Getting Ready for the Week: muffins and other recipes
the 9-5 doesn’t mean having to eat bad, a little prep work and you can be totally set for your food options for the week.
I whipped up some cornbread muffins and bread, rice and lentils with turmeric, and millet with edamame and shredded carrots and zucchini to last me most of this week. I keep pears or apples, mixed nuts with currents, dark chocolate, goji berries and popcorn around if I need some snacks to get me through.
Muffins and bread:
preheat oven to 350.
mix in large bowl 4 cups of corn flour or brown rice flour, 1 tsp baking powder, 1 tsp baking soda, pinch of sea salt, 2 tbs brown turbando or cane sugar, 2 tbs shredded coconut, handful crushed walnuts, a handful of currents and 1 shredded carrot.
in another bowl mix 1/4 cup oil, 3 eggs, 2 cups of water, 1/4 cup apple juice, beat well.
Pour wet ingredients into dry and mix well, pour into muffin tin (I use reusable silicone muffin liners, you can oil, or use paper) and into oiled or silicone loaf pan.
Bake for 13 mins, rotate, baking another 13 mins. If a knife comes out clean they are done, if not bake for a few more minutes, muffins generally are done quicker than bread.
Rice:
cook 1 cup of brown rice and 1 cup of red lentils in 4 cups of water with a pinch of sea salt and drop of oil for 35 mins or until cooked.
add 2 tbs of turmeric once cooked and a 1 heaping tbs of coconut oil.
add liquid aminos or sea salt for taste, mix well.
Millet:
Cook 1 cup of millet (or more)
peel and shred 1 carrot and 1 small zucchini into large bowl
pour 1 tbs olive oil in skillet and heat, add handful (or more) frozen or peeled edamame and stir fry until cooked.
pour cooked millet over carrot and zucchini and mix in edamame.
add 1 tbs olive oil, 1 tbs liquid aminos and season well with coriander
chop and add a handful of parsley,
Separate into containers after cooled.
I hope you enjoy your week!
Sarah 🙂
Recent Comments