Punkin’ Seeds!

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

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Autumn Pumpkin Spice Loaf

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

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

Image

This is my “Oops, sowwie guys!” face.

Maple Roasted Veggie Recipe

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!

Raw Coconut Macaroons

I’ve been reading Kimberly Snyder’s book “Beauty Detox Foods” and absolutely adore it. One of my fave sweet treat flavors, is coconut. And these lovelies are raw, vegan & gluten free. Win-Win-Win.

xoxo

Becky

Raw Coconut Macaroons img_5472

 

Ingredients:

  • 2 cups coconut flakes
  • 1/2 cup raw cacao powder
  • 1/2 tsp vanilla extract
  • 1 tsp raw coconut sugar (used instead of stevia)
  • 1/2 cup raw coconut nectar
  • pinch of sea salt

 

Directions:

  1. In a large bowl, mix together the coconut flakes, cacao powder, coconut sugar, sea salt, and vanilla extract.  Add the coconut nectar last and mix well until everything is well-combined.
  2. Scoop a small amount into hands and roll into shape.  This step is a bit messy as the coconut nectar is quite sticky, but that’s part of the fun of cooking!
  3. Place macaroons into the freezer for a few hours.  Sprinkle with some extra coconut flakes and serve cold.

Enjoy Life

Before you say anything, I KNOW! I haven’t updated my bloggy blogs in forever. And I feel just awful about it 😦 I sowwie. Life has been busy though, but here I am. I am back. And ready to share with you an amazing new find that I, well, found!

sub-chocolate-crunch sub-very-berry-crunch sub-cinnamon-raisinEnjoy Life is an amazing brand that I’ve recently discovered. These granolas they have are just the very tip of the gluten free & vegan iceberg! They have bars, cookies, lentil chips, fruit & seed mixes and the list goes on. Best part is that it’s a tasty treat that even I can eat! AND they are healthy for you. Win-Win 😉

Today, I’m focusing just on their granola. I’m really bad when it comes to eating breakfast & lunch. I hate it. I’m never hungry until like, 5pm, usually. But I know I have to eat at least something through the day, especially in the mornings. So I have a tiny cup of this granola with some coconut flavored almond milk and I’m ready to take on the day! Yep, I totally just used that phrase but I don’t care because I just had some granola and I’m feeling energetic enough that I’m ok with using that phrase 😉

The cinnamon one is probably my favorite, but they are all truly amazing. I eat the chocolate one just plain out of the bag, it’s like a little treat! Today I actually mixed a little cinnamon & a little berry together and that was yum city! (Look at all these lame phrases I’m using! And YOU would use them too if you ate this stuff.)

Really guys, try this brand. They are fantastic. They are gluten free, non-GMO and totally allergy friendly 🙂 Let me know what you think! And sorry again for the lack of posts the last little while! I still loves ya.

xoxo

Becky

Enjoy Life Website

Raw Apple Pie Energy Bites

Energy bites are simply a fantastic invention. They are quick, easy, and oh so tasty. These ones are lovely too because it’s like eating mini apple pies, that are actually good for you! Imagine that.

xoxo

Becky

Raw Apple Pie Energy Bites

(Vegan & GF)

Ingredients

  • 1 1/2 cups medjool dates, soaked & pitted
  • 1 cup dried apple rings
  • 1/2 cup raw almonds
  • 1/2 cup raw cashews
  • 1/4 cup whole roasted flax seeds
  • 2 tsp cinnamon

Directions

  1. Soak your dates in warm water for a couple of minutes. This will aid in the pitting process and make it easier. Once you dates have soaked, drain them and pit them all.
  2. Place your pitted dates into a food processor with your apple rings and process on high until they come together.
  3. Add in your almonds, cashews, flax seeds and cinnamon. Process on high again for a couple of minutes until a sticky dough like mixture has formed and your nuts and seeds have broken down quite a bit.
  4. After everything has come together, you can use your hands to form the dough into balls. I like to make mine about a tablespoon each.
  5. Place them in the freezer for an hour or so to allow them to firm up, then enjoy!

The Non-Hunger Games

What happens when an already thin person, loses their appetite? That’s what I’ve been experiencing.

