I started off my super early morning with a delicious carrot spice muffin.
I didn't even realize that my breaky made a happy face! Talk about a nice surprise! It definitely made my early morning a little bit easier to enjoy. I topped my muffin off with a schmear of almond butter and peanut butter. Mmm mmm good!
Carrot Spice Muffins (vegan):
Adapted from ohsheglow.com
Preheat oven to 400 degrees
1 & 3/4 cup whole-grain Kamut flour (I used whole spelt flour)
1/4 cup natural sugar (I used sucanat)
1 tbsp ground flax seed
1 tsp baking powder
3/4 tsp baking soda
1 tsp cinnamon
3/4 tsp ground ginger
1/8 tsp ground cloves
1/2 tsp kosher salt
Wet + Mix-ins:1/3 cup + 2 tbsp pure maple syrup
1/3 cup unsweetened applesauce (oil replacer)
1/2 cup coconut milk (the cream on top from a full fat can) OR yogurt (I used the new So Delicious Coconut yogurt - I don't like it on it's own but in this recipe it was perfect. Added some nice moisture)
1/4 cup + 3 tbsp water
1.5 tsp pure vanilla extract
1.5 cups grated carrots (about 3 small-medium carrots)
1/2 cup raisins, soaked in water and drained
1/3 cup chopped & toasted walnuts (I didn't have any, but I can imagine they would be fantastic!)
1. Toast the walnuts (optional) on a baking sheet for about 8 minutes at 300F. Remove and set aside. Preheat oven to 400F and line a muffin tin with liners.
2. Whisk all dry ingredients together in a large bowl. In a smaller bowl, whisk together the wet ingredients (maple syrup, applesauce, coconut milk/yogurt, water, vanilla). Add the wet to the dry and mix until just incorporated. Batter will be THICK!
3. Fold in the carrots, raisins, and walnuts. Scoop batter into the muffin liners, filling batter to the top. Bake for about 18 minutes at 400F until a toothpick comes out clean. Allow to cool for about 10 minutes. Makes 12 muffins.
The batter was such a lovely orange that I wanted to capture it. It was like fall in a bowl! Unfortunately this picture doesn't do it justice.
All ready for the oven!
Mmmm...the apartment smelled like fall. It was fantastic.
I also crumbled a muffin top on top of my oatmeal.
Yes, those are butterscotch chippers on top. I couldn't help myself. The oatmeal was asking for it, I swear! Talk about an incredibly indulgent morning.
This is a quinoa dish I whipped up a few nights ago. I sautéed an onion with some EVOO and added water (wish I had veggie broth but didn't - would have added more flavour) with some quinoa. I added some cumin, curry powder, cinnamon, coconut milk, salt and pepper and brought to a boil. After it was brought to a boil I simmered it on low for about 15 minutes until the quinoa was cooked. I added organic frozen peas (Costco-hell of a steal!) and some leftover grated carrot from my muffins :)
Topped off with some roasted brussel sprouts (EVOO, sea salt, fresh ground black pepper and garlic powder). I love this time of year...brussel sprouts are one of my all time fav. things. I am obsessed. I also roasted another pan of brussels with coconut oil and cinnamon. SO SO SO good!
Unfortunately I didn't get for my run today...but I will be sure to have an extra good workout tomorrow :)
Well, I better get back to sipping my tea (in my new favourite mug!) and working on my homework...it is the most important thing on my agenda right now after all. Hey, at least one of my assignments involves blogging :) From one blog to the next... I love blogging!
Have a great night all!