gluten-free, vegan pumpkin loaf

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!

Servings: 8

				Time: 45 mins
			
Difficulty: “easy”
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Ingredients
- 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

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pumpkin protein donuts

I know the “pumpkin season” has come to a close (Happy December!), but I could not not share these Pumpkin Protein Donuts.  They are healthier than normal donuts, think baked not fried and packed with protein and real pumpkin puree.  Yum!  So go ahead and indulge in another pumpkin treat before the ‘nog flavors take over (I will take eggnog over pumpkin any day to be honest…but the ‘nog can wait a bit more).  

dear jessi

dear Jessi,

Some days, it just hits me. It hit me again this morning as I was sipping coffee out of the mug I got you one Christmas.

It is an overcast morning. I am checking the weather to learn that snow is forecasted for next Thursday. Late I know.

I can’t help but be reminiscent today. It’s been a while since tears fell from these eyes of mine. I’ve been doing really well as of late. I wish you were here so I could tell you all about it. No matter how busy you were you always found time to lend an ear.

This morning, I’m thinking back to the time we carved pumpkins together in your dorm room and made more of a mess than we should have. We carved and talked for hours, then despite have a calculus exam later that week, we went down to the community kitchens to roast our pumpkin seeds. I miss that. I miss you.

xoxo,

Em

skinny mini pumpkin muffins

I have recently moved and although packing has never been a favorite of mine, this move was much easier than expected.  The packing, the transporting, the carrying, the unpacking, all were not quite as gruesome as I recall.  Maybe it is because I am use to moving every year and I have learned to make things easier (maybe I’ll do a moving tips post later).  I am not quite settled in yet…well, that’s an understatement.  If I am gauging this off of the level of groceries in my pantry and refrigerator, then I am dogging it.  One of the things I have learned from moving is this: it is a pain to transport food (in my opinion)–having to keep it all cold/frozen, worrying about spills and glass breaking etc.  That is why this time, I hadn’t been grocery shopping the two weeks prior to moving–and confession…I still have yet to go.  Needless to say, my food intake has been all over the place and it’s killing me and my workouts, but it has given me plenty of opportunities to use what I have and get creative.  Exhibit A: Skinny Mini Pumpkin Muffins.  

behind

Let me just apologize for being a bad blogger lately.  My October has been filled with all sorts of (vegan) food, festivities, fall, and lots of studying.  I know it is no excuse because blogging does not take that long, especially if I just pop a few recipes online (I have so many to post from Vegan Month). For now, I will do a recap/summary of my October, then I will begin posting recipes again.  I wish I had more workouts to post lately, but unfortunately, I have to admit I have fallen behind on my health and fitness since the summer.  I do not see this as a failure, though, just another opportunity to overcome a challenge.

alpaca for sale

As a busy engineering student, most times I find it difficult to get out for some “me” time.  I am really trying hard this school year at making my health, both physical and mental health, a top priority.  Why?  Because being healthy makes me happy and when I feel happy, I feel like my life is more put together, and when I feel like my life is put together, I find that I am more inclined to study more effectively.  So, this is how my “me” time this weekend went thus far…

season switch up

I absolutely love summer and everything about it, right down to the +100° and humid Texas weather.  Summer just makes me crave healthy and fresh foods like infused water (above: cucumber, ginger & lime), raw produce, and salads.  Can you say light and fit foods?  Yummy!  I am such a visual eater, and that aids in “eating the rainbow” to reap all the health benefits from a variety of fruits and veggies.