Apple Oat Muffins (gluten free, dairy & egg free)

Apple Oat Muffins (gluten free, dairy & egg free)
Makes 12 muffins
adapted from Sun Maid Raisin Apple & Oat Muffins

3/4c. applesauce or use 1/2 applesauce, 1/2 mashed banana
1 medium apple, peeled & chopped (about 1 cup)
3/4c. almond milk
1/3c. granulated sugar
1/4c. vegetable oil
1c. oat flour (or flour of your choice)
1c. oats (I use Coach's Oats)
2tsp. baking powder
2tsp. cinnamon
1tsp. pumpkin pie spice (or 3/4tsp nutmeg + 1/4tsp. allspice)
1/2tsp. salt

Preheat oven to 400 degrees.  Grease 12 muffin cups or line with paper baking cups.

COMBINE applesauce/banana, chopped apple, almond milk, sugar and oil in medium mixing bowl. STIR together flour, oats, baking powder, cinnamon, pumpkin pie spice, salt in a small bowl. Stir into apple mixture just until combined. SPOON batter into prepared muffin cups.  BAKE 20 minutes or until golden brown and a toothpick inserted comes out clean.

What happens past day 30... AND Polenta, Mushrooms & Greens Recipe

Have you ever been so focused on a goal - achieving a certain weight, a yoga pose, an academic goal, saving for a trip...and then you made it? What happened after you made it? Anything?

I was so excited to make it to Day 30 with my clean eating. And then what happened? Nothing.

I got to add garlic back into my diet but was essentially told to "carry on" as I have been with my diet for the next 30 days.

Hmph... You mean I need to do this for 60 days?

The question I have for myself now is, "Is this the way I am now to live my life? Gluten free? Dairy free? Free of eggplant, tomato and pepper?"

I'm not going to lie. I've been gloriously ANTSY to GET ON WITH IT! But perhaps this IS it...

More to be revealed...

A Polenta recipe to tide you over

Polenta, Mushrooms & Greens










1 large onion
2 cloves garlic
2 c. baby bella mushrooms
Red pepper flakes, to taste
Salt & pepper, to taste
cumin, to taste

Chop and saute the above in the oil of your choice until onions are translucent (7-10 min).

Add lots of greens (spinach, mustard greens, collard greens, or kale) and saute until they are all wilted

Thinly slice 1 tube prepared polenta and lightly saute polenta around and in your greens/mushroom/onion mix - viola an easy lunch or dinner!

Day 30 - New, clean way of eating AND Chicken Wild Rice Broccoli Soup

Day 30 - I made it!

Out of habit I got up and started pre-thinking what to make for dinner. I have found it takes more "brain power" to think of what to eat/cook/prep when all my foods are whole and fresh (and pretty much every snack food is OFF the menu).

I will say that it has started to become just a way I do things, which is encouraging!

Out of habit I chopped and prepped a chicken wild rice soup this morning with a base of pureed broccoli, onion, carrot and mushroom (recipe is below).

My partner asked if I could add anything back in what would I add: coffee, cheese, wheat, wine?

I pretty much know coffee, at least the caffeinated kind is totally OUT for good and I have a sense that wheat and dairy will go the same way.

I go for my follow-up visit to the doc today, as well, and I'd really like to know if I get to add some things back in - specifically things like garlic, tomatoes and peppers.

Verdict is still clear skin, clear headed thinking, anxiety is gone, PMS symptoms completely reduced and I'm down 7-8lbs.

The way forward is not clear, but things are looking up and I am feeling good. Thank you god!

______________________________________


Chicken Wild Rice Broccoli Soup

2 c. raw wild rice
3 tbsp olive oil
1 large onion chopped
1/2 lb. fresh mushrooms, chopped
2 lbs. broccoli, chopped
3 carrots, finely chopped
4 c. chicken broth
2 c. cooked, diced chicken
salt and pepper to taste

Cook rice according to directions. In heavy pot, heat olive oil, add onion and mushrooms. Saute for 5 minutes or until vegetables are cooked. Add broccoli, carrots and chicken broth. Simmer until vegetables are tender. Use immersion blender or food processor and process vegetables until smooth. Add chicken and wild rice. Add salt and pepper to taste.

Gluten & Dairy Option: Add 2 tbsp of flour and 2 c. light cream before adding chicken and wild rice to thicken and cream the soup.


Recipe adapted from The Best of Wild Rice Recipes by Beatrice Ojakangas.