Recipes

This gluten-free vegan pumpkin pie recipe is super simple, and only requires a small handful of ingredients, including the crust. The recipe calls for canned pumpkin puree and Bob’s Red Mill Gluten-Free All Purpose Flour.  You can also add Agar powder to the recipe to help with the final texture of the filling.  The Bob’s Red Mill flour isn’t as chalky or mealy tasting as many other gluten-free baking mixes and is primarily made from sweet rice flour, tapioca flour, potato starch, and xanthan gum.  Utilizing canned pumpkin puree makes this recipe a lot more straightforward than if you were preparing it from scratch with a whole pumpkin – the end result will also taste just as good! This is the perfect pumpkin pie recipe for Thanksgiving and fall, with a flaky crust and creamy filling that only requires a total baking time of around ~1 hour.  Vegan & GF Pumpkin Pie Serving: 10 Slice Storage: Will keep for ~4-5 days in the refrigerator Ingredients: Pumpkin Filling 1/4 tsp sea salt 1 tbsp melted coconut oil  2 ½ tbsp cornstarch  1 ¾ tsp ‘spice mix:’ nutmeg, cloves, cinnamon 1/3 cup unsweetened oat milk, almond milk, or rice milk 1/4 cup brown sugar 1/4 cup maple syrup 2 ¾ cups canned pumpkin puree 1 tsp agar powder* (optional – will function similarly to a sort of vegan gelatin made from seaweed, and can help with the final texture of the filling).  Crust 6 tbsp cold water 1/4 tsp sea salt 6 tbsp cold vegan butter or margarine  1 ¼ cup Bob’s Red Mill gluten-free flour Baking Instructions Prepare the crust first. Add the Bob’s Red Mill gluten-free flour and salt to a large enough mixing bowl, and whisk them to properly combine.  Slice or drop in the cold vegan butter (or margarine) and work it in gently with a fork – you don’t need to be aggressive here.  Next, slowly add the ice-cold water (not all at once), while using a wooden spoon or utensil to stir. Add as much as you need to help it form together.  Once you get a crumbly texture with the mixture (not flat), transfer it over to a sheet of plastic wrap or parchment paper. Work the dough gently with your hands to form a 1/2-inch-thick Wrap it up firmly, and refrigerate it for a maximum of 2 days, or a minimum of ~1 hour. Once the dough has been chilled in the fridge, preheat your oven to 350 degrees F. We now need to prepare the pie filling. Add all of the pie mix ingredients to a blending or in a bowl for a hand blender, and blend until it is fully smooth. You can always taste and adjust if needed. Set this aside for now.  Roll out the crust. Unwrap the disc and place it between two layers of parchment paper. Using a rolling pin, gently roll it to the shape of the pie pan you’ll be using (~9-inch). Transfer the crust by removing the first sheet of parchment paper and lay the pie dish over the top of the dough and use the bottom of the wax paper to flip it over quickly and invert it.  Once you’ve done this, you can slowly and gently use your hands to form it to the inner edges of the pie dish. Work it up along the sides and edges of the dish.  Pour the filling that has been blending into the pie dish and bake in the oven for ~1 hour. You can keep an eye on things, as it may take 5 or 10 minutes longer.  The crust should be a very light golden brown and appear flaky – while the pie filling should have some cracks in the top but appear with a bit of a jiggle. Remove it from the oven and let it cool for an hour before transferring it to the fridge. In the fridge, let it sit for 4-5 hours, or ideally overnight.  Slice and serve!