Over the last few months, I’ve been noticing that my hunger has become less and less. I wake up, not hungry. I go through my day, not hungry and at night I’m (you guessed it) not even close to feeling the hunger I should be feeling. Regardless off this feeling, I do eat of course. I just don’t get any satisfaction from it. And have you ever forced yourself to eat when you simply don’t want to? It’s an awful feeling.

Now, there are some days when my appetite is there, but when you’re a thin thang’ like me, and when you workout/run/get your yoga on as much as I do, you need fuel. I’m just not craving any type!

Sometimes, a diet change can turn your body upside down. I went vegan and gluten free, pretty much all at once and I suspect that has been a factor in the lack of appetite and weight loss. I’m a person who doesn’t need to lose weight though, but I need to be GF and chose to be vegan, so it’s a double edged sword.

I read an article recently that said a lack of appetite, or decreased hunger, is one of the most troublesome nutrition problems one can experience. Although it is a common problem, its cause is alot of times, unknown.

To be honest, I think stress has alot to do with it. Our bodies know when our minds are overwhelmed, and act accordingly. I’m trying hard to take some me time these days though. Focus on myself and my own well being. Which sometimes, is the best thing you can do for yourself.

xoxo

Becky

Cinnamon Apple Crunch Muffins

Some say muffins are the cupcakes of the adult world. If that’s true, I say let them eat cupcakes! 😉

xoxo

Becky

Cinnamon Apple Crunch Muffins

(Gluten free & Vegan)

100956Dry:

  • 1 cup brown teff flour
  • 1 & 1/3 cups almond flour
  • 1/2 cup Tapioca Starch

  • 1/2 tsp kosher salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp xanthan gum
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1 cup organic coconut sugar

 

Wet:

  • 3 tbsp coconut oil
  • 1 tbsp egg replacer powder whisked with 1/4 cup warm water
  • 3/4 cup warm water
  • 1 small Granny Smith apple, peeled and diced (1 cup)

 

Streusel-esk topping:

  • 1/4 cup coconut sugar
  • 2 tbsp almond flour
  • 1/2 tsp cinnamon
  • 1 tbsp non-dairy buttery spread like Earth Balance

 

Directions:

1. Preheat oven to 375F and line a muffin tin with liners.

2. In a small bowl, whisk together the egg replacer and water and set aside.

3. In a large mixing bowl, whisk together the dry ingredients.

4. In a smaller bowl, whisk together the wet ingredients (except for apple). Add the wet to dry and with an electric mixer, beat until combined. It will be like a very thick cake batter. Fold in the peeled and diced apple.

5. Using a spoon, distribute the batter evenly among the liners to make a dozen.

6. Sprinkle the streusel and bake in the oven at 375F for 27-28 minutes or until muffin slowly springs back when touched. Cool in the pan for only 5 minutes (longer and it will get soggy!) before transferring to a wire rack until completely cool. The muffins will break apart if you unwrap them before they are cooled, so be sure to cool them for at least 30 minutes. Store in an air-tight container for up to 3 days.

Vegan Almond Butter Fudge

Oh man guys, I love fudge. Creamy, yummy, lovely fudge. This recipe is a tad different than your average fudge recipe, and that’s what makes it special! These fudge bars are creamy, dreamy and delicious. (Did I mention they are vegan and gluten free as well? Well they are! Yep.)

You’ll be kicking yourself for offering to share them, they are THAT good.

xoxo

Becky

Vegan Almond Butter Fudge SONY DSC

Prep time:  10 mins
Cook time:  1 hour
Total time:  1 hour 10 mins
Serves: 20
 
Ingredients
  • 1 cup raw creamy almond butter (unsalted)
  • ¼ cup coconut oil, softened
  • 1½ Tablespoons maple syrup
  • ½ teaspoon fine sea salt
Instructions
  1. Simply mix all the ingredients together in a bowl, until smooth and creamy.
  2. Transfer the mixture to a square baking dish, lined with plastic wrap, then smooth with a spatula, and freeze until solid, about an hour.
  3. Remove the fudge by lifting the plastic wrap out of the pan, then cut into squares.
  4. Return the fudge squares to a sealed container, and store in the freezer until ready to eat!