Pumpkin Cookie Dough Hummus

I don’t know about you, but every time fall rolls around, I’m making a recipe like this at least once a week! It’s great any time of the year, but fall means ALL things pumpkin… right?

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This recipe makes a “hummus” texture, but see the recipe below to turn it into pumpkin chickpea cookie dough in one easy step!

In hummus form, spreading it on a mini Western Bagel pumpkin bagel is DREAMY. Use discount code KYLA if you want to check them out!

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What you’ll need:

• 1 can chickpeas, rinsed & drained

• 1 cup pumpkin purée

• 1/4 cup nut butter

• 3 TB maple syrup

• 1/4 cup nut milk

• splash of vanilla extract

• generous sprinkling of cinnamon

• dash of pumpkin pie spice & sea salt

• optional: 1 scoop collagen peptides**

For a thicker consistency like chickpea cookie dough:

• add up to 1/2 cup of coconut flour and/or ground flax (pictured is the texture without these)

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Directions:

1. Blend everything in a high speed blender or food processor & adjust any liquid, sweetener, thickener, etc. as needed.

2. Stir in chocolate chips or other mix-ins & enjoy! Store in the fridge for up to one week.

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**Adding collagen peptides will not change the flavor or texture at all. It completely dissolves and will only add protein.

I use Further Food collagen; discount code FINDINGBALANCE!

If you’re unsure of what collagen is or does, I wrote a whole blog post about it and the benefits of taking it. READ IT HERE!

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Cashew Cream Pasta with Roasted Artichokes

Okie dokie artichoke-ies, I’ve been making this pasta dish for the whole family lately, and it is TO-DIE-FOR! It tastes just as good leftover the next day, too! (if it lasts that long)

It only takes about 30 minutes to make as well… perfect easy weeknight meal!

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What you’LL need:

Yield: 3-4 servings

Cashew cream sauce:

• 1 cup raw cashews, soaked 2-24 hours if possible

• 1/2 TB lemon juice

• 2 tsp. garlic powder

• 2 TB nutritional yeast

• 2-3 TB milk of choice

• Sea salt and black pepper, to taste

artichokes:

• One 15 oz. can or jar of quartered artichoke hearts

• Olive oil

• Garlic powder

• Sea salt

other:

• Zucchini (2 small or 1 large)

• Your choice of pasta (I usually use brown rice noodles or Banza pasta)

• 1/4 cup raw pumpkin seeds

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Directions:

cashew cream sauce:

1. Blend all ingredients for the cashew cream together in a high speed blender. Adjust liquid to desired consistency, and adjust seasoning to taste.

artichokes:

1. Drain artichokes and lay out on a baking sheet. Drizzle generously with olive oil and season with garlic powder and sea salt. Roast on 450°F for about 30 minutes, until crispy.

I use this handheld spiralizer… only $15 on amazon!

Pasta:

1. Cook 8 oz. of dry pasta according to the package directions.

2. Wash 2 small or 1 large zucchini and chop off one end. Spiralize into noodles (or “zoodles”) and set aside.

3. After draining the pasta, place the zucchini noodles, cashew cream sauce, and pumpkin seeds into the pan and stir just a little bit to spread out the sauce. Add in the hot, cooked pasta, and stir until everything is warm and well combined.

4. Serve out onto a bowl with a portion of the roasted artichokes and more pumpkin seeds, if desired.

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This meal is jam-packed with healthy fats and complex carbs, and it’s so satisfying! I even like to make some homemade hemp seed “parmesan” for the top. (here’s a recipe if you need one)

Leftovers can be stored in an airtight container in the fridge for up to three days. Enjoy!

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5-Minute Vegan Caramel Dip

I most definitely do not follow a vegan diet (but if that’s what works for you, more power to ya!). I do, however, absolutely LOVE recipes that are quick, easy, healthy, and use a simple list of simple ingredients. Cue this dip! It works for both kinds of people :)

When I asked my mom to try it, she said, and I quote, “You could literally jar this.” I promise you… it really is THAT good!

What you’ll need:

• 1/4 cup coconut oil, melted

• 1/4 cup maple syrup

• 2 small pitted dates

• 3 TB raw cashews

• 2 TB almond butter

• cinnamon, vanilla extract, and sea salt, to taste

Blend everything together in a high speed blender and DEVOUR! You can cover and store this in the fridge for up to a week as well, just be aware that it firms up pretty good so you may want to let it sit out for a few minutes when you go back to eat it.

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serve it up with…

• apples

• bananas

• pears

• grapes

• pretzels

• drizzle on popcorn

• cinnamon sugar pita chips

• ice cream

• nuts

• drizzle on pancakes or waffles

• cheesecake

• brownies

• yogurt

• pictured here is a pumpkin KBosh Foods pizza crust baked into ‘crackers’

And the list goes on!

Comment if you have any other dipping ideas :)

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Avocado Tahini Cream

Like most of my “recipes”, this totally came together on a whim to use up an avocado that was going to go bad. I love it when I accidentally create a masterpiece!

What you’ll need:

• 1 large ripe avocado

• 2 TB tahini

• 1 TB olive oil

• 2 tsp. lemon juice

• 3 TB almond milk

• 1/2-1 tsp. garlic powder

• 1/2 tsp. salt

• dash of black pepper

• optional: 1 tsp. of any herb seasoning mix you might have (I use “herbaceous” from eatcleanessentials.com; you can use my discount code KYLA15 if you’d like to try it!)

Blend everything in a high speed blender, and that’s it! You can adjust seasonings to taste and adjust liquid based on what you want to use it for— keep it creamy to put on toast or tacos, use it like a cream sauce for pasta, or add more nut milk or oil for more of a “dressing”. So many possibilities!

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