I’ve been told that I should try weight lifting. Okay, I’m open to that. I know that it’s good for women. Build bone mass, better metabolism, more energy, etc. I get it.
I can’t spend too much so I’m thinking that I could use household objects for the time being. Water bottles, backpack, chairs, cats. Cats… hmm.. They don’t weigh the same so I have to work on that inconvenience. Maybe add some mini weights to even out the weight. You know the kind that race horses need.
The biggest problem is where to keep weights and other exercise equipment. We have a machine in the basement, and the stationary bicycle in the living room. If I use cats, they are actually too mobile. I could never find them when I want them. By the time I wrestled on their mini weights, I would be too worn out to lift them. I’d need a nap and then I wouldn’t be able to cook dinner.
All because I’m supposed to lift weights.
At least there are muffins for dinner. My husband says they’re better than “real” muffins. I think he’d better let me eat them and go buy me some “real” weights. After all, it’s important to be healthy…
Coconut Zucchini-Carrot Muffins
Yield: 9 to 10 muffins
Cook: 25 to 30 minutes
1/3 cup almond meal (I grind my own from whole almonds)
1/3 cup buckwheat flour
1/3 cup brown rice flour
½ cup gluten-free rolled oats
2 1/2 tsp. baking powder
2 tsp. cinnamon
½ tsp. sea salt
¼ tsp allspice
2 tbsp. chia seeds, ground
1 cup unsweetened applesauce
1/4 cup maple syrup
2 tsp. vanilla
¼ cup coconut oil, melted
½ cup grated zucchini
1 cup grated carrots
½ cup unsweetened coconut
Preheat oven to 375 degrees F. Lightly grease 9 to 10 muffin cups, or line with muffin papers. Mix ground chia seeds with 6 tbsp. hot water and set aside for 10 minutes. They will form a gel.
In a large bowl, mix together almond meal, buckwheat flour, brown rice flour, oats, baking powder, cinnamon, allspice and salt.
In another bowl, combine chia gel, applesauce, honey, vanilla and melted coconut oil. Add coconut and grated carrots. Squeeze excess water from zucchini and add to mixture. Stir just until mixed.
Add dry ingredients to wet mixture and stir lightly, just until moistened.
Spoon mixture into prepared muffin cups. Fill to the top and smooth batter with a spatula.
Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted into center of a muffin comes out clean.
Let stand for 5 to 10 minutes before removing from pan. Remove from pans and place on wire rack to cool.
- If you want to use 2 eggs, omit the chia seeds and hot water.
- Coconut nectar or honey may be substituted for maple syrup.
- Coconut nectar is full of nutrients and is very low on the glycemic index. It is an excellent substitute for maple syrup or honey. You can find it at your local natural foods store or online.
This post is linked to Gluten Free Recipe Round-Up , Homestead Barn Hop , Better Mom Monday , Melt in Your Mouth Monday , Mostly Homemade Mondays , Motivation Monday , From the Garden , Hearth and Soul Hop , Fat Tuesday , Tasteful Tuesdays , Tuned-in Tuesdays , Slightly Indulgent Tuesday , Cast Party Wednesday , Real Food Wednesday , Gluten-Free Wednesdays , Healthy 2day Wednesdays , Whole Foods Wednesday , Allergy Free Wednesday , Lovely Ladies Linky , Waste Not Want Not Wednesday , Wellness Wednesday , Full Plate Thursday , Simple Lives Thursday , Make Your Own! Monday , Unprocessed Fridays , Allergy Friendly Lunchbox Love , Healthy Vegan Friday , Tasty Traditions , Thank Your Body Thursday , Foodie Friday , Simple Meals Friday , Whole Food Fridays , Wellness Weekend