Author Archives:

part of the puzzle

Well, yes! What we do DOES have an impact on those around us. Are you shocked?

Do people squeal with joy when you arrive? Or do they run away to the other room to avoid you? I know that’s kind of harsh, but it can be a cold hard truth that we don’t often want to look at.

I’m not saying that it should be the goal of your existence to want others to like you, or to really even focus on others impressions of you at all. However, taking notice of others reactions to us can be a good barometer, we are all mirrors to each other. My point is: You matter, and your energy and actions affect the world around you. It is up to you what impact you want to leave.

It is true, whether you are happy or sad, joyful or tearful, you are a unique piece of puzzle called the Universe. What you project matters. Have you ever taken a step back to recognize what your presence contributes to the room around you?

Today might be the day to do a little self-examination. Notice, as you walk into a room, how does the energy change? Do people smile and become open and friendly? Or, do people contract and become cold? Does your energy promote peace, positivity and calmness? Maybe you bring an element of humor or happiness. Conversely, you could bring a dose of pessimism or sadness. What do you bring to the table?

This type of reflection can be quite an eye opener to some of us. Sometimes, we have become so unaware of ourselves that we forget how strongly our personality, our energy, influences others. Once you have a better understanding of how you interact with others in a non-verbal way, you may decide to change your ways, or not. Either way, at least you know.

It is now your decision what to do with the information. It is in your power to make a change and a make a difference.

Om,
Renata

onion and southern greens socca

As you may know, I love to bake.  And, while doing the Eat to Live cleanse during the first six weeks of this year,  I learned a lot about oil-free, grain-free baking. For one, it’s hard. There are not a lot of oil-free, sugar-free, grain-free recipes that taste good. So, I started playing with more of the savory baking and I learned that I absolutely love the idea of cooking with garbanzo bean flour. It is nutritious, filling and quite tasty.

Here is a recipe for a type of dish called socca. Traditionally, socca contains oil and is cooked in a socca pan. This recipe is adapted for those looking for a healthier alternative and still want something substantial to snack on. It’s similar to a flat bread but thicker, like a dense pancake. If you bake it first, let it cool and then re-toast it in the toaster oven, it is absolutely heavenly.  Enjoy!


Ingredients:

1 C garbanzo flour

1 C water

1/2 C greens (I used Southern Greens from Trader Joe’s)

1/3 C onion

1/4 C nutritional yeast plus more for sprinkling

1/2 T Bragg aminos

1-2 t Herbs d’ Provence

red chili flakes to taste

Directions: Line a pie dish with parchment paper and pre-heat oven to 375 degrees. Add all ingredients to  blender except red chili flakes and blend until all ingredients are well mixed. There may be chunks of onion and greens, which makes for a more textured experience.

Pour mixture into the pie dish and sprinkle with nutritional yeast and chili flakes.

Bake for 35-40 minutes or until the top is golden brown and there it is cooked all the way through. The inside of the socca will still be a bit chewy, that’s just the nature of the socca, a little crepe-like.

Mmmm…now how’s that for an oil-free, grain-free vegan treat? Your body will love you…

Om,

Renata

self-love and self-acceptance

I began to think about the difference between self-love and self-acceptance. While they seem like they go hand in hand, I’m not so sure.

You see, a person could finally accept themselves, flaws and all but still not have a feeling of love coursing through their body. If one defines love as the source from which all Creation derives then we certainly have a lot to work toward in terms of loving ourselves. Sure, there are certain days when I love this thing or that thing about myself. But to really love oneself, through every cell is not an easy thing to do.

We can see that it is a difficult task just by looking around at all of the self-help books and workshops that are offered. People all over the planet seem to believe that self-love is extremely important, that we must be able to love ourselves in order to do anything else.

Do you agree with this? Do you believe that before all else we must have self-love?

I’m not saying that I have all of the answers but to some extent I disagree with this. I believe if we can tackle self acceptance than we have come a mighty long way. It occurred to me the other day when I was doing a self-evaluation of myself. And, in complete neutrality I realized that while I may not be pleased with every part of myself, my life, my being…I accept it. There is not a feeling or emotion attached to the acceptance, it just is.

Self-acceptance can be a very calm place to be, like when meditating. It allows for space in the mind to cease judging and analyzing. It is a peaceful place to rest and reside.

Sure, having self-love AND self-acceptance is the ultimate goal in many cases, but each sentiment holds a unique value.

What do you think?

Om,
Renata

 

in tune

Have you ever thought about why we grow apart from some of our closest friendships?

