Eating healthily during the work week definitely takes time and preparation. Whoever says it doesn’t is either (a) lying or (b) has a personal chef.
If I can get myself to think beyond Monday, I carve a good couple of hours out of my Sunday to prep for the meals ahead. This week it entailed:
Making almond butter
Hard-boiling eggs to have as salad-toppers and in sandwiches
Making a big pot of cooked quinoa to have as a side, or as in the case this morning, as a “cereal”
Baking blueberry muffins, which are both satiating and sugar-free
Blueberry Muffins - Adapted from The Blood Sugar Solution Cookbook
- 1 cup almond meal
- 1/4 cup coconut flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/4 tsp sea salt
- 4 eggs
- 1 T pumpkin puree
- 1 T vanilla extract
- 1 cup blueberries (fresh or frozen)
Pre-heat the oven to 350 degrees. In a large bowl, mix all of the dry ingredients (almond meal –> sea salt). In a separate bowl, blend the eggs, pumpkin, and vanilla. Pour the wet into the dry and stir until mixed together. Fold in the blueberries. Pour batter into pre-greased muffin tin, and bake for 15 minutes. Rotate the tin and bake another 10 – 15 minutes.
One of these muffins makes the perfect breakfast when paired with a green smoothie!