Classic Homemade Cornbread (vegan and gluten-free)

Morning all! Hope you had a wonderful Thanksgiving that was filled with good food, family, and friends! If you still have holiday celebrations coming up this weekend, here is a delicious vegan and gluten-free cornbread recipe to enjoy.

It’s a slightly sweet and buttery cornbread dish!

Classic Homemade Cornbread (vegan and gluten-free)

Recipe adapted from The Simple Veganista

Makes one 8×8 pan

Dry Ingredients

1 cup cornmeal

1 cup of oat flour (grind up gluten-free oats in a food processor to get oat flour)

3 tbsp organic brown sugar

1 tbsp baking powder

3 tbsp chia seeds

Wet Ingredients

1 cup unsweetened coconut milk

1 tsp apple cider vinegar

3 tbsp coconut oil, melted

Start by preheating your oven to 425 degrees and greasing an 8×8 baking dish.

Combine all the dry ingredients in a bowl.

Next, in a smaller bowl, whisk together all the wet ingredients.

Incorporate wet ingredients into dry and stir until combined.

Pour into baking dish and bake for about 20 minutes, or until a toothpick inserted in the middle of the loaf comes out clean. Enjoy!

What I Ate Wednesday # 94

Happy Wednesday all! Hope for many of you this is your ‘friday’ of the week as tomorrow is Thanksgiving! I’m stopping in to share some recent eats as it is Wednesday, after all, but my eats may seem a little lighter than normal since I haven’t felt too well the past few days and couldn’t stomach much. Here’s a look into WIAW: bland and digestible edition!

Breakfast was a jar of overnight oats, I hadn’t had overnight oats in ages and thought it would be a soothing option for an upset stomach. In this combo was 1/3 cup old fashioned oats, 1/2 tbsp chia seeds, 3 tbsp plain greek yogurt, a chopped up banana and unsweetened coconut milk. I did add a little pb to the oats in the morning.

All throughout the day I snacked on Ritz crackers. I haven’t bought Ritz for years but was totally craving them to help settle my stomach.

Lunch was a bit of arugula topped with a chickpea salad. The most veggies I ate all day!

I also snacked on a pear, which actually tasted quite good.

And later in the afternoon snacked on dry cornflakes cereal.

Dinner was a bit of unpictured lentil soup and some plain naan bread. Notice the plain pattern here? What do you guys eat to help settle an upset stomach? If you celebrate Thanksgiving I hope you have a wonderful holiday and eat some delicious food!

Please make sure to stop on by Jenn’s blog, who hosts this lovely get together week after week!

TGIW,

Sydney

Lunchbox Series Part 1: Roasted Butternut Chickpea Salad with Tahini and Balsamic

When a co-worker of mine recently asked whether the recipe for the salad I was eating for lunch was up on my blog, an idea came to mind for an opportunity to start a new mini-series here on the blog. The salad she inquired about wasn’t posted, and it made me realize that although I pack some sort of salad for lunch a majority of the time, I rarely post the recipes here on the blog. I thought starting something called the Lunchbox Series would be a great platform to share all the different types of quick and easy meals I throw together to bring to work. They may not be fancy, but I ensure you they are as delicious as they are healthy.

With this series I could also finally share some of the fabulous salad combinations I’ve had recently. Often people hear the word salad and think ‘boring,’ but I’d like to share a variety of amazing salad combinations that are not only full of flavors and textures, but are satiating and healthy to boot.

So without further ado, I present lunch number one! A Roasted  Butternut Chickpea Salad with Tahini and Balsamic.

Super simple. Super lovely. You don’t need to add much to this salad because all of nature’s goodness does the work for you!

Roasted Butternut Chickpea Salad with Tahini and Balsamic

Serves 1

Arugula (I used a couple of large handfuls)

~ 1 cup of diced, roasted butternut squash

1/2 cup of chickpeas

1-2 tbsp tahini

1/2 tbsp balsamic vinegar

Assemble this salad by laying a foundation of arugula and topping it with the butternut squash and chickpeas. Drizzle with tahini  and balsamic, and enjoy! I preferred this salad warm, but you could eat it chilled as well.

 

What I Ate Wednesday #93

It’s Wednesday! The high is 27 degrees with a.m. snow showers and wind! Maybe if I keep using exclamation marks it will trick me into thinking I love winter! Nope…didn’t work. Although I’m not looking forward to the freezing temperatures or the long winter ahead, I am looking forward to cozying up later today to read some fellow bloggers WIAW posts. That really will be fun! So without further ado I present you with my eats from last Sunday.

