Hello friends! How does September went by so fast? I feel like that the moment fall begins the days pass by way quicker, am I the only one that feels this way? That't why I'm trying to soak every day and every moment as much as possible, sometimes we are always looking for the future but we forget about the present. In the end it's all we've got!
As part of soaking all the time and enjoying the present I'm having a blast cooking fun recipes with squashes and pumpkin... JUST GIVE ME ALL THE FALL LOVE! I'm all about this time of the year, everything becomes more comforting and soothing for the soul.
The other day I bought some acorn squash, my favorite! And to honor this I wanted to create something fun and delicious, so this bars were born! Cream Cheese Acorn Squash Bars:
- Dairy free
- Low carb
I used dairy free cream cheese since I cut out dairy for now four months as a sort of test to my body, just too see how my acne and hormones reacted to this change. The little update about this dairy free life has been good! I haven't been missing dairy at all thanks for all the new alternatives and my skin has been better, I believe that it's because of the dairy (A1 protein found in dairy that has an inflammatory effect), new skin care routine and taking care of my vitamin and mineral intake.
Any ways, these bars are EXTREMELY delicious, it would be so wrong not to share this recipe!
they are super soft and the taste is incredible, and the best part is that you don't need to make a mess on the kitchen because you'll only need two things:
- Baking dish (8x8)
So this recipe is a total winner for everyone looking for a delicious option, quick, easy and not messy recipe. I've got you! Plus the ingredients are super easy to get and only the best to your body, no funky ingredients... you know how I like me recipes! Nice, clean and exquisite.
Oh! And did I mention that you can freeze them and have them whenever you like? Triple win for this bad boys, now let's get cooking!
6 Tbsp (3 oz) of vegan cream cheese
1 cup of organic canned pumpkin
200 grams of roasted acorn squash
1/4 cup of monk fruit
1 tsp of cinnamon
1/4 cup of almond milk
Preheat the oven at 350F.
Blend all the ingredients.
Pour in a 8x8 baking dish.
Bake for 50 minutes
Let them cool, slice and ENJOY!
Nutritional Information (per serving) 76kcal