St. Patty’s Day Savory Muffins

Green-tings! :)

Well, the battle with the time change lives on! Guess who tossed and turned last night again!? My body is SO sensitive to tiny changes in my sleep schedule. Oye.

Can I just say how much I enjoyed reading your comments in last night’s post on having fun with your health?? I got teary eyed reading some of the comments. I just love reading about how other women have made positive changes in their lives. Perks me right up, sleep or no sleep! :mrgreen:

Today was a gorgeous day outside. I only wished I would have had time to get some exercise outside today, but I was tied to the bakery all day and didn’t have a chance to workout. This week is organized chaos as I tie up loose ends before we leave for vacation. So it was my second rest day in a row…tomorrow I will be raring to go!!!! :)

In other news, the SNOW IS GONE!!!

In honour of St. Patty’s Day tomorrow, I decided to make something fun. Quick and fun and green- My specialty. ;)

My mother in law was born in Ireland (and has 10 brothers!!!) so I wanted to make something festive that she could try while she is here (the in laws are staying at our house while we are away!).

Whenever she tells me stories about growing up in Ireland, breakfast is always a prominent theme. Her dad ran a bed and breakfast and my MIL can whip up a MEAN breakfast I tell you.

In honour of fun breakfast things, the following recipe was born! Mind you, the only thing Irish about it is the colour. ;)

St. Patty’s Day Savory Zucchini Muffins

Adapted from Vegalicious.

Ingredients:

• 1 1/2 cups whole grain spelt flour (or your choice of flour)
• 1 teaspoon salt
• 1 flax egg (1 T ground flax + 3 T water) OR 1 egg
• 1 cup zucchini, grated
• 3/4 cup milk (I used unsweetened almond)
• 1/4 cup canola oil (or oil of your choice)
• 1 tablespoon nutritional yeast (optional)
• 1 teaspoon Italian seasonings
• 1 clove garlic, minced (optional)
• 1/2 teaspoon baking powder
• 1/2 tablespoon wheatgrass powder (optional)
• Nuts to garnish (I used cashew nuts)

Directions: Preheat oven to 350F. Mix all wet ingredients (including grated zucchini) together in a small bowl. In a medium sized bowl mix dry ingredients together. Add wet to dry and mix well. Scoop into greased muffin tin. Cook for 22 minutes for mini muffins (larger muffins will take longer). Makes 21-23 mini muffins or about 11-12 regular muffins.

PS- St Patty’s Day sticks are from Michael’s craft store.

YUM!!!!!!

This was my first time making savory muffins and they were DELICIOUS!

With hummus, of course:

and some Earth Balance…GAH!! So good. Once you pop, you can’t stop!

 

These are an excellent breakfast muffin or a muffin to pack in your lunch for a healthy snack! The key is to enjoy them with your favourite spread- hummus, avocado, butter, cheese, nut butter would all work wonderfully!

I added in some Amazing Grass wheatgrass powder at the last minute to half of them. I could barely notice it and I couldn’t notice the wheatgrass taste at all when I had something spread on it.

A very sneaky way to get some lovely GREEN in!

The nuts on top were key- they added such a nice crunch and texture!

Do you have Irish in you? Do you do anything fun on St Patty’s Day like drink green beer or make green food?

Have you ever been to Ireland?

I have some Irish in me on my both sides of the family. Eric and I also make green beer on St Patty’s Day too- it’s fun! I have never been to Ireland but Eric has been a handful of times to visit his family. Eric wants to take me in 2010 or 2011! I can’t wait. :)

Updates:

• 20 of my March Madness Glo Bars are up for auction in a charity raffle over at Healthy Tipping Point. It ends soon so check it out! Package will ship out tomorrow to one lucky winner.

See you Wednesday afternoon/evening for my next health tip!

When Irish eyes are smiling,
‘Tis like a morn in spring.
With a lilt of Irish laughter
You can hear the angels sing.
~Author Unknown