Is your digestion system working optimally? Even though we eat every day, most of us do not know what normal digestive function looks like. How do you know if your symptoms are a result of your body digesting food, or the opposite? Digestion is the process of breaking down food so that your body can used the nutrients for various organ functions. When you eat, the food travels from your mouth through the esophagus, and into the stomach. It will move through the small intestine and large intestine (colon) before exiting via the anus. But that’s not all – your pancreas, liver and gallbladder all play important roles in your ability to digest and absorb the nutrients properly. When digestion issues occur, it may be a sign that one of these organs need extra support. Normal Digestive Sensations Having 1-3 easy bowel movements per day Bloat or gas after eating foods high in sulfur (ex: onions, beans, garlic, lentils, asparagus) Feeling fullness after a large meal Abnormal Digestive Sensations Feeling bloated after only a few bites of foods Nausea after eating Bloat or gas after every meal Acid reflux Stomach pain or cramping Mushy or lumpy stool Solving Abnormal Digestive Symptoms If you are experiencing abnormal digestive symptoms on a regular basis, you may want to consider supporting your digestive system strategically. From a holistic perspective, taking digestive bitters and digestive enzymes before meals are popular options. Digestive Bitters Digestive bitters are a blend of herbs that will simulate digestion – everything from the production of stomach acid, to stimulating the liver, to producing your own digestive enzymes to break down food. Our bodies have bitter receptors in the mouth, so when you taste these herbs, digestive juices and enzymes receive a kickstart and run more smoothly. As a result, symptoms like bloating, gas and indigestion can be eased. These tinctures consist of bitter herbs soaked into organic alcohol, creating a potent extract. You only need 1-2mL of this tincture before meals to experience amazing effects! Unlike digestive enzymes, digestive bitters can be taken long term because the body will not become dependent on them. Digestive bitter blends: St. Francis Canadian Bitters 100mL, Botanica Digestive Bitters 50mL Bitter herbs: dandelion, artichoke, chicory root, gentian root, licorice, burdock Digestive Enzymes While digestive bitters encourage your body to make its own digestive enzymes, you may choose to supplement directly with a blend of digestive enzymes. Enzymes are responsible for chemically breaking down food in the digestive tract in order to be fully absorbed. The pancreas makes many of these enzymes naturally and sends them to the intestines, where most of the absorption occurs. However, certain health conditions such chronic pancreatitis, can interfere with this production. Without sufficient enzymes, you cannot absorb nutrients, even if you have a healthy diet. For those who have poor digestion or malnutrition, digestive enzymes can be supplemented to help your own enzymes. The main types of enzymes are amylase, lipase and proteases, which break down carbohydrates, fats and proteins, respectively. Some blends may also include hydrochloric acid (HCl), making it a great option for those that experience heartburn due to low stomach acid. Digestive enzyme formulas can also contain ox bile, which is needed to break down fats. People who have had their gallbladder removed will have difficulty storing bile, and may want to supplement with a digestive enzyme containing extra bile. There are many formulas available – finding the perfect one will depend on your specific digestive needs. It is important to take digestive enzymes before or right after eating, so that they have time to break down the food. It is not recommended to take these enzymes long-term, as it can affect your body’s ability to produce its own. Instead, use them when digestive symptoms are flaring up, or to combat a deficiency caused by a specific health condition. Digestive enzyme formulas: Enzymedica Digest Gold 45 Capsules, NOW Super Enzymes 180 Capsules A Permanent Solution? While both digestive bitters and digestive enzymes offer relief from digestive issues, they are not a primary treatment. They can be used to boost the digestive process, but if symptoms persist, please consult your primary health practitioner. Author Grace Tien is a dietetics and holistic nutrition grad. She creates sustainable, delicious meal plans to help clients with their health goals. Grace specializes in nutrition for healthy periods, you can find out more at @gracetien.ca on Instagram.

