vegan Archives - Ari's Menu

Banana Bread Smoothie

April 26, 2015 · by Ari ·

This thick and creamy banana bread smoothie tastes like a milkshake, but it’s naturally light, vegan and gluten-free.

Summer is coming. I know those of you that don’t live in Arizona are super excited that it’s finally Spring but, here in Phoenix, it’s been Spring since about November and the summer temps are taunting us. In fact, next week it’s already supposed to hit 100 degrees. Wahhhhh.

This will be the first summer in a long time that I’m not training for a marathon (I trained for the New York marathon 3 years in a row and finally crossed the finish line last year!), but it will also be the first summer in an even longer time that I am staying in Phoenix almost the entire summer. I’m kind of terrified. And even though I’m not training for a marathon, I do have to keep training for the Bourbon Chase which means 90 degree runs at 4am and plenty of ice cold smoothies immediately to follow.

I have a confession: I know I’ve mentioned this before, but I’m not into protein powder. I know most of the healthy living community likes to put protein powder in their smoothies, but I just prefer to get my protein from foods that already contain it. The cup of Silk soy milk I used in this recipe has 8 grams of plant based protein, and often times I’ll beef that up with some nonfat plain Greek yogurt, but this recipe is so smooth and creamy without it, plus I wanted to keep it vegan and dairy free.

You can get an extra protein boost from lots of soy products–tofu, edamame and more will bulk up the protein in your diet. And this smoothie? You will fall in love with how creamy, dreamy and delicious it is. The oats and frozen banana give it the flavor of freshly baked banana bread, and the dates add a little extra sweetness naturally.

5.0 from 1 reviews

Banana Bread Smoothie

Author: Ari Ziskin

Recipe type: Breakfast

Prep time: 5 mins

Total time: 5 mins

Serves: 1

This thick and creamy banana bread smoothie tastes like a milkshake, but it's naturally light, vegan and gluten-free.

Ingredients

1 cup Silk soy milk (I used light vanilla)
2 dates, pitted
1 banana, peeled and frozen
¼ cup oats (use certified gluten-free if necessary)
1 cup ice
½ teaspoon vanilla extract
½ teaspoon ground cinnamon

Instructions

Soak dates in soy milk covered in your refrigerator for 30-60 minutes. Blend all ingredients in a high quality blender until smooth. If smoothie is too thick, add a little more soy milk. Drink immediately.

Make sure to check out Silk’s website to get a coupon and fall back in love with soy yourself!

This conversation is sponsored by Silk. The opinions and text are all mine.

Cinnamon Streusel Muffins

March 4, 2015 · by Ari ·

Ultra soft cinnamon streusel muffins are packed with cinnamon and brown sugar flavor with the perfect, tender crumb and delicious cinnamon oat streusel topping. Vegan & gluten-free.

These little gems. Aren’t they adorable? Little 2-3 bite cinnamon goodness that I am totally, ridiculously obsessed with. So obsessed that I moved them to the front of the line, past all of the recipes I made before them because I just couldn’t wait to share them with you.

I’ve had my mind on these babies for a long time. Cinnamon sugar muffins with coconut oil. So simple. So necessary.

Most cinnamon sugar muffins are coated with butter then dipped in cinnamon sugar after baking, but I went with this streusel because that seemed like more fun. And I’m sure it probably isn’t, but it just seemed healthier than dipping them in butter. Let’s forget about the 3 tablespoons of oil in the streusel topping…

In the batter I used half coconut oil and half applesauce to keep them ultra soft, but still cut down a little on calories. I used almond milk and a tiny bit of apple cider vinegar to be my make-shift buttermilk. I looooove buttermilk muffins, but I rarely keep it on hand, so this is the perfect option, plus it keeps it vegan/dairy-free, if that’s important to you. If not, you can totally use buttermilk, or do the same trick with whatever milk you have on hand.

These little guys are so ridiculously tender with a perfectly soft crumb, I promise you will never have a clue they are lightened up. In fact, I brought them to a party over the weekend, and as I was leaving, my running coach told me that she was giving everyone else the food they brought to take the leftovers home, but only 4 muffins were left and she was keeping them! I also had someone ask me for the recipe before I even left. They are pretty special. 🙂

Cinnamon Streusel Muffins

Author: Ari Ziskin

Recipe type: Breakfast

Prep time: 15 mins

Cook time: 10 mins

Total time: 25 mins

Serves: 30 mini muffins

Ultra soft cinnamon streusel muffins are packed with cinnamon and brown sugar flavor with the perfect, tender crumb and delicious cinnamon oat streusel topping. Vegan & gluten-free.

