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The Perfect Pumpkin Pie recipe! This delicious Healthy Pumpkin Cheesecake with Chocolate Drizzle is so easy to make and the part is its gluten, dairy, and refined sugar-free. Which means you can have seconds without guilt.
As I have shared in other posts Thanksgiving has turned into one of my favorite holidays. This year will be our first time introducing Adrian to this amazing tradition since last year didn’t really count (Adrian was not even two weeks). Although we did have a really nice photo shoot where we had him dress as a turkey. He looked so cute and peaceful!
Anyway, it has become sort of a tradition to go to my mother’s in law best friend house. We started doing this in 2012. One year before we moved from Mexico to D.C without having any idea we would shortly be living here.
Since then we have spent most of our Thanksgiving with them and are really grateful with them for inviting us to their home and let us share this day with them. Most of our family lives in Mexico and it is not a tradition celebrated there so having someone to share this with has been amazing.
I remember the first Thanksgiving we spent with them was my first time trying a Pumpkin Pie. Can you believe it? I know it sounds crazy! How can I had been missing the most amazing dessert for such a long time?
Now as you might have noticed I love everything pumpkin. Check my Pumpkin Bread if you love pumpkin too.
This year I decided to bring a healthier version of the traditional pie to share with everyone. But since I know there will be also the not so healthy traditional version I added a twist (chocolate drizzle) to the recipe just to make it a little different. Check out the full recipe below.
Healthy Pumpkin Cheesecake with Chocolate Drizzle
The Chocolate Drizzle gives this Healthy Pumpkin Cheesecake a great and original touch.
By: Mariana Diez
- 2 cup pecans
- 1 cup granola
- 10 dates
- pinch of salt
- 1 ⅓ cup cashews
- 1 can of pumpkin
- 6 tbps. maple syrup
- 2 tbsp. lemon juice
- ½ cup coconut milk
- 2 tbps. coconut oil
- 1 tbsp. cinnamon
- 1 tbsp. pumpkin spice
- Step 1 For the base: Add granola, pecans and dates to a food processor and blend until a crumble dough is formed.
- Step 2 Press the dough into a tart pan and place in the freezer while preparing the filling.
- Step 3 For the filling: Add all the ingredients to the food processor and blend until creamy.
- Step 4 Place in the freezer for a couple of hours before cutting.
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Quick, easy and healthy lentil tacos are one of my favorite to go plant-based recipes.
One request I often get is for more plant-based meal ideas. I am so happy when I hear people request vegetarian recipes. And no if you constantly read my blog you know I am not vegan or vegetarian nor I follow any particular type of diet. But I do try to have at least one meal of the day vegan or vegetarian. This is because:
1. Balanced plant-based meals are higher in fiber and essential nutrients and lower in calories.
2. Animal proteins take longer to digest. Having one plant-based meal gives your body a break. Plus animal protein requieres more energy to break down which sometimes leaves you feeling sluggish and tired.
3. It is not only good for you but also for the planet. It takes an enormous amount of resources to produce 1lb of meat, from fuel for transport, water for the crops and the animals, not to mention the heavy methane gas produced by industrialized farming.
Having said all this. Lentil Tacos are just the answer you are looking for.
Lentils are high in fiber, protein, and iron. Making them the perfect option for any meatless recipe.
For this recipe, I cooked the lentils with a little bit of cumin, paprika, and oregano for added flavor. Once the lentils are cooked all you need to do is assemble your tacos. I like topping mine with avocado, pico de gallo and salsa verde for added flavor!
These vegan lentil tacos are full of plant-based protein and easy to make.
By: Mariana Diez
- 1 cup lentils
- ¼ white onion, finely chopped
- 1 tbsp. olive oil
- 1 tbsp. cumin
- 1 tbsp. paprika
- 1 tsp. oregano
- 1 tsp. salt
- ½ tsp. pepper
- 1 clove garlic, finely chopped
- 2 ½ cups water
- 4 corn tortillas
- 1 tomato chopped
- 1 avocado
- Step 1 Clean the lentils and remove any stones or bits that should not be there.
- Step 2 In a medium skillet heat a little bit of olive oil and add your onion. Season approximately for 3 minutes. Until the onion turns translucent. Then add your lentils.
- Step 3 Add the cumin, paprika, oregano, salt, pepper and garlic. And mix together.
- Step 4 Add 2 ½ cups water, mix and cover.Reduce heat and simmer for about 30 minutes. Check your lentils, if they are still a little hard continue cooking for another 10 minutes or until tender.
- Step 5 To serve: Heat the tortillas and add the lentils, tomato and avocado. Optional: Top with salsa verde o roja.