Monday’s Breakast

Woke up feeling the same as yesterday- not great. But at least I’m not feeling worse. Still have a lot of thrush on my tongue and the left side is really swollen because of the lesion. It seems to be really deep. And is affecting my speech in a very noticeable way. Taking fluconazole for the thrush and hydrocodone/acetaminophen for pain. And colchrys (my regular treatment). So much for detox. I’m also taking a probiotic pretty regularly and randomly take a fish oil supplement.

I had to wait until the pain pill kicked in to be able to eat breakfast. I’m extremely grateful to have a med that works so well on this pain. I’m able to function pretty normally (except for eating) until it wears off. But I feel like I have to be careful with it, since hydrocodone can be addictive.

On to breakfast. We went to a you-pick strawberry farm a couple of weeks ago and brought home nearly 20 pounds of strawberries. Let me tell you, there is nothing more delicious than a freshly picked berry, warm from the sunshine. They’re all in the freezer now, but because we picked them ourselves, they still seem more special and more delicious than a bag of frozen berries from the store. I defrosted some of our berries in the microwave to go alongside one of my favorite healthy baked goods: Morning Glory Muffins. My mom found this recipe in a Clean Eating cookbook. It tastes like a cross between carrot cake and banana bread. She baked us a bunch to have in the freezer for a quick breakfast when my daughter was a newborn. And now, I almost always have these in the freezer. I make a HUGE triple batch and freeze them, then take out whatever portion we need the night before to let it defrost overnight. Then warm it up in the oven or microwave. Totally tastes freshly baked. You can also warm them up straight from frozen, but it obviously takes longer, and I usually end up with a cold center when I try that. Here’s a link to the original recipe.

http://www.eatcleandiet.com/the_kitchen_table/recipe/recipe.aspx?id=981

If you don’t have wholemeal spelt or coconut flour, the recipe works just fine with regular whole wheat flour. Whole wheat pastry flour is even better. And if you don’t have oat bran flakes, wheat bran works as well. It’s also easy to make substitutions with your sweetener. I usually use a combination of honey, molasses, and/or agave nectar in place of the rapadura sugar. Just keep in mind if you’re adding a liquid sweetener, you’ll want to pull back on the moisture somewhere else, so maybe use a little less soymilk. You can also play with the fruit you use. I often use raisins, cranberries, or chopped figs in place of the dates. And in our last batch, I added some chopped Granny Smith apples. Turned out great. One tip I’d suggest for every time you make these: add a bit of citrus zest. It’s subtle, but really brightens the flavor of the muffins.

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I’d baked this batch in mini-loaf pans. You can also make it in a regular size loaf pan, slice, and freeze, or keep whole to have on hand for company. The possibilities are endless.

I topped my strawberries and muffin with a big dollop of plain Greek yogurt, and drizzled it with lavender infused honey. The combination of all the flavors was really yummy. I was so happy when my pain pill started working and I could enjoy it. 🙂

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