B) PUMPKIN CHOCOLATE CHIP LOAF!

YEP!!!

I wouldn’t dub this the dreamiest recipe I’ve made in a long while if it wasn’t exactly that… the dreamiest recipe I’ve made in a longggg while.

Or maybe I’m biased because I am so freakishly obsessed with pumpkin?

Regardless, this loaf is YUMMY AF. And healthy as can be! It’s gluten-free, refined sugar free, dairy-free and is almooooost paleo if you take out the oats when you define “paleo.” (As I often do — lol.)

I adapted this recipe from my O.G. pumpkin almond butter oat bars — which are also still heavenly and one of my favorite blog recipes on TBB to this day! It was actually one of my first ever blog recipes, and SOOO many of my friends + fam sent me texts of them making the recipe which warmed my heart and made me so incredibly honored.

SO I hope you guys like this one just as much, if not a litttttle bit more.

I decided to switch things up a tiny bit with these new bars (or loaf — whatever we are calling it these days), adding EGGS (since I’m not vegan anymore, yo), using bigger chunks of chocolate (GAME-CHANGER), adding 1/2 cup of garbanzo bean flour (any g-free flour will do), and using a lot less sweetener.

This loaf is sweet enough on its own, trust me. AND, I have been really into the less-sweet kinds of breakfasts and desserts lately. It is still naturally sweet from the pumpkin and has the sweetness of the chocolate of course, but the flavors are able to come alive a lot more (in my opinion) when there isn’t an overkill taste of sweetener in the mix.

Either way, I still added a bit of honey just for good measure. But more like a tablespoon instead of the original 1/2 cup! Both work, depending on your sweetness preferences.

( PS: Can we all take a sec to appreciate the *honey controversy* on this blog post of mine back in 2013? LOL, I can’t with the ever-evolving judgment from the ethical vegan crew. )

ANYWAY! RECIPE TIIIIIIME, bc you guys need to make this like now. Fave brands for each ingredient are tagged!

Pumpkin Chocolate Chip Loaf //

INGREDIENTS:

+ 2 cups gluten-free oats

+ 1 cup pumpkin puree

+ 1/3 cup almond butter

+ 2 eggs

+ 1 tablespoon honey

+ 1 tsp cinnamon

+ 1 crumbled Lily’s chocolate bar

+ 1/2 cup flour of choice (I used garbanzo bean flour)

METHOD:

+ Preheat oven to 350 degrees Fahrenheit.

+ Combine all ingredients into a large mixing bowl and mix until a smooth paste has been formed.

+ Press into a well-greased pan (8×8 would work best, but I used 5×8) and bake for 35 minutes, or until golden brown. I topped mine with extra chocolate before baking, of course.

& ENJOY. SOOO GOOD !!! Send me messages + photos if you make this bad boy, I would love to hear your thoughts. Also, if you check out my O.G. recipe be sure to giggle with me at how much my photo skillz have improved over the years… I hope.

XO

A) In recovering from my eating disorder, I have found it incredibly liberating to eat whatever the heck I please without trying to make it pretty for a legit photo shoot and/or be concerned about planning it out in advance and giving food so much extra thought, and B) I wrote 75+ recipes for The Balanced Blonde App and am in the midst of writing 25 recipes for Breaking Vegan, so a lot of my new and fun recipes are going toward those awesome projects. Oh, and C) Now that I’m no longer vegan, I am only just beginning to get the hang of making non-vegan things and I wouldn’t want to lead you all astray with my sometimes very subpar creations.

But, alas, I am still a smoothie addict and I still like to create yummy concoctions in my VitaMix just about every day. With Thanksgiving coming up it only seemed right to post a yummy pumpkin recipe to add to your healthy holiday repertoire. One of my FAV things to do is blend pumpkin with cacao, banana, almond milk and oats to make one delicious nutritionally dense and well-rounded meal.

ALSO… I wanna make a quick note about something. My posting schedule. When I have my druthers (I’ve always wanted to say that), I like to post 5-6 days out of the week on TBB. Typically Monday-Friday, sometimes with a Saturday or Sunday thrown in there if I’m feeling extra inspired. Lately, with working on the book and busting out some new projects in the fitness world… my posting schedule has been more like 3 times per week.

