All I want for Christmas is a Paleo French Toast Bake that practically bakes itself. Too much to ask? Well I must have been good this year, because this recipe passed the test with flying colors. The last thing anyone needs over the holidays is more work. But there’s always the pressure to prove to guests you’re a super host. This will be your genie in a bottle because it’s a few simple ingredients thrown together and ready to bake in the morning – plus I provide some healthier Paleo swaps that will take just as good as the OG. Read on for the dEATs that will save you Christmas morning.

This year, we’re traveling half across the country from Texas to Wisconsin to spend a couple of weeks with family. Pros: not having to a cook a thing! Cons: navigating the airport with the other half of the country. Before we head north, I had some ingredients to use up so that we didn’t come home to a fridge of expired foods as a New Year’s gift. But I also didn’t quite have the energy to make anything extravagant or too time-consuming given the looming last-minute shopping (I will never learn). So, with a loaf of bread, some eggs, non-dairy milk and canned pumpkin, I whipped up this Paleo French Bread Bake with fingers crossed it would be a masterpiece with zero effort – cha-ching! I’ll be saving most of this in the freezer so that when we get back, we’ll have the most decadent breakfast waiting for us!

What are some of your favorite easy, crowd-pleasing dishes? Drop some knowledge because we could all use as much help as possible this time of year!

Paleo Pumpkin French Toast Bake
Serves: 6-8

Ingredients:
French Toast Bake
– 1 loaf of day-old bread (I used Mikey’s Paleo Bread)
– 5 pasture-raised eggs like those from Vital Farms
– 1 1/2 C unsweetened vanilla almond milk (option to sub milk)
– 1/2 C coconut creamer like Milkadamia (option to sub half&half)
– 2 T vanilla extract
– 1 T pumpkin pie spice
– 1 C pumpkin puree
-1 C coconut sugar (option to sub granulated sugar)

Streusel Topping
– 3/4 C almond flour (option to sub another flour)
– 1/3 C coconut sugar (option to sub granulated sugar)
– 1 tsp pumpkin pie spice
– 1/3 tsp sea salt
– 1/4 C grass-fed butter, solid and chilled like that from Vital Farms
– 1/3 C chopped pecans

Directions:
Step 1: Roughly dice the bread* and place in a greased 9×13 pan. In a medium bowl, mix the remaining French Toast Bake ingredients together to create a custard. Pour the custard evening over the bread. Cover and place in the fridge for 3-4 hours or overnight.
Step 2: Make the streusel topping by placing all of the ingredients in a small mixing bowl. Using your fingers, mix together, breaking down the butter until you form a crumbly topping. Set aside until ready to bake the French toast.
Step 3: When ready to bake the French toast, pre-heat the oven to 350 degrees Fahrenheit. Sprinkle the streusel evenly over the top of the French toast and custard mixture. Place in the oven and bake for 45-55 minutes or until its no longer jiggly. If the top starts to brown too quickly, place a piece of aluminum foil over the top. Remove from the oven once set and allow to cool for 10 minutes before slicing and serving with your favorite syrup.

Happy Holidays and enjoy the time with family!

The post Paleo Pumpkin French Toast Bake appeared first on The Shooks Life.

How much pumpkin is too much pumpkin? The limit does not exist – which is why I’ve been gobbling up pumpkin morning, noon and night, with no end in sight. Usually pumpkin is relegated to sweet dishes like pies, puddings and pastries. But I’ve been determined to explore all the facets of pumpkin, including a slew of healthy breakfast options like pumpkin chia pudding and slow cooker overnight oats, along with the savory side with dishes like pumpkin quinoa chili and pumpkin alfredo. Read on for my all-time favorite, healthified pumpkin dishes!

It’s quite possible that pumpkin is my favorite ingredient. The only other fruit (yes, it’s a fruit!) that comes close to competing – the avocado. But it’s fall y’all…which means everything pumpkin! There’s just something about the flavor that makes you feel all cozy inside. Plus, there’s the scarcity effect that Starbucks created with the PSL craze. Worth it. I don’t care how basic. But don’t look at the sugar count…it will ruin PSL forever. Don’t say I didn’t warn you.

Anywho…in pulling together some of my favorite pumpkin recipes, I thought it would be fun to scour the Web for some fun facts about the great pumpkin. If there’s a Halloween trivia night near you, you’ll double your chances of winning with these factoids.

