Tag Archives: pumpkin

WIAW #39

19 Oct


Hello friends ūüôā

Hope everything is going good on your Wednesday¬†afternoon. Mine is pretty busy- exams at school, studying, and lots of gym time. I am still¬†keeping up with¬†my weight loss challenge even though I’ve only lost a little over 2 pounds in four weeks, haha! I wish that was a joke. Oh well, I have been pushing myself really hard and I can’t even remember the last¬†day I wasn’t sore! <<<- I think that’s when you know you’re doing great!


Gluten-free, protein packed pumpkin spice pancakes {with chocolate chips!}

I found an old recipe on my blog for vegan pancakes then used GF flour instead of whole wheat, and added chocolate chips and lots of pumpkin pie spice instead of just cinnamon. I honestly thought the texture on this cakes where a lot better than the original¬†some-what gooey cakes. The GF flour made the pancakes so much more fluffy (and nutritious ūüėČ ) !


Wet bean burrito!


recycled picture of me and a smoothie, classic.


Almonds and chocolate chips! yes, I ate them just like this ^. One almond, one chocolate chip. Party in the mouth.

What did you eat today?


Vegan Pumpkin Cookies

13 Sep

Ahh, September. ‚ô•

Have I mentioned that september is my favorite month?

The cool, crisp weather.   The fall colors.   The start of something new.

And not to mention, the start of autumn food!

How about we start the month of right with Vegan Pumpkin Cookies?

Inspired by: Vegan Cookies invade your cookie jar

  • 1 cup canned pumpkin
  • 1/2 cup nonhydrogenated vegetable shortening
  • 1/2 cup sugar
  • 1/2 cup brown sugar packed
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/4 cup oat flour
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • A handful of shelled pumpkin seeds for garnish
  1. First, reduce the pumpkin. Place it in a saucepan over medium heat for about 45 minutes. Keep the heat low enough that it doesn’t boil, but it should appear to be steaming. Stir often. After about 30 minutes, spoon the pumpkin into a liquid measuring cup to check on how much it has reduced. It should be down to around 2/3 cup at this point. Return the pumpkin to pot to cook until it has reduced to 1/2 cup.¬† Set aside to cool completely.
  2. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  3. In a large mixing bowl, use a hand mixer to cream together the shortening and sugars until light and fluffy. Mix in the cooled pumpkin and vanilla.
  4. Sift in remaining ingredients and mix to combine. Spoon onto cookie sheets in rounded tablespoons of dough, flattening the tops with your hands. Arrange a few pumpkin seeds in the centers, if you like.
  5. Bake for 10 to 12 minutes. Remove the cookies from the oven and let them cool on the cookie sheet for 5 minutes. Transfer the cookies to wire racks to cool completely.

Normally, I do not eat any dessert unless it has chocolate in it. But these are one of my new favorites as far as non chocolate desserts.

(I have chocolate muffins in the over right now, just sayin’)

Perfect for the fall season!

What is your favorite fall recipe?

More & More Baking

23 Jul

Hey bloggins!

I’m feeling a little less cranky today so I thought I would share with you what I am baking!

Oatmeal Raisin cookies!

Pumpkin cookies!

These are my new favorite. Can you tell I am excited for fall sweets?

Recipes coming soon! (I know I’ve been slacking in the recipe department!)

What are your plans for the weekend?

WIAW week 12

13 Apr



Pumpkin pancakes!


Gardein¬†chicken wrap with Annie’s Natural Goddess dressing¬†and butternut squash!




This gooey wrap with cream “cheese”, tofurkey, mushrooms and spinach.

Yes, today’s meals were filled with lots of meat/cheese alternatives. Yummy yummy. :/

What I didn’t tell you-

The night after my run (Sunday night) I became extremely ill. I went to bed at 11, woke at 1, felt like throwing up, didn’t go back to sleep until 5:30. It was horrible. What was up with this? It is extremely rare for me to wake up in the middle of the night. What could have caused this?

  1. Food poisoning?

  2. Eating the left over pumpkin that was in the fridge for a few too many days?


  3. Taking a pain med before bed? (pain meds can sometimes make me ill)


  4. Going for a run after a large meal?

After slight research I came to the conclusion that running after a large meal is a major no no. First off, after eating your body is digesting. This takes a ton of energy! Adding exercise on top of all that work is overwhelming for the body, I was asking it to do too many things. Sorry bod! Love yew. Second, after researching more on GERD I found that my symptoms were identical. It did sort of feel like heartburn but way more intense. Still, three days later, I feel worse after eating. Last, I need to stop eating so fast, seriously.

