Pumpkin Banana Smoothie!

Greetings!


















I wish it was already fall! This morning I made a Pumpkin Banana Smoothie!! It was so delicious... and full of fiber! Not to mention potassium, beta carotene, magnesium, and even iron!

Ingredients:

- 1/2 c. pumpkin

- 1/2 banana

- 2 dates

- 1 c. ice

- 1 c. water

- 1 tsp. agave for added sweetness (optional)

Directions:

Blend all of the ingredients together!

Next time I am going to add cinnamon & nutmeg for a "Pumpkin Pie In a Glass" smoothie!

Basic Basil Pesto!

Yesterday I was inspired to make this delicious easy vegan basil pesto! (The basil plants in the backyard have been doing so well and had such a heavenly scent... couldn't hold myself back!!)

The original recipe called for parmesan cheese... but there are always substitutions! :) Here is the recipe:

• 1 c. basil leaves
• 1/8 c. Vegan Parmesan Cheese (by Oh She Glows)
• 1/8 c. pine nuts
• 1/8 c. olive oil
• 2 garlic cloves, finely minced
• 1 T. lemon juice 

Blend the ingredients together in a food processor.

Enjoy over pasta, bread, crackers, or use to garnish a salad!

It was absolutely delicious! However, it did not last long... next time I will be making at least twice as much! :)

Hot Yoga Today!

Today I finally made it back Hot Yoga Valencia!! The class was awesome, and it had about 20 people in it! After discovering hot yoga 3 years ago in college, nothing else has made me feel as amazing as this does! It is the perfect workout... stretching, toning, sweating, lengthening, stress-relieving, and more!

Coconut Flour Cupcakes!

Today, one of my best friends Nicole and I finally decided to finally have our long talked-about "baking day!" After an awesome morning hike at Vasquez Rocks County Park, We went to the local health food store, "The Whole Wheatery" to pick up a few ingredients... vegan carob chips & vegan margarine. Then we headed into the kitchen and came up with some DELICIOUS gluten-free, dairy-free cupcakes... topped with vegan icing!

These will definitely be made again!

Vanilla Cupcakes
Recipe adapted from Vanilla Cupcakes from "Cooking with Coconut Flour"

• 6 tablespoons vegan margarine (original recipe called for butter)
• 6 eggs
• 2/3 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1/2 cup coconut flour
• 1/2 teaspoon baking powder

Blend together butter, eggs, sugar, salt, and vanilla. Combine coconut flour with baking powder and whisk into batter. Pour batter into muffin cups. Bake at 400 degrees F for 15 minutes. Frost and decorate!! (makes 12 cupcakes)

Vanilla Icing

• 1/2 c. Earth Balance
• 2 c. of powdered sugar
• 1 tsp. vanilla
• 1 1/2 T of almond milk

Melt margarine on stove. In mixing bowl, combine melted margarine, powdered sugar, vanilla, and almond milk. Store in the fridge until needed!

*Notes to self:
-Make the reduced sugar version of the cupcakes, which calls for just 3 tablespoons of sugar, 1/4 teaspoon powdered stevia (or perhaps agave instead?), and 2 tablespoons of coconut milk.
-Find substitution for eggs...
-Search for more cupcake recipes to try! :)