Thanks to Jenn for hosting!

TGIW,

Sydney

What I Ate Wednesday #92

Morning! Time for another What I Ate Wednesday! This past weekend was spent with my Mom, sister, and Aunt visiting my cousins at college, and we had a blast. It was a fun-filled girls weekend to the max! It was also filled with some tasty eats as well. Enjoy!

Until next time ladies! Thanks as always to Jenn for hosting!

TGIW,

Sydney

Baked Pumpkin Breakfast Bars

A pumpkin recipe! Finally! Considering how much I love pumpkin, I’m surprised how long it’s taken me to post a pumpkin recipe this fall.

I love that these Baked Pumpkin Breakfast Bars are dense, hearty, and perfectly moist.

I love the bold pumpkin flavor of these bars, and the comforting smell that fills your home as you bake them!

These bars are great served warm, drizzled with peanut butter, or eaten at room temperature. They freeze wonderfully as well, so if you have leftovers throw them in the freezer to pull out at a later date for a delicious snack!

And in other news, I’m on Instagram! Follow me at justwaterplease89 for all my foodie pictures!

Baked Pumpkin Breakfast Bars

Makes 9

2 flax eggs (2 tbsp of ground flaxseed and 6 tbsp of water)

1 and 1/2 cup canned pumpkin

1/2 cup unsweetened applesauce

1/4 cup maple syrup

2 tsp baking powder

1/2 tsp sea salt

3 tsp pumpkin pie spice

2 and 1/2 cups oat flour

Start by preheating the oven to 350 degrees and spraying an 8X8 baking dish with non-stick spray.

While the oven is heating, make the flax eggs by mixing 2 tbsp of ground flaxseed with 6 tbsp of water in a small dish. Place dish in freezer about 5-7 minutes or until flax mixture thickens to a gel-like consistency.

Next, in a large mixing bowl combine the pumpkin, applesauce, and maple syrup.

Add in the rest of the dry ingredients into the bowl (baking powder, salt, pumpkin pie spice and oat flour).

Lastly, stir in the flax egg.

Pour batter into the baking dish and bake about 30 minutes, or until toothpick inserted in middle of pan comes out clean. Enjoy!

 

 

What I Ate Wednesday #91

Morning all! Happy Wednesday! Thanks for stopping by for another round of What I Ate Wednesday. This week features eats from last Saturday, a fun day spent with my sister!

I started off the day with some cereal (organic TJ’s cornflakes), Bob’s Red Mill muesli, banana and peanut butter. I didn’t eat something super heavy since I was headed to a spin class at the Y. It was a great workout!

Once I got home I had a piece of peanut butter toast.

Lunch was a delicious fall sampler platter. Sweet potato with stone ground mustard, acorn squash, arugula salad with beans and avocado, a few snap peas and hummus, and a couple of strips of naan. It was a wonderful, and filling meal!

That afternoon I snacked on an almond meal cookie from Outpost. I’ll have to try making a version of these myself!

Dinner was a curry chickpea salad over arugula. A super simple and flavorful recipe that I hope to share soon. Although I had the apple ready to go I didn’t end up eating it. My sister and I were off to a movie and  I didn’t have time!

But I did throw a Reese’s PB Cup in my purse for the movie before we went!

The movie we saw was awesome. A sci-fi classic I hadn’t seen in years. E.T.!!! At the public museum in town they were playing E.T. in the Imaxx theater, it was so much fun! Here I am in front of the awesome backdrops they had at the museum.

A sister selfie attempt.

Do you know how old E.T. is??

When we got back that evening we ran into my neighbors, who generously offered us some of the deep dish pizza they made that night. It smelled heavenly and I had to try a piece right away. It was great!

Also snacked on one of my sister’s crackers before bed. It was a lovely night!

Hope you have a wonderful day and don’t forget to stop on by Jenn’s blog!

TGIW,

Sydney

Sweet and Tangy Mustard Greens

Super simple.

Super tasty.

Sweet and Tangy Mustard Greens!

Sweet and Tangy Mustard Greens

Serves 1

1 tbsp olive oil

5 oz. chopped kale

1 tbsp balsamic vinegar

1 tbsp stone ground mustard

1/8 cup raisins

1/8 cup sunflower seeds

To make this dish, sauté the kale in a skillet (medium low heat) with the olive oil for about 5-7 minutes, until starting to get tender.

Then add in the balsamic vinegar and mustard and stir to coat the kale.

Add in the raisins and sunflower seeds and continue to cook for another 3 minutes, until entire dish is warmed through. Serve immediately and enjoy!