Last week marked the first week of a 6-week long nutrition program called the ‘Fall Reset Clean Eating Challenge’ that I am running with a nearby Fitness studio, BOMB Fitness. I developed the program as a way to educate people about food and nutrition, while at the same time doing a food-based cleanse. We’re focusing on eating whole foods and foods with high nutritional value while at the same time temporarily removing some of the addictive offenders: sugar, caffeine and alcohol.
We’ve only been on the cleanse 6 days now and I have had many moments of questioning why I developed it in the first place….mostly Friday night when I had a beautiful bottle or organic red wine staring right at me…
But nonetheless, I know that I will feel amazing over the next 6 weeks, full of energy (not to mention glowing skin, stronger nails and shinier hair) so I am very glad that I am doing it! The program has also forced me to get out of some of my regular eating habits as I find new meals to incorporate in to the weekly meal plans that I am creating for the awesome members.
Here is one recipe that I created this morning. It felt like fall today here in Toronto and fall always makes me remember my mom’s fresh baked apple cinnamon muffins (mmmm…). Surprisingly, these flavourful muffins don’t contain any refined sugar (or animal ingredients for that matter!). They are light, yet if you add a dollop of nut butter they become incredibly satiating.
And, the best part (which is usually the best part of all of my recipes) is that they are incredibly S-I-M-P-L-E!
- 1 Cup Whole Spelt Flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup Rolled Oats
- 1/4-1/2 tsp cinnamon
- 1/4 tsp sea salt
- 1/2 cup almond milk (or another nut/rice milk)
- 1/4 coconut oil (melted)
- 1/4 cup + 1/3 cup apple butter (unsweetened)
- 1 1/2 small-med sized apples chopped in to small peices
- 4 fresh dates chopped in to small pieces
Preheat the oven to 350′. Grease a muffin pan with coconut oil. Mix all of the dry ingredients together. In a separate bowl mix all of the wet ingredients together. Mix wet and dry ingredients together and spoon mixture in to muffin pan (makes ~10 muffins). Bake for approximately 15 minutes or until you can insert a knife in to the centre of a muffin and remove it clean. Let cool (or not!) and add a dollop of your favourite nut butter.
Enjoy my friends!