Everything You Didn’t Know About Pumpkins:

1.) Watch Out Butter, Pumpkin is Perfect Swaperoo! In baking recipes, you can swap butter in a 1: 3/4 ratio. So if a recipe calls for 1 cup of butter, you can swap 3/4 cup pumpkin puree to cut down on the fat and calories. It’s also a 1:1 substitute for oils for added nutrients that still maintain the moisture.

2.) Pumpkin Will Have You Seeing Stars: Why? Because the ample beta carotene in pumpkin is converted by your body into Vitamin A. And Vitamin A helps keep eyes healthy and also acts as a natural sunscreen. Don’t give up the sunscreen – just eat up and lube up for maximum protection.

3.) The OG Jack-O-Lantern Was a Turnip: Turns out the Irish used to use turnips and potatoes to ward off spirits and the English used beets. When the Irish immigrated to the U.S., they found pumpkins much easier to carve.

4.) October ‘Tis the Season for Pumpkins: According to Good Housekeeping, 1.5 billion pounds of pumpkin are produced each year and 80% of that is sold in the month of October. So there IS a reason PSL is limited edition.

5.) Trader Joe’s Is BACK with a New Slew of Pumpkin Products: Real Simple put together this list of the newest pumpkin products to hit the shelves at Trader Joe’s this year. It’s missing my ultimate favorite, which happens to be on-shelf year long because it’s that good: Trader Joe’s Pumpkin Pancake Mix. It’s whole wheat, so you can feel slightly better about downing a stack and has the perfect amount of sweet & spice.

You’re welcome for all the pumpkin wisdom. I hope you at least think of me when you win Halloween trivia night!

Now onto the good stuff: my 5 favorite pumpkin recipes that I’ll be making all fall long! Who am I kidding? All year long if I can get my hands on some pumpkin. While I’ve always been one for a sweet pumpkin dish, I’ve always been a teensy bit skeptical about savory dishes. This year, I decided to take the plunge. And not only was this experimentation successful, but I think I found my new favorite pasta dish! The pumpkin fettuccine alfredo is rich and creamy like mac & cheese. But it’s not nearly as decadent as it tastes because it’s made with a base of cauliflower and pumpkin. And the pumpkin chili is unbelievably easy to make in a slow cooker for nights when you just want dinner done when you walk in the door.

So, drumroll…here are some of the best pumpkin recipes out there according to me, myself and I!

Top 5 Unbelievably Good Pumpkin Recipes (in no particular order):

Healthier Pumpkin Fettuccine Alfred
Serves: 4

Ingredients:
-1 head of cauliflower, trimmed and cut into florets
– 32oz of broth of choice (option to sub water, but won’t be quite as flavorful)
-3 T Vital Farms pasture-raised butter or ghee
-1 tsp garlic, minced
-1 bunch of fresh sage leaves
-1/3 C Libby’s Pumpkin Puree 
-1/3 C half & half
-1/3 C freshly grated Parmesan cheese (do not use the dried stuff in the canister)
-1 tsp salt
-1/4 black pepper
-1 package of fettuccine noodles, cooked according to box directions
-optional toppings: additional Parmesan cheese and pecan pieces

Directions:
Step 1: Steam the cauliflower by bringing about 1-inch of broth or water to a boil in a large pot with a steamer insert. Add the cauliflower once the liquid is boiling and cover the pot. Allow it to steam for about 15 minutes, or until the florets are soft when pierced with a fork, but not completely falling apart and mushy (very technical). Remove the cauliflower and reserve about 3/4 of the liquid from the pot.
Step 2: Place half the cauliflower in a food processor with 1/4 of the reserved liquid. Puree until smooth. Add the remaining cauliflower and pumpkin. Continue to puree, adding more liquid as needed. The goal is to add as little liquid as possible since you don’t want it to be soup, so you likely won’t need the full 3/4 C.
Step 3: Start to cook your pasta in the meantime if you’ haven’t already. While the pasta cooks, heat a large saute pan to medium heat, adding the butter, garlic and a few sage leaves. Stir continuously for 30 seconds to a minute, or until the butter is melted and fragrant. Then, add the cauliflower and pumpkin puree to the pan along with the half and half. Stir to combine. Lastly, add in the grated parmesan cheese just before you’re ready to serve. Once the noodles are ready, add them to the pan and toss to combine with a tongs. Option to top with additional Parmesan cheese and pecan pieces. Enjoy!