Ingredients

1½ cups gluten free baking blend (or white whole wheat flour)
1 tablespoon cornstarch
2 teaspoons baking powder
1 teaspoon ground cinnamon
dash salt
¾ cup unsweetened almond milk
¼ teaspoon apple cider vinegar
¼ cup unsweetened applesauce
¼ cup coconut oil, melted
½ cup brown sugar
¼ cup granulated sugar

For the cinnamon streusel:

3 tablespoons coconut oil
¼ cup brown sugar
heaping ⅓ cup quick cook oats (used certified GF if necessary)
1 teaspoon cinnamon
dash salt

Instructions

Preheat oven to 350. Spray muffin tins with nonstick spray or line with paper liners. Set aside.
In a medium bowl, whisk together baking blend, cornstarch, baking powder, cinnamon and salt. Set aside. Measure out almond milk and add apple cider vinegar. Gently stir together. Set aside.
In a large bowl, beat together melted applesauce, coconut oil and sugars until well combined. Stir in half of the flour mixture, followed by almond milk mixture, then remaining flour mixture, stirring until just combined.
In a medium bowl, combine all ingredients until they are fully combined and have a slightly crumbly texture. If mixture is too wet, add more oats.
Fill muffin tins ⅔ full with batter--you should get about 30 mini muffins, or a dozen full size. Evenly divide streusel topping over batter, about a generous pinch per mini muffin. Bake until edges are golden and a toothpick inserted in the center comes out with just a few crumbs, about 10 minutes.
Cool completely before removing. Store in an airtight container at room temperature for up to one week.

Spicy Vegan Meatless Sauce

February 1, 2015 · by Ari ·

This spicy vegan meatless sauce is packed with flavor and protein, and is a great meat-free option to serve with your favorite pasta. Healthy, gluten-free and flavor-full!

By now we’ve talked in detail about my obsession with Italian food. Especially sauce. Pasta I can take or leave, but there must be a good, flavorful sauce.

I am an equal opportunity eater, so generally I just brown up some ground turkey for my meat sauce, but I am always looking for options for my vegetarian and vegan friends. When Gardein^TM reached out to me about creating a recipe, I was so excited to try something new. And the verdict? It was absolutely delicious. For vegetarians, and non-vegetarians alike!

I have to admit, I have never been great about doing my research about the impact the food we choose has our environment. Did you know that if every American ate meatless just once a week it would be equivalent to half a million cars being taken off the roads each year? That’s crazy to me! In addition, it takes approximately 2500 gallons of water to produce 1 lb of beef whereas it takes only 50 gallons of water for a plant-based meal–this is the equivalent water savings if you didn’t shower for 6 months! I know many people worry about getting protein when going meatless, but Gardein offers 12 grams of protein (hence the name: garden + protein!) for every 1/2 cup of their beefless ground for only 80 calories! Ummm, SCORE!

One taste of this sauce, and you’ll be all about this deliciously meat-free option!

Spicy Vegan Meatless Sauce

Author: Ari Ziskin

Recipe type: Main

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 4

This spicy vegan meatless sauce is packed with flavor and protein, and a great meat-free option to serve with your favorite pasta. Healthy, gluten-free and flavor-full!

Ingredients

1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, chopped
1 28oz can crushed tomatoes
1 tsp dried oregano
1 tsp fresh or dried basil
2 tsp crushed red pepper (more or less depending on desired spiciness)
generous pinch each salt and pepper
2 cups Gardein Beefless Ground

Instructions

In a large pan, saute onion and garlic in olive oil over medium heat until fragrant. Add crushed tomato and spices. When sauce starts to bubble, reduce heat to a simmer. Add the beefless ground and simmer for 3-4 minutes. Serve immediately.

Here is a great video on Gardein’s #MeetChef campaign!

For more info check out Gardein’s website or follow them on Facebook | Twitter | Pinterest | YouTube | Instagram or check out the #MeetChef campaign for a $1 off coupon!

This is a sponsored conversation written by me on behalf of Gardein . The opinions and text are all mine.

90+ Healthy Recipes for Breakfast, Lunch, Dinner & Dessert

January 26, 2015 · by Ari ·

90+ healthy recipes for breakfast, lunch, dinner & dessert will help you with healthy meal planning for the new year with plenty of options for every meal of the day! With plenty of vegetarian, vegan, gluten-free, paleo & low carb options.

It’s January, which is every healthy food blogger’s favorite time of year! To help keep you on the healthy eating bandwagon, I’ve put together 90+ healthy recipes to get you through your day for breakfast, lunch, dinner, and dessert! This way you can have tons to choose from for each meal!

Breakfast

Above photos from Healthy Seasonal Recipes & Taste, Love & Nourish

Cranberry Almond Granola

Gingerbread Apple Pancakes from Healthy Seasonal Recipes <—OMG that shot. Gorgeous.

Sweet Potato Waffles from The Lean Green Bean

Paleo Mexican Hot Chocolate Pancakes with Salted Dulce de Leche from The Healthy Maven

Lemon Almond Meal Scones

Coconut Vanilla & Almond Butter Smoothie from The Housewife Training Files

Tropical Breakfast Quinoa from Savvy Eats

Honey Sesame Granola

Raisin Nut Granola from Savvy Eats

Whole Wheat Blueberry Scones from Yummy Healthy Easy

Portobello Breakfast Cups

Coconut Almond Quinoa Granola from Taste Love & Nourish

Berry & Banana Oat Breakfast Smoothie from Eat. Drink. Love.