Have any runner ever experienced this?

Hey, at least it wasn’t my knees this time!

Healthy is here to STAY.

1 Apr

First: My posts are still being posted on different days that I actually post them on. My last post was only pushed back by a day so¬†it’s not completely lost. Is anyone else having this problem?

Second: Let’s forget my Sugar-Free challenge. Overall, I would say I’m a pretty healthy eater. However, I do agree that I have been eating too much sugar lately and it has been effecting me. I have actually been baking with white sugar… GASP! That stuff is no good. Why have I been doing this? Lately I have been obsessed with making vegan desserts taste “good” (you know, like, “normal” as some people would say because they think vegan/healthy food is gross…) so I been putting in white flour, white sugar, and all the members of that nasty¬†un-nutritional family. But you know what? I love healthy food! Why waste my time proving to people who vegan food taste “good” when healthy vegan food just as good and doesn’t leave you with nasty sugar hangovers? Am I right??? So yes, I will be going back to my normal baking style (mostly whole wheat or gluten-free flours with natural sweeteners like agave and stevia) but I will occasionally enjoy my coconut yogurt with a little added sugar, that’s okay. I don’t want to get sugar-free obsessed right now but I do plan on a challenge in the near future! Plus, I have a lot of food that needs to be eaten up this week! ūüėõ

Third: Holy cow. I just found a new obsession.

Speaking of wheat flour and stevia….

Kat’s Chocolate Chip Pumpkin cookies

These cookies are awesome Kat! They are so soft, almost like a muffin. They actually remind me of those Pumpkin Pancakes I was obsessed with this last fall. And guess what? I ate one with my breakfast. IN YO FACE WHITE SUGA! (White sugar in the AM gives me long-lasting head aches…)

Fourth: I forgot how much I LOVE carrot apple juice. Ohhh my. Can I have this everyday?

& My first Zumba Training session is today, I’m super excited. Remember how I told you that I was taking over one class? Well, I lied. IT’S TWO CLASSES. ūüôā

I hope everybody has a great weekend!

Can’t Party Without a Pizza

12 Nov

& Can’t celebrate¬†VeganMoFo¬†without a Daiya Pizza!

Topped with red peppers, green peppers, broc, zucchini & spinach

So simple to make too:

Make some pizza crust or buy a frozen pre-made crust like I did.

Smother with sauce and daiya.

Add your favorite toppings.

Bake for 20 minutes until the daiya is creamy and smooth.

Meanwhile, photograph your kitty and embrace your inner Cat Lady

Let pizza cool for 3 minutes then eat as much as you’d like because it’s VeganMoFo.

Oh yeah… and the pumpkin seeds!

I found the best way how to make pumpkin seeds and I’m obsessed.

  1. Get some pumpkins…
  2. Cut open and remove seeds.
  3. Soak seeds in sea salt and water for 24 hours, covered.
  4. Drain water and spread seeds across a baking pan.
  5. Add a pinch of more salt.
  6. Bake for 30-45 minutes at 300 degrees F.
  7. You’ll know when their done, just keep tasting them!
  8. ÔĽŅ

Also, don’t feel bad about eating as many as you want because these babies are loaded with the good stuff.
  • A¬†magnificent source of magnesium
  • A great source of 5 B vitamins (B1, B2, Niacin, B6 &¬†Folic acid)
  • One quart cup contain 19 grams of protein!
  • Excellent source of¬† iron
  • Rich in monounsaturated and polyunsaturated fat
  • As most plant food, rich in fiber

Happy MoFo’ing!

We’re Turning Orange!

23 Oct

I love everyone and their pumpkin/squash/sweet potato posts! The food blogging world is obsessing over fall foods and I’m loving every minute of it. I never thought that there would be so many ways to cook some fall favorites:

Sweet potatoes galore with Snacking Squirrel!

Stuffed Acorn Squash from Kiki

Butternut Squash Soup is being made by Urban Vegan

More Butternut Squash from Chelsey

Roasted Carrots at Vegan Crunk!

Kabocha Squash with Kelsey

And you can’t forget PUMPKIN. Megan’s making over night pumpkin oats!

Have I shared my love for HEAB’s Pumpkin Pancakes yet???

I veganized this by using egg replacer.

I would recommend doubling this recipe because you won’t be able to stop eating them. I topped mine with maple syrup and almond butter.

Are you turning orange yet? Share your orange food!