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You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.― Julia Child

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Dear Friend,
Thank you for all the kind words and enthusiasm for last week's self-care equals self-love post. It is a topic close to my heart because it wasn't until recently that I realized how much it is true.
If you missed the Life Lesson from My Mom post, you can click here to check it out.
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Are you like me, always trying to get more greens into your body (and those that you love)?
Well, my friend Candace showed me an easy way to get a ton of greens into our daily diet without even trying very hard. It just takes a few common ingredients and a little bit of time.

Green Muffins (or Frankenmuffins)
adapted slightly from Family Fun magazine October 2014
Ingredients:
1 cup each of all purpose and whole wheat flour (I used high protein wheat flour from the bulk bins at Sacramento Food Coop)
3/4 cup of sugar (organic from Trader Joe's)
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 1/2 teaspoons of cinnamon
1/4 cup canola oil (or coconut oil - I am trying it with apple sauce too)
3/4 cup of milk (I used organic rice milk from Costco)
6 ounces (6 packed cups) of fresh baby spinach (I used a spinach, kale, chard mix from Costco)
1 large banana (I KNOW. I HATE banana. You can't even taste it.)
2 teaspoons of vanilla

To Do:
Preheat oven to 350 degrees. Line cupcake/muffin tins or coat with cooking spray.
Whisk the flours, sugar, baking power and soda, salt and cinnamon in a large bowl.
In a blender, combine oil, milk and greens until smooth and then add banana and vanilla.
Fold wet into dry, fill liners 2/3 full.
Bake until toothpick comes out clean about 18 minutes.
Makes about 16 muffins.

My family gobbled these up in a hurry. They made a perfect breakfast with warm almond milk and fruit. We also ate them in the car for a post preschool lunch.


I hope you are well.


With lots of love and compassion,

Tami

xo

PS - If you find this helpful or know someone who would, please be sure to pass it on. Sharing is caring!

Other posts you might like:


Eat More Soup - my favorite soup recipes all in one place

Roasted Tomato (gluten/dairy free) Pasta

Enchiladas Easily Made Vegan

Coconut Cardamom Rice Pudding
 

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Copyright © 2014 Tami Hackbarth / Teacher Goes Back to School, All rights reserved.


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