Take a moment and think about this: how many high-sugar foods do you eat in a day? Protein bars, cereals, smoothies, juices, lattes, kombucha…not to mention obvious ones like cookies and cake. Many of these foods are part of our daily diet, even among the “healthiest” nutritionists and dietitians. While it may seem unfathomable to cut out all these foods in the name of health, we have some good news for you: sugar is not the enemy! Cutting out all these delicious foods is not necessarily healthy. There are so many options for sugar these days, and healthier alternatives do exist. Why sugar-free options are not the solution    If you have a way of getting that sweet taste without consuming sugar, would you make the switch? You may be familiar with some popular artificial sugars (sugar-free options), such as maltitol, erythritol, aspartame, Nutrasweet, Sucralose, Splenda and Acesulfame K. When they first came out onto the market, sugar-free alternatives were all the rage. After all, they provided that sweet taste without any calories. They were deemed safe for diabetic patients and those who were cutting sugar out of their diet for health reasons. The truth is, sugar-free options are called “sugar-free” because they are made from artificial substances that your body does not recognize. Your body cannot digest it, so it passes straight through the digestive system. And while these artificial sugars do not stay in the body, they can wreak havoc while passing through the digestive tract. These toxic compounds have been linked to changes in the gut microflora, obesity, cardiovascular diseases, increased inflammation and even insulin resistance. Healthier sweeteners to try On the other hand, natural sugars are easy for your body to digest, and are often filled with other minerals and vitamins that are nutritious. Yes, this means that your sugar can be healthy too! Coconut sugar Also known as coconut palm sugar, coconut sugar is made from the sap of the coconut plant. It contains many minerals like zinc, iron, calcium and potassium, as well as polyphenols and antioxidants. Unlike white sugar, coconut sugar has a low glycemic index and will not cause a huge blood sugar spike. Best options: Ecoideas Coconut Sugar Organic 454g, One Earth Coconut Sugar 1.5kg Raw honey Unpasteurized (raw) honey is a powerhouse of nutrients. It is traditionally used for its medicinal effects for wounds, colds and infections. Raw honey is antibacterial and antifungal – you can use it to kill pathogens, topically or internally. It works great as a cough fighter or to soothe sore throats. Even if you’re not sick, adding a teaspoon to your cup of tea tastes delicious! Best options: Dutchman’s Gold Raw Honey 1kg, One Root Raw Wildflower Honey 1kg Maple syrup Pure maple syrup is another natural sugar that contains many minerals. It is a rich source of manganese, riboflavin (vitamin B2), copper and calcium. You can bake with maple syrup, or add it to your coffee every morning. However, please note that commercial pancake syrup and pure maple syrup are very different. When looking for a good quality maple syrup, check the ingredients and make sure “maple syrup” is the only ingredient in the list. Bonus points if it comes from a farm! Best options: Canadian Heritage Organic Maple Syrup 250ml, Benefits by Nature Maple Syrup Organic 1L Incorporating sugar into a healthy lifestyle Sweets and desserts may be the first foods that people tend to cut out when starting a new diet. But once you cut out all sugars, this diet is very difficult to maintain. Temptations are everywhere. Donuts at work, birthday celebrations, your best friend’s baking…there will be countless others. It is for this reason that cutting out all sugars is not a long-term solution. Sugar can be part of a healthy lifestyle – it’s all about which options you are choosing! Author Grace Tien is a women’s health holistic nutritionist. She helps her clients optimize their nutrition habits so that they can get rid of afternoon slumps and live each day full of energy. Grace specializes in nutrition for healthy periods, you can find out more at @gracetien.ca on Instagram.

Fudgy Black Bean Brownies!⁣⁣Who doesn't love something sweet from time to time? What if we told you that not only can you satisfy your sweet tooth with INSANELY moist chocolate brownies, you can do it guilt free!⁣⁣@sabrinavirdee dropped off this recipe that is FOR SURE going to have the family cleaning their dinner plates in anticipation. Don't take our word for it, but a scoop of Vanilla Ice Cream pairs up pretty well with a warm Brownie! Let us know what you think below! It's Brownie Time! #livelifehealthy⁣⁣ Fudgy Black Bean Brownies⁣INGREDIENTS⁣1 15-oz can Black Beans rinsed and drained⁣3 large eggs (local if possible)⁣3 tbsp Coconut Oil ⁣1 tsp Vanilla Extract⁣
¼ cup Unsweetened Cocoa Powder⁣
⅔ cup Coconut Sugar ⁣½ tsp Baking Powder⁣¼ tsp Salt⁣½ cup Semi-Sweet Chocolate Chips ⁣ ⁣DIRECTIONS⁣1. Preheat the oven to 350 degrees2. Puree black beans in a food processor, until a rough paste. ⁣3. In a large bowl, mix together the bean puree, eggs, oil, and vanilla. ⁣4. In a separate bowl, combine cocoa powder, sugar, baking powder and salt⁣5. Add the dry ingredients to the black bean mixture then stir in chocolate chips.
