Make your own fruit turkey for Thanksgiving today!
Just use whatever fruits you have on hand and create a cute little friend that you won’t want to eat 🙂
Remember when I had an overabundance of apples? Well I still have some. Not that I’m complaining or anything. It just gives me more chances to eat really good apples. These baked apples get so soft and juicy. Combine that with the sweet and gooey filling and you have pure happiness.
I’ve eaten this as a meal before and I recommend you do the same because why not!?
Baked Apples with Gooey Vanilla Filling
makes 4 large apples
4 medium/large apples
1 1/3 cup dates
1/3 cup buckwheat groats
3 tablespoon agave
1 teaspoon vanilla
Preheat oven to 400 degrees. Wash and remove cores of apples. In a food processor mix together dates, buckwheat groats, agave, and vanilla. Fill apples with gooey vanilla filling and place on a lined baking sheet. Bake for 25-30 minutes; until apples are soft. Remove and top with maple syrup and crushed nuts. Serve, enjoy!
I didn’t eat mushrooms for 20 years of my life. That has resulted in me wanting to put mushrooms on anything and everything. I don’t see a problem with that though. These would be great as an appetizer or a snack if you’re like me.
makes 8 mushrooms
8 portobello mushrooms
1 large handful of spinach
1/2 cup coconut milk
2 tablespoons diced onions
1 garlic clove diced
1 teaspoon nutmeg
Preheat oven to 350 degrees. Wash mushrooms and remove stalks. Cover in olive oil and place on lined baking sheet. In a saucepan combine milk, onions, garlic, nutmeg, and mushroom stalks (diced) and bring to a boil. On low heat add spinach, stirring until spinach wilts. Pour mixture into mushrooms topping with nutritional yeast and pepper. Bake for 10 minutes or until mushrooms become tender. Remove from oven. Serve, enjoy!!
Today I decided to combine two of my favorite things; peanut butter and chocolate. Isn’t that two of everyone’s favorite things?!
Here’s what really happened; I made these and ate half of the batch. Now I’m feeling pretty sick, but I don’t regret a thing! 😉 Although I do have a workout date with a friend in two hours and eating 12 chocolate peanut butter cups probably wasn’t the smartest thing. We’ll just call it a learning experience and move on… and eat the other 12 after the workout!
Chocolate Peanut Butter Cups
makes 24 mini pb cups
9 tablespoons coconut oil (melted)
6 tablespoon cacao
4 1/2 tablespoons agave
3 teaspoon vanilla
1/4 cup dates
1 tablespoon peanut butter
1 teaspoon water
Line mini cupcake pan. In a microwave safe bowl combine 3 tablespoons of melted coconut oil, 2 tablespoons cacao, 1 1/2 tablespoons agave, and 1 teaspoon of vanilla. Mix together and portion out evenly into candy liners. You should have just enough for 24. Place in freezer. In a food processor blend together dates, peanut butter, and water to create filling. Once mixed, remove pan from freezer and put a small amount of filling on top of set up chocolate. Your filling shouldn’t touch the edges of the liner. Once that is completed, place pan back into the freezer. Make the remainder of your chocolate; combining 6 tablespoons melted coconut oil, 4 tablespoons cacao, 3 tablespoons agave, and 2 teaspoons vanilla. Remove pan from freezer and fill the candy liners enough to cover the filling. Once each liner is filled, place in the freezer one more time. Let them set up, approximately 30 minutes. Remove, enjoy!!
I store these in the freezer and remove them a few minutes before serving/eating them. They might be okay in the fridge as well, but I can’t say for sure. If you give it a try, let me know 🙂
I’ve been very fortunate this summer in terms of traveling. I just got back from Tennessee last night. It wasn’t my ideal vacation (the beach is and always will be) but it was still lovely and nice to see a different part of the country.
Everyone knows how it can be tough to maintain your healthy lifestyle while on vacation. Especially if you have dietary restrictions such as being gluten free or vegan.
I knew that it would be tough for me, so I went prepared. And I’m really glad that I did.
The day before I left I made a batch of granola. I have always been a lover of granola of any sort. But making your own just seems to add that special touch to make it that much more addictive. This is great as a snack in the car. A little messy, but hey it happens! 😉
Roasted chickpeas are number two on my list of most addictive roadtrip snacks. I can never stop eating them! Cinnamon chickpeas are my favorite. This recipe will be coming soon, so keep your eyes open for it!
This is the absolutely most important snack. Any kind of bar will do, but I highly recommend KIND and Lara bars. I can’t tell you how many times I was in the middle of the woods on a hike this past week and these bars came to my rescue. They’re so convenient to just throw in your bag, purse, car, or pocket and have with you. You never know when or where hunger will strike and these fill you up.
Putting together meals while in the car on a 10 hour drive with limited places to stop can be tough. So this past week on my way to Tennessee I stopped by Starbuck’s and got a green tea, then we stopped at a gas station and I picked up a KIND bar and a cup of fresh pineapple. Not my ideal meal, but it’s better than those processed hot dogs and chicken sandwiches that they offer!
I’m an oatmeal lover, as I’m sure you already know. We had a cabin this past week and I just took oats and peanut butter with me. I bought some fruit at the local grocery store and each morning I created something different. Shown above is one of my favorites; oatmeal, peanut butter, granola, strawberries, and pineapple. I had this put together within 10 minutes and it fueled me for hiking each day.
Okay, I’ll admit it; I have a Panera Bread obsession. Once I began my gluten free diet I knew that I had to still get my Panera fix. Shortly after that, they brought back the Strawberry Poppyseed & Chicken Salad. Absolute perfection. I always get it without the chicken of course, but there’s nothing better than this salad on a hot summer day. Grabbing one of these for lunch or dinner is one decision that’s impossible to regret. Trust me here.
Regardless of where you end up eating and what you end up eating on vacation, do one thing; make sure you enjoy it. Spend that time with the ones that you’re on the trip with and appreciate it. My family went to a restaurant where there was literally no gluten free food and I couldn’t get anything. I just got water and conversed with them while they ate. After we left I grabbed a granola bar from the car and ate some leftovers once we got back to our cabin. Remember that you’re on vacation and it’s meant to be a fun time spent with those who mean most to you. Don’t let any food ruin that for you. It’s simply not worth it.
Happy traveling 🙂