So she created amazing black and gold flourless pumpkin brownie bites that can be varied to suit many tastes and dietary needs. But before you strap on your apron and explore Taylor’s recipes below, get to know her a little better and learn how she helps VCU students get the most out of their college culinary experience Please know.
Please tell us a little about your work as a nutritionist at VCU Dine.
I wear various hats. My primary role with students is to provide one-on-one consulting to dining plan owners. I primarily work closely with students with special dietary needs and food allergies. So if you are a vegan, follow a special religious diet, or have a peanut allergy, I work closely with those students to guide them to the right places to find their options. I can.
I provide counseling to students, even if it’s advice on healthy eating. Then, he hosts health and wellness table events three to four times a month. I usually set up shop out of the Shaffer Court Dining Center and do everything from recipe tastings to build-your-own trail mix bars to build-your-own overnight oat bars. We also manage and operate Instagram — @VCUdietitian — and I post tips and tricks for healthy eating. I introduce various options on campus and post things like what I ate during the day.
On the back end, I am responsible for updating nutrition and allergen information across our locations and planning menus with our chefs to ensure we have options that meet the different needs of the many people on campus.
What do you like most about your job?
Perhaps the health and wellness event aspect. I really enjoy interacting with students both in person and on social media. Even if I can answer it on the spot, I really enjoy interacting with students in any way they can to learn about health, wellness, and healthy eating.
What do you want students to know about what you offer?
I’m here to support their time on campus. Meals are an integral part of university life. Obviously we want our students to have enough to eat, but there’s also a social component to that. I want my students to know that they can contact me at any time. You can ask even the simplest questions by DMing me on Instagram or emailing me at dietitian@vcu.edu. “What are the good gluten-free options?” at this location? ” I’m here to answer these simple questions to the really complex ones.
Do you have a favorite holiday recipe or meal memory?
I love food so generally my favorite holiday is Thanksgiving. My mother lets me do the work, and I’m always in charge of the mashed potatoes. And for the past few years, I’ve been making what I think is the best Roasted Garlic Rosemary Mashed Potatoes. Another favorite thing my family makes is something like cornbread casserole. This is more cakey and cheesy than just cornbread. Then there’s my mother’s stuffing. She makes really great sausage cranberry stuffing. This is always my favorite.
Why did I choose this brownie bite recipe to share?
I love that most people want to use pumpkin this time of year, but I also love that it’s already a gluten-free and dairy-free dessert in itself. And it’s super easy to make vegan by just replacing that egg. If you have a nut allergy, going nut-free is very easy. You can also replace peanut butter with sunflower butter. You can also make butterscotch chips or white chocolate chips instead of peanut butter chips. I love how easy it is to adapt to my dietary needs and how delicious it is. So this isn’t a super crazy or unhealthy recipe, and it’s very easy to create and tweak to suit your needs. And all you need is a bowl and a whisk.
Looking for a sweet treat that’s quick to make and easy to adapt to different dietary needs? VCU Dine nutritionist Quinn Taylor has created a healthier brownie that’s gluten- and dairy-free .
Black & Gold Flourless Pumpkin Brownie Bites
These are made gluten and dairy free and can also be made vegan or nut-free.
Yield: Approximately 10 full size muffins or approximately 24 mini muffins
material
- 1/2 cup peanut butter (or almond butter, cashew butter, or sunflower butter)
- 1/2 cup canned pumpkin puree (do not have pumpkin pie filling)
- ?Cup pure maple syrup
- 1 egg (make it vegan by using a “flax egg”. Mix 1 tablespoon flaxseed meal with 2 1/2 tablespoons cold or room temperature water, mix with a fork, and let stand for 10-15 minutes until gelatinous. To do)
- 2 teaspoons vanilla essence
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon pumpkin pie spice (optional)
- 1/2 teaspoon baking soda
- ? tsp kosher salt
- 1/2 cup peanut butter chips (or chocolate chips or butterscotch chips)
- chopped nuts (optional)
direction
1) Preheat oven to 350 degrees. In a medium bowl, combine nut butter, pumpkin puree, maple syrup, eggs (or “flax eggs”), and vanilla extract.
2) In a small bowl, combine cocoa powder, pumpkin pie spice (if using), baking soda, and salt. Then add the dry ingredients to the wet ingredients and stir.
3) Mix in optional additives such as baking chips and nuts.
4) Pour the batter into a standard greased muffin tin and bake for 20-25 minutes until cooked through. Let cool for 15 minutes. These can also be made in an 8×8 inch baking dish.
* Note: This is a fluffy, flourless brownie, so the center will deflate a little as the brownie cools. Also, if you use a mini muffin tin, adjust the heating time in the oven for a shorter time and keep an eye on it.
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