⁣6. Grease an 8×8 or 9×9 inch pan and pour in batter and bake for 30 to 35 minutes, or until the edges are visibly cooked and the center doesn’t jiggle much when you shake the pan (a toothpick may still come out a little gooey, that’s fine!)⁣7. Allow brownies to cool before cutting.⁣ Recipe created by: @sabrinavirdee

Healthy Planet is back with @sabrinavirdee and dropping yet another healthy recipe for the family. The ultimate side dish or a stand alone star, the Spring Chickpea Salad can be used in any setting! Lunch, dinner or a snack, you choose! #livelifehealthy⁣ Spring Chickpea Salad⁣Serves 4-6⁣INGREDIENTS⁣1 can of Kidney Beans drained and rinsed⁣1 can Black Beans drained and rinsed⁣1 can Corn drained (fresh corn if possible)⁣1 can of Chickpeas drained and rinsed ⁣½  Red Bell Pepper diced⁣½  Orange Bell Pepper diced⁣½ medium Red Onion finely diced⁣½ cup fresh Cilantro finely chopped ⁣2 Jalapenos seeded and finely chopped  (optional⁣)1/8 cup Apple Cider Vinegar ⁣¼ cup Olive Oil ⁣½ tsp Sea Salt⁣¼ tsp ground Black Pepper⁣   ⁣DIRECTIONS⁣1. In a large mixing bowl, add all of the ingredients and toss to combine. Taste and adjust as necessary until the flavors really pop—I usually add another teaspoon or two of vinegar.2. Cover and chill to marry the flavors—preferably overnight or at least 2 hours. Serve in individual bowls as is, or with a protein of choice!⁣⁣OTHER FUN WAYS TO ENJOY! ⁣1. Top with avocado’s for some healthy fats ⁣2. Pile it onto nachos or serve it as black bean salsa with tortilla chips.⁣3. Use it as a filling for burritos or quesadillas (leaving as much of the liquid behind as possible)⁣   Recipe created by: @sabrinavirdee

Mango & Coconut Anti-Inflammatory Smoothie!⁣⁣The change of season is here! Longer days, warmer temperatures and a sense that the world is slowly getting back on schedule. @sabrinavirdee is rolling out a delicious treat that can be enjoyed anytime of the day. By adding natural ingredients along with a bit of love, you will be cooling down in no time with a cold smoothie in hand! Add Kaizen Naturals Vanilla Protein Powder and help build muscle, repair tissue! Check out past recipes to put together a full day of eating, snacking and enjoying time with your loved ones and friends! #livelifehealthy⁣⁣Mango & Coconut Anti-Inflammatory Smoothie⁣Serves 1⁣INGREDIENTS ⁣1½ cups Frozen Mango ⁣½ cup Frozen Pineapple ⁣½ cup Coconut Milk ⁣1 tsp Turmeric Powder⁣1 cup of Cold Water⁣1 scoop of Vanilla Protein Powder *optional ⁣⁣DIRECTIONS1. Add all your ingredients into your blender and mix until you have a smooth and creamy consistency. Add more water for desired thickness! Enjoy!⁣ Recipe created by: @sabrinavirdee

Take a load off - you deserve to relax and give yourself a treat this weekend. Baths are an amazing opportunity to relax the body and reap in beneficial nutrients for the skin. I like to make my own healing bath infusions and have been for years. They are relatively easy to make and I’m a firm believer of the simpler the better, always. What You’ll Need:- Organic cotton mesh cloth or hemp cloth also works fine as well- @ifyoucare_usa Twine or cotton string - @nowfoodsofficial Essential Oils (For a bath, I like to choose lavender and rosemary) - Dried Lavender, - Rose Petals  (feel free to also add dried lemongrass and dried peppermint - @celticseasalt Epsom Salt - @organictraditions Coconut Oil How To: 1. Cut a 7x7 “ inch square with the fabric.2. Take 1 cup of epsom salt and add it to the center.3. Mix in the dried rose and lavender flowers.4. Drop 10 drops of lavender essential oil onto the salt and dried flowers.5. Drop 5 drops of rosemary essential oil to the sale and dried flowers.6. Add 2 tablespoons of coconut oil onto the mixture.7. Take the 4 corners of the fabric and wrap the edges.8. Bunch the excess fabric up in your fist with one hand and take the piece of string and wrap the string around the fabric. Benefits:* Rosewater relieves inflammation/ soothes irritated skin, brightens your complexion, tightens pores and smells amazing* Rosemary stimulates circulation, will help relieve muscle aches/soreness, has been shown to boost memory and clear congestion simply by being inhaled* Lavender works as a “anxiolytic” (anxiety reliever) it calms the nerves, reduces anxiety/aggression/depression and does wonders for the skin* Epsom Salts contain magnesium which also help to relax and soothe muscles. Salt water in general is super healing, good for energy cleansing I am against most bath bombs because they contain artificial fragrances, artificial perfume and or scented ingredients that do not offer any health benefits. These artificial compounds are harmful to our health, waterways and wreak havoc once absorbed. Bath bombs look great but majority of them are full of toxins and allergens Dedicating one hour from your weekend to invest in yourself will refuel you! Try this simple bath infusion today!   