A new year. A new plan.


For 2011, after struggling to come up with a singular New Years Resolution for ourselves, we decided to do break down our ideas and goals and do each of them for a set period of time. We started on January 3rd with "Not Eating Out" for 36.5 days and set out to keep the momentum going over the entire year. What we found throughout that process though, was the easier, less collaborative they got, the harder it was to keep, and the easier they were to let go. We SO enjoyed everyday of our toughest challenges - and this year, having reflected on what worked and what didn't- we've decided to bring back our favorites- push ourselves by doing less longer and keeping each other motivated along the way...


So, for 2012, please join us on our new adventure and wild ride that will be 50 days.

Monday, January 17, 2011

Vegan Muffins - YUM!


This weekend we visited a few friends up in New York and upon our arrival, had a beautifully orchestrated home-cooked meal for Shabbat dinner. Together, we feasted on whole-wheat pasta with freshly roasted vegetables, a gorgeous salad, grilled asparagus and of course, wine & challah.

At the end of the meal, our gracious hosts insisted we end the night by baking up some vegan blueberry-apply muffins for breakfast in the morning (no resistance here!). So, at 1am, we all joined together to create a vegan muffin masterpiece.

The muffins turned out great and we ate them all weekend long. I'm not much of a baker, so had to share the recipe as I really fell in love with these muffins.

Print This RecipeBlueberry-Apple Vegan Muffins Recipe (Makes 12 muffins)

Ingredients:

Whole Wheat Flour (2 cups)
Baking Powder (3 teaspoons)
Salt (1/2 teaspoon)
Brown Sugar (3/4 cup)
Rice Milk (1 cup)
Lemon zest (2 lemons)
Unsweetened Apple Sauce (1 cup)
Apple cider vinegar (1 tablespoon)
Cinnamon (1 tsp.)
Blueberries (1 and 1/2 cups)
1 diced green apples (peeled and diced into 1cm cubes)

Procedure:

Preheat the oven to 375F. Grease a muffin tin(s).

In a medium bowl, combine together flour, baking soda, salt, cinnamon and lemon zest.

In a large bowl, combine the brown sugar, soy/rice milk, oil, and vinegar and mix well.

Add the two bowls of ingredients together and stir until just combined. (Batter will be lumpy)

Fold in the apple and blueberries

Fill the muffin tins about 2/3rds full.

Bake for amount 20 minutes (or until testing toothpick comes out clean)

Remove from the oven and let it cool for 5 minutes.

Eat & Enjoy!


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