View tracker

Something about the weekend screams slower morning and a more fancy breakfast. After I spent an hour sipping on my coffee, I decided to play around with some buckwheat flour and make some waffles. I had made waffles the week before with oat flour and they did not come out well. Even after greasing the waffle iron the oat flour waffle was cemented in there! With this recipe I did not have any issues with the waffle sticking to iron. I do recommend using some sort of spray to keep the waffle from sticking. I use a coconut oil based pan spray to keep it healthier and since coconut oil has a high smoke point (burns less easily) it's a better oil to cook with. Lets get into the recipe!!

Ingredients: (Makes about 3 waffles)

-1/2 heaping cup of buckwheat flour

-1/2 tablespoon of sweetener (I used a monk fruit based sweetener but stevia also works)*

-2/3 teaspoon of baking powder

-1/2 teaspoon of baking soda

-pinch of salt

- 3/4 cup almond milk (any nondairy milk should work fine)

-1/2 teaspoon cinnamon

-1/2 of a ripe banana mashed

-1/4 teaspoon melted coconut oil or vegan butter (optional but recommended)

-1 flax egg (1 TB flax seed, 3 TB water - mix and let rest until thickened)

*if you are using a sugar based sweetener (sugar, brown sugar, maple syrup or agave) use a full tablespoon instead of a half


-Before beginning anything else, start with the flax egg so it has time to firm up. In a small bowl add 1 TB of flax seed and 3 TB of water. Stir and let rest.

-Mix all the dry ingredients together in a bowl. Stir so that they are completely combined.

-Add your almond milk and sweetener to the bowl, stir to mix. Then add the mashed banana, stir till combined with pancake mixture.

-Melt your coconut oil or butter (only if including in recipe) in the microwave for about 15-20 seconds. Add melted oil to the pancake batter.

-Finally add your flax egg, which at this point should have thickened. Completely stir into batter.

-Now that the batter is completely, plug in waffle iron and let heat up. Spray waffle iron with some form of nonstick spray to avoid having your waffle stuck to the iron.

-About 5 minutes after plugging your waffle iron in, I would say it should be warm enough. Add enough batter to cover the iron without it flowing over the sides.

-Let waffles cook for about 5-7 minutes. It sort of depends on your waffle iron and how hot it gets. Just stay near by to monitor them as they cook.

Hope you enjoy this recipe as much as I did!



​The other day I had this crazy craving for the spinach artichoke dip from Applebee's. After my boyfriend came home with 7 bags of organic gluten free penne pasta (yes, 7 bags), I figured we should find a way to use some of it up. Thats where I came up with the inspiration for this dish! 


-12 oz of pasta (I used penne, but any noodle should work fine)

- 3 cloves of garlic

-5 oz container of spinach

-2/3 cup of marinated artichoke hearts

-1 tablespoon of olive oil

-1/2 teaspoon salt

Vegan mozzarella cheese

-1/2 a cup of cashews (let soak for at least 4 hours in water. If you don't have time to soak them, boil for 10-15 minutes)

-1 cup of water

-3 1/2 tablespoons of tapioca flour

-1 teaspoon apple cider vinegar 

-2 tablespoons nutritional yeast 

-1/2 teaspoon garlic powder 

-1/2 teaspoon salt


​-Combine all the ingredients for the vegan mozzarella in a high speed blender (I used my nutribullet) 

-When completely blended the mixture will look a little runny. Add mixture to a pan over medium heat and stir continuously

-About 5 minutes in you will notice the mixture starting to firm up. Remove from heat and place to the side. 

-Mince garlic and add to pan with olive oil over medium heat

-Drain artichoke hearts and dice 2/3 cup into small pieces. Add to pan with garlic and spinach. Monitor and stir to evenly cook. Add salt while stirring.

-Cook pasta according to directions on package

-While pasta is cooking take the vegan mozzarella cheese and put it back on medium heat. After resting for a little, you may notice that the cheese has solidified. Add a tablespoon of water at a time to get the cheese to melt back to it creamy consistency. Continuously stir to avoid burning or sticking. 

-Once pasta is cooked, drain and add to the pan with the garlic, oil, spinach and artichoke. Stir so that pasta and veggies are evenly mixed. 

-Once the mozzarella cheese has reached its creamy sauce like consistency, pour over pasta mixture. Mix cheese into pasta evenly. Serve immediately, enjoyed best when warm. 




The last few months have been very difficult for me. At the end of September I was diagnosed with a stress fracture in my left shin and due to having poor bone density it took longer to heal. The next 3 months were spent back and forth between doctors appointments, only to be cleared to run at the end of January. The stress fracture I got in September marked my 6th stress fracture in the last 4 years. As an athlete a lot of times I struggle to find a balance between training and over training. My desire to be the best version of myself athletically has created a lot injury related problems for me. Having low bone density makes me more susceptible to getting stress fractures, which can make training a little tricky. Now that I am cleared, I am excited to find a training balance that allows me to meet my full potential without injuring myself.

Getting cleared going into the new year was exactly what I needed, a fresh start as an athlete. A huge problem that I have run into (pun intended) as far as post injury training goes is returning too quickly or rushing into things too soon. For the first time in my life, I am looking at my running long term. This is a sport I want to be able to do for the rest of my life competitively and recreationally. I need to do everything I can to take care of my health so that I can continue to run into my later years of life. 2017 will be the year that I listen to my body. I am not going to push through any pain or discomfort beyond just fatigue or soreness. As an athlete it is so important to be honest with yourself early on because the sooner you catch an injury, the less time you will be sidelined. I can not wait to share my journey with everyone! I do not plan to begin racing again until February so I have a few more weeks. In the mean time I will be making posts about how my training is going and how I am feeling as I approach my first race back!



Grilled Corn and Vegetable Salad


  • 4 Ears of Corn
  • 1 Red Pepper
  • 1 Orange Pepper
  • 1 Pint of Cherry Tomatoes
  • 1/2 of a Red Onion
  • 1 Ripe Avocado
  • Cilantro
  • 2 limes


  1. Heat gill to medium heat
  2. On tin foil grill the corn, peppers, and onion
  3. In a grill pan or skillet add cherry tomatoes and put on grill
  4. Grill for 5 minutes then squeeze 1 lime over all of the vegetables
  5. Grill for 5 more minutes, rotating the vegetables so that they are evenly cooked
  6. Take vegetables off of the grill and let cool for 5 minutes
  7. While vegetables are cooling, juice the other lime and chop the cilantro for the dressing
  8. When vegetables have cooled, remove the corn from each ear and chop the rest of the grilled vegetables
  9. Add sliced avocado and cilantro lime dressing to the rest of the veggies
  10. Toss and serve!!!!



After the relaunch of my new instagram handle @Runs_On_Plantss I figured it would be good to give the whole blogging thing a go again. I want this blog to serve as platform for me to educate about veganism, talk about the effects of being vegan on my running, and share some of my plant based recipes! 

Really looking forward to sharing my journey with you as @Runs_On_Plantss