Single Serving Pumpkin Chocolate Chip Cookie

I don’t know what happened. I was sort of anti-pumpkin for awhile. Maybe because it’s so cliche? Or maybe because pumpkin goes from zero to everywhere in about 4 days? But this recipe might have me hooked. Just like every other Lululemon-wearing, yoga-praciticing, kale-loving, 20 somethings girl. I admit it.

pumpkin chocolate chip cookie single serving

After a pumpkin muffin situation (When I made these mini pumpkin muffins, I think I ate 32 of them over the course of about 4 days) I started thinking about a single serving way to curb a pumpkin craving. Luckily, this recipe worked like a charm!

Single Serving Pumpkin Chocolate Chip Cookie
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 1
  • 2 tbsp pureed pumpkin
  • 2 tsp brown sugar
  • ¼ tsp vanilla extract
  • Pinch of salt
  • 2 tbsp whole wheat pastry flour (or all purpose)
  • ⅛ teaspoon ground cinnamon
  • Pinch of ginger
  • ⅛ teaspoon baking soda
  • 1 tsp mini chocolate chips
  1. Combine everything except the chocolate chips in a small bowl.
  2. Spray a ramekin with non-stick spray and scoop the batter in.
  3. Sprinkle with chocolate chips.
  4. Microwave on 50% power for 1½ - 2 minutes. (Check after 1½ since it depends on your microwave.)
  5. Once it's set, dig in!

vegan pumpkin chocolate chip cookie

Now I can satisfy a pumpkin chocolate chip craving without a whole tray of cookies calling my name.

This single serving pumpkin chocolate chip cookie can be ready in 5 minutes! It's vegan, healthy, & totally delicious!

If you love single serving recipes, you might want to give these others a try:

single serving deep dish vegan chocolate chip cookie

What’s your favorite type of cookie?

Tone It Up Meals Week 3

If we’re being totally honest (isn’t that the point of this?) I haven’t really been keeping it lean, clean, & green lately. I’ve been doing alright, consider how insanely busy life has been, but Sunday is a better picture than how I’ve been eating every single day. As much as I’d like to pretend that every day is this great. But hey, you win some you lose some. Here’s what I ate on Sunday!

yogurt bowl with apple granola

I started off with a bowl of 0% Fage yogurt topped with blueberries and some of this cinnamon applesauce granola. If I could tell you to make one fall recipe, that granola recipe would be it.

I got some stuff done around the house and then went to gymnastics. I hadn’t been in awhile so it was a nice workout. After the gym, I got a pedicure with a few girlfriends. It was so relaxing! By the time I got home it was after 2 and I was SO ready for lunch. I wanted something fast so I heated up these madras lentils.

easy vegan lunch

I used to eat these all the time when I was single and didn’t cook as often. They’re really good and they’re fairly nutritious.

featured hummus and pine nuts

I also snacked on some hummus with carrots, and crackers. Clearly I was hungry!

Alex and I finished some lesson planning and then went to church. After the service, we hung out with some of the elementary schoolers for a lesson. We also snacked on some chips, salsa, and chili! It was a delicious spread but I didn’t get a chance to snap a picture. I was too busy trying keep sour cream from ending up on the carpet.

I ate quite a bit with the kiddos but I was meeting Lindsay at Ellwoods so I couldn’t pass up on some of the hot bar options!

If you’re a long time blog reader, you’ll probably remember that Lindsay and I were roommates back in the day, so she’s used to me taking pictures of my food. 😉 It was so nice getting to catch up! She’s been in Asheville getting her nursing degree but she will be back in Richmond soon and I can’t wait! Lindsay and I met thanks to the internet and we became fast friends thanks to her willingness for adventure!

Once I got home, I had a little Halo Top for something sweet before bed. Have you tried any of the new flavors yet?!

So far, peanut butter cup has been my favorite but I haven’t tried them all yet! If you’re curious about Halo Top, you can read my Halo Top Ice Cream review here! This definitely hit the spot.

What is your current favorite treat?

I’m linking up with Laura for What I Ate Wednesday!