Acorn Squash Egg in the Hole from The Roasted Root

Tropical Mango Muffins from Snappy Gourmet

Cranberry Orange Muffins from Texanerin Baking

Chocolate Chip Banana Bran Muffins from Amy’s Healthy Baking

Banana Maple Yogurt Parfait from Lemon Tree Dwelling

Peanut Butter Cup Smoothie from The Nutritious Kitchen

Red Potato, Bell Pepper & Spinach Breakfast Hash from Neighbor Food Blog

Peanut Butter & Fig Granola from Keep it Sweet Desserts

Protein Packed Pancakes from The Lemon Bowl

Lunch

Above photos from The Healthy Maven & Taste Love & Nourish

Cranberry Apple Chicken Salad

Avocado Tuna Salad from The Healthy Maven

Chicken & Chickpea Green Goddess Power Salad from Healthy Seasonal Recipes

Copycat Panera Hummus Chicken Power Salad from Food Faith Fitness

Guacamole Chicken Salad

Avocado Chickpea Salad Sandwiches from Yummy Healthy Easy

Spicy Kale Caesar Salad with Roasted Garlic from The Roasted Root

Black Bean Burger Salad with Cilantro Lime Vinaigrette

Southwest Chopped Salad with Salsa Vinaigrette from Taste Love & Nourish

Sweet Potato Black Bean Burgers with Cilantro Avocado Cream

Chicken Broccoli Slaw with Spicy Peanut Dressing from Eat. Drink. Love.

Mediterranean Quinoa Salad

Butternut Squash & Spelt Salad with Goat Cheese & Toasted Almonds from The Lemon Bowl

$90 + Healthy Recipes for Breakfast, Lunch, Dinner & Dessert$
Tex Mex Quinoa Salad with Lime Vinaigrette from Eat. Drink. Love.

Portobello Tuna Melts from Home Cooking Memories

Southwest Quinoa Bowls

Dinner

Above photos from The Marvelous Misadventures of a Foodie & The Roasted Root

Lasagna Stuffed Spaghetti Squash

Fajita Burgers from The Marvelous Misadventures of a Foodie

Hot & Sweet Slaw with Jerk Spice Salmon from Healthy Seasonal Recipes

10 Minute Taco Salad

Cider Chai Crockpot Pulled Pork from The Roasted Root <–Check out that perfect shot!

Crockpot Sweet Potato Chicken Chili

Crockpot BBQ Pulled Chicken Tacos from The Nutritious Kitchen

BBQ Chicken Stuffed Sweet Potatoes

Butter Chicken Meatballs with Spicy Masala Sauce from The Healthy Maven

Caprese Pasta

Shrimp and Israeli Pepper Salad from Know Your Produce

Crockpot Chicken Enchilada Soup

Honey Mustard Chicken Stir Fry from Food Faith Fitness

French Onion Meatloaf

Easy Baked Chicken Cacciatore from The Kitchen is My Playground

Crockpot Curry Soup with Sweet Potato, Chicken & Kale

Skinny Chicken Broccoli Casserole from Yummy Healthy Easy

Buffalo Turkey Burgers

Loaded Mediterranean Sweet Potato Fries from Neighbor Food Blog <– OMG this is SO happening!

Skinnified “Fettuccine” Alfredo

Slow Cooker Indian Butter Chicken with Cauliflower from The Lemon Bowl

Wild Rice Stuffed Acorn Squash from The Marvelous Misadventures of a Foodie

Thai Coconut Cabbage Soup from Cotter Crunch

Dessert

Above photos from Cook the Story & The Nutritious Kitchen

Toasted Marshmallow Sweet Potato Ice Cream

Soft Hazelnut Mocha Cookies from Healthy Sweet Eats

Peanut Butter Chocolate Chip Cookie Dough Bites

Blueberry Almond Tart from Healthy Seasonal Recipes

Peanut Butter & Jelly Cookies

Tart Cherry Fro-yo {with White & Dark Chocolate Chips}

Peanut Butter Cup Hot Chocolate from The Nutritious Kitchen

Vegan Chocolate Chip Cookies

Greek Yogurt Peanut Butter Cheesecake with Maple Peanut Clusters from The Housewife Training Files

Pumpkin Chocolate Chunk Cookies

Healthy Chocolate Mockshake from Snappy Gourmet

Salted Caramel Mocha Cookies

Easy Fruit Dip: Dark Chocolate Greek Yogurt with Cinnamon & Spice from Cook the Story

Chai Spiced Coconut Cream Ice Cream

Cannoli Cups from Home Cooking Memories

Soft & Fluffy Sugar Cookies

Pumpkin Bread from The Lean Green Bean

Chocolate Frosted Orange Donuts

Paleo Cocoa Hazelnut Bread with Molasses from Cotter Crunch

Cinnamon Swirl Banana Bread

Enjoy!! Happy meal planning!

Southwest Quinoa Bowls

January 14, 2015 · by Ari ·

Healthy, flavorful and delicious southwest quinoa bowls filled with black beans, lots of veggies, and tons of spicy southwest flavor! Ready in 30 minutes, vegan & gluten-free.

So I don’t know about you, but my husband is the whiniest whenever I make dinner with no meat. In fact, if I even try to get him to go to a vegetarian restaurant he flat our refuses.

The funniest part is that if I just don’t say anything and feed him a veggie burger, he loves it. I’m pretty sure it’s a mental man thing. Dinner isn’t dinner without meat? It’s like he’s still stuck in 1990 when they thought all vegetarians ate no protein.

