes I've been making up to this point. The focus of my future recipes will be to make them fit within the scientific research of a whole foods plant based diet (WFPB). Given this new information, I must adjust some previous posts. The first post to update is my pumpkin cookies recipe. They have became part of our daily breakfast once we substituted the coconut oil for plant-based milk (remember to avoid carrageenan!). We now spread them into a glass Pyrex rectangular container cutting out small squares for breakfast or for snacks. I will still include the cookie recipe for those special occasions. If you would like more information on why it is important to significantly reduce or completely avoid oils please ask. I am happy to share!
Pumpkin Breakfast (WFPB)
Makes 1 container
Ingredients
2 3/4 cup rolled oats
2 teaspoons cinnamon
1 cup canned pumpkin (we usually double the recipe using the entire can of pumpkin)
2 tablespoons plant-based milk (avoid carrageenan!)
2 teaspoons vanilla extract
2 tablespoons maple syrup
salt to taste
Directions
Combine all ingredients in stand mixer or hand mix everything in a bowl. Mix until well combined. Spread into glass container. We prefer to refrigerate ours for at least 30 minutes but you can eat the right away. Enjoy!
Pumpkin Cookies (previous post, not WFPB)
I must be on a no bake kick. With fall here, I was in the mood to find a pumpkin-based recipe we could enjoy. After merging a few of my favorites together, this delicious little ball of healthy eating emerged. High in Vitamin A, C & E, fiber, beta-carotene, and iron pumpkin does not loose its nutritional value during the canning process. Just look for BPA free packaging. We increase the coconut oil when making cookies for dessert and decrease when it is an everyday food. It makes a great on the go snack any time. Kids can decorate these with mini-chocolate chips or dip them in chocolate for a healthier Halloween treat.Makes 36 balls
Ingredients
3 cup rolled oats
1/2 teaspoon salt
2 teaspoons cinnamon
1 cup canned pumpkin
2 tablespoons cold pressed coconut oil (or double for a more dessert-like taste)
2 teaspoons vanilla extract
3 tablespoons maple syrup or less
Directions
Combine all ingredients into a stand mixer or hand mix everything in a bowl. Mix until well combined. Roll into balls. Eat right away or refrigerate for later. Enjoy!
Ratings
5 out of 5 family members love these!
