Tag Archives: recipe

Recipe: Pumpkin Spice Chai Latte

Pumpkin Chai

Pumpkin Spice Chai Latte
Recipe type: Beverage, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
  • 4 cups Unsweetened cashew milk (or almond, rice, coconut milk)
  • 2 Tbsp Chai Tea
  • 2 Tbsp Pumpkin puree
  • 2 Tbsp Agave
  • Dash of each cinnamon, nutmeg, and cloves
  1. Over medium high heat, bring milk to a near boil.
  2. Add in Chai and reduce heat to low. I like to steep the tea in a tea bag so I don't have to strain it out later.
  3. Take tea out after 15 minutes.
  4. Whisk in pumpkin, agave, and spices.

Pumpkin Chai

Easy Yoga Mat Cleaner {diy}

Yoga Mat Cleaner


You will need:

  • Spray bottle – I used a 12oz bottle from Target. It was about $1 in the travel size beauty products section.
  • Distilled or filtered water
  • Witch Hazel
  • Essential oils

Yoga Spray Ingredients
What to do

  • Fill your bottle 3/4 full with the water. I used about 9oz for a 12oz bottle.
  • Add in a few drops of your essential oils. I love bergamot mixed with an earthy scent like rosemary, sage, or cloves. Tea tree oil has great antibacterial properties.
  • Fill your bottle the rest of the way with witch hazel.

Essential Oils
Lightly mist your mat, and wipe with a cloth.

Wipe with a cloth


What I ate Wednesday on the Whole30

Today marks the first day of week 3 of my Whole30 trial. At first it seemed impossible and I definitely thought I was going to give up by the 2 week mark, but now that I’m in the swing of things, it’s gotten a lot easier.

These are my meals from yesterday (not included are photos of a bunch of water and about 8 cups of organic black tea).

For breakfast, around 9am I had 2 bananas and a handful of dates.

Breakfast - 2 bananas and 4 dates

Around 11am I had lunch, which was tofu scramble (similar to scrambled eggs, except waaay better) with roasted potatoes and smothered in Frank’s Red Hot.Lunch - Tofu scramble with roasted potatoes and Frank's hot sauce

Around 1pm, I had a mango. I just slice them like this and then eat the flesh away from the skin and around the seed. Mangoes are officially my favorite fruit. I used to be intimidated by cutting them, but it was soooo worth getting over that.

Snack - Mango

For dinner at 5, I made 2 portotbello mushrooms that were sauteed in EVOO with garlic, onions, and peppers, roasted broccoli, and a baked hasselback potato. I had more broccoli on my plate but forgot to take a picture before I started eating..oops! For the potatoes, I’ve been taking the lazy way out and I’ve been microwaving them for about 4 minutes (after poking a crap ton of holes in them so they don’t explode) and then I bake them to make them crispy. It’s a lot easier and quicker that way. I also made a big salad that I forgot to take a picture of. I’ve been making a quick oil and vinegar dressing with Italian spices.

Dinner - 2 portobello mushrooms, roasted broccoli, and a baked potato

For a snack around 9pm, I sliced up an organic Gala apple and topped it with cashew butter and natural sunflower seeds.

Snack - Organic Gala apple with cashew butter and sunflower seeds
This has been pretty much what I’ve been eating daily. At first I was afraid to eat the same things over and over again, but I realized I really don’t mind it and it makes things a lot simpler. I’m really enjoying the Whole30 so far. I’ll post my initial thoughts in the next few days.