Leave a comment

Happy birthday hubby!

Happy Birthday to my wonderful husband!

This morning we started our day off with a nice 4 1/2 mile run.

Then the Love Nugget and I gave the hubby his birthday gifts.  A new Under Armour Gym bag and a painting from the Love Nugget.  He sort of did it himself :-)

For breakfast this morning,  I had an easy but yummy piece of toast with almond butter, bananas and hemp seeds along with a cup of coffee.

When I was pregnant I ate this breakfast almost every morning!  Love nut butter and bananas!

Then we headed off to SS for a nice workout followed by a stroll through the Farmer’s Market.  I grabbed some organic strawberries for tomorrow and some fresh beets.  After that we had to make a stop by Trader Joes for some supplies.

I wanted to share a new muffin recipe that I made yesterday.   Seriously the best carrot muffins I’ve ever had!

Vegan Mini Coconut Carrot Muffins (adapted from Oh She Glows Vegan Carrot Spice Muffins)

Dry Ingredients

1 1/2 cups whole wheat flour

3 tbsp flaxseed meal

2 tbsp stevia (I used about 8 packets of Truvia)

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp ground ginger

Wet Ingredients

2 cups shredded organic carrots

1 cup shredded unsweetened coconut

1/3 cup 100% pure maple syrup

1 cup light coconut milk from a can chilled so it’s thick and creamy **see note below

1/3 cup unsweetened applesauce

1 tsp vanilla extract

1/2 cup raisins soaked in water

1/4 cup non dairy milk or organic milk

Chopped toasted walnuts optional (I left these out of this batch but they would be tasty with them too)

Preheat oven to 350 degrees.  Spray a mini muffin tin with cooking spray.  Mix dry ingredients together and set aside.  Mix wet ingredients together then add them to dry and mix well.  I used a cookie scoop to drop into the mini muffin tin so all the muffins were the same size.  Bake for 20-25 minutes until lightly brown and a toothpick comes out clean.  I took them out when they looked a little underdone but they cooled to be nice and moist and tasted delicious!

** When chilled, coconut milk in a can will have a thick cream top that you can use in place of yogurt in recipes.  You can also make nondairy whipped cream with it!  If using the light coconut milk, it will thicken up similar to a light sour cream consistency.
These turned out to be so good!  The Love Nugget loved them.  I loved them.  And… the hubby loved them!  Best part is there’s no oil or butter, no refined sugar and to top it off their vegan!  Although these would still be good if you used milk or yogurt in place of the coconut milk :-)
We’ll be making these again for sure!

Tonight we are going out for the hubby’s favorite type of food, Mexican!  I don’t mind it so I can’t complain :-)  Plus, a margarita sounds pretty good!

Have a great day!

 

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 183 other followers

%d bloggers like this: