Gluten-Free Dark Chocolate Zucchini Cupcakes

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Dark Chocolate Zucchini Cupcakes (with All Natural Purple Whipped Frosting)

Tender, moist and delicious cupcakes with hidden veggies. Perfect for a morning birthday party or anytime you want to sneak in some extra veggies! They will never know…not to mention that ALL natural colored light and airy whipped frosting. What?!

Makes 12 cupcakes

Ingredients:

Cupcakes:
1 cup sorghum flour
¼ cup potato starch (not the same as potato flour)
¼ cup tapioca starch (same as tapioca flour)
1 ½ teaspoon baking soda
½ teaspoon Himalayan pink salt
3 ounces vegan dark chocolate (85% dark or more)
½ cup coconut butter (room temperature)
1 ½ cups date paste
½ cup full fat coconut milk mixed with 1 teaspoon apple cider vinegar (makes a vegan buttermilk)
½ cup finely grated zucchini
1 tablespoon vanilla extract

Purple Whipped Frosting:
2 tablespoons very cold date paste
top cream layer of 1 can full fat coconut milk (stored in refrigerator for 2-3 days or freezer for 2-3 hours)
1-2 tablespoons juice from frozen blueberries (depending on how dark you want it)

Note from the chef: I made many trials to get the consistency I wanted with these cupcakes, using a variety of flours that would make them nut free but still use a flour with some health benefits, along with being very soft, fluffy and moist. The measuring method I used was to spoon the flours into the measuring container then even it out with a knife. If you pack in the flour you may get a different result. Also, take note that the ingredients for the frosting, except the blueberry juice, are also in the cupcake recipe. Just measure out enough for both when measuring those ingredients. You can buy coconut butter or make it yourself by purely blending unsweetened, preferably not dehydrated, shredded or flaked coconut in a food processor or blender. It takes a while but will eventually turn into smooth coconut butter. There are many sources for directions online. The coconut milk I used was the Thai Kitchen brand. Although it has some guar gum in it, which isn’t my favorite, it is high in fat and creamier than most other brands out there. Make sure the coconut milk and date paste are very cold for the whipped frosting. The very cold date paste helps maintain the structure of the frosting.

Method:
1. Preheat oven to 350. Mix together coconut milk and vinegar to allow it to settle into a buttermilk and set aside. Make date paste if you haven’t, put 2 tablespoons in the freezer to get very cold for the frosting.

2. Combine flours, baking soda and salt in a bowl and set aside. Make sure you break up any clumps, using a whisk works well.

3. In a small bowl melt the dark chocolate with the coconut butter, making sure to melt slowly so you don’t burn it, and mix well. If using the microwave, melt for 30 seconds, then in 10 second increments until fully melted. It took me about 45 seconds. Once melted, add it with the date paste into a large bowl and using a stand or hand mixer, whip until mixed well. Add in “buttermilk,” zucchini and vanilla extract and whip again.

4. Using the paddle attachment on your stand mixer or a spoon, mix in dry ingredients putting in half first, then the rest. Make sure everything is combined well.

5. Place large spoonfuls of the batter into muffin tins lined with baking cups. Fill to just below the top of the cup. I use foil baking cups as they don’t stick like paper does. I also smoothed the batter down on the top by using a moistened finger, this helps them rise evenly as they bake.

6. Bake at 350 for 21 minutes. Depending on your oven, your baking time may vary by a minute or two. Start checking them at 17 minutes and take out when the tops begin to get firm and have a spring to the touch. Let cool in the muffin tins for about 10 minutes. Once cool to the touch, remove and continue cooling on racks until completely cool, about an hour.

7. While cupcakes are baking, take about ½ cup frozen blueberries and defrost enough to be able to squeeze the juice out of them. You still want them cold, if they are warm it will affect the structure of the frosting. If you accidentally get them too warm, just put the juice in the freezer to get cold before putting it in the frosting. Make frosting by placing all ingredients into a large bowl and whipping well using stand or hand mixer. Keep whipping until light and fluffy. The frosting will come out best if both the coconut cream and date paste are very cold. A few hours in the freezer works best. You want it just before it freezes.

