Easy Peasy Recipes for the Holidays

    The Lazy Guy & Gal don't want you to spend the whole holiday in the kitchen so they are sharing a few of their favorite healthy recipes. No muss, no fuss. Try them out and let us know how you like them!

    Pumpkin Pie Smoothie

    Pumpkin Pie Smoothie

    A great way to start your holiday or any day for that matter. Simple, delicious and healthy!


    1 cup plain plant-based milk unsweetened (soy, almond, oat, rice, coconut, etc)

    ½ cup pumpkin puree (not pumpkin pie filling)

    4 pitted Medjool dates, chopped

    1/4 tsp vanilla extract

    1/4 tsp pumpkin pie spice

    1/4 tsp ground cinnamon

    1/8 tsp nutmeg

    1 TBSP ground flaxseed

    1/4 cup rolled oats (not quick oats)

    1 cup ice cubes


    Combine all ingredients in a blender and process until smooth. Place mixture into refrigerator or freezer and chill to desired coldness. Enjoy!

    Maple Cinnamon Mashed Sweet Potatoes

    Who doesn't like yummy mashed sweet potatoes? Your crowd will go crazy over this delicious dish that requires very little effort for the amount of impact!

    Maple Cinnamon Mashed Sweet Potatoes


    · 2 large sweet potatoes, peeled and roughly chopped

    · 2 tsp pure maple syrup

    · a couple generous pinches of fine grain sea salt, to taste

    · cinnamon, to taste

    · 1/4 tsp pure vanilla extract


    1. Add peeled and chopped potatoes into a medium pot and cover with water. Bring to a boil. Reduce heat to a simmer and cook until the potatoes are fork tender, about 5-8 minutes. Drain.

    2. Add potatoes back into the pot and mash with a potato masher. Now add the rest of the ingredients to taste. Serve immediately.

    Delicious Artichoke and White Bean Bake

    Classic appetizer to be served with crusty breads, crackers, cut up carrots, red bell peppers, or any vegetable to your liking

    Delicious Artichoke and White Bean Bake


    1 medium onion – chopped

    2 garlic cloves – minced

    1 15 oz can cannellini beans – rinsed and drained

    ½ cup vegan cream cheese (Lazy Guy & Gal think Kite Hill plain almond milk cream cheese is the best) - plus you can use the leftovers on a whole wheat bagel or toast. Yum!

    1 14 oz artichoke hearts – drained

    1 cup baby spinach or arugula

    2 TBSP fresh dill or 1 tsp dried

    ½ tsp dried thyme

    ½ cup grated mozzarella plant-based cheese (optional)

    Paprika for topping


    Preheat oven to 375°F

    Sauté onion and garlic until onion is a golden brown

    Place onion and garlic mixture in a food processor and add beans and cream cheese – process until smooth

    Add the artichoke hearts, spinach, dill, thyme, salt and pepper to taste and pulse until finely and evenly chopped.

    Transfer mixture to a small ovenproof dish. Top with cheese if desired and bake for 20-25 minutes until golden.

    Sprinkle with paprika before serving.

    Pumpkin Cornbread*

    Plain old cornbread…sure people love it. But Pumpkin cornbread is the next-level of awesome.

    Vegan Pumpkin Cornbread


    1 cup unsweetened almond milk (or your favorite non-dairy milk)

    1 TBSP apple cider vinegar

    1 cup pumpkin puree (homemade or from a can—but not pumpkin pie filling)

    ½ cup pure maple syrup

    ¼ cup coconut oil (Lazy Guy & Gal don't roll that way - instead we used ¼ cup mashed pinto beans, or you can use white beans. Beans can always be used as a substitute for oil on a 1:1 ratio)

    1 ¼ cup cornmeal

    1 cup all-purpose flour

    2 tsp baking powder

    2 tsp pumpkin pie spice

    ½ tsp salt


    Preheat oven to 350ºF. Either use parchment paper or lightly grease 8-inch square pan— Lazy Guy & Gal don't want to wash dishes so they used parchment paper.

    Measure the almond milk into liquid measuring cup and add the apple cider vinegar. Set aside to curdle. This is the easy way to make buttermilk!

    In a large mixing bowl, mix the pumpkin puree, maple syrup, and beans (oil). Mix the mixture until well incorporated.

    Add in the cornmeal, flour, baking powder, pumpkin pie spice, and salt. Stir just until combined.

    Transfer the batter to the prepared baking pan. Bake until the top is golden and firm to the touch. 30 to 35 minutes. Let cool slightly before slicing.

    Viola’—Awesome Pumpkin Cornbread.