This is a delicious, healthy, and EASY side dish- perfect for Thanksgiving and the holiday season. If you’re looking for a no-fail side dish, this is the one. It’s gluten-free, Paleo, high in nutrients, and tastes amazing.

Hi friends! How’s the day going? Hope you’re having a wonderful morning. Yesterday was a whirlwind of fun: Anne and I filmed 3 of the Winter Shape-up videos with Grant. It was so great to catch up with Anne, and also see Grant again. He’s the mastermind behind many of my YouTube videos and also Soli Beat. We cranked through pure strength, strength + HIIT, + warmup video for the challenge. I’m so excited!!

After filming, Anne and I headed over to Fig Tree to grab lunch. I always get scared-stoked to tell visitors about Liberty Station and all it has to offer. “So it has the best coffee shop, a hot yoga studio, a Trader Joe’s, market, brewery, juice bar, basically everything you could wish for.”

I almost always get the portobello mushroom sandwich, but then I saw breakfast on the menu and that happened immediately.

With kombucha:

Anne and I enjoyed lunch (it was so good!) and chatted about all things life and blogging. We hobbled out of there because after filming workouts + sitting for a while, the soreness started to kick in. #buckleup

Last night, one of the worst things that could have happened during Spin happened. (When I got home, I told the Pilot that THE WORST THING HAPPENED while I was teaching and he thought I peed during class so no. Apparently, it was not the worst thing that could happen haha.)

I had to connect to Bluetooth for the music, and once I finally got it connected, I went to start my playlist, and… nothing. It was a blank white screen. I p

Sharing a roundup of 10 delicious vegan Halloween recipes.

Hi hi! How are ya? I hope you’re having a lovely morning! It’s officially feeling like fall around here and I’m so excited for upcoming Halloween and holiday events.

Halloween, with its spooky decorations and playful costumes, is one of the most anticipated holidays of the year. Amidst the sugary treats and snacks that typically dominate the scene, it’s fun to include vegan options for friends who are dairy-free or avoid animal products. While yesterday’s post was filled with non-vegan things, today is for my veggie friends. (Also, I’m the non-vegan who loves vegan foods and treats!)

Today, I’m excited to share a roundup of ten delightful vegan recipes to add to your Halloween festivities.

10 Vegan Halloween Recipes

Jack-O-Lantern Stuffed Peppers

These vibrant bell peppers carved into Jack-O-Lantern faces not only make a festive centerpiece but are also filled with a delicious and nutritious quinoa and vegetable stuffing.

Ingredients:

Orange bell peppers

Quinoa

Mixed vegetables (carrots, onions, zucchini)

Vegetable broth

Spices (cumin, paprika, garlic powder)

Instructions:

Preheat the oven. Carve Jack-O-Lantern faces into the bell peppers.

Cook quinoa in vegetable broth. Sauté mixed vegetables and spices.

Combine quinoa and vegetables, stuff peppers, and bake.

Witch’s Brew Green Smoothie

Create a bewitching green smoothie that’s not only spooky but also packed with nutrients. Perfect for starting your Halloween morning on a healthy note.

Ingredients:

Handful of spinach

1 banana

1 scoop vanilla protein powder of choice

Sprinkle of cinnamon

1 tablespoon peanut butter

1 cup almond milk

1 tablespoon chia seeds

Instructions:

Add all ingredients to a blender and blend until smooth.

Pour into a cauldron-shaped glass. Sprinkle chia seeds on top.

Mini Vegan Halloween pizzas

This would be a cute appetizer to make with the kids! SO easy, too. Recipe is here.

Graveyard Guacamole Dip

Transform your guacamole into a spooky graveyard scene with tombstone-shaped tortilla chips.

A creative and healthy dip for your Halloween party- check out this post for an awesome tutorial.

Peanut Butter Banana Ghosts

These adorable banana ghosts dipped in peanut butter and coated with shredded coconut make for a healthy and ghostly sweet treat.

You may have heard about adrenal cocktails and seen this “trendy” drink pop up on Instagram. Drinking an adrenal cocktail can help with stress response and so much more, and I’m breaking it down in today’s post!

Hi friends! I hope you’re having a wonderful week. I’m getting everything ready for our 7-day reset – starts this Monday! Sign up here. It’s freeeeee.

For today’s post, I’m super pumped to dive into today’s topic: the adrenal cocktail. It’s been lighting up my social media feed lately, so let’s spill the beans on this intriguing concoction. Picture this: a delightful blend of refreshing coconut water, tangy orange juice, and a pinch of salt.

Now, you might be wondering what the fuss is all about. Well, it all boils down to our energy levels and something called adrenal fatigue. You see, our adrenal glands play a key role in managing stress and maintaining our overall well-being. But sometimes, these little gland warriors can get a bit tired out, leading to a dip in energy and a case of adrenal fatigue.

That’s where the magical mix of orange juice, coconut water, and sea salt swoops in to save the day! This dream team combination is believed to support adrenal function and give our blood sugar levels a much-needed boost. Orange juice packs a punch of vitamin C, which acts like a superhero for our immune system. Coconut water brings hydration to the party, replenishing those electrolytes like a champ. Last but not least, a sprinkle of sea salt adds a savory touch and provides essential minerals that keep our adrenal glands doing their happy dance.

