Best Wellness Podcasts

“Best Wellness Podcasts” may be a big claim, but when I get into something, I get into it big-time. After discovering podcasts a few months ago, I have completely fallen in love. I like how listening to podcasts can make mundane tasks, such as taking the bus or doing laundry, something to look forwards to.
Best wellness podcasts
Because I listen to podcasts so often- while running, on walks, on the way home from school, while doing chores, etc. – I’ve cultivated a list of the best wellness podcasts to choose from depending on my mood. All of these podcasts, and the people who host them, are truly wonderful, and I hope you enjoy them as much as I do.
In this list, I’ve divided my favorite podcasts up by type, and added the one word I would use to describe their vibe. If you also think these are the best wellness podcasts, want more information on any of them, or have another podcast to recommend, leave a comment here or on Instagram!

Pumpkin Granola

For me, the weeks between Thanksgiving and Christmas can’t go by fast enough. I actually had to drag myself away from online shopping for Christmas gifts just to write this post. The recipe is really the star of the show here, so I’ll type it up real quick and get back to deciding whether to get my sister fancy peppermint brownie mix or a pair of earrings.

granola3

This is probably – no, definitely – the best granola I’ve ever made. An believe me, I have made A LOT of granola. I’ve always loved granola, but the store bought kind often has some questionable ingredients, so I was thrilled when I learned how to make it at home.

Somehow, this is both the healthiest and best-tasting recipe I’ve tried, which makes me so very happy. I’ve been sprinkling this on smoothies, mixing it into yogurt, and snacking straight out of the jar for an energy-boost with healthy fats and minimal sugar.

granola4

Ingredients:

  • Dry Ingredients
    • 2 cups oats
    • 1/2 cup walnuts
    • 1/4 cup coconut
    • 1/2 tbs minced ginger
    • 1/2 tbs chia seeds
  • Wet Ingredients
    • 1 tbs coconut oil
    • 1 tbs maple syrup
    • 1/4 cup + 1 tbs pumpkin puree

Directions:

  1. Preheat oven to 350ºF and line a baking sheet with parchment paper.
  2. Mix dry ingredients in large bowl.
  3. Combine wet ingredients in saucepan over medium heat.
  4. Stir until wet ingredients appear smooth and creamy.
  5. Remove pumpkin mixture from heat and stir into dry ingredients.
  6. Make sure all dry ingredients are coated in pumpkin mixture (definitely get in there and use your hands, its very satisfying).
  7. Spread granola evenly across baking sheet, then bake for 25-30 minutes, until granola is crunchy and golden.

granola1

Vegan Breakfast Cookies

How do you feel about vegetables? Honestly. Not what you think you should say, or what you’d like to say, but how you really feel. Because if, by any chance, you’re feeling a little “meh” on the veggies, I’m right there with you. I like eating my greens, but they’re not making my top 10 favorite foods list anytime soon.

Most days, I’m pretty sure I don’t get anywhere near my recommended daily veg intake. Honestly, I’m not too worried because I believe strongly in trusting my body and avoiding food rules as much as possible. When it comes to my diet, I try my best to follow an “if it ain’t broke, don’t fix it” philosophy. To me, this just means that as long as I’m feeling healthy and happy, there’s no point in trying to “perfect” my diet.

That being said, I think there is absolutely value in a balanced diet, and I do strive to enjoy summer’s beautiful produce whenever possible.

I’m visiting my grandparents at the moment, and they have a gorgeous garden in their yard that floods the house with fresh tomatoes and zucchini on a daily basis. Every day we harvest multiple massive zucchini, so my whole family has been busy eating it as fast as we possibly can. Naturally, when I began brainstorming recipes I knew I needed to give everyone a break and try to find a use for all that zucchini.

IMG_7053

My first thought was zucchini bread, because I’m currently on the hunt for easy make-ahead breakfasts to enjoy during the school year (if you have any suggestions let me know!).

Unfortunately, this idea had three problems. 1) Zucchini bread is pretty basic, and I wanted to shake things up a little. 2) I wanted something I could eat on the road, and breads aren’t always the most portable. 3) While I’m not vegan, I prefer to eat plant-based meals as much as possible, and I’ve struggled with making vegan quick breads in the past.

IMG_7045
Kudos to agave for making vegan baking 100x easier

IMG_7046

In the end, I landed on the idea of zucchini cookies and I’m so incredibly glad I did. These cookies are actual magic. After I came up with a recipe, I thought I’d need a hundred test runs to perfect them, but they came out perfect on the first go! The cookie gods are clearly smiling upon me:) Somehow all the flavor and texture of classic zucchini bread got baked into healthy, portable breakfast cookies. It truly is a dream come true. They taste incredible, are packed with whole food, amazing-for-you (vegan!!) ingredients, and can be whipped up in about 30 minutes.

IMG_7055

Zucchini Breakfast Cookies

Makes 10 cookies

Ingredients

1 cup zucchini*

½ cup chopped walnuts

½ cup almond meal

⅔ cup rolled oats

½ cup nut milk of choice

¼ cup olive oil (can sub melted coconut oil)

1 tbsp chia seeds (optional)

⅓ cup agave

½ tsp cinnamon

¼ tsp vanilla

Instructions

  1. Preheat oven to 350º F and lightly grease baking sheet.
  2. Shred zucchini, then wrap in a clean cloth and squeeze out excess moisture.
  3. In a large mixing bowl, combine nut milk, agave, olive oil, vanilla, and cinnamon. Stir until combined.
  4. Stir almond meal and oats into the wet ingredients, mixing thoroughly. It’s ok if the mixture still looks a little too wet, as the zucchini and walnuts will help it firm up.
  5. Gently fold zucchini, walnuts, and chia seeds (if using) into the batter. At this point the batter should be thick and hold together well.
  6. Scoop up small balls of batter and press them onto the baking sheet until they form circles about 3” in diameter.
  7. Bake for about 15-20 minutes. I prefer my cookies softer, so I only baked them for about 15 minutes, but it all depends on personal preference. Once they are done baking, do your best to resist the urge to grab one straight out of the oven, as it is important to give them about 10 minutes to set (especially for softer cookies).

*Measure the zucchini after it has been shredded and squeezed dry.

Enjoy! If you make these, be sure to share them with me on instagram (@16goingon60) using #16bakes.