Cinnamon-spice crepes

These are super easy to make and will keep you full until breakfast with the combination of complex carbs and protein. This recipe is adapted from @chocolatexdiaries, check her out she has some amazing recipes! Here we go:

Ingredients:

1/2 cup oats
1 egg (I haven't tried using a flax egg, but I think it will work!)
1/2 cup almond milk (I used vanilla unsweetened)
1 teaspoon-1 tablespoon liquid sweetener (depending on how sweet you like it)
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
optional superfood add-in: 1/2 tsp maca (or as much as you're used to/can take)

Method: First, put your oats in a food processor until you get a flour. In a bowl, combine your egg, almond milk, sweetener, vanilla, and cinnamon. Let your batter sit for a couple minutes, allowing it to thicken. Warm up a pan on low-medium heat, along with a bit of coconut oil. Once it's warm and the coconut oil has melted, put half the batter (1/2 cup) onto the pan and spread it out with a spoon, allowing it cook for about a minute, or when bubbles start to form. Flip and let the other side cook for a minute. Pour the rest of the batter on the pan and repeat. Top with fruit, peanut butter, coconut flakes, or maple syrup!

Raw oreos

These are so addicting. But that's not necessarily a bad thing, since there are only seven ingredients and I can pronounce all of them. They're so delicious and so easy to make, the cookie batter can just get a little sticky to make sure you have parchment paper on hand! 

Ingredients: 
Cookies: 
3/4 cup oats
1 cup pitted dates (soak in water for about an hour or more)
2 tablespoons of raw cacao powder

Filling:
1/2 cup cashews
2 1/2 to 3 tablespoons liquid sweetener (I use maple syrup for this recipe)
2.5 tablespoons coconut oil (melted)
1 teaspoon vanilla extract 

Method: First, combine the filling ingredients in a food processor, put the mixture in a bowl with plastic wrap covering it, and put it in the fridge for about 3 hours. This will allow the filling to harden. Make your cookies but putting the ingredients in a food processor, then move the batter over to parchment paper (the batter will be sticky!). Using a cookie cutter or if you're artistic enough to make it circular on your own,  form the cookies, then place them in the freezer for about 15 minutes, allowing them to harden. Take them out, spread the filling on a cookie, and top it with another cookie.  If you want a softer cookie, keep them in the fridge. If you want a harder cookie, keep them in the freezer. I kept mine in the freezer for about three hours and they had a perfect texture, almost like an ice cream sandwich. Enjoy!

Note: I got this recipe from bakeanddestroy.net, I just made little adjustments :)

Chai pumpkin caramel bread (paleo)

This recipe screams Thanksgiving, which makes me homesick because this year, I'm away from the States for the first time in my life for Thanksgiving. Buuuut I'm loving all of the vegan restaurants in London (and I'm not even vegan). Food is probably the number one thing I'm going to miss about this city. Is that sad? Anyway, the recipe, inspired by @paleomg. It's pretty damn good, and usually isn't oval-shaped like the picture below, but there's not a bread pan in the dorm kitchen so ya gotta do what ya gotta do. The dates melt a little to make a caramel flavor. Make this and cry of joy. 

Mmmmm oval-shaped bread

Ingredients: 

• 1 cup almond butter (or other nut butter ----> pb is amazing as well)
• 1/2 cup pumpkin puree
• 1 overripe banana, mashed
• 1/4 cup honey or maple syrup (not necessary, but recommended)
• 2 eggs, whisked
• 1/2 cup chopped dates
• 2 chai tea packets (take the spices out of the packets)
• 3 tablespoons coconut flour
• 1/2 tablespoon cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• pinch of sea salt 

•  Method:

1. Preheat oven to 350 degrees Fahrenheit. 

2. Combine the almond butter, banana, pumpkin, honey, and eggs. Then add in the tea packet ingredients and mix well.

3. Add the rest of the ingredients, except for the dates and mix well again.

4. Add in the dates.

5. Grease a pan and evenly pour in the batter (parchment paper works well)

6. Bake for about 40 minutes, and let cool before devouring. 

Happy almost Thanksgiving!

Meg 

Baked sweet potato fries

If you follow me on Instagram, you know that I make sweet potato fries a lot. Too much? Nahhhhhhh. Sweet potatoes are packed with vitamin A and are one of the best anti-aging foods. They're also amazing. I make them almost everyday, whether as a snack or to put them over a salad. If you want them to be crispy, cut them thin!

Baked sweet potato fries over a falafel salad

Ingredients:

1 large sweet potato (or ten)

1/2 tablespoon of coconut oil (melted)

spice of choice (I like to use cinnamon or paprika)

Method:

1. Preheat oven to 425 degrees Fahrenheit. 

2. Peel your sweet potato, and cut it up into fry-like shapes. The easiest way to do this is by cutting in half the long way, and then cutting each half into smaller pieces.

3. Toss the fries in the melted coconut oil, and coat with your spice.

4. Array on a baking sheet, but don't overcrowd them! This will prevent them from crisping.

5. Cook for 10 minutes, flip, then cook for another 10. 

6. Broil them for two minutes at the end to make them a little bit more crunchy ;)

7. Let them cool for just a minute to allow them to crisp a little more.

8. GET TO IT

Meg

Pumpkin granola

 I keep this granola in my freezer so that I can always have it when I want it (a lot). Feel free to use any of the sweeteners listed, all of them work great! This recipe is paleo and vegan friendly! (if you don't use honey as a sweetener).

Recipe: 

• ½ cup pumpkin seeds
• ½ cup almonds
• 1/2 cup oats (use gf if necessary)
• ½ cup chopped pecans
• 1/2 cup chopped dates
• ½ cup pumpkin puree
• ⅓ cup coconut oil
• ⅓ cup maple syrup/honey/brown rice syrup/WHATEVER YOU WANT
• 1 teaspoon vanilla extract
• 2 tablespoons cinnamon
• 1 tsp pumpkin pie spice 

NOTE: I highly recommend tasting this as you go, some people like it sweeter than others! Add more maple syrup if you want it sweeter, and more spices if you want it to to be more flavorful.

Method:

Preheat oven to 350 degrees.

First mix together the wet ingredients: pumpkin puree, coconut oil, maple syrup, vanilla extract and spices. Mix very well.

Then add everything else: almonds, pecans, dates, and seeds. Mix well. 

Put parchment paper on a baking sheet and evenly spread out your granola onto the pan. 

Cook for about 35 minutes, flipping it around every so often so that it doesn't burn. When you take it out after 35 minutes, it won't be crispy yet, but don't overcook it!

Let it completely cool, this is when it'll get crispy. Once it's cool, store it in the fridge or freezer in an airtight container. 

Or just eat it all at once like I did. 

Meg