8. After cupcakes are cooled, put frosting in a plastic bag, cut off a bit of the corner and squeeze out to frost each cupcake. Enjoy! It’s best to frost right before you eat them because the frosting will soften if it’s too warm outside. If storing, store in the fridge to maintain the frosting.

Sophia-Veggies-Don't-BiteSophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.

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Quick & Easy Pasta Salad

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Quick and Easy Pasta Salad

A quick and easy veggie pasta salad that is perfect for a BBQ side dish or a light and refreshing main meal. Gluten free, but tastes great even the next day!

Serves: 4

Ingredients:
1 package your favorite pasta (we use the TruRoots Gluten Free pasta)
1 cup broccoli
½ red bell pepper
½ green bell pepper
½ red onion
½ yellow squash
½ zucchini
a drizzle of your favorite olive oil, I used both basil infused and lemon pepper infused olive oil by Round Pond (optional, omit if you are avoiding oil)-see note
2 tablespoons balsamic vinegar
lemon pepper and Himalayan pink salt to taste

A note from the chef: If you want the infused olive oil taste but don’t have the infused olive oil you can combine regular olive oil and a squeeze of lemon and/or chop some basil up and add it to the salad. Any pasta will work but beware of many gluten free pastas because they aren’t as good if not served fresh.

Method:
1. Cook pasta according to package directions. Meanwhile, wash and chop veggies.

2. Add chopped veggies to a large bowl. Once the pasta is done, drain with a pasta strainer and put it in the bowl on top of the chopped veggies. If you leave it as is for 10-15 minutes, the warm pasta will wilt the veggies just enough so that they are still raw but slightly tender.

3. After about 10-15 minutes, add oil, balsamic vinegar, lemon pepper and salt and mix well. Taste and add more if needed.

Are you planning to make this gluten-free veggie pasta salad today?

Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.

Baked Sun Dried Tomato & Pesto Noodles

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Baked Sun-Dried Tomatoes, Pesto, Noodles and Zoodles

Give your kids another reason to love pasta (and you another reason to feel good making pasta again for dinner) with this recipe that is packed with a ton of healthy ingredients. With greens, veggies, protein, a touch of fat and awesome flavor, this dish, created by Veggies Don’t Bite, will be your new favorite dinnertime meal.

Makes 9×12 pan of goodness

Ingredients:
16 ounces gluten free fusilli noodles (or pasta of choice)
3 medium sized zucchinis (about 6 inches)
Spinach Tahini Pesto
1 cup chopped sundried tomatoes, dried or in water (I use the dried ones in a bag)
10 partially cooked Kale & Lentil Balls, optional for added layer of flavor (use ½ the recipe)
Hemp Almond Parmesan, optional for added layer of flavor

Method:
1. Preheat oven to 350. If using the Kale & Lentil Balls, follow recipe and make half to get 10 balls. When baking, only bake for half the time, 10 to 15 minutes. Set aside to cool.

2. Cook pasta according to directions, but cook 1 minute less than done. Since it will be baking you don’t want the noodles to overcook. Drain and place in a large bowl.

3. Meanwhile, make the Spinach Tahini Pesto and Hemp Almond Parmesan if you haven’t made it ahead of time. Set aside.

4. Wash the zucchini. Using a spiralizer, make zucchini noodles out of the zucchini. I use the flat thin blade versus the spaghetti like blade. Make sure you stop and break the sting of noodles as you go or cut them down a bit after so you don’t have one long zucchini noodle. If you don’t have a spiralizer, you can also cut the zucchini into flat thin noodle like slices. Add the zucchini noodles to the bowl with the pasta.

5. Pour pesto into the bowl.

6. Chop sun-dried tomatoes and add to the bowl.

7. Once cooled, crumble the Kale & Lentil Balls into the bowl. They may be slightly soft still since they were only partially cooked, but they will bake in with the dish. Mix everything well.

8. Pour the whole mixture into a 9 x 12 baking dish. Sprinkle with Hemp Almond Parmesan. Bake for 25 minutes. You can add more Hemp Almond Parmesan when serving. Enjoy!

Notes and Tips from the Chef: You can use sundried tomatoes in a jar just make sure they are packed in water if you want to keep this oil free. The Kale & Lentil Balls and Hemp Almond Parmesan are optional, but give it a great extra flavor. I made it both ways and liked the added touch of flavor that they gave. But the dish is still amazing without them.

