Stephanie McKercher MS, RDN

Stephanie McKercher MS, RDN is a plant-based registered dietitian, recipe developer, and food photographer based in Denver, Colorado. Stephanie runs her own nutrition coaching and communications business and shares delicious vegan and vegetarian recipes on her healthy food blog, The Grateful Grazer. Visit Stephanie's website →

More posts by Stephanie McKercher MS, RDN


Chocolate Goji Berry Truffles

These no-bake truffles are a simple, sweet and delicious treat.  The classic combination of chocolate and peanut butter gets a fruity update with high-antioxidant goji berries.

My favorite part? These truffles are made with fiber- and protein-packed chickpeas, making this dessert every bit as nourishing as it is delicious. Trust me, nobody will be the wiser.

The fact that this treat is actually made with beans can just be our little secret.


 Goji Berry Cookie Dough Truffles

Goji Berry Cookie Dough Truffles

Prep time: 10 minutes
Passive time: 30 minutes
Total time: 40 minutes
Makes 12 truffles

Ingredients

  • 1 (15-ounce) can drained and rinsed chickpeas
  • 2 tablespoons pure maple syrup
  • 2 tablespoons peanut butter or nut butter of choice
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • ½ cup chocolate chips or chunks
  • ¼ cup goji berries, rehydrated in water
  • Optional: cocoa powder or coconut flakes for outer coating

Instructions

  1. Add chickpeas, maple syrup, peanut butter, vanilla, and salt to a food processor and pulse until smooth. Add chocolate chips and goji berries and pulse 2-3 more times to mix.
  2. Separate about 1/12 of the dough and use hands to roll it into a ball and set aside. Repeat with remaining dough to form about 12 balls.
  3. Place balls in a freezer-safe container and freeze for about 30 minutes.
  4. Remove from freezer and roll in cocoa powder or coconut flakes if desired before serving. Enjoy!
    Store in the fridge or freezer for up to one week.

Roasted Squash with Pomegranate and Pistachios

This colorful holiday side dish is simple to make and perfect for Thanksgiving dinner or your next winter event.

Simply toss squash with oil and cumin, roast, and then sprinkle with juicy pomegranate arils and crunchy pistachios before serving. Along with bringing color, convenience, and flavor to your holiday table, this vegan recipe is also packed with plant-powered nutrients and satisfying fiber to help you feel happily nourished.

Try this festive dish all on its own or serve it alongside your favorite plant-based protein source. (Try baked tofu or slow-cooked lentils!) However enjoyed, this seasonal, plant-based recipe is certain to become your family’s next favorite veggie side dish.


Acorn Squash with Pomegranate and Pistachios

Roasted Squash with Pomegranate and Pistachios

Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 1 peeled and cored acorn squash, sliced into half rings
  • 2 tablespoons grapeseed oil (or preferred cooking oil)
  • 1 tablespoon cumin
  • salt and pepper to taste
  • ½ cup pomegranate arils (arils from about ½ small pomegranate)
  • ¼ cup roughly chopped shelled pistachios

Directions

  1. Preheat oven to 400º F and prepare a baking sheet.
  2. Combine squash, oil, cumin, and salt and pepper in a large mixing bowl and then spread onto baking sheet.
  3. Place baking sheet on center rack of oven and roast until squash is tender and golden brown in areas, about 30 minutes.
  4. Remove baking sheet from oven, transfer squash to serving dish, and sprinkle with pomegranate arils and chopped pistachios before serving.

What are your favorite vegetables to serve during the holidays?