So of course the other night as this baby was cooking, he was “snacking” on beef jerky. Then about 2 bites in, he realized the err of his ways, and fell equally in love as I did. Also, he continued to eat all the leftovers sans jerky, so I’d so it was pretty much a success. 😉

Cooking the quinoa in vegetable broth adds so much flavor. Add that to every southwest flavor you can throw in the mix and you have a healthy, easy, protein-packed vegan lunch or dinner with over the top delicious flavor!

It’s only a little spicy, so if you want a spicier dish, feel free to leave the ribs and seeds in from the jalapeno, or even add a second jalapeno, or more green chile. The best part is this dish is totally customizable, so feel free to add whatever you want. Don’t have something on hand? Leave it out. There’s so much going on that it’s easy to play with. Psssst: If you’re not vegan, topping this baby with goat cheese is kinda the stuff dreams are made of. 😉

Southwest Quinoa Bowls

Author: Ari Ziskin

Recipe type: Entree

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 8

Healthy, flavorful and delicious southwest quinoa bowls filled with black beans, lots of veggies, and tons of spicy southwest flavor! Vegan & gluten-free.

Ingredients

2 cups dry quinoa, rinsed
3 cups vegetable broth
2 cloves garlic, finely minced
2 x 15 ounce cans black beans, lightly drained
1 x 15 ounce can corn, drained
1 bell pepper (preferably red or orange), finely chopped
1 jalapeno, ribs and seeds removed, finely chopped
1 x 4 ounce can green chiles
1 lime, zest and juice
generous pinch cumin
generous pinch pepper
1 cup cherry tomatoes
1 avocado, peeled, pitted and cut into 1" pieces
finely chopped cilantro, for garnish
finely chopped green onion, for garnish
Chalulah for topping, optional

Instructions

Place quinoa, vegetable broth, and garlic in a large sauce pan. Bring to a boil, then cover and reduce to a simmer. Simmer for 12-15 minutes until liquid is incorporated.
Stir in beans, corn, bell pepper, jalapeno, green chiles, lime zest and juice, cumin and pepper. Remove from heat. Stir in tomatoes. Serve topped with avocado, cilantro, green onion and Chalulah if desired. Leftovers may be refrigerated in an airtight container for up to one week. Avocado will not stay fresh as long, so you should store separately (with the pit and a little lime juice), and may need a second one. This can be served hot or cold.

Chocolate Covered Cherry Smoothie

January 12, 2015 · by Ari ·

This creamy, vegan chocolate covered cherry smoothie is a healthy breakfast option that tastes like dessert. In just 2 minutes, you can have a healthy, filling breakfast that you will be excited to eat!

Chocolate for breakfast!!! Chocolate for snack!! Chocolate for all the time.

One day I came home from a run, and I threw all of my stuff into the blender to make a huge, cold smoothie. Then, on a whim I threw in some chocolate chips. Now I can’t make a smoothie without chocolate chips. It’s kind of a problem. Except it’s not, because it’s delicious.

I have to admit, when I first found out about the new Silk Dairy-Free Yogurt Alternative, I was totally skeptical. I mean, I loooove my Silk, and buy their products all the time, but I am a Greek yogurt girl at heart, and I wasn’t sure how this could possibly compare. While I have to admit that I would still consider myself a Greek yogurt girl, this new dairy-free yogurt alternative was actually great! It didn’t taste fake, and it was much thicker than I had expected.

I’m not typically a fan of things that aren’t what you want them to be. I don’t do fake meat, and I would rather not eat cheese than eat anything resembling fake cheese (unless it’s like a creamy nut based cheese sauce–that’s an other story, and a totally different form of delicious!), but that’s what I love about this new product–it’s not trying to be yogurt. It’s an alternative. It contains 6 grams of plant-based protein, and it has all the creamy, deliciousness you’re looking for. It is also made with real fruit, along with being dairy-free, cholesterol-free, gluten-free, carrageenan-free, vegetarian, healthy, and totally delicious. That’s a lot of info. Here’s what you really need to know: It’s legit.

I love making smoothies, and this is the first time I’ve been able to make one that my vegan friends can enjoy too! I’m so grateful that Silk put this awesome Dairy-Free Yogurt Alternative on the market!

Chocolate Covered Cherry Smoothie

Author: Ari Ziskin

Recipe type: Breakfast

Prep time: 2 mins

Total time: 2 mins

Serves: 1

Ingredients

1 frozen banana
¼ cup Silk Black Cherry Dairy-Free Yogurt Alternative
2 handfuls ice
1 tablespoon dark chocolate chips
1 cup unsweetened almond milk*
generous pinch chia seeds, optional

Instructions

Place all ingredients in a blender, and blend until smooth. Serve immediately.

Notes

*You may wish to start with ¾ cup almond milk and add more depending on your desired thickness

To find out about more amazing products and promotions, check out the Silk newsletter, or follow along on Facebook, Instagram, Twitter and Pinterest!

This conversation is sponsored by Silk. The opinions and text are all mine.

Gingerbread Pecan Butter & Gingerbread Smoothie

November 24, 2014 · by Ari ·

This post is sponsored by FitFluential LLC on behalf of Blendtec. All recipes and opinions are my own.

Get your gingerbread fix with this smooth, creamy gingerbread pecan butter, and a healthy, protein-packed gingerbread smoothie. Both are so easy to make, you’ll be eating them over and over again!

