Here’s a wonderful way to sneak some heart-healthy pumpkin into everyone’s diet this Fall – tucked into these tasty, chewy cookies!

Pumpkin Chocolate Chip Whole Grain Cookies


1 15oz. can organic pumpkin puree

4 eggs

½ cup butter, melted

1 ½ cups Xagave

1 tsp. vanilla

3 ½ cups flour (your choice of whole grain flour)

2 tsp. baking powder

2 tsp baking soda

1 ½ tsp. salt

1 tsp cinnamon

1 tsp. ground nutmeg

¼ tsp ground cloves

2 cups milk chocolate chips

1-2 cups rolled oats (optional)


Preheat oven to 325 degrees F.

Mix pumpkin, eggs, butter, Xagave and vanilla with electric blender until smooth. Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves and mix with pumpkin mixture. Add chocolate chips and oats.

Scoop about 6 cookies per cookie sheet, leaving 2 – 3 inches between cookies. Bake at 325 degrees F for 18 minutes or until toothpick inserted comes out clean.

*Recipe and image courtesy of Delicious Meets Nutritious.*

Mom” at Tiny Green Mom is loving these link picks!

The Truth About Agave on the Xagave blog.

Meet Ani Phyo, Raw Vegan Chef on Planet Green.

Check out some more of Chef Kate’s fabulously flavorful recipes on her website, Chef Kate… Alive and Cooking.

Why Do Leaves Change Color in Fall on the The Daily Green.

*Image courtesy of Delicious Meets Nutritious.*

Heard of agave nectar, but just not sure how to use it or what it is? Chef Stephen Richards, author of Delicious Meets Nutritious and BetterBody Foods CEO, has developed Xagave, a complete sugar replacement, for all of your cooking, baking, and sweetening needs. What is Xagave? It is a low glycemic food (meaning it will not spike your blood sugar levels) that is a Premium Blend of Agave Nectar derived from organic Agave Salmiana (White Agave) and organic inulin from Agave Tequilana (Blue Agave). Certified USDA Organic, Xagave nectar contains no absolutely no artificial sweeteners or additives. In addition, it has been processed at very low temperatures so it qualifies as a raw food. Raw foodists everywhere will rejoice! For those who wish to incorporate Xagave into their daily life, delving into Delicious Meets Nutritious is a phenomenal resource! Filled with family favorites, such as Banana (Nut) Bread, Bourbon Mashed Sweet Potatoes (who needs brown sugar?!), and Barbecue Chicken Pizza, Chef Stephen Richards introduces you to a whole new way of enjoying food without the added sugar and calories. In fact, you will not even miss it!

What “Mom” has found is that cooking with Xagave actually makes some of the normally drier baked goods, such as breads or cakes, much more moist and delectable. Her favorite so far? The Whole Wheat Carrot Pineapple Cake! YUM!

To learn more about the health benefits of Xagave, or to order a copy of Delicious Meet Nutritious, which currently arrives with a free 25 oz. bottle of Xagave, please visit

*Company generously provided samples and images for this review.*

Lightly sweetened with Xagave rather than sugar, this side dish is kid-friendly and ready in minutes!

Xagave Glazed Carrots


1 lb. fresh baby or young carrots

½ cup water

1 tbsp. butter

¼ cup Xagave

¼ tsp. nutmeg

1 tsp. ground cinnamon


Place water and carrots in sauce pan, bring to a boil, cover and cook for 3-4 minutes. Drain water, add butter, and cook for about 1-2 minutes. Add remainder of ingredients and cook while stirring for 2-3 minutes.

*Image and recipe courtesy of Delicious Meets Nutritious.*

Light and simply divine, this carrot cake is sweetened using Xagave nectar, which cuts the calories considerably in this delectable dessert!

Whole Wheat Carrot Pineapple Cake


1 ½ cups canola oil

1 ½ cups Xagave

3 eggs

2 tsp. vanilla

2 tsp. baking soda

1 tsp. salt

1 cup unsweetened coconut

2 cups grated carrots

2 cups crushed pineapple (with juice)

2 tsp. cinnamon

1 cup chopped nuts (walnuts or pecans)

3 cups whole wheat pastry flour


Preheat oven to 325ºF. Mix all the ingredients in a bowl and stir until smooth. Pour into greased 9 x 13 inch pan. Bake at 325ºF for 50-60 minutes. Let cook and frost with Cream Cheese Frosting. This cake tastes better on day two!

Cream Cheese Frosting


1/2 cup unsalted butter (1 stick) at room temperature

8 oz. cream cheese at room temperature

1 tbsp. lemon juice

2/3 cup Xagave


Put all ingredients into a large bowl and blend until smooth with an electric mixer. Refrigerate until ready to use.

Tips and Notes

Use as a frosting on carrot cake, chocolate cake, brownies, zucchini bread, banana bread, etc.

*Image and recipe courtesy of Stephen Richards, author of Delicious Meets Nutritious.*