So how is your quarantine going? Mine is actually going pretty well believe it or now. I am crossing so many things off my “To Do Eventually” list, moving more throughout my day, and feeling overall more relaxed (you know, when I’m not thinking about the news and current events and future…). One day at a time everybody!Continue reading
Happy quarantine day….. 10? 11? Does anyone know? I don’t. I do know that I stocked up on canned pumpkin. Why? Well, I panicked in the grocery store and bought what was left, and what was familiar. Hence, canned pumpkin!
Scroll down for the recipe below! It is so yum! Very moist, and reminds me of Starbucks pumpkin bread!
Gluten-Free, Vegan Pumpkin LoafIngredients - 1.5 cups gluten-free flour - 2 tsp baking powder - 1/2 tsp baking soda - 1 tbsp pumpkin pie spice - 1 tsp cinnamon - 1 cup canned pumpkin - 3/4 cup sugar - 1/3 cup melted coconut oil - 1/2 cup dairy-free milk (I used french vanilla nutpods!) - 1 tsp vanilla extract - 1 tbsp brown sugar (optional) 1. Pre-heat oven to 375ºF. 2. Grease a loaf pan. 3. Combine all ingredients. 4. Mix well. 5. Pour into a pre-greased loaf pan. 6. Sprinkle with brown sugar. 7. Bake for 35-40 minutes. (until toothpick comes out clean) 8. Enjoy! www.movingmountainswellness.com
It’s crazy to think about how much has changed these last few weeks/days/hours. The world is a very different place. I am taking this time to get back to doing everything I love that I have been missing like personal training and blogging. I am posting workouts to my instagram that can be done with minimal equipment and include modifications to movement and equipment. I will be posting those videos here as well for you all.
There is so much to catch up on this blog, but I will slowing start updating things and find my ground again as I start posting again.
For now, stay kind, stay loving, stay inside or outside and six feet away from people.