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Pumpkin Spice Smoothie

Pumpkin is in folks, and we're in love with it. We've been playing with it quite often throughout October, but november loves pumpkin too! Autumn, thanksgiving, christmas, new years---pumpkin, pumpkin EVERYTHING! This smoothie is sure to fill that pumpkin craving of yours & in the healthiest way, too.  

Ingredients:

1/2 Cup Pumpkin Puree
1/2 Cup Greek Yogurt
1/2 Cup Almond Milk
1/4 tsp pumpkin pie spice
1 tsp vanilla extract
4 ice cubes
2 tsp agave
1 TB chia seeds
1/2 Banana


Directions:
1. Add all the ingredients into a Vitamix, or blender, and mix on up!
2. Enjoy pumpkin goodness (:

Almond Honey Butter

Rainy days call for staying in and whipping together a delicious almond butter for autumn apple dipping! Yummy and so easy to make--yes, it's easy folks. You'll need a vitamix or a powerful blender, but it only takes a few minutes to whip up. Get your protein fix on with this lightly sweetened spread and you'll be fighting for that second serving. :)

Ingredients:

16 Oz Unsalted, Dry Roasted Almonds
2 TB sunflower seeds
1 1/2 TB honey
2 tsp. cinnamon
1 tsp canola oil ( if not creamy enough)

Directions:

1. Add all your ingredients into the Vitamix, or powerful blender, and set it to the nut butter mode.
2. Once it becomes a peanut buttery-like texture, you're ready to get your protein fix on!
3. To make it creamier, add a little bit of canola oil after it's blended.

Banana Cinna Bread

This vegan friendly Banana Bread is filled with cinnamon swirl goodness and guilt-free, wholesome ingredients. We are lovers of all things banana, and banana bread is our ultimate fav to make with those leftover, overripe, "what do I do with these" bananas. Top it off with a little brown sugar and your favorite mixed nuts, and you'll be glad you didn't toss 'em. (:


Makes 8 Servings
229 calories per slice


Ingredients:

1 C Whole Wheat Flour
1 TB ground flaxseed meal
1/4 C granulated sugar
1/4 C brown sugar
2-3 ripe bananas
1 C old fashioned rolled oats, ground in a blender
1/3 C almond milk
3 TB hot water
1 TB cold pressed coconut oil
1 tsp baking soda
1 tsp salt
1 tsp vanilla extract
1 tsp cinnamon
2 TB pecans or walnuts

Cinnamon Sugar Swirl:

1 TB brown sugar
1 tsp cinnamon
1 TB agave nectar

Directions:

1. Preheat the oven to 400 degrees.
2. Place the rolled oats in a blender and grind until flour like form.
3. Create your flax egg by adding the 1 TB flax meal into a bowl with 3 TB water. Let sit for 3 minutes.
4. Mash the bananas in a separate bowl. I used 2, the more you use the more banana flavor (:
4. In a medium bowl, mix the flour, oats, baking soda, salt, and cinnamon together
5. Add the flax egg and coconut oil to the banana mixture. Mix well. Then add your almond milk and vanilla.
6. Combine the wet mixture to the dry mixture and mix well.
7. Add the hot water last and mix until batter is evenly mixed.
8. Spray a 9x4" baking dish and pour the batter into the dish.

Cinnamon Sugar Swirl:

1. Mix the brown sugar, cinnamon and agave in a small bowl.
2. Using a spoon, drop spoonfuls of the mixture evenly on top of the batter.
3. Using a thin knife, lightly swirl the knife back and forth creating the cinnamon swirl throughout the bread a couple of times. Don't do it too much as it will loose the swirl shape.
4. Dash a couple of chopped pecans or walnuts on top (:
5. Bake in the oven for 50-60 minutes or until cooked through. You can check by stabbing a knife in the middle of the bread and if it comes out dry, it's ready! If it starts to brown too much on the top, simply place a piece of foil over the dish to prevent further browning.

Pumpkin Spice Cookies

We haven't posted a dessert recipe in quite some time, but trust us when we say that this one was well worth the wait. Cookies may just be our favorite dessert to make... and eat (obviously). These pumpkin cookies were amazing and made our apartment smell heavenly. A combination of the cakey, melt-in-your-mouth texture and warm fall spices will leave your buds longing for more. The best part? They're both vegan and gluten free so feel free to indulge!  

