Fall has finally come to Arizona and it is a beautiful 81 degrees today.
The new puppy woke me up at 6 am and I had a can of pumpkin, so what better way to start a Sunday then with a good cup of coffee and some protein packed energy bites to get me through the week.
Pumpkin Spice Coffee Creamer
1 TBS Canned Pumpkin
1 Tsp Pumpkin Pie spice
4 oz of Non-Dairy Milk (your choice)
Stevia or Monkfruit to desired sweetness
Place all ingredients in a small mason jar and shake until well mixed.
Pumpkin Energy Bites
1 Cup Dates
1 TBS Molasses
1 TBS Maple Syrup or Honey
2 TBS Peanut Butter or Almond Butter
2 Tsp Vanilla Extract
1 Cup Oatmeal
1 Scoop Protein Powder
2 TBS Hemp Seed
2 TBS Chia Seed
2 TBS Flaxseed (ground)
2 Tsp Pumpkin Spice
Salt (to taste)
2 TBS Dried Cranberries
2 TBS Raw Pumpkin Seeds
1/4 Cup Chocolate Chips
In a blender or food processor mix dates, molasses, syrup, nut butter and vanilla. Then add dry ingredients and pumpkin, mix again. Scoop out into a bowl and fold in cranberries, seeds and chocolate chips. Roll into balls and refrigerate.
Happy National Guacamole Day!!
Today I made a simple and easy lunch to help celebrate the beloved avocado but keep it low carb. Over the weekend I attended the Rockin Taco Festival and had my share of tacos, tortilla chips and margaritas. Which means its time to get back on the wagon with some healthier meals.
Here are the ingredients I used.
Cook Cauliflower rice with your favorite taco seasoning and then add the Jackfruit (I used the microwave. “Rice” for 3 minutes, added the Jackfruit and cooked 2 more minutes) per directions on each package.
Top with lettuce, tomato, jalapenos and of course….your favorite guacamole.
Today my husband and me took our first flight together after 22 years of marriage and many more as friends, to see his mom. After a smooth landing in Sioux Falls, shopped at HyVee, and was pleasingly surprised at the mecca of healthy food choices. Stocked up on gluten-free and vegan choices for me, and plenty of food and drink for the next week, we headed to my mother-in-laws home. Sat and talked and snacked, a little wine, a little Komucha, listening to the rain. Lovely, relaxing start to our vacation here.
1 package frozen Zucchini Noodles
2 TBS favorite Pesto
1 1/2 cup quartered Grape Tomatoes
2 Tbs Sundried Tomatoes
1 can rinsed, drained Cannellini Beans
2 handfuls of Baby Kale
Nutritional Yeast (optional)
Cook Zucchini Noodles to package directions. Drain water out. Add all ingredients into pan and cook 3-4 minutes until flavors combine and heated through.
Started out this Monday with a quick and easy meal prep to help me stay on track this week. Steamed asparagus with fresh lemon. Roasted sweet potatoes and marinated baked high protein tofu. High protein tofu is very firm and has little water so it doesn’t need to be pressed. It is easy to slice and holds it shape well while baking. For the marinade I used tamari sauce, liquid smoke, Siracha and olive oil. Soaked the tofu on each side for a few minutes and baked at 375 for about 30 minutes flipping halfway through. Quick and easy to pull together for lunch or dinner.
This week I picked two amazing finds at Trader Joes. First was the Freeze Dried Grape Slices. Impulse buy after a long busy day and stopped for some snacks. So glad I grabbed them. I loved them so much, I had to go back for a second bag! They are literally like delicious little candies with a hint of crunch. Totally recommend for keeping on hand for lumches or a snack when out and about.
The second was Miyoko’s vegan cream cheese. I keep reading how amazing this is but at $5.50 a container I have been reluctant to pick it. I wish I had sooner. Very clean ingredients and very delicious. I used it in mashed potatoes. I did a swipe on a beyond burger, of course on a piece of toast with fresh basil. The options are endless. Highly recommended keeping this gem on hand.
My next fav came in my Ipsy bag last month. It is a lipstain and gloss by the Balm Jour. It goes on as a gloss and leaves behind a very natural looking pink stain. Perfect for wearing when I teach fitness classes and want to look pulled together and naturally fresh, not made-up.
What are your Friday favorites? I would love to hear?
Sometimes you need a little afternoon treat. I was going through one of my Pinterest boards, looking at saved recipes for inspiration. Luckily this one I had all the ingredients for. They were moist, delicious, and just the right amount of sweet. All thanks to a surprise ingredient….garbanzo beans. These are grain-free, gluten-free, vegan and perfect with an afternoon cup of coffee. I made a few small changes to the recipe but you can find the original recipe by Joy Food Sunshine here. I hope you enjoy them and let me know what you think.
1 15 oz can Garbanzo Beans
1/2 cup Peanut Butter
1/4 cup Blue Agave Syrup
1 TBS Vanilla Almond Milk
2 Tsp Vanilla Extract
1/2 Tsp Sea Salt
1/2 Tsp Baking Powder
1/4 Tsp Baking Soda
1/2 cup Chocolate Chips
Preheat oven to 350 degrees.
Add all ingredients except chocolate chips into a high power blender or a food processor to make the batter smooth. Fold in chocolate chips.
Grease a a glass pan (I used vegan butter) and pour batter in. Top with extra chocolate chips and sea salt. Bake for 25 minutes. Let cool for 15 minutes.