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Gourmet Pumpkin Bundt Cake

The holidays are right around the corner and I don’t know about you but I have been eating a ton of pumpkin since the Fall began. Pumpkin can be made into sweet or savory dishes. I thought you might enjoy something sweet. This bundt cake makes for a beautiful presentation on your Thanksgiving table.


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Photo credit: Katie Kaleita Higgins

Dry Ingredients:

2 cups Gluten free Garbanzo and Fava Bean Flour

½ tsp. sea salt

1 tsp. gluten free baking powder

1 T. pumpkin-pie spice

Wet Ingredients:

1 flax egg = mix together 1 T. ground flaxseed with 3 T. water (set aside for 5 minutes until flax egg gels)

½ cup organic unsweetened applesauce

½ cup organic coconut oil

¾ cup turbinado sugar

2 T. apple cider vinegar

¼ cup water

2 tsp. vanilla extract

1 cup pumpkin puree

1 cup semi-sweet dark chocolate chips (dairy free)


1 jar Jen’s Zen chocolate sauce {dairy free, junk free}


1. Preheat oven to 350.

2. Grease and flour bundt cake pan.

3. In a medium bowl whisk together dry ingredients: flour, salt, baking powder, and pie spice. Set aside.

4. Mix ground flax and water in small bowl. Set aside 5 minutes so it can gel before adding to wet ingredients bowl.

5. In another bowl, combine wet ingredients: applesauce, coconut oil, sugar, apple cider vinegar, water, and vanilla. Mix until smooth.

6. Stir in flax egg and pumpkin puree.

7. Fold wet ingredients into dry ingredients, mix until just combined.

8. Fold in chocolate chips.

9. Spread batter evenly into bundt cake pan.

10. Bake until toothpick inserted in center comes out with just a few moist crumbs attached, 45-50 minutes.

11. Allow cake to cool completely in pan.

12. Carefully remove from pan onto serving platter.

13. Frost with chocolate sauce.


Yield: 16 slices

Note: To make mini cupcakes, spoon 1 tablespoon batter per mini cupcake into mini cupcake pan. Bake 20-25 minutes. Frost each mini cupcake once cooled. Yield: 36 mini cupcakes.


I sent this delicious creation with my sister-in-law Katie to Vitacost.com so the team could enjoy at their department meeting!

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Photo credit: Katie Kaleita Higgins

Celebrating Halloween without Sugar Overload

Halloween is one week from today! What you need is a strategy to skip the sugar overload and subsequent guilt that follows. Check out this guest post with great tips from my friend Stu Lieberman.

To set up a strategy before the holiday season sets in, take advantage of my pre-holiday private coaching special going on now until Nov. 14, 2014. Space is limited.



Many neighborhoods go all out on Halloween. Houses are decorated with cobwebs, lights, mummies and skeletons. There are costume parades for the kids. And on Halloween night, parties are held in driveways, giving the “big kids” a chance to take a break from trick-or-treating with their kids and grab a grown-up beverage and some adult conversation.

But if you’re trying to stay healthy and eat less sugar, Halloween can be a challenge. There’s candy and other unhealthy temptations EVERYWHERE! Here are some tips to help you get through the holiday, without overdoing it on the sweets:

1. Don’t give out candy. No, you don’t have to be a scrooge or “that house” that turns off all the lights and pretends their not home. Instead, consider non-food items to give out to the kiddos. My kids were delighted to receive Play-Doh® from a neighbor one year. Other non-candy ideas are pencils, temporary tattoos, or those mushy, rubbery, stretchy items. On a recent trip to Target my kids were begging me to buy them the pack of mushy mice because they were so cool.

2. Buy candy you don’t like. If you want to give out candy on Halloween night, consider buying a kind you don’t like. That way, you’re less likely to dip into your own bowl. I used to buy a bag of Butterfinger® every year simply because I didn’t like them and knew I would never be tempted to eat one.

3. Get the candy out of the house ASAP. After a night of trick-or-treating my kids like to dump their candy collection on the floor to see how much they got. And it’s often a lot. I know I don’t want all that candy in the house, so I let them pick out a few of their favorite pieces and then bring the rest into my office the next day. Another idea is to donate the excess candy to charity. Many local organizations collect candy donations at Halloween time for care packages being sent to our military serving abroad. Two organizations to consider are Halloween Candy Buyback and Operation Gratitude.

4. Consider healthy treats. If you’re planning a Halloween party for your kids’ class, think about putting a clementine or tangerine peeled to look like jack-o’-lanterns at each desk. This is a healthy and festive snack that is almost mess-free. (Your kids’ teachers will thank you for that!)

5. Indulge a little. The good thing about most Halloween candy is that most of the bars are miniature. If you have a favorite, and are really craving a nibble, eat one or two of the bite-size bars. One Hershey’s® Miniature is about 40 calories. So even if you just have two, you’re still getting less than 100 calories.

No matter how you celebrate the holiday, I wish you a happy and healthy Halloween!

This article is written by  + Stu Lieberman the writer for Nutri-Health.com, an online High Quality Probiotics and Health Store.  Assisting people and helping them find quality natural probiotic supplements and health products online is what Stu has been doing for over 2 years.  Nutri-Health.com carries Digestive Supplements to Probiotics to Joint Health.

5-Ingredient Pumpkin Mousse

This time of year when the weather starts to cool, I get a hankering for creamy and smooth pumpkin pie. This decadent 5-ingredient pumpkin mousse hits the spot and is loaded with good for you whole, real foods! Win win and I get to feel like I’m noshing on dessert without the sugar insult to my body.

Check it out, the perfect Fall dessert or afternoon snack to satisfy your cravings for a pumpkin-y treat this fall. So healthy you can even enjoy for breakfast.

Packed with protein, healthy fats plus Calcium, Iron and Vitamin A!

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½ cup hemp seeds

½ cup pumpkin

8 drops stevia

¼ tsp. cinnamon

¼ tsp. vanilla extract


1. Measure out hemp seeds then add to food processor and process until ground up.

2. Add remaining ingredients and blend until smooth and well combined.

3. Chill before serving.

Yield: 2 Servings

Nutritional Information: 265 Cals, 21g Fat, 7g Carbs, 4g Fiber, 3g Sugar, 15g Protein

Vitamin A 150%, Calcium 36%, Iron 38%

My recipe is featured on Vitacost.com, where I get all my baking ingredients for less.

Brown Rice Cous Cous Salad {gluten free, dairy free}

No grain cooks faster than cous cous, but this grain comes from wheat. I recently found out about brown rice cous cous from Vitacost.com and I’m hooked! It’s gluten free because it’s made from roasted brown rice, and the flavor is nutty and satisfying. You can cook the brown rice then toss remaining ingredients in the pot to makes this a beautiful one-pot meal.


For more one-pot meals, check out my free download: One-Pot Family Meals for Fall. My gift to you!

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{Free Download} My Gift to You, Free E-Book

One-Pot Family Meals for Fall! {Download it for Free here}

One-Pot Family Meals

Nobody loves doing dishes, nobody. But everyone loves a delicious meal that comes together quickly and who isn’t looking to eat something healthy these days either?

I put together 5 of my favorite one-pot family meals for the fall season just for you. I want you to eat well and have less dishes to wash, because sometimes you are cooking and cleaning up in under an hour.

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