Follow along with Healthy Planet as we collaborate with Stephanie Wong bringing you everything from Cruelty Free Beauty to All--Natural Living Tips! Written and Created by @5teffy

For those of you who don’t know me, my name is Cass. I am a Holistic Nutritionist obsessed with creating healthier favourites for both myself and my followers. I am known on Instagram as @the_nourishingproject, check it out if you want to see more of my favorite creations. I am a sucker for all things baking, making, creating and of course styling and taking photos of these creations before I indulge in what I have created. I love finding a normally high sugar/processed, but delicious recipe and transforming it into a nourishing treat/meal with nutrient dense ingredients and of course, lower sugar! Raise your hand if you’re favourite meal is breakfast?! (Immediately raises hand).  I have always been a pancake and waffle lover, but believe it or not, I had my first French Toast about 2 years ago. I know, I know, who am I? I always thought French toast was puzzling, but what’s not to love? Soft inside and crispy outside, cinnamon, maple syrup and you can pretty much make any flavour you want. Today I chose PECAN! If you love French toast, pecans and coconut whipped cream then you are in for a treat. This is the perfect recipe for any morning, weekend or holiday brunch. Christmas is just around the corner, just saying!  Step inside my kitchen and enjoy making and eating this dish as much, or even more than I do! Be sure to make extras to throw in the freezer and then reheat in the toaster for a quick, satisfying breakfast or snack. The best part about this is you can make it sweet or savoury. Today, I’m feeling sweet. So Let’s get started and fire up the pan!   Ingredients: Coconut Whipped Cream 1 can coconut cream unshaken and refrigerated overnight or for at least 6 hours. (insiders tip, lay the can upside down in the fridge so all the cream sits at the top when you open it!)  ¼ cup gluten free tapioca flour  1 tsp organic vanilla extract  French Toast 6 slices gluten free bread of choice (any bread is ok, I just love gluten free bread!) 6 organic eggs (local is always the way to go if possible!) ½ cup + 2 tbsp coconut milk  1 tbsp ground cinnamon pinch of ground sea salt  Pecan Pie “Syrup”  1 cup organic chopped pecans 4 tbsp organic canadian maple syrup 2 tbsp organic coconut oil 1 tsp ground cinnamon Directions: Coconut Whipped Cream Open can and carefully scoop the top layer of coconut cream from the can. If you skipped the refrigerator step, do yourself a favour and put it in the fridge! The top layer should be solid, this is what will make the whipped cream. Transfer solid layer into a chilled mixing bowl. Keep the remaining liquid from the can for later. I like to freeze them into an ice tray and use them in smoothies and even soups/curry’s. Whip the coconut cream until smooth, using an electric mixer. You can also refrigerate the mixer ahead of time. Whip for 1 minute. Add rest of the coconut cream ingredients to bowl and continue to whip until soft peaks form. Cover & putstore in fridge. French Toast Lightly oil a large pan over medium heat with coconut oil. In a medium bowl, whisk together the eggs, coconut milk, cinnamon and sea salt Dip each slice of bread into the egg mix, making sure the full piece is covered/soaked in the mixture. Pan fry each slice of bread until egg coating is cooked, I find the time varies considering how much egg mixture the bread has soaked up, so be sure to check. Serve French toast on a plate and cover with pecan pie “syrup”. Pecan Pie “Syrup”        1.   In a small pot, mix together syrup, coconut oil, cinnamon and chopped pecans. Over medium heat, cook until warm. Pour over French toast when cooked. Tips on how to store: Refrigerator: Store in airtight jar or container, glass is best (I find the taste changes in plastic after 2 days). Use up within 3 days. Reheat in toaster.  