*Makes approximately 12 cookies

Ingredients:

1 1/2 tsp ground flax seed

1 tbsp warm water

1 1/4 cup oat flour (*gluten free)

1/2 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp pumpkin pie spice

1/4 tsp salt

4 tbsp butter or earth balance, softened

3/4 cup sugar (we used a blend of coconut sugar and brown sugar)

1/2 cup organic canned pumpkin (not pumpkin pie filling)

1/2 tsp vanilla extract 

Optional Mix-ins and Toppings:

1/4 cup chopped walnuts

1/4 cup mixed raisins

confectioners sugar for sprinkling 

Directions:

• Preheat oven to 350 degrees. 
• In a medium bowl, prepare flax eggs by mixing ground flax seed and water and set aside.
• In a large bowl, combine oat flour, baking powder, baking soda, pumpkin pie spice, and salt.
• Add the butter, sugar, pumpkin puree and vanilla to flax eggs and cream together until smooth.
• Combine wet ingredients with flour mixture.
• Fold in nuts, raisins, a whole lot of love, and pretty much anything else that you want. 
• Scoop dough by the tablespoon onto a baking sheet prepped with parchment paper or non-stick cooking spray. 
• Pop the tray into the oven and patiently wait 15 minutes for your little pumpkin pillows to finish baking. 
• Transfer cookies to a wire rack and all to cool before sprinkling with confectioners sugar.
• Fight the urge to eat the whole tray.... but we totally won't judge you if you do.

Pumpkin Spice Granola

Fall is finally upon us and we are kickstarting the month of October with this delicious pumpkin granola recipe. Eat it with milk, yogurt, on pancakes or even by itself! The nuts and raisins give the oats an extra boost, adding protein and keeping you fuller longer.

Ingredients:

2 cups old fashioned rolled oats

1/2 cup chopped mixed nuts (we used walnuts and almonds)

1/4 cup pumpkin seeds

1/4 cup golden raisins

~1/8 cup dried unsweetened coconut 

1/4 cup brown sugar

1/4 tsp sea salt

1 1/2 tbsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

1/2 cup canned pumpkin

1/4 cup agave or honey

3 tbsp coconut oil 

Directions:

• Preheat oven to 350 degrees
• Combine all dry ingredients and spices in a large bowl
• In a small microwavable bowl, combine coconut oil and agave. Microwave until melted and easy to pour
• Pour agave and oil mixture over the dry ingredients
• Finally, add the pumpkin. **We found it easiest to use a rubber spatula or even your hands to make sure all oats are coated evenly. 
• Pour oats onto a large baking sheet lined with parchment paper or a silpat
• Toast oats in the oven for about 6 minutes before tossing. Bake for another 8 minutes or so, or until golden. Be sure to watch the oats so they do not burn! 
• Remove the tray from the oven and allow the granola to cool completely before transferring it to an airtight jar or container. 
• ENJOY! :) nom

Baked Banana Bread Oatmeal

OBSESSED with this recipe and that is an understatement. Banana bread for breakfast? Sounds good to us! We have been experimenting with different fruit combinations but the base of the recipe has remained the same. Feel free to get creative with your ingredients here, people! 

Ingredients:

1/3 cup rolled oats

1/4 tsp baking powder

1/2 tsp cinnamon

1/4 tsp agave or honey

1/4 tsp vanilla extract

1 mashed banana (about 1/3 cup)

1/3 cup almond milk

1 egg white

Optional Ingredients:

chopped walnuts

blueberries

extra banana slices

toasted coconut

Directions:

• Preheat Oven to 350 degrees
• Combine all ingredients in a bowl
• Fold in your choice of fruit or nuts
• Place mixture in a small ramekin or oven-safe baking dish
• Bake for 20-25 minutes or until oatmeal is puffed

Banana Blueberry Walnut Pancakes

Bringing you another delicious breakfast recipe on this beautiful Friday! Fluffy, tasty, and super moist, these pancakes are a perfect way to start the weekend. Did we mention that they are also vegan and gluten free?! Made with oat flour and stuffed with fruit and yogurt, these yummy pancakes are sure to keep you satisfied for hours... (luckily for you, because there won't be any leftovers). Trust us when we tell you to make these pancakes... you can thank us later.

