I got home at about 7pm last night (the earliest ALL week!) after teaching Turbo. I was just in time to watch Ben finish putting together our new “study area” [which I’ll post about later because it is wicked awesome!], make up a quick batch of sweet potato fries, and heat up a couple of veggie burgers. We were both so exhausted that we crashed around 9:30 pm.
You know what that means? I got a full eight hours of sleep last night!
I. Feel. Amazing! A full night’s rest really is incredible – not only does it rejuvenate the brain, it also rejuvenate the muscles (letting our muscles repair after workouts is vital).
I’ve got lots to do today, including a movie date with the hubby after work and attempts to reach my favorite person in the entire universe:
That is my incredible niece Jaylen [who will be turning three in a few weeks! How did that happen?!], who I haven’t seen in a few months. When they lived on Maui, we’d see my cousin Cory, his wife Jina, and Jaylen at least once a week. They’ve since moved to ‘O’ahu and I am having withdrawals like you could not imagine!
She is probably the funnest person ever to talk to on the phone right now. 😉
“To love someone deeply gives you strength. Being loved by someone deeply gives you courage.” – Lao Tzu
So with love in mind, and without further ado: a new recipe!
I’m a huge fan of ginger, but really wasn’t sure how my sugar-free adaptation of the PPK’s muffin would go. I’m proud to report that these are indeed delish. I even brought a bunch to work and my coworkers enjoyed them! (This is huge, as our office is always filled with sugary, fatty, salty snacks).
Gingerbread Flax Muffins
- 1/3 c unsweetened almond milk (or your preferred non-dairy milk)
- 1 tsp apple cider vinegar
- 2 Tbsp ground flaxseed
- 1/4 c whole wheat pastry flour or all purpose flour
- 2 Tbsp ground ginger
- 1 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/4 tsp salt
- 2 Tbsp canola oil
- 1/2 c unsweetened applesauce
- 1/3 c molasses (if you have light, you may want to use it instead)
- 1 tsp vanilla
- 2 Tbsp honey
Preheat oven to 350 degrees.
Line muffin tins with cups or spray with cooking spray – the recipe makes either 6 large or 12 small muffins.
Measure out the first three ingredients and stir with a whisk/fork for about a minute [this helps to bring out the oils of the flax seeds while the vinegar thickens and curdles the milk – both of which will help the muffin to rise.]
Whisk together the dry ingredients in a mixing bowl.
Create a well in the center and add the milk mixture.
Add the rest of the wet ingredients (except honey) and mix everything together just until moistened.
Fill muffin tins and bake for 22-25 minutes, or until the muffins have risen and a toothpick comes out clean.
Top muffins with 1/2 tsp of honey each.
Cool until you can handle them, then transfer to a cooking rack to cool completely.
Enjoy! Makes 6 large or 12 small muffins
Nutrition Facts [one small muffin]
Calories 111 • Fat 3g • Sodium 57mg • Carbs 20g • Fiber 2g • Sugar 8g • Protein 1.5g
Who is your favorite person in the entire universe? Have you seen or spoken to them lately?
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