Pumpkin Chia Pudding:
Serves: 3

Ingredients:
– 1 C of Libby’s Pumpkin Puree (about 1/2 the can)
– 1 1/2 C of unsweetened vanilla almond milk
– 1/4 C of chia seeds
– 1/2 tsp of pumpkin pie spice
-optional toppings: bananas, whipped coconut cream or yogurt, pecans

Directions:
Step 1: Make the chia pudding by placing the pumpkin puree, almond milk and pumpkin pie seasoning in a large glass mason jar or bowl. Stir to combine. Add the chia seeds and stir again. The chia seeds will very quickly start to bind together, which is why I like to ensure all the other ingredients are mixed together before adding the chia seeds. Place the mason jar or bowl in the fridge overnight.
Step 2: Remove from the fridge and enjoy as-is. Or, make a single serve parfait as shown by layering 1/3 of the pumpkin chia pudding in a bowl and topping with 1/2 sliced banana, handful of pecans and whipped coconut cream (check my prior post for the coconut cream recipe used on the sweet potato toast).

Edible Pumpkin Chickpea Cookie Dough Dip
Serves: 10-12

Ingredients: 
-1/4 C Libby’s Pumpkin Puree 
-1 tsp pumpkin spice
-1 can of chickpeas, drained and rinsed
-1/8 tsp salt
-2 tsp pure vanilla extract
-1/4 C nut butter of choice (I used Purely Pecan Sweet Potater Pecan Butter)
-1/3 C chocolate chips
– 2-3 T ground flax seed

Directions:
Step 1: Add all of the ingredients, except the chocolate chips, to a food processor. Blend until smooth.
Step 2: Stir in the chocolate chips and enjoy straight with a spoon, or as a dip with your favorite graham crackers or ginger snap cookies.

Pumpkin Quinoa Slow Cooker Chili
Serves: 6-8

Ingredients:
– 1 C uncooked quinoa, rinsed
– 1/2 C water
– 1 small onion, diced
– 1 clove of garlic, minced
– 1 red bell pepper, seeded and diced
– 1 pumpkin or butternut squash, seeded and cut into 1-inch squares
– 1 can of black beans, rinsed and drained
– 1 can of pinto beans, rinsed and drained
– 1 can of red enchilada sauce
– 1 can of diced tomatoes (15 oz)
– 1 can of chopped green chiles (4.5 oz)
– 1 C of frozen corn
– 1 tsp cumin
– 1 T chili powder
– juice of 1 lime
– salt and pepper, to taste
– optional toppings: shredded cheese, cilantro, avocado and sour cream

Directions:
Step 1: Place all of the ingredients, with the exception of the toppings in the slow cooker and stir to combine. Cover and cook on high for 3 hours or on low for 6 hours until the water is absorbed.
Step 2: Option to stir in the cheese, if using, allowing it to melt into the chili. Serve with your favorite toppings!

Slow Cooker Pumpkin Overnight Oats
Serves: 6-8

Ingredients:
-2 C of Quaker steel cut oats
-6 1/2 C of water
-1 1/2 C of Blue Diamond unsweetened vanilla almond milk
-1 can of Libby’s pumpkin puree
-1/4 C of brown sugar, packed (option to sub coconut sugar)
-2 tsp of pumpkin spice
-1 tsp of cinnamon
-1/2 tsp of salt
-1 tsp of vanilla

Directions:
Step 1: Prep the slow cooker by spreading a layer of butter or coconut oil on the sides and bottom of the bowl to avoid the oats sticking. Add all of the ingredients with the exception of the vanilla. Stir to combine.
Step 2: Turn the slow cooker to low for 8 hrs, covered. Get a good night’s rest and awaken to the sweet scents.
Step 3: Stir the oats after 8 hours have passed, adding the vanilla. Enjoy with your favorite toppings (shown: brown sugar, pecans, pomegranate and pumpkin seeds).

Your turn! What are some of your favorite pumpkin recipes?

The post Pumpkin-palooza appeared first on The Shooks Life.

