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Reblogged from wakeuphealthy  136 notes
wakeuphealthy:





Vegan Pumpkin Pancakes Recipe
Serves 4
1 1/4 cups all-purpose flour (you can also use 3/4 cup all-purpose flour and 1/2 cup spelt or whole wheat flour)2 1/2 teaspoons baking soda2 tablespoons organic sugar1/2 teaspoon salt1/2 teaspoon cinnamon1/4 teaspoon nutmeg1 3/4 cups almond milk1 teaspoon apple cider vinegar1/2 cup pumpkin purée2 tablespoons melted coconut oil, plus extra for the griddle
Whisk the flour, baking soda, sugar, salt, cinnamon, and nutmeg together in a large mixing bowl.
Heat a griddle over medium heat, and grease it lightly with coconut oil.
In a medium mixing bowl, whisk together vigorously the almond milk and apple cider vinegar until the mixture is a little frothy. Mix in the coconut oil, the pumpkin, and the vanilla.
Add the wet ingredients to the dry ingredients and mix them until the batter is totally smooth. Allow the batter to sit for a few minutes. Use a 1/4 cup dry measuring cup to ladle the batter onto your griddle. Once you see bubbles at the top of your pancakes and their edges begin to turn golden, they’re ready to flip. Flip the pancakes and allow them to cook for a few minutes on the other side.
Serve the pancakes with maple syrup, a handful of chopped walnuts, and a sprinkle of pomegranate arils, if you like.
https://www.yahoo.com/food/vegan-pumpkin-pancakes-99575918983.html

wakeuphealthy:

Vegan Pumpkin Pancakes Recipe

Serves 4

1 1/4 cups all-purpose flour (you can also use 3/4 cup all-purpose flour and 1/2 cup spelt or whole wheat flour)
2 1/2 teaspoons baking soda
2 tablespoons organic sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 3/4 cups almond milk
1 teaspoon apple cider vinegar
1/2 cup pumpkin purée
2 tablespoons melted coconut oil, plus extra for the griddle

  1. Whisk the flour, baking soda, sugar, salt, cinnamon, and nutmeg together in a large mixing bowl.
  2. Heat a griddle over medium heat, and grease it lightly with coconut oil.
  3. In a medium mixing bowl, whisk together vigorously the almond milk and apple cider vinegar until the mixture is a little frothy. Mix in the coconut oil, the pumpkin, and the vanilla.
  4. Add the wet ingredients to the dry ingredients and mix them until the batter is totally smooth. Allow the batter to sit for a few minutes. Use a 1/4 cup dry measuring cup to ladle the batter onto your griddle. Once you see bubbles at the top of your pancakes and their edges begin to turn golden, they’re ready to flip. Flip the pancakes and allow them to cook for a few minutes on the other side.
  5. Serve the pancakes with maple syrup, a handful of chopped walnuts, and a sprinkle of pomegranate arils, if you like.

https://www.yahoo.com/food/vegan-pumpkin-pancakes-99575918983.html

kaleandcaramel:

Almond Butter Apple Toast with Sea Salt & Honey.This is the beginning of an apple extravaganza, in honor of its finally being gray and just the slightest bit chilly two mornings in a row here in LA. Which I love. I crave the reprieve from sun in a way that is very uncharacteristic of a girl raised on Maui and living in southern California.And the apples. The apples are perfect right now. And yes, you can go apple picking in southern California! (More on that tomorrow.)This toast is the perfect breakfast, afternoon snack, or anytime nibble. Complete plant protein from the raw, sprouted almond butter (details on where that’s from below), extra zing from freshly picked apples, the warm splash of cinnamon, and the depth of honey and sea salt.Read more about all the locally made goodness in this picture, and get the recipe here.

kaleandcaramel:

Almond Butter Apple Toast with Sea Salt & Honey.

This is the beginning of an apple extravaganza, in honor of its finally being gray and just the slightest bit chilly two mornings in a row here in LA. Which I love. I crave the reprieve from sun in a way that is very uncharacteristic of a girl raised on Maui and living in southern California.

And the apples. The apples are perfect right now. And yes, you can go apple picking in southern California! (More on that tomorrow.)

This toast is the perfect breakfast, afternoon snack, or anytime nibble. Complete plant protein from the raw, sprouted almond butter (details on where that’s from below), extra zing from freshly picked apples, the warm splash of cinnamon, and the depth of honey and sea salt.

Read more about all the locally made goodness in this picture, and get the recipe here.

Reblogged from theonetolast  8,222 notes
wholeheartedeats:

Quinoa Coconut-Cacao Bar Melt together: 6 Tbsp coconut oil 2 Tbsp coconut butter 4 heaping Tbsp of raw cacao powder (or regular unsweetened cocoa powder will do, if you don’t have cacao) 2 Tbsp of maple syrup pinch of salt Stir in 1 cup Puffed Quinoa Cereal 1/4 cup Cranberries 1/4 cup pistachios Pour into a lined loaf pan and chill until set.

wholeheartedeats:

Quinoa Coconut-Cacao Bar Melt together: 6 Tbsp coconut oil 2 Tbsp coconut butter 4 heaping Tbsp of raw cacao powder (or regular unsweetened cocoa powder will do, if you don’t have cacao) 2 Tbsp of maple syrup pinch of salt Stir in 1 cup Puffed Quinoa Cereal 1/4 cup Cranberries 1/4 cup pistachios Pour into a lined loaf pan and chill until set.