Nov 14

2014 Healthy Thanksgiving Recipes

Thanksgiving 2014 marks a special moment for our family.

This will be the first time in over 7 years that our immediate family has gotten together for the holiday! Because traveling is always involved, we’ve usually opted to see each other for Christmas instead. This year, we are finally celebrating together in Los Angeles for the entire weekend! We are so excited we can hardly contain ourselves!

healthy thanksgiving

Thanksgiving 2014 is also going to be different because our diets and lifestyles have continued to evolve and we are ready to take a healthy approach to this Thanksgiving! Holidays are a chance to indulge, but we’ve been cultivating better habits so that we can choose wisely when possible and enjoy our holiday that much more. Since most people are either traveling to or hosting Thanksgiving dinner, we wanted to share a couple tips for how to have healthy Thanksgiving celebrations no matter what your schedule or meal plans.

We wrote a post on Tips for Eating Healthy during Thanksgiving that we have found really helpful for avoiding overeating and making conscious food choices during the holidays.

We love parties and social dinners – make sure you’re prepared for your diet choices when trying to eat healthy with friends and family in social settings. Trying to eat sugar-free, vegetarian, vegan or gluten-free is most likely against the norm for most parties, so it’s best to be prepared!

Traveling is the biggest culprit for us breaking our healthy habits! Read our Tips for Healthy Eating When Traveling so you can keep the cheats out of convenience to a minimum. When you choose to eat something unhealthy, you’ll do so happily knowing you’ve made balanced, wise choices up until then!

If you are hosting dinner this year or are bringing dishes to share, here are some of our favorite recipes that would work well on any Thanksgiving table!

Classic Apple Pie

Apricot Stuffed Dates

Maple Roasted Brussel Sprouts

Non-Alcoholic Sangrias

Peanut Butter Acorn Candies

Naturally Sweet Cinnamon Rolls

French Silk Brownies

Vegan Pumpkin Pie

Maple Vanilla Muffins

“Brown-Sugar” Glazed Carrots

One Hour Dinner Rolls

Vegan Vanilla Bean Ice Cream

Sugar-Free Apple Crisp (triple the recipe for a crowd!)

apple crisp

Have a very Happy Thanksgiving!




Nov 14

Fresh Milled Whole Grain Bread

Whole grain bread isn’t as exciting as all the holiday goodies on our Pinterest boards BUT the holidays are approaching and we’ve been cleaning up our diets significantly to prepare for the celebrations.

Healthy Bread Recipe

With winter in full swing, we tend to turn to heavier, heartier foods to get us through the cold months. As much as we’d all love to think that pumpkin pie, cinnamon rolls and coffee cake suffice for a healthy winter diet, our bodies need more!

Healthy Whole Wheat Bread

Winter foods we can benefit from include whole grains! Grains like wheat, spelt, barley, rye and oats have incredible health benefits – especially when milled fresh! Milling your own grain sounds scary, but it’s simple! If you have a high powdered blender like a Blendtec or Vitamix, you can whip up wheat flour or spelt flour in a pinch.

It is true that many people are shunning these hearty grains to achieve better health or healing through popular diets like the Paleo diet or Whole30. These elimination diets or cleanses are amazing and can have incredible impacts on the body, but it may not be right for everyone to abstain from these grains entirely. Fresh milled grains are amazing sources of vitamins, minerals, proteins and fiber.

Whole Grain Bread

Those who are not sensitive to gluten may find incorporating fresh milled bread on occasion can do a whole lot of good. This recipe includes a great collection of ingredients, including a secret source of protein from kidney beans. This bread recipe is also yeast free, so it can be eaten under yeast/sugar cleanses. It may seem strange, but whole grains can help digestion and energy and since this recipe has so much protein, it’s great for vegans, vegetarians or dairy-free eaters. This fresh bread is hearty and homey and with some softened coconut butter – totally delicious!

Fresh Milled Whole Grain Bread (vegan, dairy-free & soy-free!)
Print Recipe

2 cups Spelt Berries
2 1/2 cups Wheat berries
1 cup Oats
1/2 cup Barley Berries
1/2 cup Kidney Beans
2 teaspoons Pink Salt
1 Tablespoon Baking Powder
1/2 cup Coconut Oil, warmed
3 1/2 cups Warm Water
3/4 cup Raw Honey or Maple Syrup

Preheat oven to 350 degrees. Grease two 9 x 9 baking dishes with coconut oil.

In a high powdered blender, blend the spelt and wheat berries. Add to a large mixing bowl. Blend the oat, barley and beans until a fine flour. Mix all flours together in a large mixing bowl. Stir in salt and baking powder. Mix in the coconut oil, honey and water. Stir mixture with a spoon for about a few minutes. This bread is more of a batter – not a sticky dough!

Pour into the two pans. Bake for 40-50 minutes. Allow to cool for 5 minutes before slicing into. Store bread in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days or the freezer for up to 4 weeks.

Serve with coconut oil, honey, butter, agave, nut butters, jams or with a hearty soup!


Nov 14

Mexican Quinoa Soup

vegan quinoa soup

Not sure about you, but it’s entirely possible we’ve all been enjoying pumpkin flavored everything and too much leftover candy. So today, we are talking soup!

Nutritious, vegan, gluten-free soup!

When we did the Whole30 challenge, we were also working on our cookbook (by the way, you can totally still pre-order our cookbook here!) we made big pots of soup for crazy nights when we just didn’t have time to even think about dinner. This soup isn’t Whole30 approved, but it is full of whole foods. Now that it’s fall, we are pulling out all our favorite spicy, warm flavors and enjoying them in this easy soup. We love soup and who doesn’t love simple crockpot recipes?!

We love quinoa with the spicy flavors of cumin, peppers and cilantro in this salad recipe. That summer salad inspired us to create a lovely soup that turns those flavors into a more appropriate dish for the colder months. Curl up with a steaming bowl of this with fresh avocado, cilantro and maybe even some vegan sour cream. The quinoa and beans make this dish extra hearty and filling. It makes quite a bit so you can easily freeze a big portion of it for later. And we all love having leftover soup for later! Hope you enjoy!

vegan quinoa mexican soup

Spicy Mexican Quinoa Soup (vegan, gluten-free, sugar-free)
Print Recipe

1 cup Kidney Beans
1 cup Quinoa
1 (14-ounce) can Tomato Paste
3 Veggie Cubes
2/3 cup chopped Onion
5 cloves Garlic
1 (28-ounce) can Crushed Tomatoes (can use fire roasted for extra heat)
1/4 cup prepared Roasted Red Pepper
1/4 cup chopped Green Bell Pepper
6 cups Water
1/2 teaspoon Paprika
3/4 teaspoon Chili Powder
3/4 teaspoon Cumin
1/16 teaspoon Cinnamon
Salt and Pepper, to taste
2 Large Avocado, halved and sliced
1 small bunch Cilantro, chopped for garnish
Optional: Sour Cream or Cheese

Wash and rinse bean well. Place beans in a large bowl and  cover with water. Allow to soak for 5-6 hours.

Drain the beans well. Place all the ingredients into a crockpot and stir. Cook on low for 7-8 hours. You can stir soup halfway through to ensure even cooking.  Once done, serve with sliced avocado, cilantro and sour cream.


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