Egg-less…Eggnog?!?!

Yup. You read correctly.

And, let me assure you: this is one mouthwatering oxymoron!

Quite possibly, my favorite seasonal indulgence is eggnog. Add a generous splash of rum, and that sugary, yolk-y, saturated fatty concoction tastes like liquid Christmas.

With a complementary aftertaste of “hello, holiday pounds!”

Sure, sometimes I can rationalize this guilty little pleasure with the old “Look at me getting my daily dose of protein!” excuse. But, the unfortunate fact remains that your average store-bought eggnog contains more imitation Nog than freshly-cracked Egg.

Still, it’s Christmastime, and seasonal beverage enthusiasts — such as myself — shouldn’t have to deprive themselves of drinkable holiday cheer. Therefore, I submit for your culinary experimentation (and guiltless enjoyment), a nutritious and equally delicious alternative to the questionable eggnog you’ll find on a dairy aisle.

This vegan recipe cuts down on refined sugar, saturated fat, and other artificial additives. It also substitutes avocado — Wait, what? Oh, yes! — for eggs, and coconut milk for all that…well, “Nog” stuff. The combined creaminess of these ingredients creates that delectably thick, smooth texture associated with classic eggnog (and even offers up some omega-3 goodness!). Plus, spices like cinnamon, nutmeg, cloves, and vanilla add flavorful holiday nuances to get you into a cozy state-of-mind.

So, ignore the slightly greenish tint (because it really does taste like eggnog), and drink up!


  • Ingredients:
  1. small Hass Avocado
  2. 1 1/2 cups Coconut Milk
  3. 1 tsp. Pure Vanilla Extract
  4. 1/4 tsp. Ground Cinnamon
  5. 1/4 tsp. Ground Nutmeg
  6. 1/4 tsp. Ground Cloves
  7. 1 packet Stevia Powder

vegan eggnog ingredients

  • Preparation: 
  1. Peel the avocado and remove its pit, then chop the avocado into bite-sized chunks.
  2. Transfer the avocado chunks into a blender, then pour in the coconut milk.
  3. Stir the vanilla extract, stevia powder, cinnamon, nutmeg, and cloves into the coconut milk.
  4. Turn the blender to a medium-high setting, then puree the mixture until thoroughly smooth.
  5. Transfer the liquid into a tall glass (or Christmas-y mug!!!) and lightly sprinkle nutmeg on top.

vegan eggnog before

vegan eggnog after

Fall Has Fallen Into My Kitchen…

This past weekend, I visited a farmer’s market in the historic downtown section of my Southwest Florida stomping grounds. Even though autumn in my neck of the woods doesn’t necessarily mean colorful leaves and blustery wind gusts, we beach babes still get into the seasonal spirit.

So, – like I was saying before I went off on a “Floridians love this time of year too” tangent – I went to a farmer’s market. And I came home with an butternut squash, a bag full of apples, and other freshly-picked, locally-sourced fall-ish produce.

Then, I set to work putting these farmer’s market finds to use. And if you’re gonna whip up some autumnal comfort food, you might as well do it right. You might as well make soup.

Butternut squash soup. Butternut squash soup with apples. Sprinkled with aromatic spices on top. Warm, hearty, soothing. Ahhhhhh!

So, yeah. From my “fall friendly” kitchen to yours…here’s the recipe:


  • Ingredients:
  1. 4 cups vegetable or chicken stock (low sodium)
  2. 1 butternut squash (peeled and cubed)
  3. 1/2 red onion (chopped)
  4. 1 apple (peeled and chopped)
  5. /2 tbsp. ground nutmeg
  6. 1/4 tsp. black pepper
  7. 1/4 tsp. sea salt

butternut squash soup ingredients

  • Preparation: 
  1. Combine the butternut squash, apple and union cubes in a medium-size pot, then pour in the vegetable/chicken stock.
  2. Cover the pot and place it on a stove-top burner, then turn the heat up to high until the stock has reached a rolling boil.
  3. Uncover the pot and reduce the heat to low, then let this mixture simmer for approx. 10 minutes, or until the squash is tender.
  4. Remove the pot from heat and pour this mixture into a blender, then puree until the soup is thick and smooth.
  5. Pour the soup back into the pot and turn the heat on low, then simmer for a few extra minutes, while stirring constantly.
  6. Season with salt, pepper and nutmeg, then give the soup another quick stir. (Side note: I also found that tossing in 2-3 packets of organic Stevia added a lovely sweet and savory combination to this recipe.)

butternut squash soup before

butternut squash soup after

  • Serving Suggestion:

I prefer my winter veggie soups on the slightly sweet side, so I mixed 1/4 cup plain coconut milk into the soup, which added some creaminess to the texture and perfectly complemented the squash’s already nutty flavor.

butternut squash soup with coconut milk