Cinnamon Applesauce Granola

I’ve been all about the apples lately. I’ve also been on a bit of a granola kick. I’ve been enjoying it on top of my yogurt bowls as well as straight out of the bag. I decided to try making granola with applesauce in order to get those clumpy pieces without needing to using so much oil. But let’s just clarify, this recipe is not low fat. Instead, it’s packed with healthy fats thanks to walnuts and a bit of coconut oil. So while there isn’t a lot of oil in this recipe, it is still quite satisfying thanks to those walnuts! Alright, let’s get baking.

applesauce granola 4

5.0 from 1 reviews
Cinnamon Applesauce Granola
Prep time
Cook time
Total time
Recipe type: Breakfast or Snack
Serves: 2 cups
  • ¼ cup unsweetened applesauce
  • ¼ cup agave (or honey if you're not vegan)
  • 1 tbsp coconut oil, melted
  • ½ tsp vanilla
  • ½ tsp cinnamon
  • ⅛ tsp salt
  • 1½ cups rolled oats
  • ¾ cup chopped walnuts
  1. Preheat the oven to 325.
  2. Combine the applesauce, agave, coconut oil, and vanilla.
  3. Stir in the cinnamon and salt. Make sure it's well combined.
  4. Stir in the oats and walnuts until well coated.
  5. Spray a large, rimmed baking sheet with coconut oil or non-stick spray.
  6. Spread out the granola into an even layer.
  7. Bake on the middle rack for 12-15 minutes. (You want it to just begin to brown on the bottom.)
  8. Gently flip over with a spatula. If you like really clumpy granola, be careful not to break it apart.
  9. Bake for another 12-15 minutes until the granola is crunchy.
  10. Set aside and let cool.
  11. Transfer to an airtight container to store it.

applesauce granola 2This granola smelled amazing coming out of the oven, thanks to all the cinnamon. I made this on Saturday night while Alex was watching football and I found myself going back for another handful. Watch out, this stuff is addicting! I ended up putting it on my yogurt bowl the next morning and packing some for the road when I went to our Northern Virginia office. It makes a perfect snack!

This cinnamon applesauce granola makes perfectly crunchy granola clusters! It's not too sweet so you can eat it by the handful or on top of yogurt. It's vegan and gluten free!

What are your favorite granola mix-ins?

Simple Spiced Lentils

Does anyone else feel like life has gotten a little crazy? I feel like summer left and autumn swooped in with cooler temperatures and a packed agenda. We took a little trip to Philadelphia last weekend and while we were driving home, I got my grocery shopping done. Here in Virginia (and in a few other states nearby!) we have Relay Foods. I can order my groceries online and then pick it up the next day. I literally ordered it from my phone in the passenger seat. One less thing to do!

This quick and simple spiced lentils are an easy vegan & gluten free dinner!

I’ve talked about Relay Foods before (when we first got married, we pretty much exclusively used their grocery service!) and I really love their new meal planning feature. If you’re a fan of meal kit deliveries, then you should definitely check this out. You can search the recipes and then place all the ingredients in your cart. Already have olive oil? Just take it out! Don’t need the garlic? Remove it from your cart. I ordered what I needed for these spiced lentils and since I already had some of the pantry ingredients, so it only cost $8 for me to get the ingredients for this dinner! (It’s also nice that you don’t have to subscribe and you can literally order it whenever you want it!)

This quick and simple spiced lentils are an easy vegan & gluten free dinner!

I know you’re not all located in a place where you could order from Relay, so I thought I’d share this simple spiced lentil recipe with you all so you can make it at home! Even if you have to go to the grocery store to pick up the ingredients yourself, it’s still a simple and delicious recipe!

This quick and simple spiced lentils are an easy vegan & gluten free dinner!

4.0 from 1 reviews
Simple Spiced Lentils
Prep time
Cook time
Total time
Serves: 4
  • 1 cup dried brown lentils
  • 2¼ cups vegetable broth
  • 1 Tbsp olive oil
  • 3 garlic cloves, minced
  • ½ cup tomato sauce
  • 1 Tbsp lemon juice
  • ¼ tsp salt
  • black pepper, to taste
  • ⅛ tsp ground ginger
  • ¼ tsp ground cumin
  • ¼ tsp ground turmeric
  • ¼ tsp smoked paprika or paprika
  • ½ tsp garam masala
  • 2 Tbsp cilantro, chopped
  1. Place lentils in a medium-sized pot, with vegetable broth.
  2. Bring to a boil.
  3. Cover, reduce, and simmer 20 minutes or until lentils are just tender.
  4. Note: Make sure your lentils are tender! Ours were still firm so I added more broth and cooked longer!
  5. Drain well.
  6. Heat olive oil in a medium-sized skillet, over medium heat.
  7. Add chopped garlic cook for 1 minute, until fragrant.
  8. Stir in tomato sauce, vegetable broth, lemon juice, salt, black pepper, ginger, cumin, turmeric, paprika, garam masala, and cooked lentils.
  9. Garnish with chopped cilantro when ready to serve.

