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


To Pomegranate Blueberry Greek Yogurt Pancakes

Delectable and totally worth it (;

That’s these babies in a sentence.

Sometimes you just have to treat yourself – and pancakes seemed like the cure this time around for me.

Serious Digression beginning now!

The first time I ever made pancakes they were from scratch as a junior in college in Italy. As in I had never even helped stir the Bisquick! How is that even possible you may be wondering. Well the only pancakes I would eat until I went abroad were my dad’s and they had to be chocolate chip. And I really don’t understand Pancake Houses when you can easily make your own pancakes at home. With my dad half way across the world and an infamous singer by the name of Jack Johnson singing about Banana Pancakes you could say I was inspired.

Small problem – baking powder was not readily available and neither was vanilla extract – only tiny veils that looked more appropriate for poison. So with my dictionary in hand I went and pulled pretty much every item in the baking section of the grocery store off the shelves and read the ingredients until I found a leavening agent “Pane di Angeli” – which translates as “Bread of the Angels” – while it wasn’t just baking powder I knew that it would get the rising effect I was after.

So home I went and not only did I make banana pancakes (complete with hand whipping my egg whites with a fork until stiff peaks formed) but also apple cinnamon pancakes. I didn’t come clean about having never made pancakes until my roommates were wolfing them down – and thus the tradition of weekly pancake night  in Verona was born. Banana Pancakes with peanut butter (which was a sacred and pretty much impossible thing to find in Verona) was the taste of America we all needed.

End Digression

Now these pancakes are just as superb as those first pancakes I ever made – and they were completely inspired by pomegranate greek yogurt.

These pancakes are just bursting with color

Disappearing Fast

All  gone…



1 large egg (room temperature)

1 container of Greek Chobani Yogurt

1/2 cup almond milk

3 tbsp. melted butter

1/2 cup all purpose flour

1/4 cup whole wheat flour

2 tbsp. ground flax

3/4 tsp. baking soda

1/4 tsp. salt



Separate the yolk from the white. Whisk yolk and melted butter. Whisk in the yogurt and set aside. Mix the dry ingredients. With a fork whip the egg white until stiff peaks are formed (it’s all in the wrist)

Combine the egg yolk, butter and yogurt to the dry ingredients. Pour in the milk. Stir the ingredients until mixtures are incorporated. Fold in the whipped egg and fold until everything is combined. Use a 1/4 measuring cup and pour pancake mixture into measuring cup and pour into a greased medium hot pan…make sure you spray the pan with olive before pouring the pancake if it is not nonstick. While the first side of the pancake is cooking add the blueberries. When bubbles start to show on the edges of the pancake give it a good flip.

Once they are done – plate, cover with some delicious syrup, top with some more blueberries and dig in!

Pomegranate Syrup: 1/3-1/2 cup

1/2 cup pom juice

1/4 cup honey

1 tsp. vanilla extra

1 tbsp. butter (I used earth balance)


In a small sauce pan, combine ingredients. Bring to a gentle boil and reduce by half. Refrigerate leftovers.



To Strawberry Shortcake Vegan Overnight Oats

One of the best ways to incorporate strawberries into your breakfast.

These oats will be sure to put a little hip into your step – I may or may not have wanted to and or did skip to work for a little stretch (way hard with a backpack too…)


1/3 cup old fashion oats

1/2 cup almond milk

1 tbsp. ground flax seed

1 tbsp. chia seeds

1/2 cup strawberries, sliced


Coconut (topping)

Honey (topping)


Mix the oats, milk, cinnamon, flax and chia seeds together with a whisk, stir in the strawberries and put in the fridge to chill overnight.

In the morning top with coconut and or honey



To Banana Nut Streusel Muffins

It’s Muffin Monday! What better way to start off the week than with muffins – whose with me?!?!