Tips to prep ahead: Make Spinach Tahini Pesto, Kale & Lentil Balls and Hemp Almond Parmesan. Spiralize zucchini.

Baby/toddler food idea: Steam zucchini and puree with pesto and Kale & Lentil Balls. Use liquid of choice to thin out to desired consistency. For toddler, cut into small pieces and serve.

veggies-dont-biteSophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.

Thai Chickpea Veggie Pizza

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Thai Chickpea Veggie Pizza

In the mood for pizza but don’t want the greasy take-out? Opt for this flavorful pizza that’s stacked with veggies and smothered in a light and creamy peanut sauce. Created by Sophia of Veggies Don’t Bite, this plant-based, gluten-free dish is guaranteed to be a winner.

Makes one pizza

Ingredients:
Your favorite pizza crust (Sophia used this one by The Vegan 8)
Light & Creamy Peanut Sauce
½ can chickpeas
½ cup carrots, sliced into matchsticks
½ cup zucchini, sliced into matchsticks
½ cup red peppers, sliced into matchsticks
2 green onions, sliced

Method:
1. Wash and slice all veggies. Wash and drain chickpeas. Set aside.

2. If you haven’t made peanut sauce, make it now.

3. Prepare you crust, whichever one you choose to use or take out a store bought crust of choice.

4. While preparing crust, also roast the carrots, red peppers, zucchini and chickpeas on a parchment lined cookie sheet at 350 just to soften them a bit. About 5-10 minutes, depending on how thin you cut them.

5. Build your pizza by generously coating the pizza crust with the peanut sauce.

6. Add chickpeas and gently press down to keep them in place. Add the carrots, zucchini and red peppers. Sprinkle with sliced green onions.

7. Bake according to pizza crust directions, or until your chickpeas get crispy on the outside.

Notes from the Chef: 
Any pizza crust will work but I liked the potato type crust that I used. Keep in mind it is not a traditional crust but more of a thin crispy crust. You can also use your favorite store bought crust. You can add less of more of the ingredients to suit your taste. You will have more peanut sauce left over, but I still suggest making it all because it works awesome to dip the pizza in too!

Tips to prep ahead: Make peanut sauce ahead of time. Wash and slice veggies.

What are your kiddo’s favorite pizza combinations? Did they like this one? Share your comments and ideas below!


Sophia-Veggies-Don't-BiteSophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.

Vegan Mexican Taco Bowl (It’s Low-Fat, Too!)

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Low-Fat Vegan Mexican Taco Bowl

If you love tacos but want to change up your Taco Tuesday routine, turn to this recipe from Sophia at Veggies Don’t Bite (they really don’t!). All of your favorite flavors and textures come together, but in a different form. Read on for the simple, vegan AND low-fat recipe.

Makes four bowls

Ingredients:
2 medium sized purple potatoes, chopped into medium pieces (about 4 inches in length, other varieties work too)
2 tablespoons veggie broth to roast potatoes (or oil if you use it)
dash Himalayan pink salt
2 medium sized avocados, chopped (about 4 inches in length)
1 cup corn (frozen or cooked fresh)
4 cups chopped lettuce
Easy Fresh Mexican Salsa
Garlicky Lemon Crema
Easy Red Enchilada Sauce

Easy “Refried” Beans:
1 can (15 ounces) black beans
1 ½ tablespoons chili powder
1 tablespoon cumin
½ teaspoon garlic powder
Himalayan pink salt to taste (depending on if your beans are salted, see note)

Method:
1. Preheat oven to 450. Wash and cut potatoes (skins on) into pieces, you can use whatever thickness you desire.

2. Optional for crispier potatoes (or go straight to the next step): Soak potatoes in a bowl of water for 1-2 hours to remove some of the starchiness. Dry thoroughly, or let air dry.

3. Place potatoes in a bowl and mix with veggie broth (or oil if you use it), and a dash of salt. Then, put potatoes on a parchment lined cookie sheet and bake for 35-45 minutes, depending on thickness, until golden brown.

