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Salad dressing shaker –
Food processor –
My blender is the Vitamix Ascent –
This one is also great –
Citrus press –
Glass water kettle –

Pumpkin puree (for EU) –
Protein powder –
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RECIPES

Pumpkin Spice Smoothie
– Handful fresh spinach
– 1/2 cup pumpkin puree
– 1/2 cup plant based vanilla yogurt
– 1/2 tsp pumpkin spice
– 1 tbsp almond butter or 1/2 avocado
– 1 scoop protein powder
– 1/2 frozen banana
– 1 cup plant based milk
– Few ice cubes

Maple Vinaigrette
– 2 tbsp extra virgin olive oil
– 1 tbsp apple cider vinegar
– 1 tbsp maple syrup
– 1 tsp dijon mustard
– Salt & pepper to taste

Shredded Chicken Salad
– 400g / 1lb chicken breast, shredded
– 1/2 red onion, diced
– 1/2 cup plain plant based yogurt
– 1/2 avocado, mashed
– 1 tbsp dijon mustard
– 2 tsp curry powder
– 1/4 tsp onion powder
– Salt & pepper to taste
– Splash of lemon juice
– 1/4 cup cranberries

Pumpkin Bread
– 1.5 cups oats, blended into flour
– 1 cup pumpkin puree
– 1/2 cup brown sugar (or coconut sugar)
– 2 eggs
– 1/4 cup coconut oil, melted
– 1 tbsp pumpkin spice
– 1 tsp baking powder
– For frosting: 1/2 cup vegan cream cheese + 1/2 cup powdered sugar

Directions:
1. Preheat oven to 350F / 180C and line a loaf pan with parchment paper
2. Mix all ingredients in a bowl, transfer to loaf pan
3. Bake for approximately 45-50 mins, until top is golden
4. Allow bread to cool completely. In meantime, prepare vegan cream cheese, spread on cooled bread, sprinkle with cinnamon and enjoy! 🙂

Roasted Butternut Squash Soup
Inspired by
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My jewelry from Missoma:
Gold Mini Chubby Hoop Earrings –
Round Curb Chain Necklace –
Box Link Double Chain Necklace –

ON MY LIPS
MAC Boldly Bare –
Charlotte Tilbury Lipstick in Pillow Talk
US –
EU –
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FILMED WITH
Canon G7X Mark II

MUSIC BY
Epidemic Sound

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THANKS FOR WATCHING! LOVE YOU ALL ♥

FTC: This video is in collaboration with Seed. All opinions, thoughts and reviews my own.