Now, it’s important to note that there are tons of variations of the adrenal cocktail out there. Some folks like to add a dash of lemon juice or even a pinch of cinnamon for an extra kick. Feel free to experiment and make it your own!

I reached out to Mia about chatting about this on the blog and she co-wrote this post!

Adrenal Cocktail Recipe and Why You Should Try It

So what is an adrenal cocktail?

An adrenal cocktail includes a mix of potassium, sodium, and vitamin C. Now, when it comes to adrenal cocktails, some folks like to get a little adventurous with their mix-ins. Picture this: a delicious blend of potassium, sodium, and vitamin C, but with a creamy twist. That’s right, we’re talking about adding a splash of coconut cream to the mix. It’s like going from a regular workout to a full-blown dance party for your taste buds!

But wait, there’s more! If coconut cream isn’t your jam, why not give coconut milk a whirl? This silky and slightly sweet alternative can give your adrenal cocktail a tropical vacation vibe. Ju

Sharing this recipe for pumpkin banana muffins. They’re gluten-free, dairy-free, and totally delicious. 

I’ve fully embraced my basic-ness of the fall and holiday season. Give me all of the pumpkin spice, flannels, Halloween decor, holiday movies, and fun events and gatherings. I LOVE summer, but there’s something so fun and lovely about fall. I love taking the kids to all of the fall events and activities, and baking treats, making soups, and casseroles featuring seasonal squashes and gourds. 😉

Pumpkin season is heeeeeeere, and it’s time to celebrate the versatility and health benefits of this fall favorite. I know the blog world is inundated with pumpkin recipes (as it should be!) and here’s one more to add to your collection. Today, I’m sharing a delightful recipe that combines the goodness of pumpkins with the natural sweetness and texture of bananas –  pumpkin banana muffins.

Pumpkin Banana Muffins

Here are the ingredients you need to make this family-favorite treat!

Ingredients:

1 cup almond meal

2 tablespoons chia seeds

2 ripe bananas, mashed

1 teaspoon pumpkin pie spice

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup pumpkin puree

1/4 cup maple syrup

1/4 cup almond milk

1/4 cup coconut oil, melted

1/2 cup chocolate chips

1 teaspoon vanilla extract

Pinch of sea salt

Instructions:

Step 1:

Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners.

Step 2:

In a bowl, combine almond meal and chia seeds. Add the baking powder and baking soda, stir well.

Step 3:

In another bowl, mix the mashed bananas, pumpkin pie spice, maple syrup, almond milk, and melted coconut oil. Ensure they are well combined.

Step 4:

Gradually fold the wet ingredients into the dry mix. The chia seeds add a delightful texture and a boost of omega-3s. Add in the chocolate chips and stir to combine.

Step 5:

Scoop the batter into the muffin cups, filling each about two-thirds full. This ensures the perfect rise without overflow.

Step 7:

Place the muffin tin in the preheated oven. Bake for 20-25 minutes or until a toothpick inserted comes out clean, with perhaps a little chocolatey residue.

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Enjoy them warm with a little butter or let them cool completely – the choice is yours.

Pro Tip: These muffins freeze beautifully Pop them into a freezer bag, and you’ll have a stash of deliciousness for those busy morn

Sharing a delicious fall recipe for copycat Panera soup! This is dairy-free and SO delicious with a drizzle of olive oil and some roasted chickpeas on top. 

Hi friends! How’s the morning going so far? I hope you’re enjoying the day! I have a packed day with coaching appointments (YAY!) and excited to take a yoga class this morning. I hope you have a lovely day ahead.

Something that made me chuckle a bit recently: the Pilot said, “Ohhhh, soup season is here”

I was like… soup season is ALWAYS here.

I get what he’s saying. Some people like to enjoy warm and cozy bowls of soup during certain times of the year, like when it’s chillier outside. I’ve never fully understood because you can find me with a piping bowl of soup on a scorching summer day. Soup fan for life, no matter the weather or season.

I feel like soup is the PERFECT meal. It’s an easy way to get in a ton of nutrients, protein, it’s super satisfying, and there’s nothing like some fresh sourdough or cornbread dipped into soup or chili. I have quite a few recipes on the blog but was excited to make a version of Panera’s Autumn Soup. It’s dairy-free, the ingredients are so inexpensive, and it packs a ton of nutrients and fall flavor.

Let me know if you give it a try!

Panera Copycat Autumn Soup (dairy-free)

Ingredients:

Whole butternut squash

3-4 medium peeled, cooked sweet potatoes

1/2 cup pumpkin puree

1 onion

4 carrots

1 carton of veggie broth

can of coconut milk

nutmeg

cinnamon

salt and pepper

Instructions:

Step 1

Cook the butternut squash. Cut it in half, remove the seeds, and place in the Instant Pot with 2 inches of water, and cook for 12 minutes on manual. Remove the squash, drain the Instant Pot, and set aside to cool slightly.

Step 2

Next, add the broth, onion, carrots, pumpkin puree, cinnamon, nutmeg, salt and pepper to the Instant Pot. Cook for 12 minutes on manual.

Step 3

Do a quick release, and then stir in the butternut squash (if you use a spoon to scoop it out from the skin, it should come out easily), sweet potatoes, and coconut milk. Use an immersion blender to blend until smooth.

Step 4

Adjust seasonings as needed. Ours needed a bit more salt and cinnamon.

Step 5

Top with a