Let's face it - change isn't always easy. However, it does get easier as you try harder and keep working to reach your goals, no matter what they are. Since January, I have moved back to Houston from Austin, started a new job, started a business and will be getting married in October. Talk about change! It has definitely been an adjustment, but I am getting through it because I know all of these are steps I needed to take in order to reach my goals and advance in my career and personal life.
Guess what? Working out and eating healthy aren't things that should make you miserable. It DOES become enjoyable. No one is going to make you eat eggs in the morning over pancakes or make you keep running the last 200 meters at the end of the workout - it is all you! This is something you have to want to do! So, sit back, take a look at yourself and your goals and decide what exactly you want and GET AFTER IT! :)
Now here's a recipe courtesy of http://www.multiplydelicious.com/thefood/2012/05/carrot-zucchini-spiced-muffins/
Zucchini Carrot Spiced Muffins
Ingredients 1/2 cup ripe banana
4 organic mejool dates, pitted
2 teaspoons vanilla extract
5 eggs
1/2 cup coconut flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup coconut oil, melted
1/2 cup carrot, shredded
1/2 cup zucchini, shredded
Instructions:
Preheat oven to 350 degrees. Line a 12-cup pan with paper liners of grease with coconut oil.
In a microwave safe bowl place 4 dates and 1 tablespoon water and microwave on high for 30 seconds. Remove from microwave and mash with a fork. Add an additional 1 tablespoon water and microwave for another 30 seconds and mash.
Add date mixture along with banana, vanilla extract, and eggs in a bowl of a food processor. Process until smooth.
In a small bowl whisk together dry ingredients (coconut flour, cinnamon, ginger, nutmeg, cloves, salt and baking soda). Add dry ingredients into bowl of food processor with the wet ingredients and process until well combine. Stopping to scrape down the sides of the bowl.
Remove blade in food processor and stir in shredded carrots and zucchini to the mixture as well as the melted coconut oil. Stir until everything is incorporated.
Using a ice cream scoop evenly distribute the batter into the prepared muffin cups. Sprinkle tops with additional zucchini and carrots and cinnamon. Bake for 30 to 35 minutes until golden.
