Day #6 & #7 - Weekend Challenges & Magic Muffins
My stomach has recovered and I’m feeling back to normal! YAY! Thanks to those who emailed me sending me positive energy for a quick recovery. I always believe that helps.
It was a long and intense week. A full schedule, the full moon, this diet and the blog along with some proposals I’m putting together for clients. It’s the type of week where by Saturday I would love to open a bottle or wine or grab a fancy cocktail. Despite knowing that a drink was not an option, I went out with friends to one of my favorite bespoke cocktail bars anyway and I didn’t drink! It was tough at first, but as I nibbled on some delicious almonds and some of the best pickled veggies at the bar, I remembered that what I needed most was to breathe, slow down, and connect with others. As I did that, I felt a lot more at peace and relaxed.
As the rest of the weekend unveiled itself, I noticed that my habit is to treat myself to foods that I often don’t eat during the week by going out to restaurants. I’ll have pancakes or some sweet pastry at brunch or some saucy curry from the Pakistani place down the street with their homemade naan for dinner. It’s my splurge time. A rich and creamy hot chocolate from City Bakery? A bag of hard and crunchy sourdough pretzels at the farmers market? Ooh, an decadent caramel apple pie? The weekend was when I’d pick one or two of those items and enjoy them completely and fully. Without that indulgence, I feel a little frustrated... like I’m denying myself a little bit of pleasure. I’m still sitting with those feelings and trying to see where I can get more pleasure out of the rest of my life. Is my life sweet enough? Can I enjoy it more?
While I contemplate those deep questions, I decided to make a favorite from my childhood in hopes that it might be soothing. When I was young, my mother used to make these pumpkin, carrot and zucchini based "magic muffins" and they were always a favorite. Made of mostly veggies, they were incredibly healthy but my mom would also let us put a dollop of frosting on top which made them totally irresistible - especially if they were served warm!
I had to make a few changes to the recipe (and abandon the frosting) but they turned out pretty well. They totally hit the spot and they are easy to travel with so if my week gets busy, I've got an extra treat to turn to.
1 large zucchini squash
1 large carrot
1 c of almond flour
1 T pumpkin pie spice
1/2 t sea salt
1/2 t baking soda
3/4 c pumpkin pure (unsweetened)
1/4 c coconut oil
1 T vanilla extract
optional sweeteners: stevia to taste or 1/4 c honey or 1/2 c maple syrup
Preheat oven to 350 degrees.
Put zucchini and carrot in a food processor or in a vitamix. Process until in small course pieces then remove and put onto a towel in a bowl. Allow as much moisture to drain as possible.
Meanwhile, coat the muffin tins with coconut oil OR use muffin liners (highly recommended)
Sift the dry ingredients together and put aside
Mix the wet ingredients together with a hand mixer (or use your vitamix to blend)
Add the dry ingredients to the wet ingredients and mix until combined
Add the zucchini and carrot blend to the batter
Spoon the batter into the greased muffin tins or into the muffin liners
Bake for 20 minutes
Let cool. Eat while slightly warm or fully cooled to room temperature. Store in the refrigerator for longer shelf life.