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)
It’s no surprise that I love breakfast foods, particularly pancakes. I’m always in search of trying new healthy/vegan recipes sans the loaded sugar and butter. With September being National Breakfast Month, and today being National Pancake Day, I wanted to share a healthy pancake recipe from the current issue of Fitness Magazine.
I was excited to see a vegan pancake recipe in the October issue of Fitness Magazine. The only thing I wasn’t crazy about is the amount of sodium in the recipe, which I omitted completely. I recommend adding a packet of Stevia, or any other add-ins such as blueberries, nuts, or chocolate chips.
1/2-C All-Purpose Flour (I used Gluten-Free All-Purpose Flour)
1 T + 1 t Baking Powder
In a blender, puree soy milk* and oats until smooth. Add bananas, flour, 1/2 t salt*, and baking powder and puree a few seconds more. Let batter rest for 10 minutes.
Heat a large nonstick saute pan over medium heat. Mist with nonstick cooking spray, then scoop batter into pan in 1/4-Cup increments. Reduce heat to medium low and cook pancakes until air bubbles appear and underside is golden brown, about 5 minutes. Flip and cook about 5 minutes more. Top with sliced bananas and maple syrup if desired.