4. While they are baking, put the can of beans into a medium pot, juice and all. Cook over medium heat until it begins to bubble. Add in chili powder, cumin, garlic powder and salt and mash with apotato masher as it cooks to give them the “refried” consistency. Once mashed, turn heat to low and keep warm.

5. Chop lettuce, avocado and warm frozen corn. Make salsa and sauces if you don’t have them prepped (although I highly recommend you do this the day before).

6. Once potatoes are done, assemble the bowls. Place 1 cup lettuce at the bottom of each bowl, then top with even amounts (divide ingredients) of potatoes, beans, corn and avocado. Place about ¼ cup (or more if desired) salsa in the middle and drizzle with Garlicky Lemon Crema and Easy Enchilada Sauce. Enter into Mexican food heaven!

Notes and Tips from the Chef:
You will have leftovers of the salsa and the sauces, so you can cut the amount of each you make or store them in the fridge, or freezer, to use with another meal. See the site for other recipes for each. The salsa goes amazing with chips as an appetizer or snack. I highly recommend seeing below on how you can prep these ahead of time to make a super fast and easy dinner!

Tips to prep ahead: Make Salsa, lemon crema and enchilada sauce, roast the potatoes, and make the beans. You can also have the lettuce chopped.

Baby/toddler food idea: Feed baby beans with the soft inside of some potatoes along with mashed avocado and a light sprinkle of the lemon cream and enchilada sauce if they are ready for flavors. For toddler, cut potatoes and avocado into small pieces, and serve alongside some corn cooked until soft and black beans kept whole and cut into halves. Can even give some of the sauces as dips.

What’s your favorite ingredient to add to a Taco Bowl? What did your family think of this recipe? Share your ideas and thoughts below!


Sophia-Veggies-Don't-BiteSophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.

Berry Cobbler Overnight Oats

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Berry Cobbler Overnight Oats- Dessert Series #1

Overnights oats are the latest craze in easy, vegan, and whole food recipes. This berry cobbler overnight oats recipe, courtesy of Sophia DeSantis of Veggies Don’t Bite, uses hemp seeds to pack in the protein. Hemp seeds (she uses the Hemp Hearts brand) adds great texture and nutrition. To really catch her kids’ attention, Sophia used berries and almond milk to give this dessert a sweet spin.

Ingredients:
½ cup gluten free rolled oats (or regular rolled oats)
¼ cup raw shelled hemp seeds
1 tablespoon chia seeds
1 teaspoon vanilla extract
1 tablespoon date paste (or other sweetener of choice)
¼ cup thawed frozen berries
½ ripe banana mashed
1- 1 ½ cups almond milk, depending on how runny you like your oats (or other milk of choice)

To note: Instead of using the hemp seeds, you can substitute in more oats. You can also use the berries straight from the freezer but don’t expect them to mix well until the next morning.

Method:
1. Put all ingredients in the mason jar in the order listed (see photo below). Close lid tightly and shake well. Store in the refrigerator until the next morning.

Berry Cobbler Overnight Oats- Dessert Series #1

2. Before eating, shake well again. Serve cold or warm, if serving warm take the lid off of the jar before warming in the microwave or pour the oats in a pot to warm on the stove.

Do you put twists on desserts to make them healthy? Tell us about your creative recipe ideas below!

Sophia-Veggies-Don't-BiteSophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.

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Oatmeal Chocolate Chip Cookie Dough Balls‬‬‬‬‬‬‬‬‬‬‬

Anybody who has baked cookies knows that one of the best parts of the whole process is licking the cookie dough bowl clean. Good news: Sophia of Veggies Don’t Bite dreamed up this awesome recipe that is a mix between cookie dough and baked cookies. It’s also plant-based, gluten-free and vegan, which means totally safe and yummy for those with food allergies. Get the recipe below and then hop on over to Veggies Don’t Bite for more great ideas!

