Ginger BBQ Glazed Apple Lentil Loaf (vegan)

Today I’ve got another new and fun recipe to share: Ginger BBQ Glazed Apple Lentil Loaf. Yum!


This vegan loaf is full of deliciously hearty ingredients like lentils, mushrooms, oats and more. And it incorporates the spices thyme and rosemary to enhance the wonderful savory flavor!


And the glaze…Omg the glaze. This is the star of the show! Ginger, BBQ, balsamic and applesauce. Sweet, spicy, tangy heaven!


Ginger BBQ Glazed Apple Lentil Loaf (vegan)

Makes one bread pan loaf

Inspired by Oh She Glows

1 cup uncooked green lentils

3 tbsp ground flax seeds and 1/2 cup of water

1 tsp olive oil

3 cloves of garlic, minced

1/2 sweet yellow onion, finely chopped

1 cup of cremini mushrooms, finely chopped

1 cup of grated carrot

1 pink lady apple, finely chopped

1/3 cup of raisins

1/2 cup whole wheat flour

3/4 cup of old fashioned oats

2 tsp dried thyme

2 tsp rosemary

a dash of sea salt

1 tsp red pepper flakes


1/4 cup of BBQ sauce

1 tbsp ginger preserves/jam

2 tbsp balsamic vinegar

2 tbsp unsweetened applesauce

To make this dish start by preparing the lentils. Combine the lentils with 3 cups of water in a medium sized sauce pan and bring to a boil. Once at a boil reduce heat and simmer for about 40 minutes, or until liquid is absorbed and lentils are very tender. Stir frequently.

In a small bowl whisk together the ground flax seed and water and let sit for about 10 minutes to thicken.

While the lentils are cooking, preheat your oven to 325 degrees, and heat 1 tsp of olive oil in a skillet and sauté the garlic and onion for about five minutes over medium heat.

Next, add to the skillet the mushrooms, carrots, apples and raisins and sauté for another five minutes. Remove from heat.

Once the lentils are done, combine all the ingredients (the lentils, the veggies from the skillet, the flax seed mix, and the rest of the dry ingredients into a large bowl). Mix well.

To make the glaze, simply whisk together all of the ingredients in a small bowl.

Then, grease a loaf pan and press the lentil loaf mixture firmly into the pan.  Pour half of the glaze over the loaf, and reserve the rest for dipping!

Bake for about 40 minutes and enjoy!

Lovin’ lentils,



What I Ate Wednesday #51

Morning all! Hope this Wednesday finds you well and you are soaking up the last few days of January. I can’t believe we’re already a month into 2014 already! For this WIAW post, I’m showing all the eats from my first day back at school for the spring semester. I’m really trying to incorporate new dishes into my weekly routine, and as you’ll see my breakfast did not include peanut butter or a banana. Crazy! And crazy good.


For breakfast I made a Cinnamon Spiced Apple Sweet Potato Hash, which was literally just apples, sweet potato, cinnamon, chia seeds and tahini. So good! This made me really excited for breaking out of the breakfast box even more.


Since classes didn’t start until 5:00pm, I spent a leisurely breakfast reading for fun. What a concept! I started this book towards the end of my winter break and have absolutely loved it so far. I want to try and keep reading for fun a part of my normal routine even when school picks up. Even if it’s only five minutes before I go to bed each night I’d love to get in more reading.


For lunch I had a piece of a butternut squash and collards pie my friend made over the weekend, it was wonderful! I had it on top of a bed of arugula and drizzled a little balsamic vinegar on top.


Along with the pie I also had this banana, and dipped it in peanut butter. I just couldn’t go a whole day and not include bananas and peanut butter somehow.


Later that afternoon, while finishing up my readings for class, I snacked on some of my Mom’s apple crisps. Such a treat!


Since I was going to be in class all night, however, I had to find a dinner to pack that would be easy to eat during a lecture; something that would be quiet to eat (no loud crunching) and something that wouldn’t have a strong smell. I settled on a pita sandwich that ended up being quite delicious! It was a pita filled with smashed avocado, spicy hummus, tempeh and mango. I’ll definitely be making this combination again.


And lastly, once I was home from class I had a little applesauce topped with some of my Mom’s homemade granola before bed. A yummy end to my first day back at school!

As always make sure to stop on over to Jen’s blog where the whole What I Ate Wednesday party got started!