I like to think of people as vibrating energetic beings. We all operate at our own frequency, some go slower, some faster, some are louder and some are very faint. We have all had the experience of meeting a person and immediately feeling a connection. We feel ‘in tune’. And truly, we are in tune. Think of it like an orchestra. When the instruments in the orchestra are in harmony it is beautiful, easy and powerful. However, if one instrument is out of tune or off beat it creates a discord. When we are in discord or ‘out of tune’ with someone it feels awkward, weird and like it is work to to remain engaged in conversation.

At some point along our evolution, especially those who are on a spiritual path (which I believe we all are, some people are just more aware of it than others) begin to notice that some of their friends don’t come around so much anymore. For some reason that old best friend that used to spend every Friday night at your house has stopped coming over so frequently. And, this is normal. As we change, so does our frequency and we begin to hum at a different rate. This means, that potentially we could start to transition to a new group of people.

Many people I have spoken with find this transition to be difficult and somewhat painful, but it doesn’t have to be. If you can take a look at your relationships and honor them for what they are, then you have already started the process of creating a new symphony of supportive and loving friends.

If you are having trouble during this transitional phase, take a moment to realize what that relationship offered you; in your heart and mind, thank that person and that relationship for existing in your life. Visualize sending love and peace to the individual and to yourself to allow for any healing that needs to take place. It may take a little while to let your physical body, mind and emotions become in sync. But, with love and acceptance you will open up new pathways to  connections that you never dreamed possible.

Remember, you are never alone. The Universe is full of proof to show just how very important you are to Creation. You matter, your existence matters and your service to the world is important. The connections that you had, and the connections that you will create are merely ways of expressing your gifts to this world. Thanks so much for being alive and present!

 

Om,
Renata

don’t force it

Don’t force it, find it.

I heard this phrase last night while watching my hubby’s ninjutsu class. His sensei said it when they were practicing blocks and punches. As soon as he said it something inside of me resonated with it. YES! I thought…how often do we try to FORCE something to happen when it would be so much more efficient and less taxing to just go with the flow?

When life throws punches do you find the flow that will allow you to move through it with grace?

I think, too often we as humans are so accustomed to fighting that we prepare for war unconsciously. We are so ready, and on guard to block attacks from our enemies that we forget that life can be a beautiful symphony of give and take, ebb and flow.

What would life be like if we could just begin to stop forcing the energy of life into what we believe it should be? Instead, we could find the flow, and ride it out like a wave we are surfing.

So this is the om of the day…as much as possible become in tune with the energy around you and to go with it. Even if your internal human-ness wants to fight it, try something different and find the flow.

Om,

Renata

afraid of the ball

So last night at the gym I learned a new exercise where the objective is to squat, pop up and then throw a heavy medicine ball over a TRX structure (think of a jungle gym about 12 feet high) to another person, they catch the ball, squat and throw it back to you, and again you squat to catch the ball. As I was standing there getting ready to catch the ball from my fabulous and fearless workout buddy I realized…I AM AFRAID OF THE BALL! What?!

Here I am a grown woman and I’m about to tear up thinking that the heavy ball is coming my way, but I didn’t say much I just tried my best. Not only was it a challenging physical exercise, it was an exercise in overcoming fear. I suppose the fear gave me a slight advantage considering that there was some great adrenaline coursing through my body. I was on edge, nervously laughing and anticipating the worst. I’m not sure exactly what the worst was supposed to be?. My guess is I was afraid to get hit and to get hurt. But, you know what? One of those times volleying the ball I DID get hit in the head. And it DID hurt, for about 30 seconds…and then it was over.

So what is the lesson here? Yes, it is OK to be afraid. Yes, you may get hurt. No, it does not last forever. And, each time that ball was tossed to me, I was a little less afraid. Practice makes perfect right? I’m still not fearless, but I’m a little more confident. Now, where is this concept true in the rest of my life. Because, as we know all areas of our lives are mirrors for the other areas of our lives. What happens at the gym, happens everywhere else in life. Or as someone once said; ‘The way we do one thing, is the way we do everything’.

So that’s my lesson for today and I encourage you to look at places in your life where you may feel fearful. Really take a look at the fear, feel it, and do whatever you are afraid of anyway. You may get hurt, but I promise it won’t last forever and most likely it will create confidence and trust within yourself.

Happy Leap Year!

Om,
Renata

looking outside

Today I went to the Center for Spiritual Living, or as I sometimes call ‘church’. I haven’t been in a very long time and I was really searching for a nice dose of inspiration. I’ve been increasingly interested in opening up the pathways in brain for more spiritual understandings.