Stay tuned to the end of this post for an amazing BLENDTEC GIVEAWAY!!

So I get excited for pretty much every holiday flavor, but gingerbread is the one I always go crazy with. Ginger molasses cookies, ginger molasses cake, gingerbread ALL THE THINGS!

Okay so first let’s chat about this gingerbread pecan butter. It’s been a while since I shared a new nut butter. I usually just stick to my normal salted almond butter or honey roasted peanut butter, but I wanted to try something a little different. I’ve made pecan butter once before and it turned out so amazing, so I was super excited to use it again with some ginger and molasses. The result is so smooth, creamy and gingerbread-y! I tried to keep the sugar level down, so if you want more of a dessert spread, I suggest adding a little more brown sugar. This is pecan butter with a gingerbread flavor, not like a cookie butter or nutella type spread. I’ve been spreading it on my waffles with pumpkin butter, and let me tell you, that combo is pretty fantastic. I also used it to make this gingerbread smoothie! Blenders are most commonly used for smoothies, even though the good ones, like this Blendtec Designer 725, can do so much more! I also used the Blendtec Twister Jar to make this pecan butter, and then used the Blendtec WildSide Jar to make this smoothie, but you can make soups, blend ice cream bases, grind nuts to make things like almond meal, and so much more! These two recipes are just the tip of the iceberg! Okay, back to the smoothie. It is protein-packed without protein powder. I have a confession that will probably get me booted from all of my fitness friend circles, but I’m just not into protein powder. There was a time (a long time) where I used it because I thought I was “supposed to”, ya know, to be “healthy”, but I honestly just prefer to get my protein naturally in my diet, and I never seem to have a problem getting enough. In fact, getting enough anything when it comes to food has never been my problem, if ya know what I mean. 😉 Anyway, the smoothie, again, is not a dessert smoothie. It has a natural tartness from the Greek yogurt, and I wanted to use the sweetness from the banana with just a hint of molasses. Trust me, a little molasses goes a long way, so if you want a sweet smoothie, I recommend adding a little brown sugar. Otherwise, like the pecan butter, it is a healthy smoothie with gingerbread flavors, not like a gingerbread milkshake (which now I also want to make in my Blendtec 😉 ).

Gingerbread Pecan Butter & Gingerbread Smoothie

Prep Time: 5 minutes

Total Time: 10 minutes

Yield: 2 cups pecan butter; 1 smoothie

Serving Size: 2 tablespoons pecan butter; 1 smoothie

Gingerbread Pecan Butter & Gingerbread Smoothie

Ingredients

For the Gingerbread Pecan Butter:

3 cups roasted pecans
1 tablespoons molasses
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

For the Gingerbread Smoothie:

1 frozen banana
1/2 cup nonfat vanilla Greek yogurt (or dairy-free alternative)
1/3 cup unsweetened vanilla almond milk
big handful ice cubes
1 tablespoon gingerbread pecan butter
1/2 teaspoon molasses
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/16 teaspoon ground cloves
1/8 teaspoon almond extract (optional)

Instructions

To make the Gingerbread Pecan Butter:

Place roasted pecans in a high quality blender or food processor (such as Blendtec) and blend/process until smooth, about 3-5 minutes. Add molasses, brown sugar and spices and blend/process until smooth and combined. Store in an airtight container for 3-4 weeks at room temperature.

To make the Gingerbread Smoothie:

Place all ingredients in a high quality blender (such as Blendtec) and blend until smooth. Serve immediately.

https://arismenu.com/gingerbread-pecan-butter-gingerbread-smoothie/

Wait! There’s more! Blendtec has generously offered to give away an extra Designer 725 model with Wildisde+ Jar plus an additional Wildside+ Jar! That’s a $750 value! I know you guys will love it as much as I do. Good luck! Giveaway starts at 10:00pm MST November 24th 2014 and ends at 11:59 pm MST December 3rd 2014. Open to US residents age 18 and older.

This post is sponsored by FitFluential LLC on behalf of Blendtec.

Salted Caramel Mocha Banana Bread

November 9, 2014 · by Ari ·

Ultra soft banana bread with espresso, dark chocolate and a salted caramel swirl. All the flavors of your favorite cold weather beverage turned into your new favorite banana bread.

So I don’t know if I’ve mentioned it, but I have this teeny, tiny, huge, ridiculous obsession with salted desserts. It all started when Starbucks first released their salted caramel mocha. I turned my nose up, and asked the barista if that was even good. She must have been really convincing because I wasn’t one for trying new things back then, but for some reason I gave it a shot. That was a big mistake.

I’m pretty sure I ended up drinking at least one daily for that entire winter. Ya know that whole balance/self control thing? I don’t really have it. This year I rediscovered Bahama Bucks, and all of the sudden I was going multiple times per week. I am the biggest weakling when it comes to my sweet tooth.

As much as I love dessert, I love the bite and depth of flavor that adding a little salt brings. I don’t love things that are too sweet. Steve drinks his coffee with like 700 sweet ‘n lows (also…really? Why would anyone choose the pink packets???) in his coffee and it always grosses me out! You also won’t find me digging into those loft house sugar cookies that taste like they are made entirely of frosting. I like my dessert with a little attitude.

