Gluten Free Pumpkin Spice Pancakes

Pancakes are a frequent dinner treat on Sundays for us. There is nothing better than some warm, fluffy pancakes to end a great weekend. These don't have a bad ingredient in them - they're gluten free, refined sugar free, and full of tasty, healthy ingredients. I decided to add a little seasonal twist to these this time, with the addition of pumpkin and some fall spices. Not to be basic, but god I love a good pumpkin recipe. Who doesn't!? 

For once, I am not using my coconut or almond flours (I actually ran out of the almond, and it's hard to find almond flour that isn't almond meal). This recipe calls for oat flour, which you can buy, or is super simple to make in a food processor. I've said it before and I'll say it again, if you guys don't have a food processor, get one!!! I use it in most of my recipes - it's so worth it!

These make enough pancakes for Nick and I. Sometimes we have some left over, sometimes we don't... oops! Oh and by the way, these only take 10 minutes to make!!! Enjoy.

Recipe:

• 1 1/3 cups oat flour
• 1 large egg
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup pumpkin puree
• 1 heaping tbsp raw honey
• 1 cup nut milk (I've used almond and cashew)
• 2 tbsp greek yogurt (organic, full fat)
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice (optional - just do 2 tsp cinnamon if you don't have it)

Directions:

1. Mix the dry ingredients together in a large bowl.
2. Add all the wet ingredients to the dry and whisk until batter is smooth.
3. Let sit for a minute or two while the pan is heating up - the batter will thicken slightly.
4. Scoop batter into the pan to create pancakes!
5. Enjoy!!

Fall Dresses with Tobi

Outfit 1: Tobi Dress (c/o) // Sneakers (similar here & here) // All Saints Bag

Outfit 2: Tobi Dress (c/o) // Halogen Flats // Longchamp Clutch

You gotta love a site that offers such versatile items that you can find anywhere from a day time sweatshirt dress to a fancy night out look. Tobi is the perfect site for budget friendly, yet beautiful pieces. I'm just in love with this shirt dress that I decided to dress up with some red lipstick and lace up flats. It will be the perfect throw on and go dress, and I also can't wait to wear it as a bathing suit cover up in the summer! Nothing like a good shirt dress as a bathing suit cover up, am I right? 

You know those days where you just don't feel like getting dressed and want to wear your sweatpants everywhere (but it's not always appropriate)? Well this little cozy number is the perfect piece to throw on instead. It's so warm and comfy, and I love the way it looks paired with sneakers, or even some cute loafers. I could possibly even get away with wearing this to work... Perks of working at an ad agency!

This post was sponsored by Tobi.com. All thoughts and opinions are my own.

Kale Pesto Quinoa with Spinach & Eggs

Three of my favorite things combined right here: pesto, quinoa, and eggs. This is one of my absolute favorite weeknight dinner choices, It's super simple and quick to make, and it's absolutely delicious and satisfying. It's full of protein and fiber and tons of other good for you yummy things. I've always been a fan of quinoa bowls because you can literally have them for any meal of the day and top them with anything you wish, but I really do have to say, this is my favorite quinoa bowl recipe so far. 

I almost always throw an egg on the top of my quinoa bowls, but this is totally optional. I like that it adds a bit of extra protein, plus, I just love eggs! You could also add some shrimp or chicken to the top, which would be delicious too! One other thing to note is that you do need a food processor if you are going to make homemade pesto. I make my own for this recipe, but can always buy pre-made pesto to use too. As for making this vegan, just omit the parmesan cheese (nutritional yeast is a great substitute).

i'm telling you guys... everyone you cook this for will love it. Even your boyfriends, husbands, etc. etc. will - I promise. Nick eats everything I cook for him (although this is really the only way I can seem to sneak kale into his diet). So... even the non-kale fans will enjoy this. You can also just tell them it's normal pesto. It'll be our little secret! Read on below for recipe details and directions!

Recipe:

• Pesto:
  • 2 cups kale (stems removed)
  • 1 cup basil
  • 1/3 cup olive oil
  • juice from 1/2 lemon 
  • 1 tsp himalayan salt
  • 1/4 cup pine nuts
  • 5 cloves garlic
  • 1/3 cup parmesan (or nutritional yeast if vegan)
• Quinoa bowl:
  • 2 cups uncooked quinoa
  • 6 cups (or 1 bag) baby spinach
  • 1/2 cup homemade pesto (or more depending on how you want it to taste)
  • 1/2 teaspoon himalayan salt
  • 1/2 cup freshly grated parmesan cheese + more for topping (for vegan, omit completely or add some nutritional yeast)
  • 1 teaspoon turmeric (optional)
  • 2 organic eggs (optional)
  • Organic chicken broth (to cook quinoa)

Directions:

1. To make the pesto, all you need to do is throw all the ingredients into a food processor and mix well. Voila!! 
2. Cook the quinoa + chicken broth according to the instructions on the quinoa package. Again, if you're making this vegan, you can just use water.
3. When the quinoa is done cooking, turn the heat to medium, add the turmeric (this is optional - I add it as a little anti-inflammatory health boost), spinach, pesto, parmesan/nutritional yeast, and salt. Stir until the mixture is well mixed and the spinach is wilted.
4. Cook the eggs in a separate pan. You can cook however many you want depending on how many people you're serving. I usually do one egg per bowl.
5. Scoop the quinoa mixture into bowls and top with the fried egg. Serve immediately and top with parmesan cheese!