Fall is my favorite season, crisp weather, pretty foliage, pumpkin everything and I feel like it’s the time I can get most creative with fashion. Last year I posted a guilt-free PSL (& some yummy 3 ingredient pumpkin cookies), but this year the modified version is even easier to get you right out the door. By the way, how cute is this planner?
Guilt-Free & Fast Pumpkin Spice Latte
8 oz Vanilla Almond Milk (sweetened or unsweetened, I like Silk Brand)
10 oz Coffee
3 T Pumpkin Puree
3 Shakes Cinnamon
2 Shakes Nutmeg
2 Shakes Allspice
2 Drops of Vanilla Creme Stevia or 1 Packet Stevia (optional)
In a Vitamix or high-speed blender add almond milk, pumpkin puree, spices & stevia (optional)
Pour blended ingredients over your coffee and stir well (cute straw optional)
After acquiring a bunch of fresh veggies from my dad’s garden. I thought zucchini bread would be the perfect Summer treat. I found this seriously yummy recipe, and added diary free chocolate chips and chopped walnuts. It turned out so good, my fiancé could not believe it was actually vegan, and gluten free.
Fresh flowers and warm sunny days should only be accompanied by light refreshing beverages. Water and tea are my usual vices, but since stumbling upon a light organic lemonade (stevia based, instead of sugar) it’s been a nice occasional change. I’m not a fan of syrups or anything artificial, so for our first cookout/bonfire last weekend, I poured a pitcher of the light lemonade and placed fresh strawberries and mint in the attached infuser. After infusing for a few hours, it had a perfect slightly sweet refreshing taste. Slice up strawberries and mint for garnish and it makes a great party refresher.
I could always go for Mexican food, but in honor of Cinco de Mayo I had to of course whip up a delish vegan dish packed with festive flavor.
1 (16 oz) can Vegetarian Refried Beans
1 oz Homemade Taco Seasoning Mix
12 oz Vegan Sour Cream
8 oz Vegan Cream Cheese
3 Ripe Avocados
Organic Lime Juice, to taste
Garlic Powder, to taste
2 T fresh cilantro leaves
Jar of Salsa or a variety mixed
1 Large Tomato, diced
1 Organic Green Pepper, diced
1/4 of bunch of Green Onions, chopped
1.5 C Daiya Cheddar Cheese
3 oz Black Olives, Sliced
Make homemade taco seasoning and mix well with refried beans. Layer in the bottom of a 8×8 dish.
Mix sour cream and cream cheese well and layer on top of refried beans mixture.
Mash the flesh of the avocados, add lime juice and garlic powder to taste and mix in cilantro. Layer on top of sour cream mixture.
For a sweet fix in the midst of our weekend projects, I used up the fresh blueberries I had on hand to make muffins. I came across a recipe that was vegan and gluten free (We’ve also tried her belgium waffles, they’re so yummy!) I switched up a few things, like substituting Bob’s Red Mill Gluten Free All Purpose Flour for the flour blend, and organic brown sugar instead of white sugar. I also sprinkled a little brown sugar on top before I stuck them in the oven, as well as the last 2 minutes they were baking.
Covering the blueberries (fresh or frozen) in 1 T of the flour blend was a great tip in the recipe, preventing any juice and color from entering the batter.
I used mini loaf pans, which are great for a brunch and for gifting.
They turned so delicious! This will definitely be a brunch staple for upcoming weekends.
Ending Valentine’s Day with a decadent dessert is essential, but one ranked healthy, vegan, gluten free and under 200 calories? Um, jackpot. You’ll never guess the main ingredients of these sugar-free, yet absolutely rich piece of goodness. I changed up this yummy recipe, with an indulgent twist. Melt the chocolate chips before adding for a delectable chocolate treat.
Add a scoop of ice cream to complete (Luna & Larry’s dairy free is tdf)! Champagne optional :)
The temps rapidly declined this weekend, and staying inside with a warm cup of homemade tomato soup sounded like the perfect Sunday. This recipe was the ideal fix, not only did it taste amazing, but I whipped it up in just 15 minutes.
A gluten-free, vegan grilled cheese was the perfect pairing. Stay warm :)
Pumpkin pie is one of my favorite desserts. I usually make a vegan, gf version for Thanksgiving, but in the meantime I’m swapping my usual ingredients for the Fall flavor. I decided to add it to one of my fave breakfasts on-the-go and the results… ah-may-zing. A quick breakfast after your workout that tastes just like pumpkin pie? Um yes please.
1/2 Cup Rolled Oats
3/4 Cup Unsweetened Almond Milk
1/4 Cup Pumpkin Puree
1 Scoop Vanilla Protein Powder
1 Tablespoon Chia Seeds
1 Tablespoon Almond Butter
1/2 teaspoon Pumpkin Pie Spice
1/2 teaspoon Cinnamon
After adding all dry ingredients, seal with lid and shake well.
Next add almond milk, pumpkin puree and almond butter. Stir well, seal and refrigerate overnight. Enjoy for a protein packed breakfast that tastes just like dessert!