Vegan Buckwheat Bowl

Vegan Buckwheat Bowl.

vegan buckwheat bowl

A few people asked about my buckwheat bowl I made on Wednesday. It’s super simple.

Vegan Buckwheat Bowl

  • 1/4 cup buckwheat flour
  • 1 tablespoon hemp protein powder
  • 1/2 teaspoon stevia
  • 1 teaspoon cinnamon
  • 1/2 tablespoon chia seeds
  • 1/3 cup pumpkin or mashed banana
  • 1/2  cup water/milk (you may need a bit extra-just go by texture)

Mix the dry ingredients (including chia seeds) together, add the pumpkin and milk and lightly spray a microwaveable bowl. Microwave for about 5 minutes.

You could also make this in the oven and bake at 350 for about 35 minutes. Depending on your oven.

I prefer the microwave version, since it’s done a lot faster, but whatever works for you!

The Simply Bar

A few weeks ago, the kind folks over at the Simply Bar sent me samples of their bars and protein chips.

Each bar is gluten free, vegan high protein and low glycemic. All bars are around 160 calories, filled with 16 g protein and only 3 g of sugar.

These bars to me, taste like a lighter version of a rice crispy square.

I was sent four of the flavors to try out. Lemon coconut, caramel peanut, peanut butter chocolate, and cinnamon.

Two flavours stood out to me the most: the caramel and the peanut butter chocolate. I’m not a fan of lemon in sweet things, so this was obviously not going to be a favorite of mine.

I was surprised at how full these actually kept me. Usually when bars are this low in calorie, I don’t get full from them easily.

Unfortunately, a minus for me was that they contain soy protein isolate (I should note the soy is non GMO). I try not to consume soy in large amounts, so these are great for days when I’m in a rush. But, I wouldn’t consume them daily.

I still say they are a good option if you are looking for a crispy like treat, but don’t want all of the sugar from a crispy square and would be more filling as well.

Since they are certified gluten-free, these would make a great energy bar option for people suffering from Celiac disease.

Check out their site for more information!

How To Make Pumpkin Seed Butter


  • 2 cups of raw hulled organic pumpkin seeds (toasted them in a 350 oven for 10 minutes, until slightly browned)
  • 15 stevia drops (or 1/2 teaspoon)
  • 1/8 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 teaspoon pumpkin pie spice


Take the roasted pumpkin seeds, allow them to cool slightly, and throw them in the food processor – letting them whiz on by for about 15 minutes. Stop every 2-3 minutes to scrape down the sides.

It took a while, but finally the seeds started to resemble into a smooth nut butter.

Have you ever tried pumpkin seed butter?