Freezer: Store in airtight jar or container, freezer safe glass is best. Good for up to 2 months depending on your freezer quality. Reheat in toaster. *I like storing mine in a freezer safe glass container in the freezer. I will then take out a few at a time (or more) and keep in the fridge (glass container as well) for easy access. I highly recommend reheating the French toast slices in a toaster or oven. Toaster is fastest.  Follow @healthyplanet for more Health & Wellness recipes! from yourself. You can also follow me @the_nourishingproject on Instagram for pastmore Health & Wellness Recipes Happy sweet eatin’ from yours truly, Cass (@thenourishingproject)

  Welcome back to my little corner of foodie love! For those of you who are checking in for the first time, let me introduce myself. My name is Cass, I am a Holistic Nutritionist obsessed with creating wholesome, healthy and nutritious recipes to share with friends and family. I have been fortunate enough to team up with Healthy Planet to share my love for creating (and eating) nutritious favourites for you and the rest of the Health & Wellness Community. I hope you love these recipes as much as we do! Let me know what you think in the comment section and enjoy!   Fall is here to STAY! If you’re looking for ways to incorporate seasonal flavours into your dishes then look no further, you have found it. My Roasted Squash Harvest Salad happens to be the perfect lunch or side dish to add with any meal. This may seem like a complex dish, but it is seriously so easy to prep and everything can be done while the squash is roasting in the oven. Perfect! Created with mixed greens, heirloom tomatoes, celery, red onions, quinoa and lastly the star of the show, roasted White Swan Squash dusted with my signature pecan-walnut “cheese” crumb topping! I know some people steer clear from the squash family because they are not an easy vegetable to prep, but trust me when I say, it’s all worth it in the end. Squash can make any Fall dish come to life. My Favourite part are the different varieties of squash to choose from and the many ways you can incorporate them into your meals!  Salads can get a bad rep because we tend to eat themprepared the same way Every. Single. Time!! Well, this is it, no more boring salads! My Harvest Salad is the perfect seasonal dish and sure to leave you feeling satisfied. As long as you have a leafy green, healthy fats, protein, colour and crunch…you can make any salad fun.  The Maple Crumb Harvest Salad is loaded with delicious Autumn flavours and is packed with tons of nutrients. My favourite part? The orange-maple-walnut dressing and pecan-walnut crumb topping. Seriously, who doesn’t love the sound of that? Convincing the family to eat their greens has never been easier!    Maple Squash Prep 2 white swan squash (or a similar squash), cut in halves, peeled and seeded (pictured squash is not peeled – but can be easily peeled off after baking)   4 tbsp EVOO  3 tbsp Canadian maple syrup    1. Preheat oven to 400 F 2. Mix EVOO and maple syrup in a small bowl and glaze over the squash halves 3. Roast in the oven for 25-30 minutes until tender throughout 4. Cut each squash into thinner wedges to place on top of the salad Orange-Maple Walnut Dressing   ½ cup walnuts   ¼ cup Canadian maple syrup  4 tbsp EVOO 3 tbsp apple cider vinegar ½ tsp each: ground black pepper, garlic powder, sea salt 2 tbsp freshly squeezed orange juice   1. Combine all ingredients except EVOO in a food processor or blender until thoroughly combined, ensuring the walnuts are pureed and no longer chunky. 2. Add EVOO through the feeding tube while food processor is still running 3. Add 1 tbsp water at a time if needed to reach desired consistency 4. Transfer to glass jar and store in the fridge    "Cheesy" Pecan-Walnut Crumb ¼ cup walnut  ¼ cup pecan 4 tbsp hemp seeds  2 tbsp nutritional yeast ½ tbsp. garlic powder ¼ tsp sea salt   1. Combine all ingredients in a food processor or blender and pulsate. Make sure not to over pulse as we don’t want the            mixture to form a flour-like consistency, rather chunky/crumby 2. Transfer crumb topping into a bowl 3. Coat each squash piece in the bowl with the bowl, making sure one side of the squash is covered with crumb topping.    