The Vegan In Me

While I am not a full throttle vegan, I do limit meat intake to at least one serving a day; and sometimes, depending on how I feel, not at all.

My love for being a part time vegan/vegetarian came from boredom in the kitchen honestly. Also, I found that as I upped my yoga practices, a primarily meat diet was just not conducive to the lifestyle. Meat is very heavy, and in large quantities, not that healthy for us even aside from the high protein content.

But, back to boredom…

I found that I would just not cook because I was bored, so when I came across recipes from a challenge I was doing, my inspiration was found! They had so many meatless options that, when seasoned correctly, actually tasted like meat, but didn’t leave that heavy, bloated feeling. This left me with an adventure to seek out my own recipes. It has been really fun to mix it up, so today, I want to share some recipes with you.

The first one is from the challenge I did: Fit Girls Guide 28 Day Jump Start Challenge. and they are called

SWEET POTATO STREET TACOS

2 soft corn tortillas
1/4c mozzarella cheese 1/2c sweet potatoes
1c baby spinach
1/2c mushrooms
2T chopped onion
5 sliced strawberries
1 hardboiled egg (not pictured)
1t olive oil
2 slices avocado or 2T store bought guac 1t hot sauce or 2T salsa
spices

Coat a non-stick frying pan with cooking spray. Sauté mushrooms and onions for 2-3 minutes. Add sweet potatoes, olive oil, and a small sprinkle of cumin, oregano, and garlic for a taco flavor. Cayenne too if you want a little spice. (Tip: We partially pre-cook our cut sweet potatoes in the microwave for easier sautéing. 1-2 minutes in a bowl with a splash of water does the trick.) Sauté a few more minutes until everything is a nice golden brown, stirring occasionally. When the veggies are almost done, add the spinach. It will quickly wilt before your eyes. When it does, you’re done!
Set the veggies aside and put the corn tortillas in the pan (which will have a little oil left in it). Sprinkle half the mozzarella cheese on one side of each shell and heat on medium. Cook until melted and the tortillas are soft. Fill with veggies, avocado, and hot sauce or salsa. Enjoy with a side of strawberries sprinkled with cinnamon and a hard-boiled egg!

Next recipe is:

Baja Tempeh Tacos
From plantfoodfabulous.com

Prep time
2 hours
Cook time
25 mins
Total time
2 hours 25 mins
Cuisine: Mexican
Serves: 4-6
Ingredients
~TEMPEH AND MARINADE~
1-2 8 ounce package(s) of tempeh
1 ale style beer
3 cloves of garlic, crushed
3 tablespoons sunflower oil
3 tablespoons lime juice
3 teaspoons chili powder (the spicier the powder the spicier the finished tempeh)
1 teaspoon cumin powder
~SLAW~
4 cups of shredded cabbage (mix white and purple for nicest result)
1-2 carrots, shredded
⅓cup apple cider vinegar
1 teaspoon salt
½ teaspoon pepper
2 pickled jalapeños, diced
~LIME CREMA~
¼ cup plain greek yogurt (or soy yogurt to keep it vegan)
3 tablespoons lime juice
2 tablespoons sunflower oil
⅓ cup packed cilantro
½ teaspoon salt
½ package of corn tortillas
any garnish/toppings you like
Instructions
Boil a large pot of water.
Take a block of tempeh and slice it into three equal parts, the long way. Then cut those strips in half, the long way. This gives you 6 long strips.
Once the water is boiling place the tempeh strips in the water with tongs and let cook for 10 minutes.
Combine all the marinade ingredients in a large shallow dish. A glass dish is preferable,
As soon as the 10 minutes timer goes off, gently place the tempeh into the marinade. (don’t worry if a few break, it happens to the best of us)
The longer it sits the better. I really like to make the tempeh and slaw first thing in the morning and let it sit. You can get away with only marinating an hour, but the longer it goes the better the flavor. The kind of chili powder you use will greatly effect the heat of the final tempeh.
Shred the carrots and cabbage and place in a large glass bowl with the other ingredients, then mix well.
Weigh the cabbage down with a plate and something heavy- then set it aside for at least an hour. In a food processor combine the yogurt, lime, cilantro and salt. Whiz it up and taste it. You might want more lime or more salt. Then place it into a container and refrigerate it for at least an hour to combine flavors.
When you are ready to make dinner (lunch) heat up a grill pan. I have the Le Creuset one that fits over two burners and I love it. It makes quick work of grilling. If you don’t have a grill pan you can fry them up too.
Baste the grill pan with coconut oil then lay the tempeh down and let it sit until grill marks appear. About 6 minutes.
Right before flipping baste the tempeh with the marinade. I just spoon it over top. It can get smoky, so have the oven fan on.
Flip and cook the tempeh on the other side.
If you are doubling the recipe- preheat the oven to 200 and keep the cooked tempeh in the oven- covered in foil- while you cook the rest.
Shred the tempeh a bit, by cutting it into even smaller strips.
When you are ready to assemble the tacos, put all your components out with any toppings you like. We always have some avocado, diced pickled jalapeños, finely sliced radishes, and some cilantro ready.
You can use any kind of organic corn tortilla though. Heat them up first either in the already warmed oven, or on a dry pan.
Build your tacos any way you like. I put the crema down first, then the tempeh and slaw, the toppings, and a little more crema.
IMG_0046.JPG</

