I have a confession guys: I’ve made pumpkin pie TWICE already this month. And you know what? I don’t even feel bad about it.

If there is one person to blame though, I can certainly point fingers at my son, who has been pestering asking me since September to please please please make pumpkin pie mom. Thankfully, I finally caved- I mean, how many times can I say no to a 5-year-old AND pie in the same day? Especially when it takes only 10 minutes of my time and is vegan + gluten-free, there’s just no reason not to be granter of wishes.

Besides, when it comes to Thanksgiving dinner, I can barely make it to the dessert; I’m usually stuffed to the rafters and strung out on gravy. Even if I try to “shake my food down to my toes” (doesn’t everyone do that?), I can still only manage to moan-eat a sliver of pie.

All the more reason to just say “screw it” and make pie NOW.

However, if you like to “save” treats like this for special occasions, this pie is not only a classic but the easiest thing you can make for Thanksgiving dinner. With a no-bake filling and frozen pie shell (*gasp!*), you can have it done in no time, leaving you to tackle the rest of your holiday prep.

Because who has time to make a pumpkin pie from scratch these days?

Personally, I can live with myself and take a few shortcuts. If you want to be adventurous though and make your own pie crust, by all means, go for it! I’ve been making this easy filling for years, and used it with a variety of crusts, from raw to store-bought to homemade. It’s always delicious, no matter what you choose!

On a serious note, I’m so thankful for you dear reader. Here’s me sending you lots of gratitude for stopping by today and supporting something I’m passionate about. Things may slow down on the blog over the holidays (it’s that life thing you know), but rest assured, I’m looking forward to another year of sharing easy plant-based recipes (and some surprises too!). I’m super thankful that I’ve been able to devote as much time as I have towards “Bohemian”, so here’s raising my invisible glass to that:)

I hope you all have a beautiful holiday, filled with lots of love, family, and friends. You deserve it.

Just make sure you don’t model your dinner after the gang:

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Quick Gluten-Free Vegan Pumpkin Pie (10 Min + No-Bake Filling!)

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Halloween is officially over and Thanksgiving is in our very near future…but are you prepared if you have allergies or tummy trouble? Everyone is so sensitive these days to food, myself included.

From gluten allergies, to soy, to peanuts, histamines, and beyond, I’m wondering how long until we are all just eating white rice. Or cardboard. Or cardboard rice?

It’s no surprise when you think about it, considering the amount of food we consume that is processed and tampered with on a daily basis. The majority of us are so removed from what we eat (and what it actually takes to get from point A to B), that it can be difficult when our bodies start REACTING negatively to foods in our diet.

Pinpointing exactly WHAT is bothering us can also be very daunting- it took my husband years to figure out that he is sensitive to peanuts and other foods, such as avocados, chickpeas, and black eyed peas. And it took me just about as long to realize I have reactions to soy and nightshades in large amounts.

Let’s just say that dinner parties at our house can get very interesting; some would say even annoying.

Nevertheless, one thing I’ve found that works for us is making our basics from scratch, versus buying them prepackaged. This includes items such as vegan butter, vegetable bouillon, and homemade whole wheat bread (perfect for Thanksgiving stuffing! See recipe notes below).

Whole wheat, despite it’s bad rep, contains a wealth of nutrients and can help with issues such as anemia, breast cancer, chronic inflammation, mineral deficiencies, and more*. As a heart healthy food, wheat can also help you balance cholesterol levels.

Now, I know some people would look at the title of this blog post and question it working for sensitive tummies, considering that it contains gluten. However, it isn’t always gluten that is bothering people when it comes to bread- many times it can be the endless amounts of preservatives, dough conditioners, and additives.

Also, where you get your flour (and whether or not it’s organic) is a factor. I’ve spoken to many people in real life who have found that purchasing freshly ground flour or wheat berries and grinding them at home has helped significantly in how they react to the bread. I’ve been lucky enough to try freshly ground wheat while making my own bread, and let me tell you…it’s like HEAVEN and totally different.