Recipe via Relay Foods, reposted with permission.

This quick and simple spiced lentils are an easy vegan & gluten free dinner!

For the month of October, Relay Foods has increased their discount for first-time customers! You can get $30 off your first order by using my affiliate link. Honestly, you might as well try it! That’s $30 in free groceries!

These quick and simple spiced lentils are an easy vegan & gluten free dinner!Full disclosure: You guys know I only share products and services that I know and I love, and I love Relay! I do earn a referral credit when you sign up and Relay gave me some credit in exchange for trying out their recipe service! Thank you for supporting the brands I love!

What’s your favorite way to find new recipes?

Tone It Up Meals: Week 2

I fully intended to give you a recap of our trip to Philadelphia in the form of the delicious meals that I ate, but then I much failed to take a lot of pictures. I’d be a pretty terrible travel blogger because truthfully, sometimes I don’t want to take pictures when I’m traveling. So I did manage to capture some of the noteworthy meals on Snapchat and Instagram but I failed at documenting a full day of eating. Whoops! So I thought I’d just show you what I ate yesterday while attempting to get back on track after the trip with the Tone It Up challenge.

yogurt bowl with cherries

I skipped my normal smoothie bowl and had a yogurt bowl instead. I’m still all about the toppings. This one was frozen blueberries, frozen cherries, chia seeds, and coconut. YUM.

apple and cashews

I packed an apple and cashews for a morning snack but I ended up only eating the cashews. I started sitting at a new desk at work and the area is so quiet. I didn’t want to be the person loudly eating an apple so… I skipped it.

work salad

For lunch, I headed to the cafeteria for a quick bite. I made this giant salad and pretty much ate it as fast as I could before my next meeting. A bit later, the candy cart came by (yes, we have a cart that brings free candy straight to your desk) so I had a little cup of gummy bears. I hadn’t had any for a while so it was a nice little treat!

The afternoon was pretty busy with meetings so it went by quickly. After work, I met up with Alex and a friend at En Su Boca, a local Mexican restaurant.

en su boca

I normally just get tacos but I decided to try something different. This was the burrito bowl with rice, black beans, cheese, veggies, salsa, and avocado. This was so good but definitely a lot of food. Alex and I ended up sharing it.

Once we got home, we went for a walk and I squeezed in a couple of the Tone It Up workouts. Every day is different and Tuesday was hard because I was still sore from Monday! After I finished, Alex and I watched a little TV and I snacked on a few frozen grapes and a little bit of popcorn. I’m not sure why I was feeling so snacky but I’ll blame it on the workouts.

What’s your favorite yogurt topping?

I’m linking up with Arman for What I Ate Wednesday!

Avocado Toast: Sweet vs. Savory

It’s no secret that I love bread and sometimes I get on a toast kick where that’s all I want for breakfast. While there’s nothing wrong with plain toast, I thought I’d share some of my favorite ways to elevate toast to the next level. These recipes make a quick and easy breakfast but I’ve been known to eat them for lunch or dinner, too!

2 avocado toast

I just recently tried Pepperidge Farm® Harvest Blends™ bread and it was perfect for these different toast recipes. It has a soft texture but it still has a heartiness that can handle all the toppings. Plus it tastes fresh. So here are some of my favorite combos:

simple mango toast

This avocado mango toast is a sweet + creamy combination which would be perfect on its own or with scrambled eggs. Here’s what you need:

  •    1/2 avocado
  •    1/4 cup diced mango
  •    Squeeze of fresh lime
  •    Small handful of cilantro, chopped
  •    Dash of red pepper flakes
  •    Pinch of sea salt

All of you have to do is mash the avocado, spread it out on the toast, and top with mango, cilantro, lime, red pepper, and sea salt. DONE.

black bean avocado toast

If you’re more of a savory person, this salty + savory combo might be more your style. It’s like a taco on your toast! Here’s what you need:

  •    1/2 avocado
  •    1/4 cup black beans
  •    2 cherry tomatoes, sliced
  •    Small handful of cilantro, chopped
  •    Sea salt

Mash the avocado and spread over the toast. Top with black beans and chopped tomatoes. Drizzle with olive oil and sprinkle with basil and sea salt.

mango toast bite

Which would you pick? Sweet or savory?

