You've been good (for the most part) now for 33 days and still going strong. Reading people's Evernote comments is pretty awesome, and it seems as though people are realizing: more energy, skin clearing up, muscle definition, sleeping better, clothes fitting a bit looser, etc. I know most people say, "Yeah, but how much weight did you lose?" Trust me when I say that life is not about the scale, or at least it shouldn't be. Your measures of success are all what you choose for them to be. If the scale is your only measure of succcess, and the numbers went down during this, but the size clothing you wear went up, which do you prefer (or vice versa)? If your skin cleared up, you lost your puffiness, and your upset stomach is no longer upset, but the numbers didn't change on the scale, does that mean you weren't successful?
I digress. Today is about a sort of "treat" recipe, one that still takes paleo-approved ingredients, but isn't one you want to eat every day if you're not yet to your leaning out goals. However, like in the instance of Charles' brother's wedding, where we were asked to make a dessert, you better believe I made these (in mini form) topped with cream cheese frosting, giving people the dairy/sugar hit, but avoiding the gluten. And no one knew the difference!
Give them a shot someday, and see what you think!
MORNING GLORY MUFFINS
2 1/2 cups almond flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
2 cups carrots, peeled and grated
1 large apple, peeled, cored and grated
1 cup shredded coconut
1 cup raisins
3 large eggs
2 tablespoons honey (optional)
1/2 cup coconut or olive oil
1 teaspoon vanilla
1. Preheat oven to 350 degrees F and grease a standard-sized muffin pan.
2. Combine almond flour, cinnamon, baking soda and salt in a large bowl. Add carrot, apple, coconut and raisins and combine well.
3. In a separate bowl, whisk eggs, honey, oil and vanilla extract together.
4. Pour the wet mixture over the dry ingredients and mix very well. The batter will be very thick.
5. Spoon the batter out into muffin pan, filling each cup about 3/4 full, and place on upper or middle rack of your oven for 30-45 minutes.
6. When a toothpick inserted into the top of a muffin comes out clean, the muffins are done.
7. Cool muffins in the pan for 8-10 minutes and then remove to a rack to finish cooling.
**If you are looking for variety, sub out currants or chopped dates for the raisins. You can also add a little orange zest to give them a bit more citrus flavor.