Lemon Poppy Muffins

If you have not read or looked at Alicia Silverstone’s cookbook, the Kind Diet,  I highly recommend it.  Even if just take a glance while you’re at the book store.  It was one of the first books I purchased when I became vegetarian, because she breaks her book down into different categories.  Some people are not able to just go cold turkey, and wake up one morning and decide they want to change to a vegan diet, and go with it.  I was vegetarian for 5 years, before I finally gave up all the diary products.  Her approaches to the “Kind Diet” are Flirting, Vegan, and Superhero, which appear as steps to becoming vegan and eating a diet entirely of whole grains and organic veggies.

Lemon Poppy Muffins

I swear this picture doesn't do justice for the taste of this muffin, but I had to snap one quickly before this all disappeared
I swear this picture doesn’t do justice for the taste of this muffin, but I had to snap one quickly before this all disappeared

1 cup whole wheat pastry flour
1 cup all-purpose flour
1/3 cup maple sugar
2 tsp egg replacer (Ener-G)
2 tsp baking powder
1 tsp baking soda
¼ tsp sea salt
½ cup almond or soy milk
¼ cup fresh lemon juice
½ cup safflower oil
½ cup maple syrup
1 tsp lemon extract
2 Tbs poppy seeds

Preheat oven to 350 degrees.  Oil pans (for 4 mini loaves) or prepare muffin pan with liners.
Combine flours, sugar, egg replacer, baking powder, baking soda, and salt.
In a separate bowl, combine milk and lemon juice.  Set aside; it will look curdled.  Whisk, in the oil, syrup, and lemon extract.
Add the wet ingredients to the dry, and stir well.  Finally add poppy seeds

Pour the batter into prepared pans and bake 15 minutes.  Cool completely on metal rack.


Pumpkin Waffles

Pumpkin Waffles
for 2 (gluten free and vegan)

IMG_82941 1/4 cup Gluten Free Flour
1 cup Pumpkin Puree
1 cup almond milk
1 tsp baking powder
1/2 tsp baking soda
pinch of nutmeg
pinch of pumpkin pie spice
1 Tbs cinnamon
walnuts (optional as topping)

In a medium bowl, mix pumpkin and almond milk.  Add in dry ingredients.  Stir well.  Pour onto grease waffle maker.  Top with a sprinkle of cinnamon and crushed walnuts.



Blueberry Pancakes

Blueberry Pancakes (vegan)
(serves 2 not very hungry people, or 1 person post-run)

[side note: the first time I made this recipe I made for brunch after I ran and the recipe made 3 thick medium sized pancakes that I did not share.  So if you’re hungry or making for a crowd, I highly recommend doubling the recipe]

1 cup flour (I used whole wheat)
1 tsp Cinnamon
1 tsp Baking Powder
½ tsp Salt
¾ cup water
3 Tbs Maple Syrup
1 pint Blueberries

In large bowl combine flour, cinnamon, baking powder, and salt.
In measuring glass mix the water and maple syrup, mix well.  Then combine the wet to dry ingredients, stirring well, but don’t over mix (should have some lumps).
Lighly oil  a large non-stick pan and heat over medium-high heat.  Pour ¼ cup of batter onto pan, and add blueberries. When small bubbles appear in the center of the pancake, flip over.  Repeat until all batter is used.
Serve with your favorite toppings: sunfower seeds, vegan butter, or syrup

(from Chloe’s Kitchen)

Skinny Pumpkin overnight Oats


¼ c. rolled oats
½ c. Almond Milk
2 tbsp. pumpkin butter
1 tsp. Chia seeds
pinch of cinnamon
pinch of pumpkin pie spice
¼ slice banana
Sprinkle Pumpkin seeds on top


Mix ingredients in a jar (or other airtight container).  Seal and stick in refrigerator over night or at least 3 hours.  Enjoy.  To sweeten, add agave or honey.

Overnight oats! Can eat cold or nuke in microwave for 30 seconds.