butternut squash puree

Banana & Pumpkin Spice Bread with Dark Chocolate

There is a word in Swedish that specifically describes that warm, comforting feeling you get when cozying up to a fire, tea cup in hand, and the taste of sweet baked bread lingering in the tongue. Fika is only specific to northern countries where days become shorter and nights colder during the long winter months. Growing up in Puerto Rico there was no need to cozy up to anything. We were sweating through the day; findings respite in shaded spaces, with just enough sea breeze to easy all troubles away. When moving to the states, I discovered the power of tea in negative digit temperatures and the gratifying effects of well-spiced cookies. Banana bread gained a whole new meaning and so did ginger cookies. These previously irrelevant treats now seemed essential to survival. They magically warmed up the bones and soothed the mind.

Fall baking should feel like a warm hug: always be spicy, mildly sweet, and decadent. This quick bread is a delicious hybrid of banana and pumpkin bread. The secret ingredient is butternut squash. When mixed with a ripe banana, almond flour, and oatmeal, butternut squash pure serves as a super moist base to a super moist bread. It is seasoned with fresh ginger, nutmeg, vanilla, and cloves, the topped with rich dark chocolate. Gently sweetened with maple syrup and a few dates, this cake is decadent without being overtly sweet. The balance between the aromatic spices, sweet bananas, and savory cake, against bitter chocolate makes for one tasty treat.

Perfect for breakfast, this recipe is best when served warm with a tall mug of steamy tea. Cozy up!

Banana & Pumpkin Spice Bread with Dark Chocolate

Cook time 60 minutes

Serves 8 

  • 1 large extra ripe banana
  • 1 cup roasted butternut squash or pumpkin puree
  • 3 eggs
  • ½ cup maple syrup
  • 1 tbsp. vanilla extract
  • 2 dates
  • ¼ cup coconut oil
  • 1 tsp. cinnamon
  • 1-inch piece fresh ginger
  • ¼ tsp. cloves
  • 1 ½ cups almond flour
  • 1 cup gluten-free rolled oats
  • ½ tsp. sea salt
  • 1 tsp. baking soda 
  • ¼ cup chopped dark chocolate

Preheat oven to 350 degrees Fahrenheit. Grease a loaf pan with coconut oil. Line with parchment paper. Set aside.

Add bananas, squash puree, eggs, maple syrup, vanilla,coconut oil, and spices to a blender. Pulse until smooth and well incorporated. Add dry ingredients and pulse until well incorporated.

Pour batter into greased pan. Add chocolate chunks over the top. Bake for 30 minutes. Reduce heat to 325 degrees Fahrenheit and bake for another 20 minutes.

Remove from oven and let cool completely before transferring out. Tastes best warm.

Healthy foods for emetophobes

Hello, friends. I’m making this post specifically for my dear fellow emetophobes who struggle to eat anything because they’re scared it will make them sick. I’m right there with you. I lost 30 pounds my first year with emetophobia because of this problem. So here’s a little list of some stuff and suggestions that I’ve found to be really helpful to keep me alive and a little more panic-free.

(I’m sorry if some of it is a little matter-of-fact, it’s just my style of writing. <3 this all comes from my own experiences)

Keep reading

Gluten-Free, Sugar-Free, Vegan Pumpkin Spice Cupcakes

(and they’re even really low in fat)

Makes about 12-15 mini cupcakes

IT’S REALLY SIMPLE! Don’t be alarmed by the length of the recipe!

Dry ingredients:
½ cup green buckwheat flour (you can use normal one too. I dislike it)
¾ cup brown rice flour
1 teaspoon baking soda
2 ¼ teaspoons baking powder
2 teaspoons cinnamon
¾ teaspoon nutmeg
½ teaspoon ginger
a pinch of allspice
a pinch of salt
1/3 cup raisins
1/3 cup walnuts (optional)

Wet ingredients:
1 - 1 ½ cup medjool dates (depending on how sweet you want them)
½ cup butternut squash puree (or pumpkin, if it’s really sweet)
¾ cup unsweetened applesauce
1 mashed banana
1/3 cup water
1 teaspoon vanilla extract
1 tablespoon coconut oil (optional. Might turn out well without)

