(Keep it Simple Silly)
Diet is one of the 6 foundation principles for good health. If you pay attention to these principles, you can be your own best doctor and maintain health. Dr. Diet likes organic food when possible, delicious food that nourishes every cell in your body, and simple prep. The best trick to simple prep is a well stocked pantry.
Muffins with ingredients from your pantry
Dreading your next masked, gloved trip to the grocery store? Me too. I’ve been making what I can from the staples I keep in my pantry. It’s so helpful to have the right ingredients on hand, especially when you don’t have time to shop often or you’re quarantined!
In my book, The Optimal Health Cookbook: Your Guide to Real Food Made Easy, I make recommendations on how to stock your pantry for quick and easy meals.
Yesterday morning I rummaged through my cabinets and found ingredients to make these delicious muffins. All of the ingredients are from my pantry and are great for times when you can’t get to the store.
Besides being made from pantry ingredients, these muffins are nutritious and delicious and can be made gluten-free, dairy free, and egg free, like the ones pictured.
Dry ingredients:
1 cup flour (I used sorghum but you can use just about anything)
2 TBSP pumpkin seeds (or add whatever seeds you have on hand, substitute with chocolate chips, or omit)
1 tsp baking soda
Spices such as cinnamon, nutmeg, cloves, ginger, and salt to taste
Wet ingredients:
½ cup applesauce
3 TBSP oil
*1 TBSP chia seeds (presoaked in 3 TBSP water for 10+ minutes)
**¼ liquid (I use a combination of nut milk and tart cherry juice or coconut water)
1 tsp apple cider vinegar
1 tsp vanilla
Mix dry ingredients in a bowl, mix wet ingredients in a separate bowl, add wet to dry and mix just until blended. Pour into muffin tray and fill empty slots 1/3 of the way with water.
Bake at 365° F for 30 minutes. Makes 6 muffins
*You can use a banana or egg in place of the chia seeds.
**If you stock nuts in the house, which I recommend if you’re not allergic, you can make nut milk anytime by mixing about a quarter of a cup of nuts (varies slightly depending on type of but) with a cup of water in a blender. You can drain with cheesecloth or use as is.
If you’re allergic to nuts, try oat milk, another great staple.
For simply delicious recipes and guidance for optimal health, pick up a copy of The Optimal Health Cookbook: Your Guide to Real Food Made Easy.
Learn about the other foundational principles here and stay tuned for next week’s Dr.
Related post: Are-you-still-counting-calories/
Suzanne is a CHEK Holistic Lifestyle Coach and Functional Diagnostic Nutrition Practitioner who presents seminars on non-toxic products and detoxing your home and your body. She looks at the whole person to facilitate healing that lasts a lifetime.
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