Yes, I do also realize that the “Little Red Hen” approach is not necessarily something everyone is up for, BUT if you think you may be having reactions to certain foods or want to kick the Wonder Bread, making it yourself is always a good option to consider.

Because let’s face it: all the bread at the grocery store is made to LAST. Ingredients that shouldn’t necessarily be in there, are there because they need that shelf life. And those added ingredients won’t always agree with your system.

Personally, I love this bread because:

  • It’s easy to make and the active prep time is about 10 minutes.
  • I feel physically (and mentally) better using less ingredients (and I know exactly what went into the bread).
  • It costs less than store-bought bread, and I get to use organic flour.
  • It’s perfect for those who are sensitive to chemical additives, or those following a low-histamine diet (please see notes below).
  • It tastes AH-MAZING!!!

And a note on low-histamine diets…I’ve read some controversy about whether or not you should consume yeast or wheat; the yeast precautions being a bacterial issue, the wheat being a gluten issue. My thoughts personally (and I’ve done a lot of reading online, cross referencing lists and info, etc.) is that it’s worth a shot trying homemade bread, since fresh breads (and wheat) are generally listed as OK on most low-histamine lists. And as for the yeast: histamine-sensitivity.com states that “yeast-containing products and leavened breads are quite safe on a histamine-restricted diet” since there is “no histamine involved in the process” when it comes to yeast rising dough.

So once, again, you have to decide what works for you. For our family, homemade bread has been an excellent decision and a great alternative to expensive (and chemically laced) store-bought bread.

But enough talking. I hope you get to try this incredible recipe, your tummy will thank you for it! And while you’re at it, lather on some homemade dairy-free butter, would ya?

Whole Wheat Homemade Vegan Bread for Sensitive Tummies

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Who says you can’t enjoy a healthy treat while celebrating one of the best holidays of the year, Halloween?

Sure, we all love candy, but the REAL MAGIC happens when you can indulge in a dessert that is 100% cruelty-free, gluten-free, and void of all those pesky dyes and preservatives- making you guilt-free while you munch!

Add in a sprinkle of Harry Potter love, and you have yourself a match made in Halloween…heaven? (Bloody hell.)

Because Harry is so much more than a fictional character, especially in my house. He has bewitched my heart as well as inspired my culinary obsessions. And it is for that reason that I bring to you one of my FAVORITE healthy treats today: Harry Potter Vegan Treacle Fudge. (You can start squealing now.)

Become bewitched with this naturally tasty Halloween treat!

Any admirer of Harry knows that he is a fan of anything treacle (particularly treacle tart). If you are in the dark about what treacle actually IS, well, basically it’s British molasses.

Let me tell you, molasses deserves more respect here in the states than just the occasional use in gingerbread cookies or homemade BBQ sauce. Besides the fact that is tastes AMAZING, molasses is also super healthy too, helping boost your immune system, your nervous system, and aiding in relief from diabetes, cancer, stress, headaches, anemia, and more*.

Oh, and ladies? Molasses can also ease that time of the month, so bliss out on some fudge will ya!?

Just one more reason to tip my invisible hat to Rowling for opening my eyes (and taste buds) to the ways of the treacle.

Treacle (or molasses in America) is healthy, flavorful, and the perfect ingredient for any Hogwarts dessert.

Our first introduction of treacle fudge is in book two, “The Chamber of Secrets”, post Ron’s backfiring spell. Hagrid offers Harry some treacle fudge while a queasy Ron pukes slugs into a bucket. Yes, super gross.

The treacle fudge is described as being so sticky that it cements Harry’s jaws together, making it difficult to talk- not my aspiration for my own version mind you.

To give you a little backstory, my first attempt at making this fudge was straight out of “The Unofficial Harry Potter Cookbook”, which I bought knowing I’d have to make a WHOLE lot of vegan substitutes along the way. Luckily the fudge was a snap to “veganize”, and it turned out to be as delicious as carnival fudge (and complete with cement glue texture).

Successful though it was, I felt totally food stoned due to the fact that it was made ENTIRELY of sugar, which was like eating a slab of crack cocaine. And then I gave it to my five year old. You can imagine the madness that ensued.