And let's not forget a healthy dessert…

Healthy Protein Cookie Dough

Ingredients:

1 15-oz. can of chickpeas
½ cup creamy peanut butter
2 Tbsp agave syrup
1 Tbsp maple syrup
1 tsp vanilla extract
½ cup dark chocolate chips or sweet cacoa nibs
Instructions:

Combine chickpeas, peanut butter, agave, maple, and vanilla in a food processor and blend until smooth.
Transfer your “dough” into a mixing bowl and stir in chocolate ships by hand.
Chill in the fridge or freezer until cold. Note: This treat tastes much better chilled than at room temperature.
IMG_0012.JPG

I hope you enjoy these recipes as much as I did!
Have a Happy and Healthy day friends!
~Cait
(StayAtFitMom)

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How To Avoid Fast Food & Travel Healthy

2014-07-24 14.59.34No matter what anyone says or anyone’s excuses on the matter–

It IS possible to avoid fast food and eat healthy while you are on the road. I am writing a brief, simple, plan that I’m using for our family (and that includes healthy baby food) for our upcoming trip tomorrow. Since I’m technically still eating breakfast and trying to finish my coffee, that’s my excuse for not beginning all the craziness of cleaning and packing that I have left to do.

Without further ado, let’s begin!

 

TIP NUMERO UNO:

You want to hit your top forms of nutrition to stay balanced. This is not complicated-protein, grains/nuts, fruits and veggies. You can do this in a variety of ways. This is first in your process of planning.

So as you can see in the picture below, this is what I’ve done. (I will break down each item and why-keep reading)2014-07-24 14.48.53

TIP NUMERO DOS:

Go somewhere like Costco or Sam’s Club to get stuff for your trip. In the end, it is way cheaper than buying multiples of stuff at your regular grocer. This stuff comes in bulk and can actually save you some money. I prefer Costco only because most everything is an Organic selection for a great price and I can find stuff there I might not get everywhere. While you may be able to find healthy options at Sam’s, and possibly some organic, it’s not going to be as vast as Costco. Now, because it’s bulk food, You may have leftover, but that means you already have some healthy food to come home to if you choose not to take it all. For me, I’m only meal prepping for the drive down and back. Otherwise our whole family we are staying with will be making store runs and cooking at our beach house.

