We’re rapidly approaching the downward slope to the weekend! Gotta love Wednesdays. I feel so off this week, partially due to my marathon fitness frenzy a few days ago. I decided to listen to my body and take one more day off from working out, even though my brain was spinning with an exciting workout plan. I guess it’ll have to wait.
You may think I’m being a bit wussy, but after breaking my foot this past February, I decided it’s better for me to play it safe than to risk an overtraining injury. So, instead of heading to the gym for the fantastic weights workout I had all planned out in my head, I decided to do the second best thing… BAKE!
Let me take a step back to explain what prompted my itch to bake. This morning I had to be at the lab early, so I was rummaging around the kitchen at 5:00 AM for something quick, easy, and portable. I ended up with a baggie of cereal and some fruit, but I really wanted a homemade breakfast cookie or muffin or something. When I got home around 1 and after eating a satisfying lunch, I decided to roll up my sleeves and bake. One hour, and two tries later, I came up with the finished product that is delicious and healthy. The recipe is below so check it out!
I think my lunch was a bit noteworthy because it just shows that you can throw together something quick, easy, and tasty in very little time (and because my mom thinks I won’t eat leftovers!). I combined leftover grilled broccoli, zucchini, onion, red pepper, eggplant, and cooked quinoa with some store-bought humus that I thinned a little and fresh basil. I threw it into a whole-wheat tortilla, and ate al fresco. 
I’m heading out to take the dog for a walk and then to class for the evening. Before I go, here’s the recipe:
Gluten-Free Banana Muffins
(makes 10 muffins)
Ingredients:
2 cups rolled oats
1/2 cup ground flaxseeds
3 ripe bananas, smashed
1/4 cup almond butter
1/4 cup unsweetened almond milk
1 tsp. vanilla extract
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking powder
3 Tbsp. maple syrup (optional for sweeter muffins)
Preheat oven to 350°F. Grind oats into a fine flower and transfer to a bowl. Add flaxseed meal, baking powder, cinnamon, and salt. In blender, puree banana until fluffy. Add vanilla, almond butter, and maple syrup. Add wet to dry and stir until just combined. Pour into prepared muffin tins and bake about 12 minutes or until a toothpick inserted comes out clean. Enjoy!
*TIP TIME*
Roast or grill a bunch of vegetables on Sunday and store them in the fridge for the week. This makes it super convenient to toss together a quick and healthy meal whenever you get hungry.
Question: Do you have a favorite breakfast treat?
