LOS ANGELES, Calif. (FOX 11) - This is the time of year when the candy and treats start coming out and do not slow down until the new year! But not all sweets need to be bad for you.
Clinical nutritionist Risa Groux joined us on Good Day LA to show us some delicious and healthier versions of some of your favorite treats -- including pumpkin cinnamon chia pudding, butternut squash hummus and dark chocolate bark with pumpkin seeds!
Pumpkin Cinnamon Chia Pudding
~1 can full fat coconut milk
~1 can organic pumpkin puree
~1 teaspoons cinnamon
~1 tablespoons raw honey
~3 Medjool dates (pits removed)
~1/4 cup chia seeds (black or white)
~Place coconut milk, pumpkin puree, cinnamon, honey, and dates in a blender and blend until smooth and well combined. Pour in chia seeds and mix with a spoon.
~Place in glasses or mason jars for individual servings. Refrigerate overnight. Garnish with cinnamon, cocoa powder or nibs or coconut whipped cream.
Butternut Squash Hummus
~1 large can (29 oz) of garbanzo beans
~2 garlic cloves
~2 teaspoons of tahini
~1/3 cup olive oil
~2 full cups of roasted butternut squash
~1 ½ teaspoons Celtic sea salt
~1 teaspoon of cinnamon
~Place all ingredients in a food processor and blend until smooth (approx. 2 minutes). May need to scrape the sides and blend another minute. Add more oil if you want it more creamy.
~Sprinkle with cinnamon after plating.
Dark Chocolate Pumpkin Seed Bark
~2 10 oz bags of dark chocolate chips (I use Enjoy Life)
~2 teaspoons pumpkin pie spice
~1 tablespoon unsalted pumpkin seeds
~Pinch of Celtic sea salt
In a double broiler, slowly melt chocolate chips. Line a very small cookie sheet or baking sheet with parchment paper. When chocolate is fully melted add pumpkin pie spice and stir until mixed. Pour chocolate on parchment paper and sprinkle pumpkin seeds then a pinch of sea salt. Place in the refrigerator for 1 hour. Break apart and serve.
Pumpkin Protein Muffins (GF)
~1/2 cup pumpkin puree
~1/2 cup almond butter smooth and creamy
~1/4 cup almond flour
~1 medium ripe banana
~1 large egg
~2 tablespoons Newport Organic Protein powder
~2 tablespoons maple syrup
~2 tablespoons coconut flour
~1 teaspoon vanilla extract
~1 teaspoon ground cinnamon
~1/2 teaspoon ground nutmeg
~1/2 teaspoon ground ginger
~1/2 teaspoon baking soda
~1/2 teaspoon sea salt
~1/4 cup currants
~Walnut pieces for topping
~Preheat oven to 375 degrees. Grease thoroughly a mini muffin tin tray with coconut oil. In a food processor or high speed blender, blend together all the ingredients except the currants and walnuts until fully combined. Add currants and mix with a spoon.
~Fill mini muffin tray almost to the top. Sprinkle chopped walnut pieces on top. Bake for 20 minutes or until toothpick is clear.
Makes 20-24 mini muffins
Risa is a Holistic Nutritionist with a private practice in Newport Beach. She works with a wide array of health issues like diabetes, thyroid, autoimmune, digestive and many more and believes that the body can heal from foods from the earth.
Risa is the founder of the Newport Beach Cleanse which is a whole food cleanse and works with people of all ages, athletes, celebrities and even the biggest loser champion who gained back all his weight.
Facebook: Risa Groux Nutrition
Pinterest: Risa Groux Nutrition