 

TIP NUMERO TRES:

Think snacks, yes. But also think light lunch. I used to make the mistake of only packing healthy snacks and when it came time for lunch it wasn’t sufficient and I had to try and find a Chickfila, since that’s about as healthy fast food as you’re gonna get. (This is when most people might fall prey to the fake food of Mickey D’s. Blegh) I personally do not like big lunches anyway, and my lunch is pretty snack-y in relation to most people’s probably, but it’s still more than some nuts and fruit. So, get stuff to snack on yes, but think of stuff you can take that’s simple, does not require utensils, or having to put it all together. Below I will detail out how I do this.

 

TIP NUMERO QUATRO (why are these in Spanish?)

Know why you are doing this? You have to understand why you’re doing what you’re doing in order to have the will power, and the resolve to see it through. I’ll tell you why I do it:

1) Because I refuse to put junk in my body for the sake of convenience. Plain and simple.

2) Because fast food, aside from all the crap it contains, will cause gas, bloating, stomach ache, etc. Especially if you eat very clean on a regular basis.

3) Because it is better to “cheat” or enjoy vacation food that’s real. For instance, just because I’m a clean eater does not mean I won’t enjoy myself when are on vaca. If we want a dessert, or we go out for a big dinner instead of cooking in one night, and so on…

But here’s the difference, I enjoy feeding my body GOOD things. And I actually enjoy the GOOD things. So for me, it makes no sense to pop into Wendy’s for a cheeseburger on the road at the sake of saying, “Oh, it’s vacation, enjoy yourself.” Well, I don’t enjoy that food. It doesn’t make me feel good and it’s not good FOR me. And I would rather have a cheat meal from a restaurant or from a home cooked meal that was more naturally prepared, than that of a fast food chain containing an endless amount of horrid substances. And by maintaining cleaner eating where I have control over it and it’s the majority, it allows for those “cheats” to be more productive. My body will handle them fine because it knows that 80-90% of the time it’s not being fed that stuff.

VACATION IS NOT AN EXCUSE TO TREAT YOUR BODY LIKE CRAP!

But

VACATION IS NOT AN EXCUSE TO NOT LET GO OR WORRY OVER EVERY LITTLE THING EITHER…

The key is balance. Do what you can where you can, and enjoy the rest. In the case of travel, you CAN control it if you want to.

 

Below I have broken down each segment and do a brief explanation of what it all is and hopefully maybe give you some travel pret ideas.

Grains/Nuts

2014-07-24 14.35.49

 

 

-These ancient grain crackers have quinoa, bulgar, brown rice, millet, amaranth, and tiff. You get whole grains and seeds in one. This will be a great tool for a snacky lunch.

-Nut crunch variety pack. These are an individul packets. You will get a good belly fat fighting, appetite sustaining snack that is a good “in between” meal. These are in a cluster with dried fruit which, although high in sugar if you eat too much, actually serves as a good carbohydrate and energy sustainer along with the nuts.

-Fig bars. Holy Cow! These are so yummy and they are not the crappy Fig Newtons. These are organic, made with quality ingredients and a very pleasant snack. This box has 24 bars (each pack has two bars in them) for $8! Seriously? Good deal.

 

Protein

2014-07-24 14.41.24

-24 hardboiled, already peeled eggs for $4! This is great since we are leaving at 3;30 am, by the time breakfast rolls around I will have a breakfast option. I will probably have two of these with the next item

-Single container greek yogurt cups. Great protein and probitotics which is great for when you’re travelling cause some people tend to get constipated on the road. This will help everything stay cleansed and balanced.

-Any kind of lunch meat you prefer, tuna packets to open and eat for lunch, salami (that’s not THE healthiest, but it’s one of those yummy meats you can put on the crackers with cheese and have a tasty lunch. If you don’t like your tuna dry like I do, than think about bringing just a couple little tupperware containers you could put it in and mix with something. ( You will need a fork for this so plan ahead, or get plastic utensils when you stop for gas, so that you can just toss it when you’re done.)

