October in sight means everything orange black and white – including this carrot cake cashew cream cheese for a little Halloween tease. Halloween is one of my favorite holidays for the ridiculous amounts of candy, even more ridiculous costumes and scary movie marathons galore. And one thing that’s particularly scary – how a little hocus pocus can turn cashews into a creamy base that’s oh so much better for you than the tubs in the store. It’s also a sly way to sneak in some carrots and can be slathered on your morning bagel or used as a healthy-ish frosting for Halloween treats. Read on to get the dEATs for how magically easy it is to create this crafty concoction. 

Come October 1, I’m officially ready to start the Halloween planning! We never got many trick-or-treaters in our old Chicago neighborhood, so I have high hopes for our new hood in Austin! It’s a teensy bit harder to get in the mood when it’s still 90 degrees outside, but I’m certainly not complaining. In fact, I most definitely will be gloating come January when it’s still 60 degrees. Sorry, mom. It’s gonna be sunny and I’m not gonna try to hide it. But, I do love a recipe that hides some veggies! Not only do I sneak carrots into this carrot cake cream cheese spread, but I also include shredded carrots in the base of these pumpkin muffins to feel a wee bit better about my ghoulish indulgences.

The beauty of this carrot cake cream “cheese” spread is that it can be ready in minutes as long as you soak the raw cashews in advance (i.e. ideally overnight). All that you need is a good food processor to whip it into a creamy spread and a cheese grater for the carrots. And the base of this “cream cheese” can be customized if you want to try some other mix-ins like blueberries for a fresh summery treat, or cacao for something a bit more rich and chocolatey. But why would you do that when carrots and raisins are oh so good and the colors are oh so fall? Because the carrot cake cream “cheese” is only sweetened with a touch of maple syrup, I feel good enough about slathering it on my morning English muffin like the ones from Mikey’s, which are gluten free and only made with a few simple ingredients like almond flour, coconut flour and eggs.

If you’re looking for something more indulgent, I also like oto use the carrot cake cream “cheese” as an icing on muffins and cupcakes. For the carrot cake muffins, I take a shortcut by using a pumpkin baking mix and add in shredded carrots as well as raisins. My favorite baking mix is the Simple Mills Pumpkin baking mix, which is also gluten free, paleo-friendly and made with simple ingredients like almond flour and sweetened with coconut flour, which is lower calorie and won’t make your blood sugar spike as much as refined sugars like cane sugar.

No matter how you spread it, I know you’re going to love this carrot cake cream “cheese” as much as me! Find the recipe below for both the carrot cake cream “cheese” and carrot cake muffins.

Carrot Cake Muffins with Carrot Cake “Cream Cheese”
Makes 12 Muffins

Ingredients:
Carrot Cake “Cream Cheese”
– ½ C cashews (soaked in water overnight)
– ½ C coconut milk, from a can placed in the fridge overnight
– ½ C desiccated coconut
– 2 T maple syrup
– ½ tsp vanilla extract
– 1/4 C shredded carrots
– 3 T raisins
– 1/2 tsp cinnamon
Carrot Cake Muffins
– 1 box of Simple Mills Pumpkin Almond Flour Baking Mix
– 1/2 C shredded carrots
– 1/2 C raisins

Directions:
Step 1: Pre-heat your oven to 350 degrees Fahrenheit. Follow the box instructions, stirring the shredded carrots and raisins into the batter. Pour into a muffin tin or individual silicone baking cups. Bake for
Step 2: Prepare the carrot cake “cream cheese” by adding the soaked cashews (drained of water) to the food processor. Pulse until it forms a creamy paste. Take the can of coconut milk from the fridge and scoop off the cream, adding it to the food processor (the cream and water should have separated overnight). Discard or reserve the coconut water for another recipe (such as a smoothie). While the processor is still running, add the maple syrup, desiccated coconut and vanilla extra. Continue to pulse until a creamy base forms. Place in a small mixing bowl and stir in the shredded carrots as well as the raisins.
Step 3: Once the muffins are cooled, spoon on the “cream cheese” or pipe onto the muffins by placing the “cream cheese” in a plastic zip lock bag, cutting a hole in one corner. Press the plastic bag to squeeze and pipe the “cream cheese” onto the muffins. Enjoy immediately, or place in the fridge. Note the “cream cheese” will melt in warmer temperatures.

And if you have other ideas for healthyish Halloween treats, share in the comments!