‘Twas the night before vacation, when all thro’ the house, not a creature was stirring, not even Moose the bulldog. Steel cut oats were warming in the slow cooker with care, in hopes that warm weather would soon be there. The parents were nestled all snug in their bed, while visions of pumpkin pie danced in their heads.

‘Tis the season for story time. The Shookman household is readying for a warm winter’s nap in New Orleans before the Thanksgiving holiday. And with the days getting shorter, the air getting a wee bit chillier, and more chairs at the table, these Slow Cooker Pumpkin Oats are just what’s needed to warm bellies while allowing you more shuteye. Read on for the dEATs, along with some tips on warming the mind & body if the changing seasons are impacting your mood and energy levels.

There’s nothing like a cozy bed, a hot cup of cider and long nights by the fireplace with family as the first snow falls this time of year. It’s the quintessential picture of hygge, the Danish concept of all things comforting and cozy. This concept of cozy contentment and enjoyment of the simpler things in life is part of the Danish DNA. It’s credited for being one of the reasons Denmark is always listed as one of the world’s happiest countries, despite miserable winters.

I’m a sun and summer lover, so while I love the cozy comforts of fall, I start to feel the energy dwindling as the daylight hours wane. This year, I’m going to try to embrace more hygge with a few simple tips to beat the winter blues (or seasonal affective disorder, as it’s more formally known).

Embracing Hygge

1.) Investing In Relationships: Home is a place we return to this time of year, but it’s only a geographic location. It’s family, friends – the people, who truly make that geographic location feel like home. This year, I’m going try to focus more on my surroundings and the people by dedicating just one hour in the morning and one hour in the evening to tech and the rest of the time to being present. There’s no hygge without home and no home without the people.

2.) Sharing the Food I Love: Food is my love language, so I’m planning to cook up a storm of comforting foods through the winter. But, I’m going to focus on simplifying – doing more slow cooker meals, more one pan or sheet pan dishes, so that I can enjoy the limited daylight hours and time with friends and family.

3.) Breathing Fresh Air: It can be super easy to get lost in Netflix and chill this time of year, which isn’t a bad thing, but the body does need that mood boosting Vitamin D. My goal is to take the bus less (do more walking, while bundled up!) and to try to take a brisk walk over my lunch hour to get a breath of fresh air, some sunshine on my skin and to get the blood flowing in between meetings and loads of desk time.

4.) Indulging in Self Care: I’ve taken to “Selfish Sundays” with a pampering session that I plan to continue through the winter months, warming a nice bath withessential oils like lavender to calm and epsom salt to relieve tension or a revitalizing mask at home. This winter, I’m going to infuse more of this self care in my daily routine using orange peel essential oils to awaken and revitalize in the morning, adding maca to my daily bowl of oatmeal to relieve stress and listening to inspiring podcasts on my walk home rather than business books or music.

5.) Planning Wellness: I’m generally very diligent about being active most of the year, but when it’s constantly dark “outside office hours” it can be hard to find the motivation. This year, I’m going to be diligent about planning my workouts in advance to hold myself accountable and schedule those workouts in the morning to set the right tone for both mind and body at the start of the day.

Now that we’ve fully embraced hygge, let’s make some hygge food!

What I love about these slow cooker oats are 1.) versatility 2.) set and forget 3.) feeds a crowd for the day or a two-person household for the week! While I’ve infused this recipe with the epitome of the season (pumpkin and spices) you can adapt this recipe as you see fit, or go plan jane allowing for customized toppings. The only watchouts are to make sure not to let the kiddos (or significant other) lift the lid too soon to steal a sniff (every lift of the lid will set you back an hour) and also note that in the morning, the oats will seem more liquid until you give them a good stir. They’ll continue to thicken as they cool.

Enjoy one of my favorite recipes for some hygge vibes!

Slow Cooker Steel Cut Oats with Pumpkin & Spices
Serves: 6-8

Ingredients:
-2 C of Quaker steel cut oats
-6 1/2 C of water
-1 1/2 C of Blue Diamond unsweetened vanilla almond milk
-1 can of Libby’s pumpkin puree
-1/4 C of brown sugar, packed (option to sub coconut sugar)
-2 tsp of pumpkin spice
-1 tsp of cinnamon
-1/2 tsp of salt
-1 tsp of vanilla

Directions:

Step 1: Prep the slow cooker by spreading a layer of butter or coconut oil on the sides and bottom of the bowl to avoid the oats sticking. Add all of the ingredients with the exception of the vanilla. Stir to combine.
Step 2: Turn the slow cooker to low for 8 hrs, covered. Get a good night’s rest and awaken to the sweet scents.
Step 3: Stir the oats after 8 hours have passed, adding the vanilla. Enjoy with your favorite toppings (shown: brown sugar, pecans, pomegranate and pumpkin seeds).

