Breakfast/Brunch, Dairy-Free, Gluten-Free, Lightened Up, Low Sugar, Meal Prep, One Pot Dish, Snack, Vegetarian

Poppin’ These Protein-Packed Pumpkin Spice Muffins

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This is my second batch of Pumpkin Spice Protein Muffins and they keep getting better. I’ve grabbed two before my first Soul Survivor spin class (it was 60 min) and thank God I did. For being kind of bite-size, they fill you up as a snack or a meal. This morning I had two fresh out of the oven along with some Siggi’s vanilla skyr yogurt. I like the crunch of the pecans and the chewiness from the raisins. The mashed banana and pumpkin make these muffins pretty dense, but in a good way. Pro tip — aka how I enjoy them — serve warm with a cup of cinnamon coffee. Happy weekend!

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Dairy-Free, Entrée, Gluten-Free, Meal Prep, One Pot Dish, Soup, Vegan, Vegetarian

Cozying Up with Rosemary Red Lentils

IMG_8543Happy meal prep, Sunday! Besides the balmy weather lately (and it coming up again this weekend), it’s been a bit chilly some night to start off fall and October. I made this one pot dish of Rosemary Sweet Potato Red Lentils and it’s beyond easy to make — it’s another one of those dump and stir kind of recipes. It’s cozy and surprisingly sweet with the sweet potatoes and raisins, but in a good, savory, dish-me-up-more kind of way. Rosemary is perfect for the fall and colder months and using fresh herbs will make your kitchen smell heavenly.

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Vegan, Vegetarian

Zealously Eating Zucchini “Bread” for Breakfast

Zucchini Bread Oatmeal

Happy September!! I’m still in denial. It was just yesterday I was at a Third Eye Blind concert with my friend, Steph. It was mid-June and naturally we were complaining summer was “already gone” in that way you complain about how bad your hair looks when you know you look like a bombshell. Complaining to complain because we knew we had that reassurance of July’s and August’s hot and sunny days ahead. Now we have a right to actually complain since it’s literally September, but on the bright side, you know all know what that means — it’s oatmeal season!!! Who’s excited?! I woke up this morning to a cool enough breeze that I needed a long sleeve shirt to sip on my morning cup of pumpkin spice coffee. (If you can’t tell, I’m really embracing this weather change…) With zucchini season coming to a close now, it’s  that late summer vegetable that you have so much you never know what to do with it. I decided Zucchini Bread Oatmeal would be the perfect outlet. You’d never know you’re consuming zucchini in this sweet breakfast of nutmeg and cinnamon, plump raisins and walnuts for texture.

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