To Cranberry Energy Bites

These are pretty much Larabars in bite-size form. Last year I got hooked to Larabars, but with a college student’s budget doom quickly set in and I wasn’t going to be able to have one every time I craved one. Thus, googling of homemade Larabars ensued and almost a year later I still find enjoyment in mixing up the flavors.

I went to Aldi the other day (super college budget friendly) for general shopping and to see what good finds I would stumble upon and low and behold I found a great deal on dried cranberries so I swooped in and got some. My best find however were blackberries for 69 cents!!!! Waddup berry people – that’s a steal!!!! I’ll be poppin’ those little berries like pez for the next couple of days (:

Back to energy bites

Post my 8 mile run yesterday I was needing a quick source of energy and these did the trick! You can play with the flavors to please your tastebuds or depending on what you have on hand. As long as you have dates and nuts you are sure to make a great pseudo Larabar. Stay tuned for more flavors!

Ingredients: (12-15 bites)

1/4 cup dried cranberries

1/2 cup dates, pitted

1/4 cup cashews

1/4 cup almonds

2 tbsp. flax meal

1 tbsp. water

1/4 tsp. cinnamon


In a food processor, blend the cranberries and dates until they naturally form into a single mass. Set aside in a bowl.

Process the cashews and almonds until chopped close to fine – but now powdery – you want a bit of texture.

Add in the cranberry/date mixture, flax meal water and cinnamon. Pulse a few times until it all comes together.

Then form into 1 inch balls

Store in the fridge.

Cheers to raw energy


To Mini Vegan Pumpkin Pies

Pumpkin Pie for breakfast – I think yes!

These little pies are scrumptious and healthier than regular pumpkin pie

It may be the first day of spring but I still had pumpkin to use up in my fridge from when I made these!

Pumpkin just makes food taste so much better.

While these little pies will have you feeling nice and warm inside, this pumpkin recipe will chill you right off (:

Happy Daylight Savings (yes I have come to terms with the loss of my hour)

I adapted these slightly from Oh She Glows – one of the best places on the web to find vegan recipes (:

Ingredients (12 pies)

1/4 cup Earth Balance (soy-free if desired)
1/4 cup sucanat (brown sugar probably works)
1 cup whole wheat pastry flour
1/4 c ground flax
1 t cinnamon
1-2 tablespoon non-dairy milk (if crust is dry- mine was)
½ t baking powder
1 t vanilla
1/2 teaspoon cinnamon
¼ cup Whole Wheat Pastry Flour
¼ cup cane sugar (or regular white)
½ cup canned pumpkin
½ cup non-dairy milk


Preheat oven to 350F. Grease a muffin tin. Mix crust together with a hand blender in a medium sized bowl.

Place 2 tablespoons of crust in a regular muffin tin. Press down to create a mini crust making sure the crust comes up on the sides a bit.

Mix filling in a bowl and then add approximately 2-3 teaspoons of filling

Bake at 350F for 15-20 minutes. Makes 12 bites

Cheers to Fall Tastes in Spring