Category Archives: breakfast

February 25, 2011 · 2:15 pm

Carrot Crazy

Don’t worry about me if I start to look a little orange.

But it’s all in the name of MUFFINS!

Oh yes, that is filling you see peaking out.

I’m calling this one Inside Out Carrot Cake.  Mmmmm

It still needs a little work (and I need more muffins!) so look for the recipe to be posted tomorrow morning.

I woke up with leftover grated carrots in the fridge and a hankering for gooey carrot cake

Best oats in a while.

  • 1/2 cup thick rolled oats
  • ~1/2 cup grated carrots
  • 1 cup water
  • 2 T peanut flour
  • cinnamon
  • stevia
  • salt
  • homemade coconut butter disc
  • 1 T chopped walnuts & almonds

This bowl was hearty chewy deliciousness.  And super filling, I almost didn’t finish it.

Today is one of those days when I am really missing having a gym.  It’s rainy and windy and I did my best indoor workout yesterday (strength intervals, a la Core Four).  What’s a girl to do?

Yoga.

My body says, “yes, PLEASE!” but my mind says “nah, really not in the mood”.

Ironically, ever since I set my goal for February of practicing lots of yoga, my yoga-doing has significantly declined.  I think it’s due in part to ending my month at the gym a few weeks ago.  I was really dedicated to a three times a week yoga class attendance for that month and am having a challenge transitioning back into a home practice.

All I need to do is roll out the mat and commit to 20 minutes, that’s really all it will take to remind myself that I my mind wants yoga too.  Do I sound like I am trying to talk myself into it?  Well, yeah I am a little bit.

Do you practice yoga? If so, are you a dedicated class attendee or solely a solo yogi?  I think that there is deep value in each, a teacher can be invaluable and the energy you get from other students can really help you push through challenges.  It is empowering to create your own practice, be it 5 minutes or an hour, and really nice to have it available anytime you want it, no studio required.

Alright, enough talk, time for some action.  Where’s that mat.

 

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February 20, 2011 · 9:24 pm

Best Muffin Ever

Muffin tops are so 1997…today it’s all about filled muffins…

Not convinced yet?

How about now?

Yeah, I thought so. 🙂

This is my second batch of these since Friday!  A second batch was necessary because

a. I wasn’t thrilled with Friday’s results

b. I didn’t follow a recipe, measure, or write it down so I couldn’t share the details with you

But this morning I measured, tweeked, and am thrilled with the results so here goes

PBfull Banana Bran Muffins

Makes 6 breakfast muffins or 12 snack muffins

Preheat oven to 350* F

The Dry


  • 1 cup whole wheat flour
  • 1/4 cup oats
  • 1/4 cup oat bran
  • 2 T whole flax seeds
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  • 1/4 tsp cinnamon

The Wet

In a food processor mix

  • 2 super ripe bananas
  • 1/2 cup plain fat free yogurt
  • 1 egg

Pour wet into dry

Mix well.  Batter should be very wet.

Now comes the best part.

Into the food processor goes

  • 1 very ripe banana
  • 1/3 cup salted peanut butter
  • 1 tsp vanilla

This would make the most AMAZING (vegan and sugar-free!) frosting for cupcakes.  It would be SUPBURB on top of oatmeal.  Who am I kidding, it even made my finger taste pretty damn good!

Butter and flour 6 muffin cups

Step 1: Scoop just under a fourth of a cup of batter into each cup.

Step 2: Blob a heaping tablespoon of the pb-banana filling into the center of each cup of batter.

Step 3: Top with another scant 1/4 cup of batter.

The top two are in step 2 and the bottom two step 3.

Top each muffin with a tiny pinch of organic brown sugar.

Set muffin tin on the top rack of oven and bake for 15 minutes.

Leave muffins in tin for 5-10 minutes before removing and setting on wire rack to finish cooling.

I think one of the tricks to low-fat muffin baking (no added fat in the batter!) is to make sure not to overcook them.  These might seem a little doughy when they come out but by the time they cool they should be perfect.

Perfectly DELICIOUS!!!!

These muffins are 100% whole grain, low-fat, high fiber, fruit-sweetened goodness.   Don’t expect sweet and light, these babies are dense and not overly sweet.

Each muffin has about 230 calories, perfect for breakfast if paired with fruit and/or yogurt.  If you prefer more of a snack size, you could stretch the batter and filling out for 12 muffins.  For smaller/more muffins just put about 2 tablespoons of batter on bottom, 2 teaspoons of filling, cover with another 2 tablespoons of batter, more or less.

They could easily be made vegan by using non-dairy milk or apple sauce in place of the yogurt, a flax egg, and paper liners for the muffin tin.  If you try it let me know!

Next up: PB&J muffins!

And then I whipped up some coconut butter truffles.  You know, since the food processor was already set up and all. 😉

Plain and Cocoa-Lavender Salt.

Happy muffin-ing!

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