Frosting ingredients:
¾ cup butternut squash puree (or pumpkin, if it’s really sweet)
1 big sweet potato
7 medjool dates, soaked for 4 hours (or in hot water for 10 minutes)
1-1 ½ tablespoon almond butter (/other nut butter)
a bit of vanilla extract
a dash of cinnamon
a bit of pure maple syrup (optional)

Start by preheating the oven to 180 degrees celsius.
Peel and cut the sweet potato and butternut squash (length wise to about 3 pieces each to get the maximum natural sugars out).
Place in the oven for about 30 minutes.
While those are in the oven soak the 7 dates in hot water (if you haven’t done so overnight) and mix all the wet ingredients in a bowl.
When the sweet potato and butternut squash are done – take out of the oven and puree the butternut squash.
Keep oven on at 180 degrees celsius.
Mix all wet ingredients in a blender/food processor.
Fold wet ingredients into dry ingredients then put batter into cupcake tray – fill about ¾ of a cupcake cup (these don’t raise much).
Place in oven for about 20 minutes.

In the meantime- make your frosting!
Mix all frosting ingredients in a blender/food processor.
Taste and adjust to your liking (but do not add liquid and make sure that it’s thick enough to be used as frosting. If it’s not – add more almond butter or sweet potato).
Place in the fridge until the cupcakes are done.

Take your cupcakes out of the oven, let cool for a few minutes and then start decorating with the frosting!

YAY healthy cupcakes!

P.S: try to not eat all of them at once.

(sorry for the horrible picture. Not good with frosting or taking pictures of my food but trust me - it’s AMAZING. Had enough people that eat junk/non-vegans tell me that to know that for a fact).

Merry Christmas everyone! I hope you are all enjoying your holiday season. I have been very busy cooking dinners for my family and spending time together. Examples of what I made for dinners are: wilted kale and roasted tomatoes, quinoa salad, mashed cauliflower, mashed sweet potato, roasted sweet potato and beets, apple cranberry sauce, salads, roasted brussel sprouts with pomegranates, and lasagna made with eggplant and zucchini noodles and a butternut squash puree to replace cheese. I also made multiple desserts including fully raw kristina’s pumpkin pie, and truffle date balls. This pie was a huge hit so I decided to share it with you :) 

Recipe: Blueberry Lemon Icecream cake

  • crust: your chosen ratio of almonds and dates pushed into springform pan
  • base layer: 1 pint of blueberries with three bananas poured into springform pan and let set in freezer
  • once that layer has formed a frozen barrier blend two bananas, with three lemons (juice) and one date
  • pour over and set again in freezer. Add another layer of blueberry and banana with a drop of vanilla and set again
  • for the final layer blend just 1 pint of blueberries with 1 date and a tiny splash of water, add your blueberries on top and set in freezer for an hour +


Gluten-Free Butternut Squash Risotto


  • 3 cups fat free low-sodium chicken broth (use vegetable broth for vegetarian)
  • 1 cup butternut squash puree
  • 1 tsp butter or olive oil
  • 3 cloves garlic, chopped
  • ¼ cup shallots, chopped
  • 1 cup arborio rice
  • 2 oz dry white wine
  • 1 tbsp fresh sage, minced
  • ¼ cup freshly grated Parmigiano-Reggiano
  • salt and fresh cracked pepper, to taste
  • 2 cups fresh baby arugula, for garnish


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In a large saucepan, heat broth and butternut squash puree over medium-high heat. When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.

In a large heavy saucepan over medium heat, heat oil or butter until melted. Add shallots, garlic and rice; saute until the rice is well coated with oil or butter, about 3 minutes. Add the wine and sage and stir until it is absorbed.  

Add a ladleful of the simmering stock; wait until it is absorbed before adding another ladleful stirring gently and almost constantly. Stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid.  

Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center and all the stock is used, about 25-30 minutes from the time you started. When all the liquid is absorbed, stir in the grated cheese and remove from heat.

Serve immediately and top with baby arugula and extra grated cheese if desired. Makes 3 2/3 cups.  

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