Looking for a quick and easy breakfast? Try these twists on avocado toast!

This post is sponsored by Pepperidge Farm in conjunction with Blog Meets Brand. As always, all opinions are my own and I only partner with products that I truly love!

15 [More] Vegetarian Recipes with 5 Ingredients or Less

Ready for some super-easy-no-excuse-not-to-make-them recipes? Each of these vegetarian recipes requires just 5 ingredients (or less!) so you don’t have to make an extra trip to the grocery store.


These sticky garlic noodles from Kelly and Cricket can be made in 15 minutes which makes this a perfect weeknight meal or lazy Saturday dinner!


Or for a different twist on garlicky noodles, try this easy gluten-free garlic spaghetti from the Pretty Bee!


Obviously, the best way to eat broccoli is with cheese, which makes these broccoli cheddar fritters from KitchenJS the perfect appetizer.


While we’re on the subject of appetizers, there’s just something about artichokes that seems fancy to me. But these boiled artichokes with lemon butter dipping sauce from The Rising Spoon are fancy without being complicated.

5 ingredient olive oil bread

Fresh bread on the table in just a few minutes? Yes. And the best part? There’s NO yeast! Seriously, this olive oil bread is so easy.


This quinoa sweet potato lentil soup from Two Purple Figs is basically autumn in a bowl. I mean, does it get more fall than this?

spicy peanut sauce

Ok technically the sauce is 5 ingredients, so it make it into a full meal you’d need 6. But this 5 ingredient peanut sauce works well on noodles, rice, quinoa, veggies, or any combination of those things! So you’ve got plenty of options depending on what you have in your fridge.


Grab the last of the season’s strawberries and make this strawberry mango asparagus salad from Stellicious Life! This healthy salad would make a perfect lunch or side dish.

mini pumpkin chocolate chip muffins

I know it’s kind of cheating because these 3 ingredient pumpkin muffins use a mix but… it’s October so I can’t not share them. Plus they’re healthy & delicious. What more can you ask for?


Remember back in the day when Brussels sprouts had a bad reputation? Well, clearly that’s changed thanks to recipes like this one. Try these vegan pesto Brussels sprouts from Avocado Pesto.

grain free granola

This grain-free granola is the granola that I make over and over again. It’s one of my favorites because it’s higher in protein and fiber than most granolas so it actually fills me up!



Tofu can be intimidating if you don’t cook it very often, but this lemon soy tofu from Chelsea’s Healthy Kitchen is an easy way to start. With just three ingredients, it’s hard to go wrong!

roasted pumpkin seeds

I promise not to go pumpkin crazy on you but these easy cinnamon sugar roasted pumpkin seeds make an amazing salad topper. Or trail mix ingredient. Or straight-out-of-the-jar snack.

Dark chocolate avocado truffles

This list wouldn’t be complete without a dessert option, so how about these super easy vegan + gluten free avocado truffles? I promise you won’t taste the avocado but you will taste  melt-in-your-mouth deliciousness.

This honeydew sorbet recipe is so simple! You only need a few ingredients for this healthy, vegan, & gluten free summer treat.

And if you’re more of a fruit dessert person vs. a chocolate dessert person, then you must make this honeydew sorbet. With just a couple of ingredients and a few steps, you’ll have homemade dessert in no time.

Clearly, vegetarian recipes don’t have to be complicated! With just a few simple ingredients, you’ll have your next breakfast, dinner, or dessert ready in no time!

All of these vegetarian recipes call for just 5 ingredients (or less!) so you can skip the trip to the grocery store and make one of these recipes!

Looking for even more easy recipes? I’ve got you covered!

10 healthy vegetarian breakfast recipes

Check out this list of 10 healthy vegetarian breakfast recipes!