Fruits & Veggies

2014-07-24 14.38.27

Honestly, most of you’re prepping will be here.

-I usually slice my apples and just put them in a big baggy. (You can by peanut butter packets to dip them in for a great protein snack, too)

-Either cut and mix all your fruit in one container or put your fruit in different containers if you don’t like it mixed.

-100 calorie avocado only guacamole cups. This is so awesome. Dip crackers, pretzels, etc in these for a healthy snack or add it to your tuna bowl as a way to not eat it dry–my fav!

-V8 Fusion cans. We have a case of water bottles in the car already, but this is a way to get fruits and vegetables into your body and have a little flavor and energy. We are so addicted to caffeine in coffee and soda and the crap and sugar in energy drinks that we don’t even realize the energy boosting affects that fruits and vegetables have on our body.

-Last, organic fruit and veggie squeeze pouches. This is what my son will eat on the road along with some lunch meat and other things. The cool thing? It’s NOT “baby” food. So we can eat one too if we want. I have never fed my kid the typical baby food that has so many preservatives and fillers in it. If it’s God made, real food, he can eat it. While they do have Organic and healthy baby food pouches in the baby isle–this is the same since it’s just real pureed fruits and veggies. So, I could eat the healthy organic baby food too if I wanted. That’s what real food should be. He’s a human just like me, so he should be able to eat what I eat within reason due to age, etc. At Costco they don’t sell bulk baby food pouches so I got these. These will be great to throw in the cooler and snack on at the beach for a refresher too.

Oh guess what-I even got more things that we needed for staple groceries leading up to the trip that are not pictured here, and my total was $119. That’s it, and I will have stuff to come home to afterwards. Much cheaper than going and buying everything al a carte.

*********************************************************************************************************************

And that’s it! Simple, easy, healthy, and all it takes is a little planning. Yeah it’s “easy” to just pop in to a drive through. But honestly, that’s a waste of time for me and a horrible money/health investment. Plus, I can stay on the road, get there quicker, and be healthy in the process.

Just a few of my travelling tips to change the way we approach vacation travel and eating.

I hope this was helpful. Comment below and let me know your thoughts or other tips YOU have for travelling healthy. I love to have new suggestions.

 

Happy and Healthy Travels!

Caitlin

*Check my drop down menu  at the top of the page for more info*

2014-07-24 20.47.59

Energy and Nutrition in one bite!

Photo Jan 21, 1 29 54 PM

How about a fun recipe that I just so happen to be addicted to? I cannot help myself. These are too good–but not too good to be true! They’re easy to put together and best of all–HEALTHY! Especially for mommies on the go, these have saved my life! Nutrient dense is the way to go and they can even be eaten as dessert. #sweettooth I’ve posted the recipe below. Try them and tell me how you like them! I grabbed a couple of these for breakfast with orange juice with a shot of apple cider vinegar after my workout this morning. I would love your feedback when you try them! Happy “no baking”!

1 cup (dry) oatmeal (I used old-fashioned oats) 2/3 cup toasted coconut flakes

1/2 cup peanut butter

1/2 cup ground flaxseed or wheat germ

1/2 cup chocolate chips or cacao nibs (optional) Can also add dried fruit

1/3 cup honey or maple syrup

1 Tbsp. chia seeds (optional)

1 tsp. vanilla extract

Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

Diary of a Tea Lover: The benefits behind the obsession

teapic

Friends! It’s been wayyyyy too long! I am telling you, we are nearing the end with Baby D and there is so much to finish up that these days just fly by in a blur! If I remember right, I posted to all my Instagram followers that I would be doing a blog about the benefits of tea…yeah that was about 12 days ago. See what I mean? Lord have mercy. Well, here it is. I haven’t forgotten about you!

We are all purists here right? Good, that’s what I thought. What that means is, that even though there are many brews out there, purists only count the real thing as being among this list: green, black, white, oolong, and pu-erh.