The post Healthyish Carrot Cake Cream Cheese appeared first on The Shooks Life.

When your heart wants pizza and your head says salad: GREEN GODDESS PIZZA. Who says pizza is reserved for the weekends? I’m officially bringing pizza back to Monday, Tuesday, Wednesday and Thursday because…pizza. And my love for pizza is infinite. This week on the blog I’m sharing some of my favorite healthy-ish and meatless pizza combos so you can take the guilt out of your guilty pleasure any day of the week. Get the dEATs on this Green Goddess Pizza, a Peach Ricotta Pizza, Breakfast Pizzas…and more below!

Okay, friends! We’ve FINALLY moved into the new house…hurrah! That’s the good news. The bad news, is that not only is our kitchen reno not done yet, but also…our air conditioning broke on the first time. Ug. But, I didn’t let that stop me from a pizza palooza (turning on the oven in the TX heat did not help the situation). The heart wants what it wants and it wanted…pizza! Also, salads. Also, easy. Because…moving.

Whipping up some healthy-ish pizzas was both creative and comic relief. The first step, is a healthy crust that doesn’t taste healthy. My go-to’s:

Better For You Pizza Crusts

1.)  Superseed Pizza Crust from Superseed Life: it’s made with 7 powerhouse seeds like flax, sunflower and chia seeds. It’s also gluten-free, vegan, paleo and keto-friendly. Find it online or in the frozen section at some Whole Foods.

2.) Mikey’s Gluten Free Pizza Crust: this one is made with just 9 pantry ingredients like eggs, almond flour and coconut flour. It’s also gluten-free, dairy-free and paleo-friendly. Find it online or in the freezer section nationally at Whole Foods and Sprouts.

3.) Outer Aisle Plantpower Cauliflower Pizza Crusts: this crust is made of fresh cauliflower and just 6 other pantry ingredients like eggs, Parmesan cheese and spices. It’s naturally gluten-free and low carb. I also use the sandwich thins as mini personal pizzas. Find them in the refrigerated section at Whole Foods.

Other honorable mentions include: Stonefire mini naan bread (they have an ancient grain version that I love!) and the Mikey’s gluten-free English muffins, which are great for breakfast pizzas.

Here’s the other beauty about these pizzas: they’re veggie forward and loaded with filling fiber. Because we all know it’s rare to eat a side of veggies with pizza. Also, the Green Goddess and Cherry Tomato Hummus pizzas are great as appetizers because they use hummus as the base with a sprinkle of feta so that they taste just as good cold as they do warm. All of these are relatively adaptable based on what fruit or veggies you have on hand, so they’re stress free and are guaranteed to be party pleasers. Even my husband, who is a traditional pepperoni pizza kinda guy, gave these pizzas his approval. Time for some pizza, yes? Get the recipes for the Green Goddess Pizza, Summer Tomato Hummus Pizza, Peach Ricotta Pizza, Caprese Pizza and Breakfast Avocado Pizza below!

Green Goddess Pizza:
Serves: 2-3

Ingredients:
– 1 Superseed Life Superseed Pizza Crust
– 1 container of garlic hummus (or make my vegan cashew ricotta)
– 1 bunch of broccolini
– 1 bunch of asparagus
– 1/2 C of fresh or frozen peas
– 1 bunch of basil, cut into strips
– 1 container of feta or goat cheese
– 1 clove of garlic, minced
– extra virgin olive oil
– salt and pepper to taste
– optional: micro greens to top

Directions:

Step 1: Pre-heat the oven to 400 degrees Fahrenheit. While the oven pre-heats, trim the asparagus into 1-inch pieces and set a medium pot of water to boil on the stove top. Place the asparagus pieces on a sheet pan, drizzle with olive oil and sprinkle with salt and pepper.
Step 2: Place the pizza crust directly on the rack next to the sheet pan withe asparagus pieces. Set a timer for 15 minutes.
Step 3: While the pizza crust and asparagus bake, add the broccolini to the boiling water for 2-3 minutes until bright green. Place in an ice bath to stop the cooking. Then, heat a medium skillet over the stove top with a little bit of olive oil. Add the minced garlic, stirring frequently for a minute until fragrant. Add the broccolini and cook for a few minutes. Set aside the broccolini. Option to trim to 1-inch pieces.
Step 4: Once the timer goes off, assemble the pizza. Add a layer of hummus (or cashew ricotta) to the pizza crust, leaving a half inch around the rim. Then, layer on the asparagus, broccolini and peas (making sure to cook or thaw the peas if frozen). Sprinkle on as much feta cheese as you’d like and top with an ample amount of basil strips. Drizzle a little extra virgin olive oil over the top of the pizza and finish by sprinkling with salt and pepper. Option to garnish with micro greens. Enjoy!

