Clean Eating

Truth be told, I have been in QUITE the clean eating rut as of late. I’m a true believer in living a balanced lifestyle, so falling off the healthy meal …

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Staying fit in college isn’t easy. There’s temptation after temptation (late night pizza & wings binge, anyone?), not to mention the challenge of balancing coursework, a job, and a social life. I was lucky enough to avoid the “freshman fifteen” my first year at school, though this was mostly due to the fact that the only edible food in the dining halls happened to be salad and other veggies. However, I have cultivated a workout routine that has worked wonders for me over the past few years and that I look forward post grad as well.

I’ve said it before, and I’ll say it again: I’m not a big fan of breakfast. There’s just something about it that rubs me the wrong way.

It also probably doesn’t help that I really hate eggs. 

That being said though, I do love my antioxidant-rich pomegranate avocado toast and the occasional batch of banana pancakes. I recently whipped up a few fluffy, vegan (minus the honey I drizzled on top) ‘cakes, and they were so good that I knew I just HAD to share with you guys. 

Oh, and I topped them with my favorite 3-ingredient raspberry chia jam. So yes, I’m definitely a breakfast eater when I make these babies. 

Maybe you’ve already guessed by my favorite heart healthy brownie recipe or my three ingredient peanut butter cookies, but I’ll wholeheartedly admit that I have a sweet tooth.  Okay…a major …