As much as I know you all love lurking on my weekend fun…I did not have it in me to bust out a weekend recap post this week! I knew that I probably wouldn’t have time to put up my normal post yesterday, because I have been insanely.busy at work. I was hoping to bring back Meatless Mondays, but didn’t get a chance to work out a shareable recipe in time…
However, if you really must know what I did this weekend… 😉 We had a couple of GORGEOUS 75-80 degree days and I took full advantage!
If you follow me on Facebook then you already know that, even though I’m no longer in half marathon training mode, I still did my usual long Saturday morning run:
It was weird — but GOOD — to be running less than 10 miles. I got in a great workout, but didn’t feel like I was suffering the rest of the day, which was nice!
And if you follow me on Instagram or Twitter, you know that I followed up that run with some frisbee:
I’m hanging up the Thursday night dodgeball knee socks for a season or two and putting together an Ultimate Frisbee team…Chris is pretty much a pro (he played competitively in college) and spent over an hour imparting his knowledge and showing me all his tricks. It was lots of fun! Slightly draining though, and much harder than it looks 😉
Moving on….I am happy to report that even though I don’t have a Meatless Monday recipe, I do have a recipe to share!! It’s been a while, eh?
It all started last week when I went to my beloved Grocery Outlet and snagged a boatload of good deals for less than $30.
As if finding that 6 pack of Luna bars for like $2.99, Greek yogurt for .60c a pop and a bottle of wine for $5 wasn’t enough, I was extremely excited to find a bag of organic milled flaxseed (aka flaxseed meal) for $2.99. Generally, healthy living blogger ‘essentials’ like flaxseed, chia seeds, hemp, and other such random gluten free shtuff cost a fortune! So I snagged the bag and looked for ways to incorporate it into a healthy, yet yummy, girl-on-the-go recipe.
ENTER: chocolate muffins.
Every flax muffin recipe I found had some kind of weird combination of gluten free flours/meals, xanthan gum, non-sugar sweeteners, or other various products that most regular people on a budget don’t keep in their pantry. So I was largely on my own testing out this recipe and, after a few months of very little baking, was thrilled to realize that not only were these not terrible…
They’re actually really frickin good. Although I can’t call them “skinny” like my nearly fat free lemon poppyseed muffins…They do have less added fat than your standard muffin recipe (the majority of the fat comes from the Omega 3-rich flaxseed), not too much sugar (1/3 cup), and have a texture that’s not only incredibly moist, but has a little bit of chew in it from the flaxseed meal.
I’ve been eating 1-2 in the morning with Chobani for a breakfast that’s packed with both protein and fiber. They are actually pretty healthy, at about 160 calories a pop. They have 8 grams of healthy fat (from the flax!), 3.5 grams of fiber, and almost 5 grams of protein.
But I won’t tell anyone if you slather peanut butter all over them.
Chocolate Flax Muffins
Makes 9 muffins
1/3 cup (white) whole wheat flour
2/3 cup flax seed meal (or just grind up flaxseed in a food processor/coffee grinder/etc)
2 tablespoons cocoa
2 teaspoons baking powder
1 ounce unsweetened chocolate (chocolate chips/chocolate square/whatever you can find!)
1 extra ripe banana
1/3 cup sugar
3 eggs, beaten
1 1/2 tablespoons oil
Preheat oven to 325F and grease a muffin pan. Don’t use paper liners- these guys are low enough in fat that they will stick to them!
In a large bowl, mix together dry ingredients (flour through baking powder). In a separate microwave-safe bowl, melt the chocolate in 30 second intervals (or over a double boiler), being careful not to burn it. When it’s done, vigorously mix in the banana and mash until it’s fully incorporated. Add in sugar, eggs and oil and mix to combine.
Add wet ingredients to dry and distribute into ~9 muffin tins.
Bake for 15-20 minutes, or until tops are set and a toothpick comes out clean. Use a butter knife to help release the muffins from the tin.
Eat fresh out of the oven or soon after. If you can’t, keep muffins in the fridge. Heat ’em up in the microwave briefly before eating if desired!
Have you ever cooked or baked with flaxseed? What’s your favorite use for it?
What’s your favorite recent grocery store discovery?