Pumpkin Pie Smoothie – Vegan
September 30, 2014
Hi friends! You’re probably wondering where I’ve been lately. Well I’ve had some crazy things happen that have kept me away from sharing things I love with all of my favorite people. Last week I found a dog that almost got hit with a car. I picked it up and brought it home while advertising to find it’s owner. Two days later that happened! Having three dogs in the house was wonderful. I enjoyed it and didn’t want to give my new little furry friend away. But that’s how these things go! The night that I returned her to her owner I was planning on working on some posts to share which is when I had a terrible accident involving my foot and ankle. I don’t even know exactly how it happened because it all went so fast but I twisted it extremely bad. I thought that it was broke! I spent the rest of that night laying on the floor in pain and panicking because I thought that I’d never be able to run again. (Which was dumb.) It’s feeling slightly better now and I can limp around with it so I think that I’ll be just fine! It definitely set me back a bit though. But I’m back now and ready to share lots of pumpkin things! Starting with this Pumpkin Pie Smoothie.
Today marks the first day of the year that I had something pumpkin. I hobbled around the kitchen and was actually very productive! I have a lot of awesome recipes coming up so get excited for that! I was in such a good mood as I was combining ingredients, testing foods, having photo shoots, and even cleaning everything up. I love doing all of that and connecting with each one of you. It’s the best and I am so grateful for it!
But anyways, I’ve been thinking about a pumpkin pie smoothie for a while now and I just had to make it happen. It’s amazing. It tastes just like laying in a pumpkin patch on a cool evening while watching a beautiful sunset. Not sure what that tastes like? Well you better get yourself into the kitchen and make this smoothie then!
Pumpkin Pie Smoothie
1 frozen banana
1 fresh banana
1/4 cup pumpkin
1/4 cup almond milk
1 teaspoon pumpkin pie spice
Put everything into your blender and blend together until smooth. Go find a big pile of leaves, sit in them, serve, and enjoy!
Chocolate Breakfast Cookies – Vegan
September 23, 2014
Hello my beautiful friends! How are you doing? I am doing well today. Time is going at just the right speed and I’m checking everything off of my list. I think that we should credit these cookies for the fact that good things are happening. If you make a batch of these and start your morning off by munching on a few of them, then you’re bound to have a good day! Trust me on this. I was snacking on these all morning while creating amazing things.
My sister and a couple of her friends are interested in eating better and were going to go on some crazy ridiculous diet. I’m sure that you all know how I feel about that. So guess what! I’m coming up with a little healthy lifestyle plan for them. Woo, excited! While I was working on the plan I was trying to come up with some different breakfast ideas that I would have enjoyed while in high school. That’s how these little guys were born. Chocolate breakfast cookies, yes please!
These are so easy, fun, and magically delicious! You could definitely make them the night before or even make a bunch to last for the week. I can’t promise that they will actually last that long in your house though. I’m running quite low right now and they were made very recently. That’s okay though! Make ‘em, eat ‘em, love ‘em.
Let’s do it!
Chocolate Breakfast Cookies
makes 4 cookies
1/2 cup oats
1 tablespoon cacao
Preheat oven to 350 degrees. Mash the banana in a medium bowl. Add the oats and cacao into the bowl and mix together thoroughly. Spoon out medium sized cookies onto a parchment paper lined cookie sheet. Bake for 10 minutes. Set aside.
1/2 cup dates
1/4 cup cashews
2 tablespoons hemp seeds
2 tablespoons maple syrup
1 tablespoon water
2 teaspoon cacao
In your blender or food processor blend together all ingredients.
Spread filling on half of the cookies and top with the other cookies. Top with any toppings that you’d like. I used hemp seeds and peanut butter and can confirm that they are good!
Store in airtight container for 5-7 days.
Balance Series #2: Finding Balance With Exercise
September 22, 2014
The Balance Series ~ Week 2
Happy Monday! How are you guys today? Welcome back to the Balance Series! Have you been working on balancing out your relationship with food? If so, let me know how it’s going! I’d love to hear all about it. Lately I have been getting creative in the kitchen (more than usual) and trying lots of new foods and combinations. It’s fun!
This week were straying away from food a bit and talking all about exercise. I love exercise and believe that it is an extremely important part of maintaining a healthy lifestyle. But as many of us know, exercise can become an unhealthy habit in our lives. Overexercising or overtraining is a common thing that occurs. That’s no fun, right?!
I began working out regularly in my early years of high school. I was going to the gym every day after school and I enjoyed it a lot. It was fun for me! I have stuck to regular workouts for the most part since then. But I have had a few setbacks over the years from too much working out.
I’ve encountered a few injuries that I got from overtraining and had such a tough time with them. Doctors would tell me that I needed to rest and I’d go out and run two miles. It wasn’t good for my body and left me injured longer than I would have been if I would have rested. No good!
So today we’re talking all about finding the perfect balance with exercise. Let’s get balanced!
Setting reasonable goals.
