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

Advertisements

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.

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 Cooking & Baking Substitutions

I came across an article on VegNews that I really wanted to share. It’s all about vegan substitutes for cooking and baking! It can sometimes be hard to keep track of how and what to do when it comes to vegan substitutions, so I hope this guide helps 🙂

xoxo

Becky

Vegan Cooking & Baking Substitutions

Ban Butter
What it does
: In baking, butter adds flavor and a rich and sometimes a spongy texture. It also helps baked goods rise evenly and adds to both the density and sweetness.
How to substitute: Butter is extremely easy to substitute in vegan baking. If baking a recipe that has natural spice or flavor to it, such as spice cookies or gingerbread, olive oil or untoasted sesame oil work well. Unrefined coconut oil (which is solid at room temperature) can add the thickness that butter would, and canola oil works in recipes with liquid sugars (think maple syrup) or solid fats, such as groundnuts or chocolates in cakes. Vegan shortening works well with cookies and piecrusts. And of course, there’s vegan margarine, which creates the buttery taste so many desserts require.

Move Over, Milk
What it does
: Milk adds flavor and richness and creates texture in baking.
How to substitute: Milk is definitely the easiest to substitute in vegan baking, as many non-dairy milks already exist. Full-fat soymilk will help create the richness of whole milk, while rice milk is lighter. Almond milk sometimes can add a subtle almond taste, as can coconut milk, and both will contribute to the richness of a recipe. For added vanilla oomph, try vanilla-flavored non-dairy milk.

Oust Eggs
What it does: Eggs add moisture and act as a binding agent in baking. They are also a leavening agent, helping food to rise during baking.
How to substitute: Milk might be the easiest ingredient to sub, but a close second goes to egg substitutes. Ground flax seeds are a popular substitute that are also nutritious—three tablespoons of water to one tablespoon of ground flax seeds equates to one egg. Mashed banana and applesauce are other healthy alternatives that completely cut out the cholesterol eggs add to baking. Baking powder, baking soda, and vinegar are also aces. And soy yogurt is a creative way to replace eggs and can add a rich texture to your baking, as can puréed black beans.

Hit the Road, Honey
What it does: Honey acts as a natural sweetener. It also helps to brown your baked goods, adds color, and retains moisture.
How to substitute: Simply reach for other viscous liquids, such as maple syrup or rice syrup. They add the same natural sweetness and contribute to the browning effects. You can try cooking them a little to simmer out some of the water to create a thicker syrup too.

Can It, Cream
What it does: Cream creates a smooth and sometimes fluffy texture in baked goods. It adds richness, and can make for a satin-like quality.
How to substitute: The richness of coconut milk can make a good replacement for cream. For a homemade replacement, blend one-part cashews and one part water until smooth. There are also a variety of non-dairy creams and creamers on the market.

Sweet ‘n’ Sexy Vegan Banana Foster

This is probably one of the easiest banana dessert recipes you’ll hear for a while! If you have the 5 simple ingredients and 5 minutes, then you have everything you need to make this fantastic little treat.

xoxo

Becky

Sweet ‘n’ Sexy Vegan Banana Foster Coconut_banana

Ingredients:

1 Banana

1/2 tsp Unsweetened Coconut Flakes

1/2 tsp Cinnamon

1/2 tsp Coconut Sugar

1 tbsp Coconut Oil

Directions:

Place all dry ingredients in a bowl & mix together. Heat 1 tbsp of coconut oil to pre-warmed skillet. Stir in cinnamon and coconut sugar and let the mixture heat for one minute. Cut your bananas in half lengthwise, then crosswise. Place the banana pieces into the skillet with the coconut sugar for about 20 seconds. Turn the bananas once and cook for another minute. Remove the bananas from the pan so they don’t become mushy. Use the sauce in the pan to top the bananas and sprinkle coconut flakes over top! You’ve got yourself a sweet ‘n’ sexy banana foster!

Another Day, Another Publication!

MindBodyGreen is wonderful. They have published a number of my recipes on their site, and I’ve always gotten lovely comments and feedback from people because of that. Now, they have published an article that I wrote!

Here’s the link!

My MindBodyGreen Article

xoxo

Becky

Cherry-Vanilla Soda

I found this recipe on the Womens’s Health website and fell in love with it’s simplicity 🙂 I don’t drink pop at all, I only drink water, tea and smoothies but this is an excellent treat if you’re looking for a healthy and natural soda choice.

xoxo

Becky

Cherry-Vanilla Soda1203-popstars-1

3 cups 100% unsweetened black cherry juice
1 vanilla bean (about 6 inches long)
Seltzer or soda water

Place black cherry juice and vanilla bean in a medium-size saucepan. Cover and bring to a gentle boil over medium-high heat, then reduce heat to low and simmer uncovered for 35 to 40 minutes, until liquid has reduced to 1 cup. Remove from heat and let cool until comfortable to handle.

Remove vanilla bean and chill the syrup in a sealed glass jar in the fridge. It will stay fresh for up to 2 weeks.

To serve, pour 1/4 cup syrup into a tall glass, top with 6 to 8 ounces chilled seltzer or soda water, and stir.

MAKES 6 SERVINGS. Per serving: 80 cal, 0 g fat, 18.5g carbs, 5 mg sodium, 0 g fiber, 1 g protein