Monday mornings seem to be both wonderful and terrible all at the same time. It always a little hard to let go of the weekend freedom and get moving in the morning. Monday mornings also are so productive. I love starting the day early at the studio, practically loosing my voice from excitement and coming home to a second cup of coffee before settling into work.
By now, we all know I love a muffin, especially on Mondays. One of the biggest treats I’d buy myself while in school was a Morning Glory muffin from Whole Foods. The muffins were huge and so packed with fruits and veggies. One time I swore the muffin was 50% shredded carrots. I loved them but it’s been a long time since enjoying every glutenous (yes, that’s right) bite. I was inspired to make a fall version, taking advantage of some fresh roasted pumpkin puree and fall apples.
Prep Time: 20 minutes
Cook Time: 30 minutes
Keywords: bake breakfast bread snack gluten-free paleo apple carrots pumpkin muffin fall
- 3/4 cup cashew flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp ground ginger
- 1 egg
- 1/2 cup pumpkin puree
- 1/2 cup shredded carrots (about 1 medium)
- 1/2 cup shredded apple (about 1 small)
- 1/4 cup dried cranberries
- 1/4 pepitas
Preheat oven to 350F.
In a large mixing bowl, whisk together the cashew flour, cinnamon, ginger and baking powder. Stir in the pumpkin puree and egg until smooth. Fold in the carrots, apple and cranberries.
Scoop batter into a muffin tin. Top with pepitas and press into the tops.
Bake for 30 minutes.
Allow to cool completely before storing.
I used cashew flour (or meal) since it has more of a neutral flavor compared to almond, but that could certainly be used. Pumpkin, cranberries, apples, what else could taste more like fall?
Reset (v): to set again or anew
The past 17 months have challenged me in ways I didn’t know were possible. I marched on with every challenge thrown my way and moved forward without looking back. As important as this time in my life is, I didn’t really get many breaks or moments away from all that life is. After being particularly challenged in August and September, I reached a pretty big breaking point. I felt myself tightening up and becoming a little too critical of my decisions. I knew that I needed to just step away from it all, but just the idea and attempt to plan a three day vacation sent me into a state of panic. I nearly cancelled twice, having this sensation that this was a terrible time to leave work, to leave my life. I was worried about finances, about putting a lot of miles on a newly leased car. These concerns were exactly why I needed to just step away. After 2.5 days at the beach I came home to life exactly as I left it, but with the reminder that I still need to slow down and do things for myself if only to remain a sane, too highly functioning individual. I ate salt water taffy and cheese grits and vegan ice cream and caramel corn and gluten-free chocolate cheesecake cupcakes. I slept in and sat at the beach (admittedly doing work) and took a deep breath of salt water air. I hit my reset button.
After giving myself an emotional reset, I knew I also needed a little diet reset. There’s been a bit too much sugar, too much food eaten on the road or meals nearly skipped. This is my Monday diet reset, a reminder to nourish myself in ways other than the self-indulgent. I love broccoli soup and this nearly raw version is a great staple to keep in the fridge for nights when there is just no time (or desire) to cook.
Prep Time: 10 minutes
Cook Time: 5 minutes
Keywords: appetizer soup/stew entree dairy-free gluten-free vegan avocado spinach broccoli arugula
- 1 head of broccoli
- 1/2 avocado
- 3 small green onions
- 1 hand full arugula (about 1 cup packed)
- 1 hand full spinach
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tbsp white miso paste
- juice from 1/2 small lemon
- 1 cup water
- salt, pepper and/or additional olive oil to taste
Wash the broccoli and cut into large pieces, keeping the stems at least 1 inch long. Quickly steam in the microwave for about 2 minutes, until tender and bright green.
Place all of the ingredients into a blender and process, slowly adding in the water, until smooth. Add additional water for a thinner soup.
Top with salt, pepper and an extra drizzle of oil. Serve at room temperature or quickly heat over medium heat.