Cinnamon Spiced Apple Sweet Potato Breakfast Hash

Today is the start of my final semester in grad school…Yay! It is also the start of a new fitness routine and the goal of incorporating new dishes into my diet. Breakfast is certainly one of my favorite meals of the day, however, last semester I got into a routine where I had the same thing every. single. day. Either a bowl of peanut butter banana oats (with added fun toppings too!)


Or peanut butter on toast or an English muffin and a banana on the side. Don’t get me wrong, I love these foods. But I also became aware that I am probably missing out on a plethora of other amazing breakfast options!


So this past weekend I scoured all my favorite food blogs and found a number of delicious looking new breakfast recipes for me to try. And today I started with a simple, so simple, yet scrumptious Cinnamon Spiced Apple Sweet Potato Breakfast Hash.


This dish was so flavorful! The sweet and creamy sweet potato, the tart and crunchy apple, all drizzled with tahini was absolutely superb. I cannot wait to try some of the other recipes I’ve found and open up my breakfast world to a host of new foods!


Get in the kitchen and try this wonderful breakfast today!

Cinnamon Spiced Apple Sweet Potato Breakfast Hash

Serves 1

1/2 a medium sized sweet potato baked/roasted/microwaved, and chopped

1 pink lady apple, finely chopped

1 tbsp tahini

1 tbsp chia seeds

A generous dash of cinnamon

To make this dish start by cooking your sweet potato. I did this by using a wonderful potato bag I got for Christmas to microwave my sweet potato in 6 minutes! Or if you have leftover already cooked sweet potato on hand simply warm it up and use!

Next, microwave your apple for about 1 minute, or until tender and warm.

To complete this gloriously easy, delicious, and nutritious meal, combine the sweet potato and apple into a bowl, and top with tahini, chia seeds and cinnamon. Enjoy!

To new and improved breakfasts,


Subtly Sweet and Spicy Chocolate Cookies

These cookies were whipped up with all the miss-matched ingredients I had left in my pantry after being out of town for awhile. Once back in my apartment I wanted to bake some cookies, but since I hadn’t been to the grocery store yet I was stuck using what I had on hand.


Which turned out to be just fine since I made these vegan Subtly Sweet and Spicy Chocolate Cookies. Yum!


Such a unique and tasty combination! For these cookies I didn’t have much on hand in terms of oil, so I used a little olive oil and they turned out well! These cookies are deliciously complex with their notes of bitterness from the dark chocolate, subtle sweetness from the cherries and complimentary spice of the cinnamon and chile.

Subtly Sweet and Spicy Chocolate Cookies

Makes 12 small cookies

1/4 cup of olive oil

2 tbsp agave syrup

1 chia egg (1 tbsp of chia seeds combined with 3 tbsp of water and set in the freezer for ~10 minutes to thicken)

~1/4 cup of water

1/2 cup of whole wheat flour

1/2 cup of all purpose flour

1/2 tsp baking soda

1/4 tsp baking powder

1 tsp cinnamon

1 tbsp shredded coconut

3 tbsp cocoa powder

~2 tbsp finely shaved dark chocolate (I used chocolate from a dark chocolate bar with chilies and cherries)

To make these cookies start by preheating the oven to 325 degrees and lining a baking sheet with a Silpat (if you have one, they are amazing!) or greasing the sheet so the cookies don’t stick.

In a large mixing bowl combine all of the dry ingredients, and in a smaller bowl combine all of the wet ingredients (including the chia egg).

Stir the wet ingredients into the dry and when well-mixed form into 12 small cookies. Place on baking sheet and bake for about 10 minutes. Enjoy!

Cookies are wonderful,


What I Ate Wednesday #50

Happy Wednesday! Welcome to another edition of What I Ate Wednesday, and thanks to the wonderful Jenn for hosting! I’m soaking up my last few days of break before the Spring semester begins, and I think today might call for a cozy day indoors filled with reading, movies and warm food! Winter Storm Janus hit us pretty hard yesterday, and lots of the schools let out early, so if the roads aren’t cleared by today I don’t think I’ll be venturing out much…fine by me! But the reason you’re here of course is for the eats, so here is a look at my Tuesday meals and snacks!


For breakfast I had a delicious bowl of my Mom’s homemade granola with a sliced banana and homemade almond milk. I also drizzled a little peanut butter on top after the photo.


