We can have it all ladies! Here's a delicious recipe you can enjoy as soon as you wake up to start the day.
I created this delicious, gluten free, dairy free muffin recipe for menopause to have alternatives to my boring breakfast routine. Having gone through menopause I still needed to get back to my usual body weight so I researched healthy ingredients that were lower in calories that I could have for breakfast, like oatmeal, fruit, nuts and seeds. Part of my problem was that after breakfast and lunch, I still needed to feel satiated, so I snacked on more nuts throughout the day and at night until I found out how many calories I was eating and why my weight was climbing. The first thing I did was stop buying and eating nuts. The next breakthrough came when I found ways to make the healthy ingredients more exciting with new recipes. That's how I came up with the breakfast muffin. It hit all the spots: flavour, energy, nutrients, calories and satiation.
The happy ending is that I've been losing weight with the new recipes and enjoying the creative control I missed so much from not understanding what ingredients I could play with.
The recipe is gloriously simple.
Dairy free/Gluten free
Serving: 6
Calories: approx.290 per muffin
2 cups rolled oats or oat flour
3 tbs coconut yogurt
2 eggs
Handful of shaved almonds
1/2 cup of pitted cherries, frozen or fresh
Handful of organic dark chocolate drops
Pinch on sea salt
3 tbs Monk fruit
1 heaped tsp baking soda
1 tsp vanilla extract
Preheat oven for baking: 230C 450F
Place the rolled oats in the food processor or high speed blender and grind into a flour.
Pit cherries and cut into quarters.
Place all ingredients in the mixing bowl and blend thoroughly with a spoon.
Fill a muffin tray and place in the oven to bake for 25 minutes.
You can substitute cherries for berries: blueberries and raspberries. ENJOY! I know you will.