Having goals that you want to achieve is important. No matter what your goals are, setting reasonable goals are key to success. If you are trying to follow a crazy workout plan that is not where you’re at in your fitness journey, then you’re a lot less likely to stick with it. If you have a plan that allows you to challenge yourself without overwhelming yourself, then you’re a lot more likely to follow the plan and enjoy it. It’s all about being honest with yourself and your abilities. Take a look at where your at and where you’d like to be. Then setting your goals with that in mind allows you to get strong not only in your body, but in your mind as well.
Listening and taking care of your body.
I believe that listening and taking care of your body is the most important thing that you can do and say that a lot.
Rest days are so important! If you’re following a training program or a workout guide and there’s a rest day, then I highly recommend taking it. Resting and repairing your body allows for you to build strength and use that strength mindfully.
As I’ve previously mentioned, overtraining can cause injuries and leave you worse off in the long run. That’s no fun! Active rest days are fun though and are a great way to keep yourself active and moving on those days that you’re taking off from your workout if you like to keep moving!
I also feel that if you’re hurt or sick then it’s so beneficial to take an unplanned rest day or two. Letting your body heal and repair itself is extremely important for your health. A skipped workout or two won’t hinder your progress either! If anything, it will help because you’ll be able to come back to it a lot healthier and happier within the next few days.
I always say that working out should be fun and I truly believe that. If it’s not fun then it’s not worth doing. If you don’t enjoy running, then why run?! The same goes for any other physical activities. Finding a workout or activity that you enjoy is a great way to have fun with your workouts. Try new things until you find one that really makes you happy. It might be something completely different than what everyone else is doing and that’s totally okay! Why go to the gym if it’s something that you dread each day? If you enjoy biking while everyone else is at pilates then there’s nothing wrong with that. As long as you’re having fun, that’s all that matters!
Now it’s your turn to share! Are you balanced with your exercise? Do you take rest days when needed? Let me know, I’d love to hear from you!
Apple Cinnamon Cheesecake – Raw Vegan
September 20, 2014
Fall is very coming at rapid speed so I figured that we’d kick it into gear with a delicious cheesecake recipe. How’s that sound?! I hope it sounds good to all of you because it sounds (and tastes) great to me.
What do we have here? Well let me tell you! This is a date crust and cinnamon cheesecake topped with fresh apples. I feel like it’s something that you need to eat in the middle of a big pile of freshly raked leaves or while watching some scary movie. How fun would that be?!
This is a mini cheesecake. It’s great for those of us who don’t have many adventurous foodies in our lives. Mini cheesecakes equal more cheesecake for us but not too much cheesecake that it’s overwhelming. You could easily double this recipe if you’re serving a larger group though! Just make sure to invite me, please.
I debated on making something apple themed verses something pumpkin themed. It was a tough decision! I figured that we’d start out with an apple recipe to officially kick off Fall because there is so much talk about pumpkin lately from everyone else. There’s nothing wrong with that, of course! I just felt the need to switch it up a bit. It’s all about the apples today. Mmm!
Apple Cinnamon Cheesecake
1 cup dates
1/2 cup oats
Blend together ingredients in blender or food processor. Press crust into a 6 inch parchment paper lines bowl. Set aside.
3/4 cup cashews, soaked for up to 8 hours
1/4 cup almonds, soaked for up to 8 hours
1 tablespoon water
2 teaspoons cinnamon
Blend ingredients together until smooth. Pour evenly into crust. Place cheesecake in freezer for 2-3 hours to set up.
Once cheesecake has set up, make apple topping.
1 gala apple
1 tablespoon maple syrup
1/2 teaspoon molasses
1/4 teaspoon cinnamon
Dice apple. In a bowl combine maple syrup, molasses, and cinnamon. Add the apple and coat completely with the syrup mixture. Pour apples on top of cheesecake. Serve, enjoy!
Easy Cashew Truffles – Vegan
September 18, 2014
Thursday’s mean one thing… truffle time! Okay, Thursday’s can mean a lot of things. But this particular Thursday is all about the truffles. Cashew truffles to be specific. I am a huge fan of cashews. Who isn’t though?! Hm. Should we start a cashew fan club? That would be one great club.
Anyways! I haven’t had cashews in a long while because I was all about the Raw Till 4 life. Well now that I’m no longer about that life I’m here with some celebratory truffles! They are so rich and decadent. I think I might dream about them tonight.
As always, they are so easy to make too! I made the cashew part, popped them in the freezer for a while, went and explored in the woods, and then I came back to cover them with chocolate. So easy and oh so addictive. I tried to snap pictures really quick because I wanted to eat them so bad! So you might want to make two (or three) batches of these little guys. Especially if you plan on sharing! Luckily I don’t have to.
makes 8-10 truffles
1 cup cashews, soaked for 8 hours or overnight
1/2 cup dates
2 tablespoons coconut sugar
Blend ingredients together until smooth. Roll out balls onto parchment paper and place into freezer for 1-2 hours.
1/4 cup coconut oil, melted
2 tablespoons cacao powder
1 tablespoon maple syrup
Blend together ingredients.
Remove truffles from the freezer and cover with chocolate. Repeat 2 times. Serve, enjoy!