A MUCH needed update

Sorry that I have been straight up M.I.A. from my blog it’s been a crazy two months. I had an amazing trip to New York for the holidays where I was able to spend Christmas with my family. This was the first time that all 5 of us have been together for Christmas in YEARS! It was pretty magical! ❤

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To kick off the new year I also took a new job that I am very excited about. If you hear me calling myself the garbage lady it’s only partially true. 😉 I have taken over the public relations, marketing, and events coordinating for Republic Services. I am extremely happy with this decision and ready to help educate communities throughout Montana about waste services.

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Bryn and I also took a trip to Portland and if you couldn’t tell from my Instagram I absolutely thrived there. From all the vegan foods to the super funky furniture stores and every good beer in between, we had the best time! This was the first vacation we have taken just the two of us in over 2 years!

Now, let’s take a moment to really relish in all that Portland had to offer…

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I’m so excited about 2019, it’s already been great to me so far and we are only a month in! I want to continue posting my vegan recipes on here for you all. ( I have a red curry one that is actually THE best!) Of course I will continue to post about Yellowstone too. I promise I will have a winter post for the park soon as well.

I want to know what you all want to see more of this year too! (besides consistency lol) Please feel free to drop me a line  and let me know. I can’t wait to continue on this journey with you!

Keep wandering,

Morgan

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Pumpkin oatmeal mini muffins

I have really been focusing on good breakfast options lately. These mini muffins have all the fall feels. They are vegan and can can be gluten free is you used gluten free oats! I got the recipe from the Tone It Up 31 day challenge and then modified it a little bit.

Recipe:

1 1/2 cups rolled oats

1 cup pumpkin puree

1/4 cup unsweetened apple sauce

2 tbsp vanilla extract

2 tbsp melted coconut oil

1/4 cup unsweetened almond milk

1/4 cup maple syrup

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 tsp cinnamon

Set oven at 350 degrees. Grease muffin tray with coconut oil. Mix all ingredients into a large bowl until it forms a thick batter. Pour batter into muffin tray. I like to fill each tin about half way with batter. Bake for 20 minutes. Then let cool for 10 minutes before removing.

I don’t use cupcake liners or anything and the muffins are perfectly easy to take on the go!

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