I must not be alone because this is one of the most popular desserts I have ever made. I brought the leftovers into work and it disappeared in minutes. Everyone kept raving about it and asking for the recipe! So soft, tender and decadent, this will be your go-to snack for to make for your out of town guests this whole holiday season!

Salted Caramel Mocha Banana Bread

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 12-16 slices

Serving Size: 1 slice

Salted Caramel Mocha Banana Bread

Ultra soft banana bread with espresso, dark chocolate and a salted caramel swirl. All the flavors of your favorite cold weather beverage turned into your new favorite banana bread.

Ingredients

1 3/4 cups gluten-free baking blend (or white whole wheat flour)
1/4 cup cocoa powder (preferably Dutch process)
2 tablespoons cornstarch
2 teaspoons espresso powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 extra ripe medium bananas, mashed
1/3 cup unsweetened applesauce
2/3 cup brown sugar
1/2 cup sugar
1 tsp vanilla extract
3/4 cup reduced fat buttermilk*
1/2 cup fleur de sel caramel sauce* (+ more for drizzling)

Instructions

Preheat oven to 350. Spray a 9x5" loaf pan with nonstick spray. Set aside.
In a medium bowl, whisk together baking blend, cocoa powder, cornstarch, espresso powder, baking soda, baking powder and salt. In a large bowl or stand mixer, beat together bananas, applesauce, sugars and vanilla until well combined. Stir in half the flour mixture, then buttermilk, then remaining flour mixture.
Transfer half the batter to prepared loaf pan. Pour caramel sauce on top, then add remaining batter. Use a butter knife to gently swirl caramel into the batter. Bake until a toothpick inserted in the center comes out with just a few crumbs, about one hour. Set loaf pan on a wire rack to cool completely. Serve drizzled with extra fleur de sel caramel sauce, if desired. Store in an airtight container for up to one week.

Notes

*To make vegan, replace buttermilk with 3/4 cup unsweetened almond milk + 1 teaspoon apple cider vinegar and use a vegan salted caramel sauce.

https://arismenu.com/salted-caramel-mocha-banana-bread/

Roasted Banana Streusel Muffins

October 7, 2014 · by Ari ·

Ultra soft and tender banana muffins are made with roasted banana and topped with crunchy cinnamon streusel. Healthy, vegan and gluten-free.

Husband: Are you blogging? Me: Kinda…I was just staring at the screen….I don’t have anything to say…. Husband: That’s a first! (goes to post about it on facebook). Rude.

Okay, that’s a lie. I have a lot to say, but only on one subject. It’s peak training week, and I only want to talk about running and the NYC Marathon, and how it’s like 3.5 weeks away. But I’m pretty sure the entire world (or at least my immediate world) is a little over my tunnel vision running chats.

Although, I have to say, I never turn down the opportunity to talk about food. In fact, most of my time spent training (no matter what sport) is spent thinking about food. When Nicole and I were training for our first marathon, we would get through all the long runs by talking about what we were going to eat for dinner afterwards. We would also talk about recipe development, and whenever we got really excited about it, all of the sudden we’d realize our pace was way faster. What can I say? I’m totally motivated by food.

I made these as a gift for our neighbors. When we went to Tucson this summer for a triathlon, we came back to realize our water was off. I called and gave the water company a few choice words about how we had paid our bill, and I didn’t appreciate having our water turned off. We always turn off the water inside the house (we have a history of leaks…it’s fun…), but this was the outside water. So, as I’m yelling at them, I hear Steve outside talking to our neighbors, and I realize they had turned off our water, not the water company. Whoops.

Apparently, we had sprung a huge leak OUTSIDE, and after hours of it running into the street, they had come over and turned the water off for us. They were super cool about it, but I insisted on doing at least something to thank them, so I made these muffins. I love banana muffins/bread/cake/etc., and I’ve made a lot of variations, but I wanted to make these special, so I roasted the bananas first, and the deep flavor that comes from roasting them was so amazing. Sweeter, deeper banana flavor, and with the perfect crumb, these are the perfect way to say thank you. To other people, or to yourself. 😉

Roasted Banana Streusel Muffins

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 1 dozen

Serving Size: 1 muffin

Roasted Banana Streusel Muffins

Ultra soft and tender banana muffins are made with roasted banana and topped with crunchy cinnamon streusel. Healthy, vegan and gluten-free.

Ingredients

For the roasted bananas:

3 ripe medium bananas, sliced
1 tablespoon coconut oil
1/3 cup brown sugar

For the muffins:

2 cups gluten-free baking blend (or white whole wheat flour)
2 tablespoons cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
dash salt
1/3 cup brown sugar
1/3 cup granulated sugar
1/3 cup applesauce
3/4 cup unsweetened almond milk

For the cinnamon streusel:

1/3 cup quick oats (use certified gluten-free if necessary)
1/4 cup brown sugar
1 teaspoon ground cinnamon
3-4 tablespoons coconut oil
dash salt

