Stepping it up in September & Muffins for humans and pups!!

Happy Hump Day my friends! How is your Wednesday treating you?

Does it not feel like..BLINK- September?! Yikes this year is just flying! I'm going to be stepping it up in September. I've been slacking over the summer and I'm feeling pumped to finish off the last quarter of the year on a good note. Anyone else with me? I'm even following the lead of Anna and I'm going to make all meals eaten at the table. Hubby and I have become horrible couch eaters. A habit in much need of breaking!

I had my DPP appointment today and it went well. We discussed my difficulty of drinking 6L of water/day. She agreed that it was ALLOT of water and told me 3-4L would be plenty. Phew!! I was starting to hate my water!!

Today's focus was about drinking water and understanding the importance, focusing on non processed, nutrient rich foods, and exercise. Yes, exercise...the one thing I have not committed to. Until today that is. I printed off myself a pretty calendar and I'm going to track my exercise days and how much water I had each day and if I meet my goals I will reward myself with something such as a new kitchen gadget.















I'm still struggling a bit with not tracking/measuring counting calories. Don't get me wrong I would rather learn to plan and eat my meals without it. When you have relied on doing it that way for so long and someone tells you to listen to your body and it's signals and that you don't have to weigh things it takes some getting used to.

I am only at week 3 so I'm sure I'll learn more as I go but so far it's been pretty common sense.

While on holidays I took the initiative to do some baking. I wanted to have some to freeze that we could eat and not feel guilty about. They turned out great!

The first recipe is one I adapted from Martha Stewart's website. Blueberry Banana Muffins. I made 2 variations of this recipe.

The first was the same as her recipe except I only used 1/4c butter and replaced the other 1/4c with unsweetened apple sauce. I also used soy milk in place of regular milk.

In the second recipe I used 3/4c of Spelt flour in place of the white flour. I added 2 Tsp wheat gluten, again I only used 1/4c butter and the other 1/4c applesauce, and instead of 1/3c of white sugar and brown sugar I used 1/3c sucanat and 1/3c Agave. I also added in 1/2c ground flax meal and doubled up the soy milk. They are a heartier, denser version but everyone really enjoyed them. I made the first batch as full size muffins and the second as little bit sized ones. Full size makes 12/batch, mini makes 48/batch.































My bite sized ones...the camera makes them look bigger than they are!!

Next I made;

Pumpkin Chocolate Chip Muffins; Makes 12

1/2c brown sugar (could use sucanat)
1/2c apple sauce
2 eggs
1c canned pure pumpkin
1/4c water
1.5c whole wheat flour
2 Tsp wheat gluten
2 Tbsp hemp hearts
3/4 Tsp baking powder
1/2 Tsp baking soda
1/4 Tsp salt
1/2 Tsp ground nutmeg
1/4 Tsp ground cloves
1 Tsp ground cinnamon
1/2c semi sweet chocolate chips

Preheat oven to 350 F. Line muffin tins with liners.

Whisk together the sugar, applesauce and eggs. Stir in the pumpkin and water.

In another bowl whisk together the remaining ingredients excluding the chocolate chips. Add the pumpkin mixture to the dry ingredients. Mix to moisten everything together. Fold in the chocolate chips.

Pour mixture 2/3 of the way into each muffin tin. Bake for approx. 20-22 min. You can insert a toothpick into center of the muffins and if it comes out clean they are ready. Viola! (This would also be great with pecans or walnut pieces mixed in.)













Last but not least I made healthy little bite sized muffins for the dogs!

Bite Sized Broccoli and Cheddar Pup Muffins: Makes 48

2 Tbsp Canola Oil
1c broccoli cooked tender crisp and diced
2 eggs
2c Spelt flour (can use all purpose of ww too)
1c milk (I used soy milk)
1 Tbsp agave
1 Tbsp baking powder
1c sharp shredded cheddar cheese
1 Tbsp Italiano seasoning

Preheat  the oven to 375 F.

In a large bowl beat the eggs, with milk and oil. Add the flour, sugar, baking powder, and italiano seasoning. Stir until just blended. Stir in the broccoli and cheddar. Spray mini muffin tin thoroughly with cooking spray. Spoon mixture 2/3 way full into each cup. Bake until lightly browned, approx. 15min. Let cook on a oven rack. Once cooled refrigerate for 5 days or freeze in ziplock bag for up to 2 months. They love'm!!