What are your favorite easy recipes? (Feel free to leave a link in the comments!)

Tone It Up Meals: Week 1

The latest Tone It Up challenge started on Saturday and I’ve been doing my best to stick with it! This challenge is only 31 days long so it’s a little easier to focus on sticking with it. I’m only on day 5 but I’m already feeling great! So here’s what I’ve been eating on the Tone It Up Nutrition Plan!

perfect fit smoothie

I started out with this coconut mango smoothie bowl, using some of my Tone It Up Perfect Fit protein. (I wish they were still selling the coconut flavor! It’s so good!)

I let it settle and drank some coffee and then I went for a 3 mile run. It was kind of gloomy out and I wasn’t really in the mood to run but I scrolled through Instagram for some #TIUTeam motivation. That was all I needed to get out the door! Once I got back, I felt pretty good. I decided to make some skinny apple cinnamon muffins to have for an on the go snack.

skinny apple cinnamon muffins

These weren’t from the meal plan but I made a recipe that is pretty close to a TIU Approved snack. (They usually make all their recipes gluten free but sometimes a little whole wheat flour tastes better, in my opinion!)

Normally I have a salad for lunch, especially when I’m at work. But on the weekends I like to switch it up. I decided to make some curried red lentils.

red lentils

I wasn’t super happy with the result, so you won’t be seeing the recipe here just yet. Still, it was healthy and it filled us up!

Later in the afternoon, I snacked on an apple with almond butter. The Tone It Up Nutrition Plan technically says not to have a lot of fruit after lunch but it’s what I was craving so just went with it.

apples with almond butter

I’ve been apple obsessed lately! (Plus it was a Honeycrisp apple, so it was extra yummy.)

Dinner is supposed to be “lean, clean, and green” so I might not have hit the greens quota but I did get in extra veggies!

rice beans and salsa

I reheated some leftover black beans and tossed them over this riced cauliflower. Boulder sent me some samples to try and I was actually surprised with how good this was. When I’ve tried it in the past, cauliflower rice has turned out soggy or bitter but this had a good texture and a great flavor. I just steamed it in the bag and then drained it in a strainer. It was a nice way to get in some extra veggies.

I’ve been trying to cut back on snacking after dinner. Usually, I just have a little cup of frozen grapes.

grapes (1)

I just keep a giant bag in the freezer for when I need a sweet treat!

So that’s a day on the Tone It Up challenge! If you’ve been thinking of trying it, you can see more of my meals and results on my first Tone It Up 7 Day Slim Down here.

Thinking about trying Tone It Up? Here's what I ate on the 7 Day Slim Down Plan!

What’s have you been craving for breakfast lately?

I’m linking up with Laura for What I Ate Wednesday!

Skinny Apple Cinnamon Muffins

It’s fall, which means everyone is going crazy for pumpkin. And while I like pumpkin… if we’re being honest, I’m team apple. I think we take them for granted because they’re available year round but this is their season. Let’s celebrate.

skinny apple cinnamon muffins

I could eat an apple every single day and be happy. With peanut butter. Or cinnamon. Or cheese. Or just a plain old apple. So while I was debating making pumpkin muffins, I decided to make apple muffins instead. It’s time for apple to get the spotlight. (Plus I’ll never figure out an easier pumpkin muffin recipe than these 3 ingredient pumpkin chocolate chip muffins, so let’s just call it a day.)

So back to these muffins.

skinny apple cinnamon muffins

Skinny Apple Cinnamon Muffins
Prep time
Cook time
Total time
Makes 12 mini muffins, or double the recipe for 12 large muffins
Recipe type: Breakfast or Snack
Serves: 12
  • ½ cup old-fashioned rolled oats
  • ½ cup unsweetened applesauce
  • ¼ cup milk (I used skim)
  • 1 large egg
  • 1 tsp vanilla
  • 2 tbsp coconut oil, melted
  • ¼ cup coconut sugar
  • ½ cup whole wheat pastry flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ½ small apple (I used Honeycrisp but fuji, gala, etc. would work)
  1. Preheat the oven to 350.
  2. In a large bowl, combine the oats, applesauce, milk, egg, and vanilla.
  3. Make sure the coconut oil is melted, then add it to the bowl.
  4. Stir in the coconut sugar, flour, baking powder, baking soda, salt, and cinnamon.
  5. Dice the apple into tiny chunks. You don't want the pieces to be too big or it'll make the muffins a little soggy.
  6. Stir in the pieces.
  7. Spray your muffin tin with non-stick spray.
  8. Scoop the batter into the muffin tins.
  9. I made mine into 12 mini muffins but you could make larger muffins if you like, you'll just need to bake them longer.
  10. For the mini muffins, bake for 14-18 minutes, or until they're a little brown on the edges.
  11. Let cool for a few minutes before trying to remove them from the pan.