Being pregnant, I’ve craved tea, and decided to do this post because I found out that a lot of other pregnant moms do too, but they also want to watch caffeine intake. I started brewing LARGE amounts in a huge kettle at home to settle this issue. You can buy tea packets decaffeinated. As you see in the picture above, I get creative with it. I like to mix it up and one of my favorite kinds of teas are the ones that have numerous flavors in them. I like to mix regular tea (I think it’s orange pekoe), some peach tea, and green tea. Add a few lemons to your pitcher, some stevia and ice to your glass if you like it to be sweet, and holy smokes, you could sit there with a jug of it and just drink in the goodness. It’s so refreshing…or maybe that’s just me who does that. 🙂 I loved the freedom to still get my tea fix without taking in too much caffeine, and I like that I can brew it as strong as I want. I like a bold tea flavor. Anyway, without further ado,  listed below is this list of each specific tea and its benefits. Tea originated in a shrub called Camellia Sinensis, native to China and India. It contains high levels of antioxidants and flavonoids which, as we know, are key in curbing those free radicals that cause cancer, heart disease, and clogged arteries.

Green Tea

Green Tea has a very high concentration of EGCG (Epigallocatechin gallate)…whoa! What’s that you ask? Basically, to spare you all the chemistry mumbo-jumbo, it’s a powerful antioxidant. Because of these high levels, green tea will actually interrupt the growth of bladder, breast, lung, stomach, pancreatic and colorectal cancers. If that’s not reason enough to drink this amazing tea, green tea also helps prevent the clogging of arteries, helps burn fat (I hear all the woman starting their cars and running to target for a box), counteract oxidative stress on the brain, can help with neurological disorders such as Alzheimer’s and Parkinson’s disease, reduces your risk of stroke, and helps to improve cholesterol levels.  Yowza, that’s a power packed disease kicking wonder right there!

Next on our list,..

Black Tea

Having the highest caffeine content of the tea family, the leaves of this tea are fermented instead of steamed like Mr. Green up there. If you’re a chai tea lover say, “Hey!” Well, behind every good chai is black tea at its base. Black tea can help protect those lungs (even those subjected to cigarette smoke damage), and it can also help reduce the risk of stroke.

White Tea

This tea is both uncured and unfermented and one study has shown that it could potentially have the most potent anticancer properties.

Oolong Tea

The antioxidants in this tea helped lower the “bad” kind of cholesterol when done in an animal study. There is one variety of oolong called, Wuyi, and even though science hasn’t backed the claims, it is heavily marketed as a weight loss supplement.

Pu-erh Tea

I literally have never heard of this tea, but it’s considered a black tea. The leaves of this tea are fermented, aged, and pressed into cakes. Again, an animal study done showed reduced weight loss and lower LDL cholesterol.

From here, we have a long list of herbal teas, which are made from roots, herbs, and fruits, steeped in hot water. Herbal teas have lower concentration of antioxidants, but still good benefits, nonetheless. Just to name a few herbal teas we are familiar with, we have: chamomile, hibiscus, rooibos, and echinacea. I’m not going to go into all of these, but you get the idea–TEA IS AMAZING and AMAZINGLY GOOD FOR YOU! It’s calorie-free, and power-packed with nothing but good body benefits. Now, don’t be adding Sweet N’ Low, Splenda, Equal to your tea. Your basically counteracting yourself. Think this way: Pink, Blue, Yellow-you’re a dead fellow! You’re better off doing the real thing: Sugar, real sugar. Heard of it? Yeah, do that (a small little bit, of course). Calories over Chemicals. You’re body can burn off what’s real, but chemicals are a different story. Do yourself a favor–don’t go there. However, my favorite thing is to get the packets of PureVia which is made from the Stevia plant. It’s a sweetener of the earth. You can get it at your local grocery store. I like to put a few packets in my purse so that I can sweeten my tea when I’m out and know I didn’t have to compromise my health.