Mainly, I don’t want to let you guys down. Your readership allows me to do what I do, and I shudder to think of being one of those unpredictable blogs where you never know what you’re going to get. Consistency is suuuuper important to me, so for the time being (while finishing the book) I might cut down to a 3-4 times per week schedule. How would you all feel about that?

I just want to be consistent. And bring y’all the best content I can possibly bring.

Things I want to write about that happened this week: An AMAZING dinner hosted by the sensational Tess Masters, Whitney Lauritsen and Jason Wrobel at SunCafe Organic in Studio City, a freakishly magical and ethereal “Into the Woods” photo shoot with the fab Miss Katie Shuler, my newfound obsession with Orange Theory Fitness, my new writing gig with Livestrong, and my musings on the importance of connecting with our community in this rockin’ health + fitness world.

But, for now, PUMPKIN CHOCOLATE CHIP BANANA SPLIT SHAKE. And, because Arman & I hate when people title their recipes something totally inauthentic, I can single-handedly promise you that this shake actually tastes like a pumpkin chocolate chip banana split… vegan (because I know you’ll ask) + healthified, of course.

Pumpkin Chocolate Chip Banana Split Shake

Serves 1-2 Ingredients: 1 overripe banana (overripeness is important for digestion/nutritional value + for sweetness) 1/4 cup organic pumpkin puree 1.5 tablespoons cacao powder 1/4 cup gluten-free oats (uncooked) 1/2 cup almond milk 1/2 cup water 1/2 cup ice *Optional: 1 scoop chocolate protein powder (I like Vega One) Toppings: 1 tablespoon cacao nibs; additional handful of raw gluten-free oats Method: Combine all ingredients into a blender or food processor and blend thoroughly. Top with cacao nibs and a sprinkle of oats, and you’re golden! Enjoy! Sip, sip, sip away!

Any other Thanksgiving recipes you’d like to see on the bloggy next week?! Share away! Happy Friday, lovelies!

This week was a very good week eating-wise for me. My sister and brother-in-law did their first ever three day juice cleanse, and to support them (from across the country!) I did a one-day cleanse and then a fully plant-based cleanse throughout the rest of the week – just fruits and veggies, and lots of green juices.

By the end of the week I was feeling awesome, and I was also ready for a weekend treat. I knew I wanted something pumpkin-chocolate based, but also something that wasn’t going to set off the great eating routine I had worked hard to come back into this week.

I had seen some recipes online for a chickpea-based cookie dough and it was something I was dying to try it for a while. I also had an inkling that adding in pumpkin, oats and chocolate chips would turn this cookie dough into a sinfully delicious treat. (But still totally a clean and healthy one… hello, chickpeas and oats instead of sugar, flour, eggs, etc.)

The best thing about this scrumptious dessert is that when eaten in the right portion size (can’t promise that that’s going to happen – it’s that good), it’s only about 150 calories and is packed with protein, fiber, vitamin A and iron. There is just about zero sodium in it, and actually zero cholesterol. Since it’s full of protein, it’s a great post-workout snack to have along with a green smoothie! And super filling. (I actually ate a nice big bowl of this for lunch today. Whoops?)

And it’s freakishly delicious!!! It kind of reminds me of my cacao oats… but better. 

Ingredients:

Blended portion:

–       2 cups (1 can) organic navy beans/chickpeas (I used Eden Organis)

–       1 cup (1/2 can) organic pumpkin pie puree

–       ¾ cup oats (I used Red Mills gluten-free)

–       1 T cinnamon

–       1 T honey

–       2 T cacao powder

–       1 tsp vanilla extract

–       ½ cup water (add more if needed)

Mix ins:

–       ½ cup  dairy-free chocolate chips

–       ½ cup oats

–       ¼ cup raisins

Directions:

1. Blend or process all of the ingredients from the Blended portion of the list until smooth. Add more or less water depending on how high-powered your blender is.
2. Pour into a bowl and mix in the chocolate chips, oats and raisins by hand.
3. Eat right away or refrigerate if you like your cookie dough cold! Once refrigerated, the dough will take on a firmer texture like the traditional cookie dough consistency.

Enjoy! Annndd, it also makes a great dip for strawberries, bananas, apples, figs, etc. (Or if you’re feeling wild, pair with some graham crackers and marshmallows and have yourself a S’mores party.)

