Remember the Get Balanced course I wrote about not too long ago? It’s a 15-day course focused on balancing your cortisol levels (that would be your stress hormone), which is intricately linked to everything from weight to mood to energy. I’m 11 days in and going strong. You would not believe the amount of substance to this course. Nutritionists, Megan and Katie, have done a fabulous job of organizing the course materials and releasing them a bit at a time so you don’t get overwhelmed. There is power in knowledge and when we learn the basic science of how things like sugar, gluten and caffeine affect so many aspects of our bodies, we start to see the bigger picture.
The course packet contains several great recipes, all of which are gluten-free and several of which are vegan. So far, I’ve enjoyed the Sweet Pear Smoothie, the Coconut Millet Pudding and the Quinoa Tabbouleh Salad the most. We have also learned the art of a grain bowl–such a simple concept, yet so revolutionary for me! It has opened my eyes to an infinite number of recipe combinations.
The 24/7 access to Megan and Katie via the online discussion boards has been so helpful. Post a question and bam!–there’s an answer–just like that. The boards also allow course participants to interact, post recipes, etc. When Megan posted a link for Banana-Apple Buckwheat Muffins, I decided to adapt the recipe to a vegan version. I was pleasantly surprised at the results. These are really GREAT muffins! And so healthy! In the photos, you can tell they’re hearty, but what you can’t see is how very moist they are.
I doubled the recipe, subbed “flax eggs” (flax seed meal + water) for the eggs and added diced dates instead of doubling the sweetener. As I’ve said before, I’m a “bee-gan”, meaning I’m a vegan who eats honey. So, I used raw honey, but agave nectar or coconut nectar will work great, too. You could also swap out other fruits (such as pears or blueberries) for the apple and other nuts (such as pecans or almonds) for the walnuts.
If you try to peel off the muffin wrapper before the muffins are completely cooled, the muffin will likely stick to it. But if you allow them to cool completely, you shouldn’t have a problem.
And in case you were wondering, Hubs loves these muffins, too. He snagged one when he got home from work yesterday and then another this morning for breakfast. It’s so much easier to eat healthy when you’re prepared. Having healthy, homemade items like muffins and protein bars on hand, as well as prepped fruits, veggies and grains makes a big difference. It’s worth taking the time to set ourselves up for success!