To make plain overnight oats, simply add an additional cup of water, remove the pumpkin puree and the seasonings. Adapted from ChowHound.

The post Warm Heart & Belly {Full of Slow Cooked Pumpkin Oats} appeared first on The Shooks Life.

There’s magic in new beginnings.

New week, new month and so much new to be grateful for. A new job that has my creative juices flowing again, a new home and a new hood to explore! They say good things comes in 3’s, but I’m not ready to stop at 3. In fact, I’m going for 10 with my monthly roundup of all my favorite things from October. Check out the list below!

October marked the start of a new season, so here’s a list of the top 10 things that had me falling for fall this past month!

1.) Favorite Fall Breakfast: Pumpkin Chia Pudding

Wasting leftover pumpkin puree is absolutely out of the question. What to do with it? Behold Pumpkin Chia Pudding layered with Greek yogurt, date syrup, bananas and grain-free granola. You’re welcome.

Here’s how to whip up this dreamy grab ‘n go breakfast:

Pumpkin Chia Pudding
– 1 C Libby’s pumpkin puree
– 1/4 C Mamma Chia chia seeds
– 1 1/2 C unsweetened vanilla almond milk
– 2 T maple syrup
– 1/2 tsp pumpkin pie spice

Mix all the ingredients in a mason jar and place in the fridge overnight (or at least 4 hours). Good enough to eat on its own, but isn’t life really about the toppings?

Want that extra touch of sweetness? Here’s how to make the two-ingredient date syrup.

Date Syrup
– 1 cup of medjool dates
– 1 1/2 C water
– 1 tsp apple cider vinegar

Blend all the ingredients in a food processor until smooth. Use as a syrup for pancakes or to sweeten chia pudding, yogurt, oatmeal, ice cream, you name it. Dates. The wonder sweetener.

2.) Favorite Zen Space: Ritual Yoga

If there was a mash-up between a spa, a hip hop concert and a yoga retreat, it would manifest as Ritual Yoga. This new(ish) yoga studio in Chicago’s River North is a full-service zen experience that feels like a treat to the mind, body and soul. When you visit, you’ll be welcomed by the concierge and offered tea in the lounge area if you’d like to sip ‘n savor after or get in the mood beforehand. The studio itself is pitch black with candles lighting the way to the rows of mats that will be your playland for the next 50 minutes. Not only will you have 1 yogi to guide you through the flow, but also a second yoga instructor to check form throughout. And don’t stress about remembering a towel or water because everything’s included. Is your mind blown yet? If not, imagine flowing to “Gangsta’s Paradise” and you’ll find the high vibe I was feeling. This studio is a must visit and welcome oasis!

3.) Favorite Self Care: Boscia Luminizing Black Mask

Beyond going to Ritual, one of my other rituals for the month of October was trying a new mask every Sunday for a little self-care. I also have about a year’s worth of free samples from Sephora and Ulta and am a complete hoarder, so I refuse to let them go until they’ve all been tried. My favorite so far is the Boscia Luminizing Black Mask. The pearlescent black lacquer goes on thick and dries to form a smooth glossy finish over the entire face that is infused with detoxifying charcoal. The coolest part was slowly peeling off the mask, which comes off in a singular piece almost like a rubber mask. It extracts buildup as you peel it away, revealing luminescent skin beneath. It left me feeling shiny and new!

4.) Favorite Jams: Fall Favorites on Spotify

While I’m taking a break from teaching spin, I never take a break from collecting bomb tunes for long runs, or long commutes. My favorite amp up track right now is “Get Loud for Me” by Gizzle. Check out the rest of the list on Spotify!

5.) Favorite People: aSweatLife Fit Fam!