I now know why she wrote that an 8 x 8 square of fudge would equal 60 servings. *Ahem.*

And so, the quest for a healthier version began, with many attempts, successes, and failures. Finally, I was able to figure out the perfect ratio of ingredients, as well as proper execution. The result is truly a sticky, moan-worthy fudge that pops with treacle (molasses) flavor, while also keeping it 100% HEALTHY and refined sugar-free. Did I mention there’s no coconut oil either!?

The majority of vegan fudges out there rely heavily upon coconut oil to hold it all together, and while I am a coconut fan, I wanted to keep the tropical taste (and added oil) out of it.

Cast a spell over your muggle friends by serving them up a few squares. You’ll soon have them shouting “Accio fudge!’

By using pecans and cashews, you get plenty of healthy fats, fiber, and antioxidants, as well as flavor and texture. The dates add a natural sweetness and work as a binder, while also supplying you with plenty of vitamins such as calcium, sodium, iron, phosphorus, potassium, magnesium, and zinc. Dates can also help regulate the digestive process, and can help prevent abdominal cancer*.

This Halloween, “have your fudge and eat it too” with this healthy alternative- I’m sure Hagrid (and Fang) would approve.

Happy Halloween!

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Harry Potter Healthy Vegan Treacle Fudge

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One complaint that echoes from the low-histamine community is that there are not enough recipes available online. Out of the select few, rarely are any vegan (which restrains from using animal products, including meat, cheese, milk, and eggs), making it extra challenging for those wishing to follow a plant-based lifestyle.

And then of course there is the CONSTANT conflict of lists, which seems to only complicate things (when will it end!?) and create those horrible images in your head of eating raw broccoli for the rest of your life. Bring on the tissues and Oscar nomination.

But you know what?

Cooking low-histamine vegan meals does not have to be rocket science and worthy of the likes of chef Gordon Ramsey on “Master Chef”(eh big boy?). It doesn’t need exotic ingredients or take you forever to make. And as for broccoli? That’s voluntary. 🙂

Healthy low-histamine vegan meals should be all about simplicity, not complexity.

Honestly, it can be as simple as roasting seasonal vegetables with fresh herbs and spices. Forget trying to make a meal that’s overly complex; simplicity is all you need when it comes to eating with your health in mind.

Because the end result is supposed to make you feel good, not make you feel stressed darlin’!

Personally, I believe that the answer to our health woes need not be black or white, right or wrong, perfect or flawed. It’s all about finding what feels good to you, and listening to your body.

This delicious selection of seasonal veggies will have you celebrating fall while also keeping your body feeling nourished.

Thankfully, I can share with you one of my favorite cruelty-free autumn traditions: roasting root vegetables with herbs on chilly nights. What’s more, it’s naturally low-histamine vegan friendly, and only requires about 10 minutes prep time. #hallelujah

Served with a side of brown rice, you have yourself a complete meal that celebrates the season while also hitting your food marks (and being gentle on your system to boot).

I love using a variety of colorful root veg, including golden beets, yams, brussels sprouts, rainbow carrots, and more. Orange vegetables are known for their high levels of beta-carotene, a high antioxidant, as well as vitamins A and C. Brussels sprouts, despite their bad rep, are actually super delicious and contain high levels of protein when compared to other greens*. As for your golden beets, these have a milder flavor than their red counterparts, and are heart healthy as well as a cancer preventative.

Looking for Quick Low-Histamine Vegan Recipes?

Switching to recipes that are Low-Histamine AND Vegan can be a challenge, especially when you have work and other commitments on your plate. I believe that plant-based foods have the ability to help us heal from the inside out, and it doesn't have to be complicated or boring! That's why I'm in the process of developing EASY solutions for LH Vegans on the go. If you would like to get on the VIP list and get TIPS for starting the Low-Histamine Vegan process (plus get notified when I post a new LHV recipe), please sign up below!

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The best part about this recipe is that it’s completely versatile too! You can follow my directions below, OR use your own combination of root vegetables and fresh herbs.

Happy Fall Y’all!

Low-Histamine Vegan Roasted Root Vegetables

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