As busy as I’ve been, I’ve found it very hard to fit in time to bake and cook as much as I’d like. I really miss it!! I am itching with anticipation for the day I have my new place, have gone down in shifts, and have more time to actually come home and cook a cool meal for Dan and I. That being said, even when I have no time, I always find some way to squeeze in some kitchen creativity. I have been able to make a few things in these past couple weeks and have happily began my forays into pumpkin pumpkin pumpkin. ‘Cause… that’s a priority, it seems. I’m linking up with Laura for a WIAW look into some of my recent eats, paired closely with my latest rendition of Lately: Kitchen Creations!
My daily breakfast for the past week has been a scrumptious bowl of overnight pumpkin chia oats topped with two pieces of this pumpkin bar crumbled up and lathered with extra peanut butter and milk. I’m definitely still not sick of it.
1/2 cup oats + 2 Tbsp pumpkin + pumpkin pie spice + stevia + vanilla + 1-2 tsp chia seeds + almond milk to cover. Left to sit overnight or for an hour in the morning. Then topped with two squares of crumbled pumpkin oat bar, peanut butter and additional almond milk.
When not having my pumpkin oat bowl, I’ve been on a pancake kick.
I made a batch of Arman’s pumpkin oat pancakes and enjoyed them with a few different combinations.
Pumpkin pancakes + organic famers market breakfast sausage + blueberries + peaches + pure maple syrup
Pumpkin pancakes + peanut butter + blueberries, bananas, peaches
P.S I’ve reallllllly been enjoying peach season.
I also threw together a batch of socca – AKA chickpea flour – pancakes. AKA the easiest, most surprising pancakes you will ever make. Not to mention gluten free, vegan, next to no ingredients and nutritious power houses.
To make, simple combine 1/2 a cup (80 grams) chickpea flour + 1.5 tsp baking powder + 1/4 tsp salt and your sweetener of choice ( 1 tbsp maple syrup, coconut sugar, xylitol or a few drops of stevia). Slowly add in 1/4 + 1 Tbsp water until thick but pourable. Voila!
Chickpea flour pancakes + peanut butter + homemade blueberry jam + nectarine
Oh yeah craving for PB&J totallleddd
These monster cookies were a super simple, healthy little throw together. I used mini reeces pieces to up the peanut butter factor
Which brings me to the go-to snack I’ve been frequently enjoying. It just so turns out these little nuggets are a perfect companion to my pumpkin spice lattes. A combination that has definitely happened more than once.
Take-home PSL + pumpkin cookies. An afternoon treat on a day off.
I really enjoyed making these vegan pumpkin donuts to give out to some friends. Donuts are just so fun to make. I topped them with a super simple icing made of 1 cup almond milk + 2 Tbsp cornstarch + 3 Tbsp cocoa powder + 1 Tbsp maple syrup + stevia – heated and stirred on the stove until real thick.
I’ve also been devouring popcorn like a mother. Like this time when I downed half a bag on my way home on the streetcar….. #class
I’ve been enjoying getting back to my salad-love-affair and trying to make some interesting combinations again.
Kale + lentils + feta + orange + cranberries + curry orange vinaigrette
As well as a super creative blueberry, chia coleslaw that I discovered here. Chia seeds in coleslaw – who woulda thought!?
Blueberry Chia Coleslaw
I’ve been enjoying the last bits of some nice sunny weather by taking my tupperwares outside
Cold soba noodles + edamame + sundried tomatoes + crispy onions + micro greens + sunflower sprouts
Kale + quinoa + grilled sweet potato + grape tomatoes + gogi berries + adzuki beans + cucumbers + sunflower sprouts + cashews
And when I’m not getting in my salads, I’ve been trying to slurp down a few more green juices.
A pretty good mix all around, I say.
Happy Fall eating to you!Recent Fall Kitchen Creations: Pumpkin, Pancakes, Donuts and Salads! #pumpkin #pumpkinspice… Click To Tweet
Have you made any pumpkin recipes yet that you’d like to share?
What’s the most creative salad you’ve ever made?
What’s your favorite afternoon snack?