Instructions

Start by roasting the bananas. Preheat oven to 400. Toss banana slices, coconut oil and 1/3 cup brown sugar in a medium bowl. Transfer to a rimmed baking dish and bake until soft and syrupy, about 15 minutes, tossing half way through. Watch carefully so that banana does not burn. Let cool. Lower oven temperature to 350.
Line a 12 cup muffin tin with paper liners. Gently spray with nonstick spray to avoid sticking. Set aside. In a large bowl, whisk together baking blend, cornstarch, baking soda, baking powder, and salt. Set aside.
In a large bowl, beat together roasted banana (including all the syrup in the dish), 1/3 cup brown sugar, granulated sugar and applesauce until combined. Beat in half the dry ingredients, then almond milk, followed by the remaining dry ingredients until just combined. Evenly divide between batter between 12 prepared muffin tins.
To make the streusel, combine all ingredients together in a small bowl. Sprinkle the streusel over the batter. Bake until a toothpick inserted in the center comes out with just a few crumbs, about 20-25 minutes. Cool completely. Leftovers can be stored in an airtight container at room temperature for 5-7 days.

https://arismenu.com/roasted-banana-streusel-muffins/

Pumpkin Spice Latte Cupcakes {vegan + gluten-free}

September 24, 2014 · by Ari ·

With all the flavor of your favorite fall beverage, these pumpkin spice latte cupcakes are the perfect treat! Vegan, gluten-free and lightened up but with 100% of the taste–they are a dessert everyone will love!

My husband is so weird. Every time I start baking he asks me what I’m making. Lately, the answer starts with pumpkin, then he groans and goes on and on about how he supposedly doesn’t like pumpkin.

Then as soon as whatever I’m making is ready, he’s digging in, and going on about how good it is! I don’t understand him. I think he just likes to say he hates pumpkin because he knows I’m obsessed with it. Sometimes I make pumpkin muffins in July. True story.

Even in my quest for new pumpkin recipes all year long, I always come back to these cupcakes every fall. I’ve made them over and over, and this year I wanted to make a version that was both vegan and gluten-free so that all of my friends could enjoy them with me. Even my silly pumpkin hating husband (who, btw, ate his fair share!).

Simple, easy pumpkin cupcakes spiked with a little espresso powder then brushed with coffee create the perfect pumpkin spice latte flavor and ultra soft texture. Topped with freshly whipped coconut cream (or regular whipped cream if you prefer) — they are just like your favorite fall coffee indulgence in cupcake form!

Also, if you want to make them even more dreamy, add a teaspoon of cinnamon to your whipped topping. You will thank me later. 😉

Pumpkin Spice Latte Cupcakes {vegan + gluten-free}

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 2 hours

Yield: 1 dozen

Serving Size: 1 cupcake

Pumpkin Spice Latte Cupcakes {vegan + gluten-free}

With all the flavor of your favorite fall beverage, these pumpkin spice latte cupcakes are the perfect treat! Vegan, gluten-free and lightened up but with 100% of the taste--they are a dessert everyone will love!

Ingredients

1 1/3 cups gluten-free baking blend (or white whole wheat flour)
2 tablespoons cornstarch
1 1/2 tablespoons espresso powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/8 teaspoon nutmeg
dash salt
1 cup pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup applesauce
1/2 cup unsweetened almond milk
1/4 cup strong coffee or espresso for brushing
whipped coconut cream (or regular whipped cream if not vegan) for topping

Instructions

Preheat oven to 350. Line 12 muffin tins with paper liners and set aside.
In a medium bowl, whisk together flour, cornstarch, espresso powder, baking soda, baking powder, and spices. Set aside.
In a large bowl, combine pumpkin, sugars, and apple sauce. Add almond milk and dry ingredients and stir until just combined.
Fill lined muffin tin 3/4 full with batter and bake until toothpick inserted in the center comes out clean, about 25 minutes. You want them to be fully cooked with no crumbs sticking to the toothpick, otherwise they will be mushy. Cool completely.
Pierce each cupcake 2-3 times with a fork, then brush cupcakes with fresh coffee. Top with whipped coconut cream or regular freshly whipped cream (add some cinnamon to it for an even more delicious topping). Keep leftovers refrigerated in an airtight container for up to 1 week.

https://arismenu.com/pumpkin-spice-latte-cupcakes-vegan-gluten-free/

Pumpkin Irish Cream

September 10, 2014 · by Ari ·

Rich and creamy homemade Irish cream with a fall kick! Pureed pumpkin + pumpkin pie spice make this taste like pumpkin pie in cocktail form! Shhh it’s secretly lightened up and vegan.

Youuuuu guuuyyyyys! I have been waiting almost an entire year to share this recipe with you! For the last two weeks, I’ve been asking my husband if it’s “fall enough” yet to post it, and his response, as someone who could care less about pumpkin, and could care even less about when I post things on my blog, is to shrug his shoulders and hardly reply. So, I’ve decided. It’s fall enough. Here we go.

Last year, I started experimenting more with homemade liqueurs and cocktails thanks to my drink-spiration, and I made a huge batch of this baby for Thanksgiving. I couldn’t believe what a huge hit it became! My family couldn’t get enough, and even my family members who don’t generally drink kept coming back for more.

I even had a signature Thanksgiving drink where I mixed the Pumpkin Irish Cream with Pumpkin Pie Vodka (<– OMG a MUST try!) and a spiced simple syrup (<–not that exact one, but similar). There are seriously no words. Everyone thought I was super fancy, but the truth is, the recipe is so so easy. In fact, it takes less time than going to the store to buy a bottle of Irish cream!

