|Back in the kitchen! On my own two feet!|
One of the most frustrating things about my recovery over the last three months has been being unable to cook. Even with the help of my walker or crutches, it was too taxing to stand for long much less make my way around the kitchen. Typically, Bryan and I cook a lot - we make most of our meals and bakes goods ourselves, buying as few pre-made things as possible. The last few weeks I've been saving up new recipes to try, but for my first foray back into kitchen-world I decided to make one of our old "staples" - these delicious whole wheat muffins from 100 Days of Real Food. We started making them back in the winter, when we first began incorporating clean eating into our lifestyle. They make a great on-the-go breakfast and are super quick and easy to make. I make a batch on Sunday night and they last at least four days in a sealed container. You can experiment with the ingredients and fillings to your heart's content - I like using safflower oil (you could also substitute applesauce) and adding in a banana, plus whatever else we have have on hand - berries, walnuts, pecans. The only mix-in I haven't liked so far is strawberries. They just get too mushy. I hope you like them as much as we do!