Monday, March 8, 2010

Ingredients for a healthier me.

I'm on a mission. Actually my son has been after me for a while to get healthier. I've had times in my life when I was better, even a year of macrobiotics! But this winter was a challenge for me. Not only did I gain a good (Bad!) 12 lbs., but I feel rather like a slug. It wasn't until the sad passing of my brother in law, J.D., who lost his battle with pancreatic cancer a week ago, that I was jolted with the reality that I can only do my best to be healthy, and I have been slacking! Spring is on it's way and I can't think of a better time to try and honor this body that I have been blessed with. So the road to health will begin each morning with my Bob's Red Mill Bran Flax Muffins, to be followed mid morning with a wheat grass carrot juice. I am bound to find this a difficult task, and don't expect to be perfect, but I will try to do my best. My son Jack there, right behind me, ready to crack the whip! I guess he does love his mother....
Thanks to my friend, '80's super model Nancy Donahue and her Barefoot and Buff blog for introducing me to this recipe. Her blog has all kinds of great vegetarian recipes, fashion tips, and beauty secrets for "women of a certain age", and anyone who just wants to look and feel great! Check it out if you haven't already.
I add unsweetened coconut and used Red's White Rice flour instead of Unbleached white, but there is plenty of room to make this recipe your own. The recipe is found on the Whole Ground Flax Meal bag.

Bran Flax Muffins
Contributed by Bob's Red Mill Natural Foods

1 1/2 cups Whole Wheat Pastry Flour
3/4 cup Brown Flaxseeds Meal
3/4 cup Oat Bran Cereal
1 cup Yellow D Sugar ( Brown Sugar)
2 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
2 tsp Cinnamon, Saigon (Premium)
1 1/2 cups finely shredded Carrots
2 peeled and shredded Apples
1/2 cup Raisins (optional)
1 cup chopped Nuts
3/4 cup Milk
2 beaten Eggs
1 tsp Vanilla
Mix together flour, Bob's Red Mill Flaxseed Meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in carrots, apples, raisins (if desired) and nuts. Combine milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. DO NOT OVER MIX. Fill muffin cups 3/4 full. Bake at 350 degrees F for 15-20 minutes.

Yield: 15 medium muffins

You can also use 1 1/2 cups Unbleached White Flour in place of the Whole Wheat Pastry Flour.

For a twist on this great recipe- try substituting 3/4 cup Hazelnut Meal in place of the Oat Bran.

One muffin contains Calories 220, Calories from Fat 80, Fat 9g, Saturated Fat 0.5g, Cholesterol 30mg, Sodium 310mg, Carbohydrates 34g, Dietary Fiber 5g, Sugar 21g, Protein 6g.


Anonymous said...

15 muffins is a lot for one person. Do you eat one a day and freeze the rest? Thanks

Nancy said...

Hi, Marianna.
You may be tempted to eat 15 of these, but they keep well in the fridge for up to a week, or freeze them separately and thaw as needed. My son says I am limited to 1/day... woe is me.

Storybook Woods said...

Yummm, just the kind of thing we eat all the time. If you want to make it even better. Try buying whole flax seeds and chopping them into a flour with a coffee grinder, just before you make the muffins. Flax goes bad very fast xoxoxo Clarice

Kristine Bercot said...

This recipe sounds as good as your advise for us all to be healthier.
This is the only vessel we get, so it's good to be as kind to our bodies as possible.Thanks

Simply Defined Design said...

Thanks Nancy for the fantastic class today!
I love my high style pillow and am looking forward to next week!! All the best, Connie

Madeline Rhodes said...

Nancy- I'm so sorry to hear about Tim's brother. Please give him my condolences.

This is a totally inspiring post-- I love your decision to just go for it and make those healthy changes.... also makes me regret shoving half a box of cheddar crackers down my throat [while I was preparing dinner].

Keep us inspired!

Orton Online Solutions Inc said...

I am more interested in the wheat grass carrot drink you made. How is it combining those two flavors? I like carrot with just about anything but have never tried it with my wheatgrass juice?