I hope you like this post. I hope it was informative. I like knowing that I can drink other things besides water and be getting really good benefits and I’m sure you do, too. Whether your cup of choice, is hot, cold, or you like both, drink up friends…you’re on the right track!

My name is Cait, and I am a tea-a-holic! Until next time…

iced-tea-glass

 

What? She cooks?

Hi friends,

I’m just sitting here in bed looking like the epitome of pregnant. Just try to handle this picture for a minute: Snoogle propped up so I can lean back and type, rocking my Mumu( and loving it), and drinking a glass of chocolate almond milk to help with the late night heartburn this third trimester has decided to grace me with.

I wanted to share a few fun recipes with you tonight.

First off, I love fall. It’s my second favorite season; summer being my first (beach girl at heart forever). And with fall, I love anything pumpkin flavored. So, when the pumpkin spice latte came early to Starbucks this year, I was all over that! Well, today, I was doing my daily…I mean weekly…shopping at Target and decided I wanted it cold, and in frappe form. Now, as much as I love the infamous PSL, I don’t like all the extra sugar, fat, and calories that tend to come with it. So, when I can’t make my own at home (sorry no recipe for that one tonight), then I had to figure out a way to get it from Starbucks without all the unnecessary “extras” in it. Here’s just a few little tips that go for any of the highly doctored and dessert like coffee’s:

Find out how many pumps of the flavoring they put in the size you are getting. You will be shocked, BELIEVE me. No one needs 4 shots of pumpkin sugar syrup in a TALL–seriously!? Try one or two, you might actually be able to taste the coffee. 😉

Next, make it non-fat milk. I personally can’t wait for the day that Starbucks decides to get with it and carry almond milk because personally, cows milk is just a no-no in my diet. It should be a no-no in everyone’s, but that’s their choice. However, if it’s once in a blue moon, it’s not the end of the world. There are a lot worse things.

And last, no whip! I know, I love it too, but you’ll be surprised how you can train your taste buds. Before you know it, you like it better without. *sometimes it’s okay to splurge though–I do.

For the preggies out there like me, go ahead and make it decaf if you’re watching caffeine intake.

Last little tip that I like to do. Bring a scoop of your protein in a baggie with you and ask them to blend it in. You have just “healthified” your drink. Don’t you feel good already?

Here’s my decaf, non-fat, no whip, proteing PSL frappe from today. MMMM…..

Photo Sep 09, 3 44 15 PM

Next thing I want to share with y’all is what I cooked for dinner tonight. Yes, yes I the wife ACTUALLY cooked. In our house, my husband is the dinner cook. I like to bake, that’s my thing, or do breakfast. I love breakfast and can make a mean omelet. But, when it comes to dinner, my husband gets home from work and goes to work in the kitchen–and loves it. He’s my chef, and the arrangement works great because I just don’t find pleasure in cooking dinner. I do find pleasure in watching him bust out a meal though…he’s so good at it. But, occasionally, I get in a mood–thanks Pinterest–and I find a recipe like this one below, and before you know it, I’m all over it in the kitchen. Anything that uses a crock pot is on the top of my list because, it’s normally pretty simple and basically does the work for you. Hmmm…I still am pretty lazy when it comes to dinner apparently…

I replaced the sauce that you make with Greek yogurt instead of using regular, plain yogurt. By straining it like they want you to, you are basically doing that to it anyway, so since Greek is all I keep in the house, this made it easier once again.

Try it. Enjoy it. It’s amazing!

http://www.sixsistersstuff.com/2013/03/slow-cooker-chicken-gyros.html

Photo Sep 09, 5 58 17 PM

P.S. immediately after this picture I shoveled off over half the sauce I put on my poor husbands pita…see, this is why I don’t do dinner. I was just scooping away….Lord have mercy!