Summer Tomato Hummus Pizza
Serves: 2-3

Ingredients:
– 1 Mikey’s Gluten-Free Pizza Crust
– 1 container of red pepper hummus (or make my vegan red pepper crema)
– 1/2 pint of cherry tomatoes, sliced in half
– 1 zucchini, thinly sliced
– feta cheese crumbles
– micro greens

Directions:

Step 1: Pre-heat the oven to 400 degrees Fahrenheit. Once heated, place the crust directly on the oven rack and bake for 9-10 minutes, depending on desired crispiness. Remove from the oven.
Step 2: Assemble the pizza by layering on the red pepper hummus (or vegan crema), leaving a 1/2 inch border around the edges. Top with the cherry tomato halve, zucchini slices, micro greens and feta. Enjoy!

Peach & Ricotta Pesto Pizza
Serves: 2-3

Ingredients:
– 1 Superseedlife Superseed Pizza Crust
– 1 container ricotta cheese
– 8 oz fresh mozzarella
– 1 jar of basil pesto (or make my kale pesto)
– 1 fresh peach, pitted and thinly sliced
– a bunch of fresh arugula or basil leaves
– extra virgin olive oil
– salt and pepper to taste
– optional: balsamic vinegar to drizzle

Directions:

Step 1: Pre-heat the oven to 400 degrees Fahrenheit. Once the oven is heated, add the crust directly to the rack. Bake for 5 minutes and remove from the oven.
Step 2: Top the pizza with a layer of the basil (or kale) pesto, leaving a 1/2 inch border around the edge. Distribute slices of mozzarella sporadically on the pizza (I used 6 slices). Then, place spoonfulls of the ricotta to cover the remainder of the pizza. Place the pizza back in the oven to bake for another 15 minutes. Remove from the oven.
Step 3: Top the pizza with any additional ricotta if the pizza doesn’t have full cheesy coverage. Then, distribute the peach slices on top of the cheese. Sprinkle with arugula or basil leaves, drizzle with olive oil and sprinkle salt and pepper. Option to drizzle balsamic vinegar for extra flavor. Enjoy!

Individual Hummus Caprese Pizzas
Serves: 1

Ingredients:
– 2 Mikey’s Gluten Free English Muffins
– 1 tomato, sliced
– 4 slices of fresh mozzarella
– 1 container red pepper hummus (or make my vegan red pepper crema)
– extra virgin olive oil
– salt and pepper to taste
– micro greens or basil leaves to top

Directions:

Step 1: Toast the English muffins either in a toaster or an oven set to 350 degrees Farhenheit.
Step 2: Top the toasted muffins with a layer of the roasted red pepper hummus or crema. Top with two slices of fresh mozzarella. Heat in the microwave for :15 seconds to melt the cheese, or place back in the oven for a few minutes.
Step 3: Layer a tomato slice on top of the melted mozzarella. Drizzle with olive oil and sprinkle with salt and pepper. Top with micro greens or basil leaves. Enjoy!

Individual Breakfast Avocado Pizzas
Serves: 1

Ingredients:
– 2 Outer Aisle Gourmet Cauliflower Thins
– 2 Vital Farms pasture-raised eggs
– 1 avocado, cut in half and pit removed
– salt and pepper to taste
– optional squeeze of lime juice and sprinkle of crushed red pepper flakes

Directions:
Step 1: Toast the cauliflower thins in a toaster or oven set to 350 degrees Fahrenheit.
Step 2: Heat a small fry pan over medium heat on the stove top. Add a dollop of butter or ghee, or spray with olive oil. Crack the eggs into the pan and heat to desired doneness.
Step 3: Remove the avocado flesh from the skins and place in a small bowl. Sprinkle with salt and pepper along with optional lime juice. Mash with a fork to create a chunky guacamole.
Step 4: Top the each of the toasted cauliflower thins with a layer of the guacamole, a fried egg, a sprinkle of salt and pepper, along with optional crushed red pepper flakes. Enjoy!

Here’s to pizza any day, all day! Comment with your favorite pizza combos!

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