Punkin’ Seeds!

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pumpkins

Those of you carving pumpkins with your little ones (or big ones!) this Halloween, don’t throw out those delicious and nutritious pumpkin seeds! They make great snacks that are rich in fiber and kids love them! They are super easy to make too.

When you’re done carving, simply clean off any big pumpkin bits from the seeds and toss them in a bowl with whatever seasoning you wish, the options are really endless and you can be super creative! (I love vegan butter, cinnamon & coconut or maple sugar, for a sweet treat or olive oil and salt ‘n’ pepper for a more salty treat!), preheat the oven to 350, spread seeds on a large cookie sheet and bake for 35-45 minutes. (Just keep checking them so they don’t burn.)

It’s a healthy and yummy treat.

xoxo

Becky

Autumn Pumpkin Spice Loaf

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Pumpkin. It’s a Fall staple in households everywhere. I know it is in mine, anyways, When I say Mike loves all things pumpkin, that would be a bit of an under statement. Obsessed would be a better description of how he feels towards the large, orange treat.

This recipe is perfect for those crisp, fall days. Enjoy!

xoxo

Becky

Autumn Pumpkin Spice Loaf PumpkinSpiceBread-850x400

(Vegan & Gluten Free!)

Dry Ingredients:

  • 2 1/2 cup Bob’s Red Mill All-Purpose GF Flour
  • 1 cup coconut sugar
  • 2 tablespoons arrowroot
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pink sea salt

 

Wet Ingredients:

  • 1 can Farmer’s Market Organic pureed pumpkin
  • 1 cup hot water
  • 1/3 cup refined coconut oil, melted
  • 2 teaspoons vanilla extract
  • Optional: 1/2 cup chocolate chips (vegan)

What to do:

Preheat oven to 350º. Lightly oil the bottom of your loaf pan. In a medium-size bowl, sift together the dry ingredients.

 In a separate bowl, combine all of the wet ingredients together.

 Add the dry ingredients into the wet mixture and stir together.

 Pour the batter into the pan. Bake in the center of oven for 45-60 minutes. Bread is done when you stick a toothpick in the center and it comes out squeaky clean!

 Let the loaf cool for 20 minutes before removing from pan and enjoy your lovely treat 😉

Oh man

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Oh gosh! Oh no! Oh my. Etc…

I haven’t blogged in like, a million years guys. Ok, that may be slightly dramatic. But it’s been at LEAST a million days. And I am sowwie.

So much has been happening. You guys don’t even know. (Really, you don’t. Because I haven’t blogged in a MILLION DAYS!)

Well, I finished my Hatha yoga teacher training (as most of you know) and it was amazing. I wouldn’t trade the experience for anything. Not even a ride in the Batmobile. Well… Yea no. Not even that.

Now, I’m proud to say that I’m a certified prenatal/postnatal yoga teacher as well! I took a fabulous course with the same great teacher that taught the first training course and I think I found my new hero. Clare (my teach) is amazing. She’s not only a great teacher, but a fabulous mentor and a lovely friend now. And I couldn’t speak more highly of her. Plus, she got me hooked on these new amazing yoga pants that have galaxies and Starwars stuff on them! Oh man. She’s wonderful.

I’mma make this short and sweet, but I wanted to say hi and thank you for your comments and support regarding all things that I post 🙂

I’m still vegan, still gluten free, still a redhead and still use sarcasm as a defense mechanism. So, I’m pretty much the whole package. Oh, and modest. I’m also that 😉

Take care! I shall be posting an amazing fall recipe soon, so keep watching for that!

xoxo

Becky

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This is my “Oops, sowwie guys!” face.

Let’s Find A Cure! Rawrrr!

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Most of you don’t know this, but my lovely boyfriend Mike was diagnosed several years ago with a Parkinsonism called Dopa Responsive Dystonia. It’s a movement disorder that involves involuntary muscle contractions, tremors, and other uncontrolled movements due to lack of dopamine in the brain. With proper medication, he can calm his symptoms and is more or less, a pretty normal guy. However, for the past year we have noticed a change in his symptoms which we, and doctor’s, fear to be Early Onset il_fullxfull.394122359_39v2Parkinsons Disease. 

He’s still the normal, sarcastic, talented guy I’ve always adored, but as this disease continues in him, symptoms will worsen with time and that’s why we need to find a cure for this, right meow!

I love this boy. He’s truly my everything, and I refuse to sit back and watch this diagnosis get the best of us. I won’t let that happen. He’s too smart, too talented and too young to be going through this and to think that who he is right now could slip away over time, breaks my heart into a million pieces. I can’t, I won’t, I SHANT let that happen! (Yep. I totes said shant. And totes.) 

Mike and I are taking part in the 2013 Parkinson Alberta Step ‘N’ Stride Walk, this September in Edmonton. Please go to our comic regarding it, read the FAQ and if you can, help us by sponsoring our walk. If you can’t help us in that way, please leave a comment or re-blog this to your own page and keep us in your thoughts and/or prayers.

Mike and I are a strong couple. We’ve been through so much together and I couldn’t ask for a better relationship. Please, help us find a cure.

Stick Dinosaurs Step ‘N’ Stride Comic

xoxo

Becky

Maple Roasted Veggie Recipe

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In honor of Canada Day (which is today, to all of you non-Canadian type people), I wanted to share a lovely & yummy roasted veggie recipe infused with the wonderful (and very Canadian) flavor of maple! Enjoy and Happy Canada Day, eh! (We don’t for reals say that…)

xoxo

Becky

Maple Roasted Veggie Recipe maple-roasted-vegetables

Ingredients:

 

  • 1 pound sweet potatoes, sliced into 1/2-inch rounds
  • 2-1/2 cups cauliflower florets (about 1 head)
  • 9 ounces Brussels sprouts, halved (about 2 cups)
  • 2 tablespoons vegan butter
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons maple syrup

 

Directions:
Preheat the oven to 400°F. On a baking pan, evenly scatter sweet potatoes, cauliflower and brussels sprouts. In a small pan,  place butter, maple syrup, salt, and pepper; heat until butter melts. Pour over vegetables and stir. Cook in the oven until tender, about 40 minutes, stirring halfway through! Easy peasy!

Gasp! 100 Followers!

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My “gasp” face. Or something.

I started my blogs “The feistiest of them all” & this one, Beautifully Vegan this year as just a little place to go to to collect my thoughts and share my recipes, ideas, jokes, and photos with whoever wanted to see. I never thought that I’d get so many lovely followers, comments and compliments on both blogs. Combined, I have almost 250 followers so far and countless comments and compliments. So for that, I wanna say thank you 🙂

I really am just a simple, yoga loving, smoothie drinking, vegan health nut kinda girl (who also happens to have a charming yet sarcastic wit. Wink.) and it’s nice to know that there are others out there, strangers even, that appreciate who I am and what I have to say.

I have a wonderful family, great friends and probably the greatest love anyone could ever ask for and I’m happy to share all of that, among other things, with you all.

Thank you again, my lovelies 😉

xoxo

Becky