Lastly, I featured my sister and her blog in my previous post. She is doing the Fall Foodie Challenge–a 20 day challenge for people to send in their favorite healthy fall recipe that won’t set us back in our fitness goals, but that doesn’t sacrifice taste. Well, it’s my turn. Like I mentioned above, I love breakfast with all my heart and soul and I never skip it! I might even venture to say that while I love a good Thanksgiving dinner, the breakfast that we have in our family almost tops it…that’s how much I love it. So, it wouldn’t be my Fall recipe if it wasn’t healthy or breakfast-y. Let me know when you make these. I haven’t made these myself yet, so I’m so excited to try it. I love regular cinnamon rolls so much, so I can only imagine what part of Heaven these will be. I would love your feedback or things that you substituted/changed to better fit your needs, or even found made them taste better. Seriously, it’s 11 o’ clock, and I want one!

Photo credit and recipe goes to the the author of the blog below where I discovered this recipe. (I wish I was cool enough to made this up on my own)

http://www.eatliverun.com

IMG_8479-560x841

Vegan Pumpkin Cinnamon Rolls

makes 10 cinnamon rolls

Ingredients:

2 tbsp Earth Balance buttery spread

1/3 cup almond milk

1/3 cup pumpkin puree

1/4 cup sugar

1 tbsp chia seeds + 3 tbsp warm water

1 (1/4th oz) package dry yeast

2 cups all purpose flour (could try substituting for whole wheat of coconut flour)

1 tsp cinnamon

1/2 tsp salt

1/2 tsp ground nutmeg

1/4 tsp allspice

1/4 tsp ground cloves

1/8 tsp ground ginger

filling:

1/4 cup brown sugar

2 tbsp Earth Balance buttery spread, softened

2 tsp cinnamon

for glaze:

1 cup powdered sugar

1 tbsp almond milk

1/4 tsp vanilla extract

Heat the almond milk and the Earth Balance together in a small pan on the stove over low/medium heat until the Earth Balance melts and the milk is warm to the touch. Remove from heat, let cool a little (temperature should be around 100 degrees—like warm bath water. If it’s hotter than that, the yeast will die and the rolls won’t rise!) sprinkle in the yeast and stir so yeast will dissolve. Let yeast mixture sit for five minutes (it will look very creamy after a few minutes).

Meanwhile, combine the pumpkin and chia mixture (when you combine the chia seeds and water be sure to let the mixture sit for five minutes to gel a little bit). In another bowl whisk together the flour, sugar, salt, cloves, cinnamon, ginger, nutmeg and allspice. Add flour mixture to the pumpkin. Pour in yeast.

Knead dough by hand for about 10 minutes or with a KitchenAid for six on medium speed with either a paddle attachment or dough hook. The dough should be smooth and elastic when you’re done.

Place dough in a greased bowl, cover with a dishcloth and set in a warm area to rise for 1 hour 15 minutes. While the dough is rising, mix together the softened Earth Balance, brown sugar and cinnamon in a small bowl.

Remove dough and punch dough on a lightly floured surface. Roll out to a large rectangle and spread brown sugar mixture on top keeping an inch bare around the sides. Gently roll up dough so it resembles a log. Slice dough into 1/2 inch slices and place in a greased 9-inch casserole dish. Cover with a dishcloth and let rise for another 45 minutes.

Preheat oven to 350 degrees. Bake rolls for 25 minutes. Let cool while you make the glaze.

For the glaze, mix together the powdered sugar, almond milk and vanilla extract. If glaze seems too runny, add a little more powdered sugar. Place glaze in a small plastic bag and snip the tip off. Make swirls over the cooled rolls and serve.

Time:

3 hours

Well, that’s all for the adventure tonight. Hope you were able to take away some good tips for modifying your Starbucks drinks, maybe having your dinner for tomorrow already set, or your mouth is watering because you can’t wait to bake these scrumptious yummies above. I know mine is…

In the meantime, stay healthy, stay happy, and stay ready for the next blog.

Goodnight friends!

xoxo