If you’re looking to live your best life, then the aSweatLife community is your kinda people! I was recently inaugurated as an ambassador for this group that focuses on creating connections, trying new things and setting goals…in and out of the gym. I was first introduced to the group about a year ago when a fellow instructor mentioned the upcoming Sweat Week – a week entirely devoted to sweatastic events like yoga at Willis Tower and a relay race across the city. I didn’t know a soul at that first yoga event, but doing yoga 110 stories above ground tends to bring people together. The motto of aSweatLife is #everythingisbetterwithfriends. I love that mentality and am so happy to have found a group of bad*ss people who are equally obsessed with fitness and goal-setting!

6.) Favorite Snack: Biena Chickpeas

If you find that hangry feeling creeping up mid-afternoon, slay that monster with these crunchy toasted chickpea snacks from Biena. My favorite is the sweet and salty combo of the Honey Roasted variety, which are reminiscent of the honey roasted peanuts you used to get on flights. But imagine a lighter, crispier and healthier version with only 4g of sugar, 78% less fat and 5g of protein. The sea salt variety reminds me of freshly popped popcorn and the barbecue flavor fits the bill if you’re looking for something more savory. Be forewarned, once you pop, you might not stop.

7.) Favorite New Restaurant: Tomi Sushi

A few weeks ago, I got the chance to see how new venue Tomi Sushi is changing up the sushi game in Chicago. The vivid sushi rolls highlight superfood infused rice like this spicy tuna roll (left) infused with charcoal and coconut. Unlike traditional spicy rolls, this one features a smoky heat that was oh so good. The middle roll (my fav) is pretty in pink with dragon fruit infused rice enrobing the fresh scallops. The flavor was especially bright when paired with yuzu sauce and had a hit of citrus. You also can’t go wrong with an avocado roll (right), especially when it’s wrapped in golden berry rice. Don’t worry, the rice isn’t fruity, just pretty and delicious. And if that wasn’t cool enough, the sushi is actually made by robots! Check it out at Revival Food Hall, stat.

8.) Favorite Workout: Crosstown Fitness

I’ve been visiting this cardio, strength and mobility gym on the reg for the last 6 weeks and haven’t had a repeat workout yet. The hour-long classes are station-based with either strength or cardio-oriented movements. Think kettle bell thrusts, box jumps, pull-ups and things my abs will never forget. The time flies with all the variety, which is always a good sign! Check it out in the West Loop, Roscoe Village or the Northside. Note: parking can be hard to find in the West Loops, so book extra time!

9.) Favorite Comfort Food: Savory Oats

Sleep = a time machine to breakfast, amiright? I don’t know why it took me so long to get over the fact that oats don’t have to be sweet. And after Halloween, someone needs to cut back on sugar and that someone is me.

Here’s how I created this mastery of creamy, savory oats:

Savory Oatmeal Bowl
–Quaker original organic instant oats (2 packets)
-8 oz of Pacific Foods organic vegetable broth
-Sauteed portobello mushrooms
–Wholly Guacamole
-1 Vital Farms pasture-raised eggs, the way you like ’em
-Sprinkle of pea shoots

Heat the vegetable broth in the microwave until boiling (about 4 minutes). Add the boiling broth to a bowl with the oats. Cover the bowl with a plate to keep it warm and soak up the broth while you make the eggs. Once the eggs are ready, remove the plate, stir and add the guacamole, mushrooms, egg and pea shoots. This makes for one hearty breakfast, so you may only need 1 packet of oatmeal, or, share this bowl with someone you love!

10.) Favorite Sweet Treat: Pumpkin Cannoli

This Norwegian made pumpkin cannoli that would make any Italian mother proud. And the real showstopper is the dairy-free pumpkin ricotta made from creamy cashews soaked overnight and blended with almond milk, maple syrup and a touch of vanilla and pumpkin puree. Top with some carob chips and you wouldn’t know there isn’t an ounce of Italian in me. Find the recipe here.

That’s a wrap on October! As we enter November, remember that when one door (or month) closes, there’s always a new door that awaits where the grass is greener. Don’t believe the b.s. The grass is always greener. Sometimes you just have to wait a bit longer for the seeds of your labor to sprouts. Here’s to growth in November!

The post October Favorites appeared first on The Shooks Life.

This Norwegian just made PUMPKIN CANNOLI that would make any Italian mother proud. And the real showstopper is the dairy-free pumpkin ricotta made from creamy cashews soaked overnight and blended with almond milk, maple syrup and a touch of vanilla and pumpkin puree. Top with some carob chips and you wouldn’t know there isn’t an ounce of Italian in me. Check out the dEATs for this cannoli hack that uses pre-made pie crust to speed up the process. 

