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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What I Eat In A Day | September 1, 2016

I’m back with another What I Eat In A Day post, which are my favorite to write and share! I love snooping in on what people enjoy eating, and I also love sharing some of the things I enjoy eating. I love getting inspiration from other bloggers’ What I Eat In A Day posts, so I hope that you can get some inspiration from mine… even if you’re not vegan!

Breakfast consisted of an everything bagel with Earth Balance, a super ripe banana, a glass of orange juice, and a cup of strong black coffee

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Lunch was a little random, but I had some slaw made from a recipe I made last week and wanted to use it somehow. I sautéed broccoli, tempeh, onion, and green pepper with a little soy sauce, maple syrup, and ginger brine. Then wrapped the veggies up with some slaw (shredded cabbage and carrots with some vinegar and Just Mayo) in a flour tortilla.

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What I Eat In A Day | March 5, 2016

I started off the morning with one of my favorite breakfasts. An Ezekiel english muffin with a slice of chao cheese melted on top, sautéed onion and tempeh, topped with avocado slices and some sirracha. This is a great savory breakfast that is quick and easy to make! I had a banana along side it, and a hot cup of black coffee.

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My family and I traveled a few hours to watch my little sister play in a soccer tournament, so you’ll see quick a few snacks in this What I Eat In A Day post. I snacked on a Clif Bar on the drive there, which is probably one of my favorite snacks.

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While watching her game, I snacked on some clementines, and dates rolled in coconut!

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What I Eat In A Day | September 16, 2015

It’s been too long since I’ve posted a What I Eat In A Day, have you missed them? Today was filled with delicious food, so hopefully it’ll make up for not posting one in a while.

The morning started off with my typical breakfast of 2 slices of Ezekiel bread with peanut butter and molasses and jelly. I paired it with a banana and mug of coffee. Does anyone recognize my mug from a certain TV show??

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After breakfast, I headed over the The Children’s Playhouse to give a Kids Can Cook lesson. This semester, I’ve been giving monthly cooking classes for a local children’s museum. Last month, we made green smoothies and this month we made chocolate chip oatmeal cookies (that were also vegan!). The kids are pretty young, so it’s a little difficult to make lessons that are extremely simple and hands on. Cookies were perfect because they got to touch the flour, oats, and sugar. Also mixing batter is always fun! They turned out great, and the kids all seemed to love them!

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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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