Lunch was a loaded sweet potato, absolutely delicious. It was a roasted sweet potato with rosemary and chives seasoning, covered with sautéed mushrooms, onions and black beans and topped with salsa and tahini. So good! I also added some arugula to my plate as I was eating, love those greens!


Fora mid-afternoon snack I had this wonderful smoothie from a local smoothie and juice bar. This Cacao Royale version was made from coconut, raw cacao and vanilla. It had the perfect consistency and tasted like a scrumptious chocolate pudding.


Dinner was a glorious big vegan bowl, inspired by numerous blogs I’ve seen recently create beautiful, colored bowls filled with grains, veggies, and fruit. Mine consisted of a base of arugula, and then portions of butternut squash, bulgur, snow peas, shredded carrot, mixed berries, hummus and balsamic vinegar. One of the best dinners I’ve had in awhile! I’ll definitely make this quick and nutritious bowl again!


And for a sweet treat to end the night I had some crackers with honey peanut butter. Yum!



Vegan Pumpkin Scones with Maple Fig Glaze

Scones. Glorious, mouthwatering, cakey scones.


That’s what these Vegan Pumpkin Scones with Maple Fig Glaze are. Pure heaven.


I know the typical scone is dry, dense and flaky (not something I really enjoy), so I decided to make a moister version that is much more pleasurable to consume. I guess I’m not sure if these truly qualify as scones then…


Maybe they should be called scuffins like my friend suggested instead. The baked good that is a cross between a scone and a muffin!

Vegan Pumpkin Scones with Maple Glaze

Makes 6 large scones

2 cups whole wheat flour

1/4 cup brown sugar, tightly packed

1 tbsp baking powder

1/4 tsp baking soda

1/4 tsp pink himalayan salt

3/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground ginger

1 chia egg (1 tbsp of chia seeds and 3 tbsp of water combined, and set in freezer for 10 minutes)

1/2 tbsp of coconut oil, melted

1/2 cup pumpkin puree

1/2 cup almond milk

1 tsp of vanilla


1 tbsp maple syrup

1 tbsp fig preserves

To make these ridiculously easy and deliciously healthy scones, start by preheating the oven to 400 degrees.

In a large mixing bowl, mix together the dry ingredients (flour, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg and ginger).

Then, in a smaller mixing bowl mix together the wet ingredients (chia egg, coconut oil, pumpkin puree, almond milk and vanilla).

Next, add the wet ingredients to the dry ingredients and stir to combine. The mix may be slightly dry, so I found it easier to mix the dough together with my hands.

Form the dough into six large scones, and bake for about 10 minutes or until a toothpick inserted in the middle comes out clean.

For the glaze simply whisk together the maple syrup and fig preserves in a small bowl and drizzle on top of warm scones. Enjoy!

Scone fest,


What I Ate Wednesday #49

Morning all! And happy Wednesday to you! This week will be my last WIAW post from the glorious state of Wisconsin for awhile…I’ve had a wonderful time relaxing with my family and friends over my very last, long and wonderful winter break as a student!


My day started off early with a banana and a homemade vegan pumpkin scone with maple fig glaze. Awesome. I’ll post the recipe soon!


Mid-morning I ate a Kashi trail mix bar. Good, but nothing special.


I then spent a lot of time getting packed up to head back out East, did some laundry, went through emails, etc. Then before I knew it it was lunch time. I first had a little dish of leftover spicy slaw salad my mom made the other day, so good and fresh and crunchy! It had broccoli, cabbage, carrots, pears, cherries, onions and more. Yum!


Then I also had two slices of pizza, left over from dinner with my best friend the night before. It was a scrumptious East Indian Flatbread pizza, just as good as the first night!


I had a red pear to round out the meal as well.


Later I snacked on some chilies and cherries dark chocolate. Mmmhmm…so delicious.


I also had some dried apples.


Then some ginger cookies with homemade pumpkin dip. Unbelievable!



I had a few flakes of this cereal, but it was much too sweet for my liking so I went with an applesauce instead!


Also had a bite of my sister’s safe-to-eat raw cookie dough. Yum!


For dinner I had a mushroom tofu burger that my mom made the other night along with a lentil salad. These burgers turned out so flavorful and hearty, I loved them!

Have a great one and make sure to stop by Jenn’s page to see where this What I Ate Wednesday party started!