Serves: Makes 25 two inch balls

Ingredients:
1 flax eggs (1 tablespoons ground flaxseed plus 3 tablespoons water)
1 cup gluten free rolled oats
½ cup gluten free oat flour (or blend oats into oat flour)
½ cup tapioca flour
½ teaspoon baking soda
½ teaspoon Himalayan pink salt
¼ cup plus 2 tablespoons coconut butter
½ heaping cup date paste
2 tablespoons molasses
1 ½ teaspoons – 2 tablespoons almond milk or water
1 ½ teaspoons vanilla extract
1 cup vegan chocolate chips

Notes from the Chef:
To make this nut free, use a nut free milk in place of the almond milk. To make this coconut free, you can try subbing the coconut butter with oil or vegan butter but the consistency will be different, and it will not be an oil free recipe anymore. You can also sub in ½ cup dairy free yogurt or applesauce (or a combo of the two) to keep this oil free, however when I tried this it yielded more of a muffin type consistency rather than a dense cookie dough type ball. If you try this don’t use the milk.

Method:
1. Preheat oven to 350. Mix 2 tablespoons ground flaxseed with 6 tablespoons water to make flax eggs and set aside.

2. Mix together the oats, flours, baking soda, and salt and set aside.

3. Using a stand or hand mixer, beat together the coconut butter, date paste and molasses. Add 1 tablespoon milk, flax eggs and vanilla extract. Keep beating until everything is combined well.

4. Using the paddle attachment on your stand mixer, or a spoon, add in dry ingredients and mix. Add more milk if needed. You want it the consistency of soft play dough. Add chocolate chips. Mix until just combined.

5. Using your palms, roll into dense smooth balls and put on parchment lined cookie sheets. These don’t settle down when cooking. You can also just use a spoon to drop spoonfuls, but they won’t be as dense when baked.

6. Bake at 350 for 11-13 minutes or until they begin to brown. Cookie balls will harden a bit more as they cool. You don’t want to over bake them or they won’t get that partially raw middle.

What are your thoughts on this recipe? What other vegan and gluten-free desserts do you make? Share your thoughts below!


Sophia-Veggies-Don't-BiteSophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.

Baked Artisan Mac ‘n’ Cheese

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Baked Artisan Mac and Cheese

A normally unhealthy dish gets a whole food based makeover thanks to Veggies Don’t Bite, one of our favorite resources for gluten-free, vegan and refined sugar-free eats. This sharp white mac ‘n’ cheese bake is as creamy and delicious as it’s dairy counterpart. Check it out below!

Makes a 9″x12″ baking dish

Ingredients:
Sharp White Cheese Sauce
1 ½ cup water or water form cooking veggies
1 teaspoon apple cider vinegar
1 teaspoon mustard seed powder
¾ teaspoon chickpea miso
1 teaspoon Himalayan pink salt
24 ounces your favorite pasta

Crispy topping (makes about 2 ¼ cups):
½ cup Manitoba Harvest Hemp Hearts
2 slices toasted bread (use gluten free for gluten free recipe)
1 teaspoon oregano
½ teaspoon garlic powder
¼ teaspoon Himalayan pink salt

Method:
1. Preheat oven to 350 degrees.

2. Make cheese sauce. After it’s blended, take a spoonful and eat it because it’s so good. Then add the water, extra apple cider vinegar, mustard seed powder, chickpea miso and salt. Blend again. It will now taste much stronger and be watery, but this is ok. When baking, it loses a bit of flavor and creaminess so this will make sure that it is perfectly sharp and creamy after baked.

3. Put all crispy topping ingredients into a food processor. Process until well combined.

4. Cook pasta for only about 2 minutes. You will be baking this so this prevents mushy noodles. Although it doesn’t seem like a long time, if you overcook then your noodles will end up mushy after baked.

5. Once pasta is done, drain and rinse well to prevent too much starchiness in the baked dish. Return to the pot and mix in cheese sauce.
Pour into a 9 x 12 baking dish. Sprinkle crispy topping over it evenly. You can decide if you want a thicker crisp on top or a thinner one.

6. Bake for 15-20 minutes until crispy on top. Start checking at 10 minutes to ensure your pasta doesn’t overcook. I made this with a gluten free ancient grain pasta made from brown rice, quinoa, amaranth and corn. Different pastas cook differently so make sure to check it starting at 10 minutes.

7. Promptly stuff into face without getting burned, this is best hot from the oven!

What do you think of this vegan and gluten-free mac ‘n’ cheese? Leave a comment below. We’d love to hear from you!


Sophia-Veggies-Don't-BiteSophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.