One thing I love about making Irish cream at home is that I can control what goes into it. This stuff has just a handful of ingredients including pure pumpkin puree and a homemade vegan sweetened condensed milk.

The result is strong, rich, creamy and filled with pumpkin flavor without overwhelming the non pumpkin lovers (why do these people exist??) in your life. You will want to drink it all ~~fall~~ year long, and I’m pretty certain it will become a staple at your Thanksgiving also!

Pumpkin Irish Cream

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: approx 3 1/2 cups

Pumpkin Irish Cream

Rich and creamy homemade Irish cream with a fall kick! Pureed pumpkin + pumpkin pie spice make this taste like pumpkin pie in cocktail form! Shhh it's secretly lightened up and vegan.

Ingredients

2/3 cup sweetened condensed coconut milk
1 1/2 cups Irish whiskey
1 cup unsweetened vanilla almond milk
2 tablespoons pumpkin puree
1 teaspoon espresso powder
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract

Instructions

Combine all ingredients in a blender until smooth. Store refrigerated in an airtight contain for up to 2 weeks.

Notes

Adapted from this DIY Mint Chocolate Bailey's Irish Cream

https://arismenu.com/pumpkin-irish-cream/

Creamy Frozen Coconut Margaritas

August 27, 2014 · by Ari ·

Thick and creamy frozen coconut margaritas beat anything you could order at a restaurant. Naturally sweetened with no sour mix, and blended with ultra creamy coconut milk.

Is it bad that I just had a 3 day weekend and all I can think about is the next 3 day weekend? To be fair, my long “weekend” was mostly spent in the back of a van. Oh, and ya know, running to Seaside.

If you’ve been reading for a while, you may remember that I ran Hood to Coast last year. Or…at least I ran some of it. After being out for 6 months with an injury, I had just started running again basically from scratch a couple of months before, and the race was just too much too soon. My injury started acting up during my second leg, and I knew if I wanted to avoid an other 6 months on the sidelines, I had to step back.

It was hard. I took a break from running, rode my first century, and now that I’m almost a year back into running consistently, it was absolutely freaking amazing to go back and finish this year! It was a total whirlwind, and I swear after being awake for a solid 24 hours, I started to lose my shit, but I would do it again in a heartbeat! I mean, like, can we do it again this weekend? Because I’m already missing it.

Anyway, after being home for less than 2 weeks, going back to Oregon, running this race, and then landing Monday morning to go straight into work, I am really ready for this 3 day weekend. And I plan to spend it lounging by my pool drinking frozen coconut margaritas. Oh, maybe you’d actually like to know a little bit about them, and not just about how I’m obsessed with relays?

What makes these babies so special is the coconut milk / tequila / orange liquor ICE CUBES! It takes an extra step, but making the coconut milk ice cubes is essential to getting the right creamy texture for your margaritas. We’ll use regular ice too, but too much, and you’ll have a watery mess on your hands. They are also made with a to-die-for coconut simple syrup and they include coconut extract for triple coconut-y flavor! And ya know what? Even my husband who usually hates coconut enjoyed them!

Creamy Frozen Coconut Margaritas

Prep Time: 10 minutes

Total Time: 8 hours

Yield: 6 margaritas

Serving Size: 1 margarita

Creamy Frozen Coconut Margaritas

Thick and creamy frozen coconut margaritas beat anything you could order at a restaurant. Naturally sweetened with no sour mix, and blended with ultra creamy coconut milk.

Ingredients

For the coconut milk ice cubes:

1 x 14 ounce can full fat coconut milk
1/2 cup tequila
1/4 cup orange liqueur (like triple sec, grand marnier, etc.)

For the coconut simple syrup:

1 1/2 cups water
1 tablespoon agave nectar
3/4 cup sweetened toasted coconut

To make the margaritas:

8 coconut milk ice cubes
2 shots coconut simple syrup
1-2 tablespoons agave nectar
1/2 teaspoon coconut extract
1 tablespoon lime juice
2 handfuls regular ice

Instructions

To make the coconut milk ice cubes, whisk together coconut milk, tequila, and orange liqueur. Transfer to ice cube tray and freeze until solid.
To make the coconut simple syrup, bring water and agave nectar to a boil in a medium sauce pan. Add toasted coconut, remove from heat and let sit for 30-60 minutes. Strain liquid through a fine mesh strainer. Return to heat and bring to a boil for 5 minutes, then remove and let cool.
To make the margaritas, blend all margarita ingredients together until smooth. Repeat with remaining ingredients when desired.

https://arismenu.com/creamy-frozen-coconut-margaritas/

them!

Banana Bread Smoothie

Cinnamon Streusel Muffins

Spicy Vegan Meatless Sauce

Southwest Quinoa Bowls

Chocolate Covered Cherry Smoothie

Gingerbread Pecan Butter & Gingerbread Smoothie

Salted Caramel Mocha Banana Bread

Roasted Banana Streusel Muffins

Pumpkin Spice Latte Cupcakes {vegan + gluten-free}

Pumpkin Irish Cream

Creamy Frozen Coconut Margaritas

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