Pumpkin Pie Milkshake

Hello again from London!

I know that pumpkin “went out of style” a couple of months ago, but I have some leftover cans of it just sitting around, and honestly, don’t see the problem with pumpkin flavored treats in February! Which brings me to …

Pumpkin Pie Milkshake

Makes one small milkshake

1/2 C Vegan Vanilla Ice Cream

1/4 C Canned Pumpkin

1/2 tsp Pumpkin Pie Spice

1/2 tsp Cinnamon

1 tsp Vanilla Extract

Put all ingredients into a blender and blend and until smooth.

It’s not often that I have sweets for dessert- usually, if they’re in the house, I eat them for breakfast ūüėČ

But when I do decide to have a treat for dessert, I like it to be at least a¬†little bit¬†healthy. The pumpkin in this adds beta¬†carotene and is high in fiber. This way, I feel no guilt treating myself to a little bit of ice cream ūüėČ

Hope you had a great weekend and have a wonderful Monday!


Pumpkin French Toast and a Lesson Learned

Today I had this major epiphany. I’ve been trying so hard to figure out what defines me and how I want to live my life, but it all hit me today when I wasn’t even searching. I was explaining to Mark that every day when I wake up, I want to stay in bed all day and shy away from facing another day without him around, but instead I get up, go to work, and have a positive attitude about my day. And I didn’t¬†exaggerate¬†anything, I didn’t make anything up. I just told him that that’s what I do, without thinking. Because it’s true! I don’t even think about it anymore. My life is positive. I no longer search for things to complain about. Rather, I search for things to appreciate. I have learned so much in the past four weeks, about love, and life, but mainly, myself. I have learned that almost any¬†situation is what you make it. If you know¬†that an experience is going to be boring, it will be boring. But why go into something with that mindset when you could go into it with an open mind, not¬†necessarily¬†knowing¬†that it will be a great experience, but at least actively searching for things to appreciate. And that is truly how I have come to live my life; with an open mind.

I know that I said that I was going to focus on healthy eating and incorporating more fruits and vegetables into my diet for the rest of the week, but I really wanted french toast for dinner. And if you count canned pumpkin as a vegetable, then I got my vegetables.

Pumpkin French Toast

makes two servings


4 Slices of Bread

3/4 C Almond Milk

2 Tbsp Canned Pumpkin

1 Tbsp Flour

1 tsp Cinnamon

1 tsp Sugar

1 tsp Brown Sugar

1 Tbsp Coconut Oil

In a shallow bowl or pan, combine all ingredients but bread and coconut oil. Mix well with a fork to get out all clumps. Preheat a skillet and melt coconut oil. Soak one slice of bread in the mixture, letting it absorb for at least 20 seconds on both sides.

Place into frying pan on medium heat and let sit for about 30 seconds. Run a thin spatula under the soaked bread to keep it from sticking to the pan, and then cover and let cook for 2-3 minutes. Flip and repeat on the other side. Once both sides are lightly browned, remove, and repeat with remaining three slices.

This french toast satisfied my cravings immediately. It’s the perfect consistency with just a hint of pumpkin. Top it with a sprinkle of cinnamon and sugar.

These would be delicious topped with chopped walnuts and banana’s, but they’re just fine with cinnamon-sugar and maple syrup.

A perfect breakfast (or, if you’re like me, dinner) when you’re craving something warm, rich, and sweet! ūüėČ