National Junk Food Day: Healthy Vegan Options That Actually Taste Good, For a Random National Holiday

So who knew there was a national holiday that gives you an excuse to snack? Yes it’s called National Junk Food Day. While I used to pretty much live off of Spicy Cheetos with Limoné, and Mountain Dew (yes great taste lol), when I was in high school. Wow have times changed, yet I still do love snacking. So I wanted to share my favorite healthier snacks that actually taste good!

As you can tell I love savory flavors over sweet, but I want to know what your favorite snacks are, below leave your favorites in the comments I love to find new options!

Siete's Cashew Queso Spicy Blanco

So this is so so so AMAZINGLY GOOD, I can’t rave about how good this is. Even if your not vegan or plant based I recommend getting this asap its just so tasty while being healthier which you won’t know from the taste. Unfortunately it is sold out online so if you see it in a location near you GRAB IT!!!

Siete Grain Free Fuego Chips

These yummy chips are flavorful without being greasy or making me feel over salted or gross after eating a few.

Hippeas

So our whole family loves Hippeas! A healthier option but still taste delicious, I prefer the spicer flavors but buy more milder flavors for my son.

GimMe Seaweed Teriyaki Flavor

So I know you might be rolling your at this suggestion, however this seaweed (I like all flavors) is so addictively good. When I grab these for my son and I I know to grab several of these because we scarf these packs down and always want more. I recommend this flavor especially for those starting to eat seaweed, and when your done you know your body benefitted from all the vitamins and nutrients packed in seaweed

Earth Balance Vegan Cheddar Squares

Again if your plant based or not, these crackers are so Yummy and a great swap compared to other cheese crackers. when we have these around especially when friends are around they go fast!!

Late July Chips Jalapenó Lime

These are a great Gluten Free option I personally so far like all flavors Late July makes, they are a great yummy treat.

The Best Simple Vegan Pumpkin Muffins

These Pumpkin Muffins are delicious

Here in California its January meaning that it is still winter here. However if your like me when fall ended awhile ago it didn’t mean your love for pumpkin died. Also like me you probably still have a stash of canned and fresh pumpkin around your kitchen. So the other morning when my son requested muffins for breakfast I was able to whip up some super yummy vegan pumpkin muffins that were a hit with the family and came out so yummy and moist. And if you have seen any of my other recipes I have posted I only do easy recipes haha. This recipe is easy, vegan and kid approved. 

Before the recipe I have a request would you who are reading my recipes let me know if you would like more info and commentary at the beginning of the recipe post. I am writing this for you however I am writing this in a manner I would prefer because I do get irritated when I read other writers post for recipes and you have to scroll FOREVER just to find the recipe. So I prefer to get the recipe info as up front as possible in my post. So feel free to post in comments below to let me know your personal preference. Thanks and happy baking!

What you will Need:

15 ounce canned Pumpkin (or fresh)

1/3 cup melted Coconut Oil

1/2 cup Almond Milk, Unsweetened

1 1/4 cups Brown Sugar

1 3/4 cups All Purpose Flour

1 tablespoon Baking Powder

1/4 teaspoon Salt

2 teaspoons ground Cinnamon

1/2 teaspoon ground Nutmeg

1/4 teaspoon ground Cloves

1 teaspoon Vanilla

Instructions:

1. Preheat the oven to 375 degrees F and lightly grease a muffin pan (I used silicon muffin liners that are awesome and reusable and skipped this step).

2. In a large mixing bowl, add the pumpkin, oil, almond milk and brown sugar. Whisk until well combined and smooth.
   

3. Sift the flour, baking powder, salt and spices over the wet mixture
   

4. Mix the dry ingredients into the wet gently using a large spatula or spoon until just combined, being careful not to over mix.
   

5. Fold in any optional ingredients, if using, and fill the muffin cups two-thirds full. Bake for 22-24 minutes, until a toothpick inserted in the middle comes out clean.

So I hope you all enjoy these muffins through out the new year of 2019. Let me know how your baking turns out and if you experimented around with the recipe. Also thought I would mention these muffins freeze well so if you make an extra big batch feel free to throw them in the freezer so you have a quick and yummy treat.

Gwyneth Paltrow's Kale & Sweet Potato Salad with Miso

From GP’s new cookbook, The Clean Plate: “I could never get bored of this salad. Tossing the sweet potatoes with the dressing while they’re still warm is key—it helps the potatoes absorb all that delicious citrusy-umami flavor.” GWYNETH PALTROW SERVES 2 

FOR THE SALAD:

1 sweet potato, cut into 1-inch cubes 

2 tablespoons olive oil

1 tablespoon chickpea miso paste

⅛ medium red onion, thinly sliced 

¼ teaspoon grated lime zest

¼ teaspoon kosher salt

2 cups baby kale

¼ cup fresh cilantro leaves

¼ cup hulled pepitas (pumpkin seeds)

1 teaspoon sesame seeds

FOR THE DRESSING:

2 teaspoons chickpea miso paste 

2 teaspoons grated fresh ginger 

zest and juice of 2 limes

½ cup extra virgin olive oil

flaky sea salt

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.

2. In a large bowl, whisk together the miso and olive oil. Toss the cubed sweet potatoes in the miso mixture until evenly coated. Spread the potatoes out on the prepared baking sheet and roast for 20 to 25 minutes, until soft and caramelized.

3. While the potatoes roast, in a small bowl, toss the onion slices with the salt and lime zest and let sit for about 10 minutes.

4. Then make the dressing. In a small bowl, whisk together the miso, ginger, lime zest, and lime juice. While whisking continuously, slowly add the olive oil, then whisk until emulsified. Taste and season with salt. 

5. While the potatoes are still warm (not hot), transfer them to a serving bowl and toss with the kale, cilantro, pepitas, onion, and dressing. Finish with the sesame seeds.

For the best of GP’s clean recipes, preorder The Clean Plate.