RECIPE | Vegan Pumpkin Pie Redux

Pumpkin Pie

I originally made this a few years back but I have played around a little bit with the recipe. While I am not a huge fan of pumpkin pie this original recipe came out of a “need” to use up a can of pumpkin puree I had in my pantry. I gave it a shot and it came out so tasty.

Vegan Pumpkin PIe
Serves 8
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Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Ingredients
  1. 1 cup coconut cream
  2. 1-15oz can pumpkin puree
  3. 1 cup cashews, soaked for 2 hours
  4. 1 tablespoon arrowroot powder
  5. 2 1/2 teaspoons pumpkin pie spice
  6. 1/2 teaspoon salt
  7. 1 cup coconut sugar (or granulated sugar of your choice)
  8. 2 teaspoons vanilla
  9. 1 uncooked pie crust rolled out to 1/8-1/4 inch think (use your favorite recipe or make life easy and buy a pre-made one I like Wholly Wholesome)
Instructions
  1. Preheat oven to 375F. Place the pie crust in the pie plate, top with a piece of parchment paper and
  2. then a cake pan or pie weights. Bake for 10 minutes and then allow to cool completely. If you are using a frozen pie crust follow package directions.
  3. While the crust is cooling place all of the remaining ingredients into a blender and process until smooth.
  4. Pour the pumpkin mixture into the crust and bake for 35-40 minutes until the filling has set and the crust is lightly browned.
  5. Allow to cool completely on a wire rack.
  6. Serve with your favorite non-dairy whipped cream
Running With Tongs http://runningwithtongs.com/

Fitness Friday | DietBet Update & Kara Goucher

fitnessfriday

Happy Fri….errr Saturday! Sorry this post is a day late but yesterday ended up being crazy busy and we were out of the house from 8am-8pm! Yikes! Friday night is also our no-computer at home date night so as soon as we got home it was kids to bed, make a quick curry and (frozen) dumplings, pour a glass of wine and crash on the couch with The Blacklist. 

Hiking last Sunday

Hiking last Sunday

So here it is the DietBet halfway update. So far as of last Sunday I am 20% to my DietBet goal weight. I don’t weigh in again until tomorrow morning but I unfortunately don’t think it has changed much since last week. That being said what has changed for the better is my activity level and diet. So far things are moving in the direction I want: weight (slowly) going down, activity level going up and diet becoming cleaner and cleaner. 

So what are my goals for the next two weeks?  Run more, hike more, walk more, strength train, and lots of yoga. Focus on eating really well/clean 80-90% of the time (right now I am closer to 65-75%) and create a clean pantry/fridge aka stock up on lots of whole grains, beans, fruits and veggies and reduce packaged goods. Lastly, get organized, declutter and do something for myself that nourishes my mind, body and soul. 

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kara

Since I am a huge fan of Kara Goucher I wanted to share with you that she is goinng to be on the cover of the November/December issue of Women’s Running Magazine which hits stands November 11th.  

Included in the magazine will be a day in the life feature story of Kara that highlights her training techniques, eating habits and  inner-most thoughts. I don’t know about you but I LOVE day in the life posts and vlogs. They are one of my favorite types of blogs to read and now that I am writing this I am thinking I should really include more on my blog - what do you think?

Anyways in the November/December issue of Women’s Running Magazine Kara’s life is in full display as she shares the contents of her fridge, her lip gloss hoarding problem, and her training routine which includes two-hour full-body sports massage (where do I sign up?) from her therapist of 15 years, Allan Kupczak. 

One thing that really draws me to follow Kara and her life is that she is also a mom. Kara is mom to four-year-old Colt. Though pregnancy was a tricky proposition given her career, Kara said motherhood “was the best decision I ever made.” I have to agree with her it is really the best decision that I’ve ever made as well. 

Disclaimer: I received a copy of this issue of the magazine in exchange for sharing the news of Kara Goucher’s cover.  

RECIPE | Honey Roasted Carrots and Sweet & Smoky Tempeh

Every Saturday morning we wake up, have breakfast as a family and then we get ready and head out for the morning. We usually stop first to have coffee and then it’s on to the farmers market. It’s a weekly tradition that we have grown to love and if for some reason we miss one of our market mornings it just seems to throw the entire week off.

This past weekend we skipped the coffee out but we did head to the market after enjoying breakfast at home. We actually ended up arriving far too early because we forgot that they changed the start time to 9am instead of the usual 8:30am. We ended up standing in line at our favorite stand with our arms filled with babies and beautiful produce as we waited for the market bell to ring, indicating the start of the market.

Honey Roasted Carrots
This week I picked up a variety of greens, herbs, onions, garlic and root vegetables. My favorite purchase were the multi colored carrots that not only tasted amazing but were incredibly beautiful. I chose a few each of the deep purple, the purple with an orange center, yellow and one that was almost a pink color. We chopped up a selection of them to serve with dips at our beer tasting party but I still had a few carrots left so I decided to roast them up for lunch yesterday.

Since root vegetables pair well with chiles I decided to go for a honey roasted carrot with a little bit of chile. I also did a quick pan seared sweet and smoky tempeh to go along with my delicious carrots.

Honey Roasted Carrots with Chile
Serves 2
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 4 large carrots, peeled and cut into "fries"
  2. 1/2 tablespoon coconut oil, melted
  3. 1 tablespoon raw honey
  4. 1/2 teaspoon chili powder
  5. 1/4 teaspoon black pepper
  6. 1/2 teaspoon salt
  7. Garnish: crushed toasted pumpkin seeds (optional)
Instructions
  1. Pre-heat oven to 350F.
  2. Whisk together the oil, honey, chili powder, pepper and salt.
  3. Toss the carrots with the oil mixture and pour out onto a sheet pan; make sure carrots are in a single layer.
  4. Roast in the oven for 30-40 minutes until tender.
  5. Remove from oven and garnish with crushed toasted pumpkin seeds (optional).
Running With Tongs http://runningwithtongs.com/
Honey Roasted Carrots & Tempeh

Sweet & Smoky Tempeh
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1/2 tablespoon olive
  2. 1-8oz package of tempeh, cut in half and then into triangles
  3. 3 tablespoons maple syrup
  4. 2 tablespoons tamari
  5. 2 tablespoons balsamic vinegar
  6. 1/4 teaspoon black pepper
  7. 1 teaspoon liquid smoke
Instructions
  1. In a medium sautee pan heat the olive oil over medium-high heat.
  2. Whisk together all other ingredients except tempeh.
  3. Add the tempeh to the hot oil and sautee until lightly browned on one side (approx 2-3 minutes).
  4. Flip the tempeh and then pour the maple-balsamic mixture over the tempeh; turn heat down to medium.
  5. Sautee until liquid has evaporated. Make sure to keep an eye on this so as not to burn the tempeh.
Running With Tongs http://runningwithtongs.com/
Honey Roasted Carrots & Tempeh square

What is your Saturday morning routine like? 

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FITNESS FRIDAY| Race Training Plans & DietBet Before

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