I’m starting to believe that there isn’t a single thing that cashews can’t become or do. They’re seriously the super hero of the kitchen. So far, I’ve made an amazing red pepper crema that is equally good in tacos, as a veggie dip or pasta sauce, a blueberry vanilla cheesecake that was a top 20 finalist in the Live Naturally plant-based recipe contest, and finally this sweet pumpkin ricotta (above), which can be used to fill these delicious little cannoli bundles or atop toast, as a fruit dip – you name it!

I’ve never baked a pie for a reason. Patience. I don’t have an ounce of it. So when I found this hack for making cannoli with a pre-made pie crust on delish, I couldn’t wait to experiment with my own variation. I started with Immaculate Pie Crust, which I like because there’s no bleached flour, no artificial flavors or preservatives and no hydrogenated oils. You do need a little bit of patience to let the pie crust come to room temperature before spreading it out, otherwise it will crack. And to create the perfect little 2-3 inch circle, I used a plastic punch cup leftover from a summer fiesta who knows how long ago.

The next hack, involves creating the cannoli shape. I hate recipes that require you to buy a gadget that you’ll never use again – hello cannoli mold. No thanks. To hack this, create a a long cylinder by tightly rolling tin foil. You want it to be a half in around max, otherwise you won’t be able to wrap the dough around it. After rolling, generously spray the tin foil with your cooking spray of choice. This prevents the dough from sticking to your MacGyvered (yes, I am making this into a verb) cannoli mold.

The final  hack is creating a piping bag with a plastic sandwich bag. Simply take a scissors and snip a hole in one of the corners of the plastic sandwich bag. Then load it up with the pumpkin ricotta, squeezing the mixture into the corner without sealing the bag, or letting it explode to the top.  Viola! Piping magic. While this recipe will take a bit of time, it won’t take the hours that it might have without these 3 simple hacks – 1.) pre-made pie crust 2.) alumunim foil cannoli mold and 3.) plastic sandwich piping bag.

Oh, and did I mention that the pumpkin ricotta is amazingly creamy, not overly sweet and loaded with the goodness of pumpkin? Even if you don’t make the cannoli, definitely go for the ricotta!

Dairy-Free Pumpkin Cannoli
Makes: 12 cannoli

Ingredients:
Dairy-Free Pumpkin Ricotta
– 1 1/2 C of cashews soaked in water overnight (or at least 4 hours)
– 1/4 C vanilla unsweetened almond milk
– 1/2 tsp vanilla
– 3 T maple syrup
– 1 tsp pumpkin pie spice*
– 1/4 C pumpkin puree
Crust
– 2 refrigerated ready-to-bake pie crusts
Toppings
– optional carob or chocolate chips, powdered sugar, pumpkin seeds, etc.

Instructions:
Step 1: Pre-heat the oven to 350 degrees Farenheit. Grease a non-stick baking sheet with your cooking spray of choice. Tear 4 large squares of tin foil, then roll into a long and tight cylinder. Place the rolls on the cookie sheet and spray all sides with cooking oil.
Step 2: Make the ricotta by placing all of the ricotta ingredients in a food processor. Blend until smooth and creamy.
Step 3: Prep the dough by allowing it to warm to room temperature before rolling out (20-30 minutes). This ensures the dough doesn’t crack. Once warmed, place on a counter top with a dusting of the flour of your choice. Option to sprinkle the dough with a bit of cinnamon. Using a circular biscuit cutter, a cup or a mason jar that is 2-3 inches in diameter, cut 6 circles from the dough.
Step 4: Wrap each of the circular dough pieces around the aluminum foil rods to form a cannoli shape. Pinch the seems together at the top, avoiding pressing against the foil or it will be difficult to remove the pastry from the foil. Once all 12 are wrapped around the foil. Place the baking sheet in the oven for 20 minutes, or until the shells are golden. Allow to cool for 15 minutes.
Step 5: Pipe the ricotta into the shells. Add optional toppings and enjoy!

*To make your own pumpkin spice: mix 4 teaspoons of ground cinnamon, 2 teaspoons of ground ginger, 1 teaspoon of ground cloves and 1/2 tsp ground nutmeg.

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