Salad Prep Washed Mixed Greens (enough for 6 people) 1/2 cup uncooked quinoa (follow directions on box to cook)  1/4 cup thinly sliced red onion 1/4 cup chopped celery sea salt and ground black pepper to taste   In a large mixing bowl, add your washed greens, diced red onion, chopped celery, dressing, room tempeture quinoa, sea salt and ground black pepper to taste, toss and coat lightly. Start with less dressing and ad more if needed. Once your greens are coated, transfer to your favourite salad dish ( a long narrow serving dish works best for presentation, but any salad dish will do). Once transfered, coat 1 side of your roasted squash with the "cheesy" crump up and lay length wise! Add a few pinches of the crumb to the top of the salad for an extra crunch!    Follow @healthyplanet for more Health and Wellness Recipes from yours truly! You can also follow me @the_nourishingproject for past Health and Wellness Recipes! Happy Harvest, from yours truly! The Nourishing Project    

Everybody’s favourite season has arrived! Why not FALL in love (pun intended of course – I’ll work on it) with health conscious seasonal recipes while we have the time!  For those of you who don’t know me, my name is Cass. I am a Holistic Nutritionist obsessed with creating healthier favourites for myself, friends and the Health and Wellness Community.  I am a sucker for all things baking, making, creating and of course photo styling my creations before I demolish whatever it is I have made. Join Healthy Planet and myself as we create some unforgettable recipes that will certainly keep you coming back for me. Enjoy! If you love pumpkin, cookie dough and a guilt-free way to eat the entire batch of something you have created, then you have come to the right place!  Even as a child I ALWAYS loved cookie dough, this lead to my love/hate relationship with cookie dough. My friends and I would always go to the store, grab a tube of cookie dough and sneak it into the basement to eat it, RAW! Yum…but, not very nutritious. Growing up there weren’t many “healthy alternatives” for treats like cookie dough in a tube. Not only are these filled with grams and grams of sugar, they also have absolutely zero nutritional value to them. So what if I were to tell you, you could revisit your childhood, sit on the couch and snack on RAW HOMEMADE COOKIE DOUGH that will satisfy your sweet tooth without all the sugar! I say heck yes! What about you? Check out my recipe below and enjoy the guiltless snacking! Ingredients 3 cups Bobs Red Mill GF Oat Flour 20 large pitted organic medjool dates (soaked 20 minutes before) 4 tbsp organic pumpkin puree – add 1 tbsp afterwards until well mixed like sticky dough 3 tbsp Nuts to You Cashew Butter 3 tbsp organic raw honey 1.5 tbsp Simply Organic Pure Vanilla Extract 1 tsp pumpkin pie spice  ¼ cup Lily’s Sweets Chocolate Baking Chips Directions add oat flour and medjool dates in a food processor or blender blend until dates are chopped up  add pumpkin puree, raw honey, cashew butter, vanilla extract and pumpkin pie spice blend until you get a nice dough ball. You may need to add more pumpkin puree if too dry or more oat flour if too wet. Scrape down the dough from the sides as it may get stuck, this is ok. Blend until combined, we want all the ingredients to be thoroughly mixed so each ball tastes the same! Repeat steps 4-6 until you reach ideal consistency/cookie dough texture Add chocolate chips in last to avoid chocolate melting/balls turning brown Remove from blender/processor and roll into balls (the fun part is you can choose the size) – I like to make a variety as your needs can change depending on cravings. Added bonus: feel free to roll the balls in cacao powder, melted chocolate, maca powder, etc for an added nutritional kick Tips on how to store Refrigerator – store in air tight jar or container, glass is best (I find the taste changes in plastic after 2 days).  Freezer – store in airtight jar or container, tempered glass is best. Good for up to 2 months depending on your freezer quality. I like storing mine in a tempered glass container in the freezer. I will take out a few at a time and keep in the fridge for easy access. Follow @healthyplanet for more Health and Wellness Recipes from yours truly! You can also follow me @the_nourishingproject for past Health and Wellness Recipes! Happy sweet eatin’ from yours truly!