Pumpkin Bread

I love fall because it’s colors are like being wrapped in a soft blanket of warmth. Vibrant reds and oranges paint the trees, there is a crispness to the air, and all the aromas of cinnamon, apple, and pumpkin fill my nose! Oh, and I am a #basicbitch with all of my pumpkin spice! Vegan of course! I am a carb baby and I love any kind of loaves or breads! I literally could eat some sort of sweet bread Every. Single. Day. The other day I decided to make mini pumpkin loaves. I experimented with my favorite banana bread recipe and changed it out for pumpkin (so yes that means you could totally substitute the pumpkin for about 3 large bananas and have this bread become a banana bread instead, or hell make them both)! For this bread you will need the following ingredients:

-1 Can of organic pumpkin purée (a little less about 1 1/3 C if you want it a little less dense)

-2 Tbs of ground flaxseed

-1/3 C of plant based milk (like to use cashew almond)

-1/3 C of melted coconut oil

– 2 Tbs of pure maple syrup

-2 tsp of pure vanilla extract

-1/4 C of sweetener of your choice (coconut sugar, stevia leaf, brown sugar….)

-1/2 C rolled oats

-1 tsp of baking soda

-1/2 tsp of baking powder

-1/2 tsp fine sea salt

1 1/2 C of flour

Preheat oven to 350 and grease your loaf pan ((9×5) or mini loaf pans or muffin tins). In a large bowl stir in all the wet ingredients (the top 6) until combined (if you are switching the pumpkin for banana, mash the bananas until almost smooth and have 1 1/3 cups). Add the dry ingredients one at a time, in order of the above list. Stop mixing when there is no more flour to be seen at the bottom of bowl or in mixture. Spoon into your pans and bake for 30 minutes (start with 20 if your using muffin pans or mini loaves, I always check every 10-15 minutes, especially if I am not using my oven). If the dough is still wet, bake another 20 minutes until a toothpick can be inserted and come out clean. Cool on a cooling rack and then slice and serve. Top with walnuts, pumpkin seeds, or pecans. I like to drizzle a simple glaze (melted brown sugar) on mine. ENJOY =)

XOXO

Erica

Deities of Health

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The Naked Vegans (baked goods)

Greek Tofu Scramble

Got this recipe from Forks Over Knives and it was so yummy and quick I had to share! This is perfect for breakfast but also awesome for dinner (which is what I did). For this meal you will need:

-14oz package of extra firm tofu

-1/3 C of nutritional yeast

-1 1/2 tsp of each dried basil and parsley

-3/4 tsp of ground turmeric

-sea salt and pepper to taste

-3/4 C of diced red onion

-1 1/2 tsp of garlic

-1 1/2 (14 oz) cans of artichoke hearts chopped

-1 1/2 C of cherry tomatoes

-1/3 C of kalamata olives (optional)

-4 1/2 C of baby spinach

After tofu is drained and patted dry with a towel, crumble it in a bowl with the yeast, parsley, basil, turmeric, salt and pepper. Mix well. In a large pan over medium heat, cook onions until translucent (keep adding water if needed to avoid sticking). Add garlic and stir. Evenly add tofu mixture to pan and cook until bottom of tofu is golden brown. Add artichokes, olives, and tomatoes and cook about 5 more minutes. Add spinach and cook an additional two minutes. Serve with a side of whole grain toast and some fruit.

Enjoy =)

XOXO

Erica

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Protein Bites

Want a quick healthy snack that is a little ball of energy and protein? Look no further! These little bites, which can be done plenty of ways, will give you all you are looking for in a good healthy snack. Plus, they will make you think your eating cookie dough and only take 5 minutes to make!

Below I will provide how to make these bites three ways, but you will see that all you have to do is really switch out the protein powder flavor for more creative flavoring =) So for these awesome energy and protein packed bites you will need:

1 1/2 C of flour of your choice

1/4 C of protein powder

2 Tbs of chia seeds

1 Tbs of ground flax

1/4 C of agave or maple syrup

1/4 C of coconut oil

1/4 C of almond or other plant milk

This is all you will need for any flavoring. I used Vega Plant Protein Powder in the Salted Caramel flavor, so I didn’t add anything else, except some sea salt to sprinkle on top of the bites when they were done. To make you simply put all the dry ingredients in a bowl and whisk until blended. Add the wet ingredients and mix well (you may need to add one or two more tablespoons of nut milk, but you want it to be a crumbly dough mixture). Once well mixed, knead and squeeze dough so that it forms, and then roll into little balls and store in the freezer. Viola!

Other yummy flavors is lemon poppy seed and chocolate. For the lemon just use vanilla plant protein powder, replace the chia seeds with poppy seeds (or stick with the chia) and the  1/4 C of nut milk with 1/4 C of lemon juice and add 2 Tbs of nut milk. For decadent chocolate bites, use chocolate plant protein powder and then roll in finely chopped peanuts, cashews, or coconut flakes. Enjoy!

XOXO

Erica

http://www.deitiesofhealth.com

deitiesofhealth@gmail.com

http://www.instagram.com/fitamerica55

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