A Blueberry, Peach & Pecan Smoothie Bowl

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Blueberry Peach Pecan Acai Smoothie Bowl

This smoothie bowl will leave your taste buds kicking! Both fresh and frozen fruit come together with delicious toppings to create the perfect dessert that you can feel good about going back for second and third helpings.

Ingredients:

Smoothie:
1 cup frozen peaches
1 cup frozen blueberries
1 frozen pack of acai
¾ cup almond milk (more or less depending on desired consistency)
½ cup chopped pecans

Toppings:
Shredded coconut
Hemp seeds
Fresh blueberries

Chef’s Note: You can use fresh peaches if you want, or freeze your own fresh, however the frozen gives your bowl a thicker consistency. I measured the fruit by loosely placing in a measuring cup and stopping when first piece hit 1 cup mark. Any milk of choice will work.

Method:
1. Place all smoothie ingredients except for pecans into a blender and mix until well blended. Add a touch more milk if too thick and won’t blend, but you want it as thick as possible. Once blended, place in bowl with pecans and mix well. Top with all the toppings and enjoy! You can make a cute design too if you wish!

Share with us below how your smoothie bowl turned out! Did you substitute any ingredients? 

Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.

Roasted Poblano & Corn Soup

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Roasted Poblano and Corn Soup

The roasted flavors of corn and poblano peppers come together in this deliciously healthy and easy to make soup. The perfect comfort food for a cold winter evening!

Serves: Serves 4

Ingredients:
6 poblano chile peppers
3 ears fresh corn (You can also use 3 cups frozen)
4 cups chopped potatoes (about 3 medium potatoes)
6 medium cloves garlic (about 1 inch)
1 sweet onion, chopped
¼ cup plus 2 tablespoons lime juice, seperated (about 3 limes)
1 cup chopped fresh cilantro, divided
Himalayan pink salt to taste (will depend on how much broth and what kind you used, I put in 2 teaspoons)
2 cups veggie broth, plus extra veggie broth to sauté
2 cups water
Garlicky Lemon Crema

Notes from the Chef:
I roast and sauté with veggie broth but you can also use your favorite oil if you use oil. You can use all veggie broth or all water, I personally found half and half to be the perfect combo. If you use frozen corn, add it to the soup with the roasted vegetables. You can also use Anaheim peppers for this, I tried both and they were great. If you can’t find either, you can sub a regular green pepper or any other chilis you find, just beware of spice.

Tips to prep ahead: Roast the chilis, corn, potatoes and garlic. Make the Garlicky Lemon Crema.

Baby/kid food idea: Puree roasted potatoes and onion with veggie broth. Can also add corn for older baby or if you have a high speed blender that will smooth it out, corn tends to stay chunky. If you use a non spicy pepper, you can add that too. You can also simply puree the soup itself for an easier to eat meal for the older ones.

Method:
1. Pre heat oven to 400.

2. Cut the tops off and deseed the chile peppers. I sliced the entire top off, carefully sliced down one side, then opened the chile pepper and removed the seeds. This helps ensure that the soup isn’t super spicy. Roasting with the seeds inside will make the chile peppers hold on to their spicy taste but removing them makes them more mild.

3. Shuck/clean the corn, wash and chop the potatoes.

4. Put the chile peppers, corn, potatoes and garlic on a parchment lined cookie sheets and sprinkle with a touch of veggie broth and a dash of salt. Roast for 45 minutes or until the outsides begin to brown.

5. Meanwhile, chop the onion and cilantro and make the Garlicky Lemon Crema.
When veggies are done roasting, slice the kernels off of the corn cobs. Then carefully peel as much skin off the chile peppers as you can. Chop the chile peppers and finely chop the garlic.

6. Saute the chopped onion in a large pot over medium heat with a little veggie broth until it begins to get translucent (about 5-7 minutes). Add the roasted veggies. Saute a few more minutes.

7. Add ¼ cup lime juice, half of the cilantro and the salt. Saute about 3-4 more minutes.

8. Add the veggie broth, water and 2 tablespoons lime juice. Simmer 5 more minutes. Serve with a drizzle of Garlicky Lemon Crema.

What’s your favorite cold weather soup recipe?

veggies-dont-biteSophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.