I got up an extra half hour early to make these (I was gonna go for a morning run, but snow on the ground and soreness in my body from pilates yesterday made me hit the snooze button). Thankfully I have soccer tonight and can run post that to make up for my lack of will power this morning.

These were pretty easy to make and they bake really fas (bonus to morning baking adventures). A problem – they stuck a bit to the wrappers, hmmm not sure how to avoid that in the future – might just not use liners. Any suggestions?

Recipe adapted from Une Deux Senses

1 cup flour (3/4 all purpose, 1/4 whole wheat) –> Im gonna up it to 1/2 whole wheat next time
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 small ripe bananas, mashed
1 egg
3.5 oz. milk (I used almond)
4.5 tbsn. butter, room temperature
3 1/2 tbsn. sugar
2 tbsn. butter, room temperature
1/2 cup finely chopped walnuts
1/4 cup light brown sugar
1/4 cup quick cooking oats
2 tbsn. flour
1/4 tsp. salt
Preheat the oven to 375 F.
Line a muffin tin with liners and set aside.
For the muffins, cream together the sugar, butter and egg. Once well creamed, fold in the mashed bananas. In a small bowl combine the milk and the baking soda and mix well.
In another medium bowl, sift together the flour and baking powder.
Add the flour and milk mixtures to the creamed mixture alternatively. Incorporate well but make sure not to over mix as it can make your muffins tough.
Fill the muffin tin about 2/3 full and set aside.
For the streusel, mix all of the ingredients together and using your hands work the butter into the mixture until it is all combined and is crumble-y.
Top each muffin with about a tablespoon each of the mixture. Bake until an inserted toothpick comes out clean, about 15 minutes.
Let cool before eating.

Take into work to the amazing people you work with (it will make staff meetings 10X better)

Cheers to a great week


Fresh Strawberry Green Monster

This green monster is delicious – in fact I am surprised it isn’t blowing up across the world wide web (well maybe it did and I missed it). Nonetheless you have to try this flavor combination – it will have you squealing with excitement.

Make sure to add plenty of spinach – if you don’t want to be turned off by a brown color. While green and red work great together at Christmas, there is a reason they are not mixed, let alone next to each other on the color wheel and that’s because when they do mix together they form a murky brown color that is hinted more green than red – contingent on the amount of spinach you add (so add a lot because then you are just left with little flecks of red). This drink may not look like Christmas, but it sure is a nice present for your taste buds.


1 1/2 cups strawberries (I used fresh, but frozen would work too, I would leave out the ice if using frozen though)

1/2 cup almond milk

1/2 cup water

1 tbsp. honey

1 tbsp. chia seeds

1 tbsp. ground flax

1 banana

4 ice cubes

2-3 cups of spinach


Blend all your ingredients together and drink up!

Cheers to a power boosted morning


Peach Cobbler Vegan Over Night Oats

When choosing my fruit to take with me tomorrow (aka last night – hmmm how do I phrase this) I grabbed for my peach, but realized she was just a bit too ripe and wouldn’t last in my bag so I thought, why not incorporate into my breakfast. Seeing as I am on an overnight oats kick I decided to give peach in my vegan over night oats a go and well peach vegan over night oats doesn’t sound nearly as fancy as peach cobbler vegan over night oats, thus reason for name sprucing. This is a keeper – the overnight oats just get better and better every time.


1/3 cup oats

1/2 cup almond milk (I reduced the milk further from the past two recipes to see if I like even thicker better – and I do)

1 Tbsp. Chia Seeds

1 Tbsp. Ground Flax

1 Tsp. Cinnamon

dash of Nutmeg

Topping: shredded unsweetened coconut and honey


Whisk the oats, milk, chia seeds, ground flax, cinnamon and nutmeg together, stir in the peaches. Refrigerate overnight

In the morning top with coconut (1 Tbsp) and honey (a nice drizzle) and then dig in

I’m hoping it wards off the soreness I already feel in my legs from my morning workout – darn you lunges and squats…