I have been craving the perfect breakfast cookie to go with my green smoothies in the morning. Sometimes I top my smoothies with granola, but that usually results in an overabundance of granola which leaves me full past lunchtime –  a situation I usually try to avoid getting myself into. If you are a fellow granola-lover, you know the danger of telling yourself you’re just going to have one spoonful.

This cookie is decadent enough to be a dessert or a midday sweet-tooth fix, and it is also healthy enough to eat for breakfast. Perfection, you say? Oh, heck yeah.

Plus… because of the pumpkin, these cookies are the perfect holiday treat! I have gotten a lot of questions lately about Thanksgiving recipes, and let me tell you they are in the works over here in the TBV kitchen and I am super excited about them. If you’re looking for a healthy vegan alternative to make for the Thanksgiving dessert table this year, you may have met your match.

Recipe yields 12-14 cookies.

Ingredients:

–       1 cup oats (gluten-free if necessary)

–       ½ cup pumpkin puree (I used Farmer’s Market organic pumpkin brand)

–       ¼ cup almond butter

–       ¼ cup honey/agave

–       1 T vanilla extract

–       2 tsp cinnamon

–       1 tsp baking soda

–       ¼ cup dairy-free chocolate chips

–       ¼ cup raisins

–       2 T coconut shreds

–       OPTIONAL: 2 T ground flax seed (for texture + additional protein)

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Combine all ingredients into a large mixing bowl and mix until a smooth paste has been formed. 
3. Roll the cookies into balls (I like to make them about the size of a ping-pong ball) and place onto a well-greased baking sheet. Put them in the oven and bake for about 25 minutes, or until golden brown.

Enjoy!!!

Recognize this recipe? It’s adapted from my all-time favorite Pumpkin Almond Butter Oat Bars, except tweaked a little bit to make the recipe smaller. Also nice because the cookies are mini compared to the bars, so they are more of a pop-in-your-mouth kinda treat! And I added coconut and raisins. Important note

Nutrition Information:

(Based off of one cookie.)

Except it’s so healthy, you can eat it for breakfast too (like I did). And it’s the perfect substitute for that pumpkin spice latte you like to indulge in at Starbucks this time of year (see, I know you…) minus the sugary syrup and additives.

But there’s something extra exciting about this Pumpkin Spice Almond Butter smoothie… the almond butter. You’re probably reading this thinking, “you’re crazy Jordan, you always use almond butter in your smoothies!” Think again.

For the month of October I have partnered with one of my very favorite almond butter companies, MaraNatha, to do a little something we are calling MaraNatha Mondays.

A.K.A. – an almond butter giveaway. Available to each and every one of you!

Each Monday of October, I will post the guidelines on my Instagram account (@theblondevegan) for that day’s giveaway. The contest will open Monday morning after my post, and I will choose a winner each Monday evening at 8:00 p.m. eastern time. Fun, right?!

AND just in case you want a little hinty hint for the chance to win two jars of MaraNatha almond butter… think about this question: What would you make if you were given a delicious jar of almond butter to do anything you wanted with?

I would make a Pumpkin Spice Almond Butter Dessert Smoothie. (Or Chocolate Almond Butter Oatmeal Quinoa Pudding. Or Pumpkin Almond Butter Oat Bars.)

Ingredients:

Serves 2

–       2 bananas

–       2 T MaraNatha Maple almond butter

–       1/3 cup pumpkin puree

–       ½ cup almond milk

–       1 teaspoon nutmeg

–       1 teaspoon cinnamon

–       3 large pieces of ice

–       Optional: 1 T honey or ½ T vanilla extract; coconut shreds for garnish

Directions:

1. Blend all ingredients in a blender & enjoy!
2. Add optional garnishes. I used coconut shreds and almonds, but I bet goji berries, chia seeds, and granola would be delicious too.

P.S. I am super excited to do this giveaway with MaraNatha because, it’s no secret, I post a lot of recipes with almond butter in the ingredients. People always ask me where I get my nut butters, how to make a jar last (they can get expensive!), etc. and now I have the opportunity to help you potentially win two delicious jars of one of my favorite brands.

GET EXCITED! 3 days until the first MaraNatha Monday on TBV!

If you want to do a little research on these yummy nut butters, you can find MaraNatha on their website, Facebook & Instagram!