These smell like fall, thanks to all that cinnamon! Each mini muffins is only 80 calories each. I actually added a buttery crumb topping to half of them (for Alex) and left the other half plain. If you do want to add a fancy topping, just crumble a little butter, sugar, and cinnamon together and sprinkle it on top before you bake it.

These skinny apple cinnamon muffins are an easy healthy breakfast or snack!

skinny apple cinnamon muffins

Looking for more muffin ideas?

What's the secret to these healthy, whole wheat chocolate muffins? AVOCADO! The healthy fat makes these muffins irresistibly moist but still healthy enough for breakfast!

These mini vegan chocolate avocado muffins are my personal favorite!


These mini strawberry muffins are gluten-free, thanks to almond flour.

banana bread muffins with protein powder

These full sized banana protein muffins are only 60 calories each!

What’s your favorite kind of muffin?

Cauliflower Mashed Potatoes

If you’ve ever searched for a healthy cauliflower recipe, you’ve probably heard about the “cauliflower mash” craze. Basically, you just puree cauliflower with some butter/spices/etc. and it’s a healthy swap for mashed potatoes. I’ve made it before and it’s pretty good… but I knew it wouldn’t pass the test for my potato loving midwestern husband. So I thought I’d trick him.


Ok, I didn’t really trick him. Mostly because he was in the kitchen when I was chopping the cauliflower. He was on to me. But that really just makes this recipe all the more impressive. He knew there was cauliflower in it and he still liked it!

The trick? A compromise. Half cauliflower, half potato. A little bit of the healthy stuff, a little bit of the real stuff. The result was delicious!

Cauliflower Mashed Potatoes
Prep time
Cook time
Total time
Make about 4½ cup servings.
Recipe type: Side Dish
Serves: 4
  • 1 large russet potato (or 2 small potatoes)
  • ½ medium head of cauliflower
  • 4 cups water
  • 2 oz edam or gouda cheese
  • ⅓ cup skim milk
  • ½ tsp onion powder
  • 1 tsp salt
  1. Dice the potato into one inch chunks.
  2. Chop the cauliflower into large pieces.
  3. In a large pot, add the potatoes, cauliflower, and 4 cups of water (or enough to cover the veggies) and bring the water to a boil.
  4. Once it's boiling, turn down the heat but continue to simmer.
  5. Cook for 8-10 minutes or until the potatoes and cauliflower have softened. You can test it out by poking a piece with a fork. It should be easy to pierce but not mushy.
  6. Drain the potatoes and cauliflower and transfer to a food processor.
  7. Add the milk and cheese.
  8. Begin blending.
  9. Add in the onion powder and salt.
  10. Continue to blend until you reach your desired consistency.

mashed potatoes (1)

If you’re wondering where to buy Edam cheese, truthfully I had some of those mini Babybel cheeses that I needed to use. I checked to see what kind of cheese it is and apparently it’s similar to Edam or gouda. If you don’t have either of those on hand, you can likely omit it and just add a splash more milk but you might also want to add a little butter just to give it a little more creaminess. While I generally use almond milk in recipes, I do recommend skim milk for this. It helps with the structure of the mashed potatoes.

mashed potatoes

I was actually impressed with how delicious these were. You can’t taste the cauliflower at all. This would be a perfect way to sneak in some extra veggies, even if you have a cauliflower hater in your life.

Lighten up your mashed potatoes with cauliflower! This variation tastes JUST like mashed potatoes for way less calories!

Need more ideas for cauliflower? Here are 10 ways to use cauliflower crumbles! Or if you’re in the mood for more traditional mashed potatoes, try these easy goat cheese mashed potatoes.

What’s your favorite way to use cauliflower?