Life of Pumpkin Pie

This is going to be a pretty lame post. It’s 8:15 AM and I have class soon! Speaking of classes, I can’t believe that the semester is nearly over. Just another four days to get through before classes are all done… wha?!

Anyways, Volunteering Solutions shared my Nepal paragliding photo as an ad! I thought that was pretty cool.

Screen Shot 2016-11-30 at 7.19.22 AM.png

And last night, I received my aerial silks photographs that were taken by Alexa Baker at Brass Butterflies. She took some great shots and you can see more on my aerial silks page. Normally the lighting in the studio is pretty horrendous, but Alexa had some cool lights that made the photos look shadowy and professional. 🙂

This is my tentative schedule for January – April, once I move to Toronto for my first co-op. I will be working at the Toronto Health Centre!

unknown

Finals will be over in 18 days. The countdown begins!

screen-shot-2016-11-29-at-3-52-12-pm

So many ideas for my first work term!

screen-shot-2016-11-29-at-3-52-04-pm

I’ve still been keeping track of my finances. Last weekend, when I was in Toronto for the case competition, I definitely spent more than I should have. I will need to start saving this month.

screen-shot-2016-11-29-at-3-41-35-pm

I’ve also been recording everything I’ve been eating. This was for the entire month of November. I did this to get an idea of how many fruits and veggies I eat every day. I knew I wasn’t eating as much veggies as I should, and this definitely helped to confirm. Any ideas on how to incorporate veggies into lunch?

screen-shot-2016-11-29-at-3-40-21-pm

Here are some great pumpkin (maybe fall would be a better word) recipes that were a HIT to me recently!


The Best Vegan Pumpkin Pie Hot Chocolate

Serves 1

You’ll need…
  • 1 cup unsweetened almond milk
  • 1 tbsp sugar (I used coconut sugar)
  • 1 tbsp unsweetened cocoa powder
  • 1.5 tbsp vegan chocolate chips
  • 1 sprinkle cinnamon
  • 1 sprinkle pumpkin pie spice
  • 1 tiny sprinkle salt
Cook all ingredients over medium heat on the stovetop, or in the microwave, until the chocolate chips have melted. Serve hot!

Vegan, Gluten-Free Creamy Pumpkin Pie Bars
Serves: 9
Ingredients
CRUST
  • 1 cup oat flour
  • 1 1/2 cups (168 g) almond flour
  • 1/4 tsp sea salt
  • 2 Tbsp (24 g) coconut sugar
  • 1 Tbsp (15 ml) maple syrup
  • 4-5 Tbsp (60-75 ml) melted coconut oil
FILLING
  • 2 3/4 cups (475 g) pumpkin purée
  • 1/4 cup (60 ml) maple syrup
  • 1/4 cup (48 g) coconut sugar
  • 1/4 cup (60 g) unsweetened almond milk
  • 2 1/2 Tbsp (18 g) coconut flour
  • 1 3/4 tsp pumpkin pie spice
  • sprinkle cinnamon
  • 1/4 tsp sea salt
Instructions
  1. Preheat oven to 350 degrees F (176 C) and line an 8×8-inch baking dish with parchment paper.
  2. Mix all crust ingredients together.
  3. Add crust to the parchment-lined baking dish and shake to evenly disperse, then lay down parchment paper on top and use a flat-bottomed object (such as a liquid measuring cup or drinking glass) and pressing down to pack the crust into place, making an even, firmly packed layer.
  4. Bake for 20 minutes.
  5. Whisk all filling ingredients together.
  6. Once the crust is baked, pour the filling into the crust and tap on counter to remove air bubbles. Bake for 50 minutes – 1 hour. The filling will still be just a bit jiggly, dark orange in color, and have some cracks on the top – this is normal.
  7. Remove from oven and let cool completely before loosely covering with plastic wrap or foil and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.
  8. Once cooled, gently lift bars out of dish and slice into 9 bars. I also sliced the edges off mine for appearance, but this is optional.
  9. Serve with an additional sprinkle of cinnamon, nutmeg, and/or pumpkin pie spice (optional). Store leftovers in the refrigerator up to 3 days, though best when fresh.

One-Bowl Healthy Carrot Muffins

Serves 12
INGREDIENTS
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 1 cup almond milk
  • 1 tsp vanilla extract
  • 2 tbsp olive oil or melted coconut oil
  • 1 cup grated carrot
  • 1.5 tsp cinnamon
  • ground ginger or grated ginger (about 1/4 tsp, to taste)
  • 1/2 tsp baking soda
  • 1.5 tsp baking powder
  • 1/2 tsp salt
  • 2 cups spelt flour
  • OPTIONAL: 1/4 cup brown sugar
INSTRUCTIONS
  1. Preheat oven to 375 degrees.
  2. Whisk all ingredients except flour.
  3. Carefully add flour, and mix just to combine.
  4. Divide into 12 muffin tins, lined or greased with coconut oil. Bake for 18 minutes.
  5. Let cool for 5 minutes, then enjoy warm or let cool for another couple of hours. Enjoy!

Before I sign out for today, remember my good blogger friend Rachel?

Today is the very last day for her campaign to raise money for children in Sudan. She is such a generous person, a great photographer, and a thoughtful friend. She is doing this instead of asking for birthday gifts 🙂

Check out her post here and definitely consider donating SOON! https://secure.hope-international.com/registrant/donate.aspx?eventid=209391&langpref=en-CA&Referrer=https%3A%2F%2Foutlook.live.com%2F

And that’s it! Happy December!

17 thoughts on “Life of Pumpkin Pie

    1. I’m actually going to Toronto for my first co-op. It’s a four-month placement at the Toronto Health Centre in downtown. I will be a student physiotherapist (i.e. try my best to help the lead physio with her jobs). Does McGill have a co-op program?

      Like

    2. And THANK YOU for the compliment about the silks shots! Definitely an artistic, rewarding, and challenging twist on the normal fitness class 🙂 Are there any studios near your place that do silks?!

      Like

      1. I actually hear that so often, along with “I have no upper body strength” or “I’m not flexible enough”! The truth is that ANYONE can do it. There are poses for absolutely everyone and it’s all about having fun 🙂 Plus, practice will give you that flexibility and upper body strength! Though I do 100% agree; I was super freaked out by everyone else when I first started.

        Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s