Sweet Potato Spice Muffins

These muffins were gone so fast that I didn't get a picture.  Here is the recipe anyway!


Ingredients:

• 1 cup all purpose flour
• 1 cup whole wheat flour
• 0.75 cups brown sugar
• 2 teaspoons baking powder
• 0.5 teaspoons salt
• 2 teaspoons cinnamon
• 0.5 teaspoons nutmeg
• 0.5 teaspoons cloves
• 3 jars of sweet potato baby food (the larger jars with only sweet potato & water as ingredients)
• 2 whole eggs
• 0.5 cup milk
• 1 teaspoons vanilla
• Add raisins and/or walnuts/pecans if you'd like.

Directions:

Beat eggs, brown sugar, vanilla, sweet potato puree, and milk. Stir in dry ingredients until incorporated. Fold in raisins/nuts if you choose. Bake at 375F in lined or greased muffin tin for 15-18 minutes or until done

Recipe adapted from: http://onceamonthmom.com/sweet-potato-spice-muffins/

Meal Plan 11/13

Sweet Potato Spice Muffins
Chickpea Pot Pie with green beans and baked sweet potato
Enchilada Casserole with tossed salad
Vegetarian Nut Loaf with green beans and baked sweet potato
Butternut Squash Risotto with salad and garlic toast


Produce:
Onion, 4
Garlic, 3 cloves
Mushrooms, 1.5 cup diced
Red Bell Pepper
Green Bell Pepper
Shredded Carrots
Celery
Cilantro
Butternut Squash, 2 cups cubed (can purchase in produce aisle or frozen aisle)
Sweet potatoes, 6 (used as a side dish)
Green beans (used as a side dish)
Salad mix (used as a side dish)


Pantry:
Olive oil
Flour (1.5 cup all purpose, 1.5 cup whole wheat)
Brown Sugar (1 cup)
Baking powder
Cinnamon, nutmeg, cloves, vanilla, Italian seasoning, cumin, chili powder, onion powder, garlic powder
Pureed sweet potato baby food, 3 jars (the larger jars, ingredients should just be sweet potato & water)
Chickpeas, 1 can
Vegetable broth, low sodium, 6 cup
Honey, 1 Tbsp
Diced Tomatoes, low sodium, 1 can
Black Beans, low sodium, 1 can
Corn Tortillas, 6
Walnuts, 1/2 cup
Sunflower Seeds, 1/4 cup
Whole wheat breadcrumbs, 3 cups
Brown rice, 1 cup

Refrigerator:
Eggs, 8
Soymilk, 1.5 cup
Refrigerated pie crusts, 2 crusts
Earth's Balance, 1/2 cup
Tofutti Soy Sour Cream
Shredded colby jack/vegan cheese

Freezer:
Frozen vegetable blend, 2 cups (carrots, peas, corn, etc.)

Live Cooking Demonstration

Check this out!   A FREE live cooking demonstration for a whole foods, plant based Thanksgiving meal!

Thursday, November 17 – FOK Presents a LIVE

Plant-Based Thanksgiving Cooking Show
with Julieanna Hever, R.D.

 

 

 

Join us Thursday November 17th on our Facebook or Livestream page for a live cooking demonstration with Julieanna Hever, R.D. Julieanna will demonstrate a plant-based Thanksgiving meal that will be delicious and healthy. While making the meal, Julieanna will answer questions from the audience.  Questions can be sent in advance to Info@ForksOverKnives.com and also be asked live during the broadcast.

Julieanna is author of The Complete Idiot's Guide to Plant-Based Nutrition and producer/host of the video "To Your Health," both available on the FOK website. Click here to watch her recent appearance on The Dr. Oz Show.

Join In The Journey

So recently, I have felt very convicted to make my diet more healthy.  After seeing the documentary Forks Over Knives and doing a lot more investigating, I would like to try to gradually switch over to a whole foods, plant based diet.

First of all, I strongly recommend everyone see the Forks Over Knives documentary - the information is nicely presented in an easy to understand format - (you can even check with your local library to see if they have the video or would consider getting it in).  There are a number of other documentaries out there in this genera and I encourage you to watch as many as possible and do the research yourself to come to your own conclusion.  These documentaries, along with more of my own research into the subject has really inspired me to try to pick more healthy recipes to share on this blog.

So, in the next few weeks you will begin to see a few more vegan recipes popping up into the meal plan.  I plan to try a gradual transition by starting with 2-3 vegan meals per week.  Don't be afraid, though!  Just give them a try.  I live in a small community and do not have access to a plethora of exotic ingredients, so the recipes that I will be choosing will have ingredients that I got from my local grocery store (Kroger) unless otherwise specified.  I am not a gourmet chef and I have a toddler at home, so the recipes I plan to choose will be on the time conscious and easy to prepare side, if at all possible.

Come and join me in this journey toward a healthy lifestyle!

Learn more about Forks Over Knives: http://www.forksoverknives.com/