gluten-free, vegan pumpkin loaf

Happy quarantine day….. 10? 11? Does anyone know? I don’t. I do know that I stocked up on canned pumpkin. Why? Well, I panicked in the grocery store and bought what was left, and what was familiar. Hence, canned pumpkin!

Scroll down for the recipe below! It is so yum! Very moist, and reminds me of Starbucks pumpkin bread!

Gluten-Free, Vegan Pumpkin Loaf

  • Servings: 8
  • Difficulty: “easy”
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Ingredients - 1.5 cups gluten-free flour - 2 tsp baking powder - 1/2 tsp baking soda - 1 tbsp pumpkin pie spice - 1 tsp cinnamon - 1 cup canned pumpkin - 3/4 cup sugar - 1/3 cup melted coconut oil - 1/2 cup dairy-free milk (I used french vanilla nutpods!) - 1 tsp vanilla extract - 1 tbsp brown sugar (optional) 1. Pre-heat oven to 375ºF. 2. Grease a loaf pan. 3. Combine all ingredients. 4. Mix well. 5. Pour into a pre-greased loaf pan. 6. Sprinkle with brown sugar. 7. Bake for 35-40 minutes. (until toothpick comes out clean) 8. Enjoy! www.movingmountainswellness.com

dark chocolate rum cupcakes

dark chocolate rum cupcakes | Journey for JessiI know I never did my Whole30 wrap up… it’s in the works y’all.  Actually that’s kind of a lie… It’s in my drafts folder, but not much progress has been made writing wise.  My apologies, but this recipe must be shared ASAP! *Note: these are NOT Whole30 approved ;)*  Alright, enough beating around the bush, I made these babies for my friend’s birthday.  Of course I made some healthy-ish improvements, but there’s also booze in them so… there’s that… and here’s the recipe! Continue reading

baked zucchini and tomato tian

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This was my dinner last night.  My mom has been recovering from surgery, so I have taken over her kitchen.  I don’t mind it what-so-ever; I feel so relaxed while cooking and my creative juices really start flowing.  Last night I made a version of baked zucchini and tomato tian.  I adapted some recipes to create a version that would suit my palette and my mom’s sensitive stomach. Continue reading