Ingredients:

2 overripe bananas 

2 tbsp coconut oil

2 tsp milk of your choice 

2 tsp vanilla extract

2 flax eggs (or regular eggs if not vegan)

1 cup gluten free oat flour

1/2 tsp baking soda

1/2 tsp salt

1-2 tsp cinnamon (we really like cinnamon)

1/4 tsp ground nutmeg

1/2 cup fresh blueberries

~1/4 cup chopped walnuts

Optional Toppings:

sliced bananas

blueberries

chopped walnuts

yogurt

agave

Directions:

• Combine mashed bananas, coconut oil, milk, vanilla, and flax eggs in a large bowl 
• In a separate bowl, combine flour, baking soda, salt, cinnamon and nutmeg
• Add the dry ingredients to wet ingredients and fold in fresh blueberries and walnuts
• Cook pancakes over medium heat, flip, serve, and top as you desire! :)

Sweet Potato Quinoa Burgers

As the gorgeous weather approaches, we look for new delicious ways to enjoy spring and summer barbecues without meat! These veggie burgers are super filling and easy to prepare ahead of time, making them a go-to meal for weeknights. There are so many variations of vegan and vegetarian burgers sold in stores, but we have never tasted anything like these! Give them a shot, we know you won't regret it!


Ingredients:
1/2 cup cooked quinoa
2 small sweet potatoes (boiled)
1/2 cup canned beans (we chose white kidney beans and they worked perfectly!)
1 tbsp tahini sauce
1/2 tsp chili powder
1/2 tsp dried basil
1/2 tsp Trader Joe's 21 seasoning salute
1 tsp minced garlic
pinch of sea salt
pinch of black pepper
1/3 cup panko breadcrumbs (optional! but covering each patty in these breadcrumbs will create a super delicious crunchy layer!)

Optional Toppings:
hot sauce
balsamic glaze
avocado mash
raw veggies


Directions:

• Mash boiled sweet potatoes and white beans in a medium sized bowl, allowing some lumps to remain for texture.
• Add all spices to the bean/potato mash and mix until combined.
• Using a spatula, fold in the cooked quinoa.
• Form mixture into burger patties that measure to be a little smaller than the palm of your hand.
• Grill burgers on a barbecue or grill pan prepared with just a drop of olive oil.
• Serve burgers on your favorite gluten free buns, or on top of a bed of greens!  

Buckwheat Breakfast "Muffnuts" with Apple

         

(V, GF)

With the craziness of apartment hunting consuming our lives the past few weeks, we are very excited to get back into the kitchen! We hope to have some very delicious recipes for you guys in the next upcoming weeks as we dig into summertime!

Ingredient of the month?---Buckwheat Flour. Buckwheat is not a type of wheat or grain---it's actually part of a plant related to rhubarb! It's a great gluten free option, high in fiber and protein rich so it aids in weight loss. So in honor of mothers day (and because we just love healthy sweets) we baked up a buckwheat muffin/donut with apple, banana and sliced almonds. These were to die for! Try it with walnuts instead and you'll want to eat the whole batch! (:

Ingredients: (makes 6 donuts)

1/4 C buckwheat flour
2 TB ground flax meal
1/4 C coconut sugar
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. vanilla extract
1/4 mashed avocado
1/2 mashed banana
1/2 apple, peeled and diced
2 TB sliced almonds
6 TB water
dash of salt
agave for drizzle (optional)

Directions:

• Preheat oven to 350 degrees.
• Lightly spray a donut pan (you can also use a muffin pan, foil wrappers optional).
• Combine the flax meal and water into small dish and stir. Let sit for 3 minutes.
• Set aside the almonds and diced apple, combine the dry ingredients into a medium bowl. Mix.
• Add the flax meal/water mixture and the rest of the ingredients into the bowl. Whisk well until dough-like consistency.
• Lastly, add in the almonds (leave some aside for extra topping) and diced apple.
• Scoop batter into the donut dishes and drizzle with remaining almonds.
• Bake for 35-40 minutes until toothpick comes out dry.
• Add a drizzle of agave for an extra sweet surprise (:
• Enjoy!