Pumpkin Spiced Granola

Today, I bring to you an incredibly simple recipe that is perfect to snack on all throughout the fall months. This granola is packed full of nutrients and is oil-free, gluten free, nut free, refined sugar free, vegan and still tastes incredible… it doesn’t get much better than that!

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This is the perfect recipe to whip up when you’re in a hurry and want a quick snack or need to make a gift for someone special. While the granola is toasting it fills your house with the most heavenly fall scent and creates such a cozy environment.

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I decided to use maple syrup as the sweetener instead of sugar, and included flax seeds for a nutty flavor as well as omega-3 fatty acids. The pumpkin seeds are the best part of this recipe, in my opinion, because they provide the perfect crunch while also providing lots of iron, magnesium, protein, and zinc.

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Roasted Beets with Sautéed Garlic Beet Greens

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Beets can be extremely intimidating if you’ve never tried them, or cooked with them. I thought I’d do a little “how-two” for anyone that wants to experience the beauty of the beet!

Beets are extremely nutritious, and taste so good if you cook them right! They are LOADED with nutrients and anti-inflammatory properties. Their beautiful deep red color comes from all their phytonutrients. They are also great food if you’re wanting to detox. I love eating both the beet and the beet greens (which are also loaded with lots of vitamins and minerals), so I included how to cook the greens as well for a lovely accompaniment to the beet root. Beets tend to be very bitter, so I’ve found that roasting them is the best way to cook them because it draws out a lot of their sweet flavor and makes them soft on the inside and crisp on the outside. They’re so delicious you just won’t be able to beet them!

Roasted Beets

1-2 Servings

Ingredients:IMG_8940

1 bunch of beets

1-2 cloves of garlic

1 Tbsp oil (coconut, or flavored olive oil is suggested)

1-2 Tbsp. vegetable stock (optional)

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Spinach Veggie Wrap

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Spinach Veggie Wrap

                                  (Serves: 1 person)

Ingredients: 

  • Spinach & Herbs Tortilla (I used a vegan tortilla by the brand Olé Mexican Foods, but
    you can use any type of tortilla)
  • 1 handful spinachIMG_8216
  • 5-6 slices cucumber
  • 2-3 slices tomato
  • 1/4 block tempeh (lightly sautéd)
  • 1/4 avocado slices
  • 1 handful sprouts (I used alfalfa & clover sprouts)

Making wraps are super easy, because they only require chopping up a few veggies, and wrapping them up in a tortilla. They are a great lunch to pack to take on the go.

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Roasted Red Pepper Hummus


Hummus is a food that I typically buy pre-made. In my mind it’s a lot cheaper, and quicker to just buy it already made. But recently, I’ve tried to steer away from pre-made/convenience foods and put more effort and love into the food that I am eating. By doing this, I came up with this yummy hummus recipe that is actually much cheaper than pre-made and takes less than 20 minutes to whip up. Also, by making your own you can control what you put in your hummus. Most store bought hummus has preservatives and is high in oil.

The red peppers can definitely be left out, and the flavor can be changed to whatever you’d like. Add more garlic if you would like a more garlic heavy hummus, add cilantro and lime for a Mexican inspired hummus, or different spices to create whatever kind of hummus your hummus loving heart desires!

Most hummus recipes call for tahini which is similar to peanut butter but made with sesame seeds. This ingredient is pretty expensive, so I have found that just using raw sunflower seeds tends to take on the tahini flavor.

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Homemade Granola

With Christmas less than a week away, I thought it would be a good time to share my homemade granola recipe. This granola recipe is super healthy, using flax, pumpkin seeds, and sunflower seeds, as well as unsweetened applesauce (instead of oil). It is also low in sugar, using only a small amount of honey. My granola recipe is packed with nutrients, and is great to snack on throughout the day.


Once I make a big batch of granola, I package it in inexpensive jars (I found some at Walmart) and tie a ribbon around each one with the list of ingredients and a gift tag. This way, the recipient can reuse the jar once the granola is gone.

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