But, as life would have it…I didn’t really get it. It was a nice service overall, but I found myself nodding off during the talk. How rude right? I mean, here I am sitting in an audience full of people listening to a discussion that is obviously speaking to many of the group and I’m nodding off! I kept asking myself, why did I come? Why did my intuition guide me here today? I was expecting to listen to one of my favorite speakers and get a GIANT dose of LOVE! But, instead I just spent most of the time wondering what brought me there. I was even lucky enough to run into a student of mine that I hadn’t seen in years…

And then it dawned on me, I was looking outside myself for inspiration. Truly, inspiration must come from an internal place. Sure, others can help us to find connections that we were not able to see or feel before, but really I must look inside. So now the question is; how do I find my own inspiration? Sometimes it just happens naturally and sometimes it needs a little coaxing. And how to coax? Set my expectations.

So I’ve set my expectations to find more daily inspiration, instead of ‘wanting’ to find inspiration, I expect to find it. It makes a difference, you know. Expectation is far more powerful than want. So instead of searching and seeking something that I expect ‘might’ be out there. I expect that it ‘will’ be within me. So tell me, what are your current expectations in life? Do you think that any of them could be adjusted to be in alignment with what you desire out of life?

Lots of love -

Om,
Renata

sole changing

Today I changed my soles. No, not soul, soles. I was at the gym and decided that today I would put a different pair of insoles into my shoes to see what that would change in my workout. It wasn’t life altering or earth shattering but it did provide a different perspective.  It allowed me to move a little differently, notice movements in my step and create a new experience.

So I’m taking that lesson for today, and I’m going to shift things juuuust a tad. What can I glean from changing? And, what should I change? I’m going to start with what I usually do. Instead of sitting in my favorite spot, I’ll choose a new one. I’ll brush my teeth with my left hand, I’ll choose a different flavor of gum! Today is an experiment in minor shifts.

I’m not sure what I’ll learn, but I’ll be sure to share it with you.

Om,

Renata

lent

Lent to many people is about giving up something, but what if we decided instead to shift the idea of ‘giving up something’ to ‘adapting something new’?

I read a great article on how to create new habits today and it got me to thinking. What if I decided that I want to create a new habit to overpower a habit that I’m not so excited about?

So, for lent this year that is exactly what I’m going to do. I have so many bad habits to choose from (as do we all, I’m sure) but for me I’m going to change the habit of ‘self-sabatoge’. I know that is a broad topic but I’m going to start with the small things. For example, if I’m having a great day and I notice myself beginning to speak negatively in my head I will shift gears and do something different.  I’ll start a new habit instead…maybe I’ll sing to myself. Oh wait, I can’t carry a tune, maybe I’ll just focus on something pretty :)

Hopefully, by the end of lent I’ll have a much better outlook on myself and the world.

Here we go!

Om,
Renata

an om transition

Well, today is the day! Welcome to the transitioning om of the day. When this blog started it was all about oatmeal, and learning the simple joys of creativity and life through experimenting with my daily om.  And now, it is time for a change.

Exactly two years ago this blog started, and so what a perfect time to have a little birthday celebration! The gift for om of the day is  a little different, however. The gift is about what is happening in the ‘present’. A shift, a change, a transition…

This blog will be so much more than oatmeal. Yes, sure it will still have recipes that I love. But, it will also include a little bit more about life, love, spirituality and maybe even a little humor.

My mission remains the same, and I hope that you will enjoy om of the day EVEN MORE than before.

So here we go…the first goal is to write every day until Easter (since it is the start of Lent today), I think it can be done.  What should we talk about? Should we have pictures, essays, jokes, articles? Who knows how om of the day will manifest over the next year…but I’m excited for the change.

Lots of love to all of you!

Om,
Renata

strawberry socca

This socca bread is meant to be a healthy treat. High in protein and naturally sweetened it is a perfect weeknight yummy for you and your hunny.

Ingredients:

1 pint of strawberries (or more!), sliced

1 c garbanzo flour

1 c water

1 t vanilla

salt to taste, can be omitted

Directions: Heat oven to 350 degrees. Mix flour and water together until no lumps remain. Add in vanilla and salt, if using. Stir in about half of the strawberries in the mixture and pour into a parchment lined (or sprayed with cooking spray) pie dish. Place remaining strawberries on the top of the mixture for adornment.

Bake for 30-45 minutes or until the socca bounces back slightly when pressed.

Let cool, and enjoy this healthy treat.

 

Om,

Renata

hazel-bites

I saw this recipe and knew immediately that I needed to make it.  So here it is, with my adaptations…

Ingredients:

Bites:
120 g dates
240 g hazelnuts
40 g chocolate chips, melted
40 g cocoa
1/2 c maple syrup plus 2 tsp
1 t vanilla
1/4 t salt

Icing:
20g cocoa powder
1/4 c maple syrup
120 g avocado

Toasted Hazelnuts
40 g hazelnuts
1 T maple syrup
pinch of salt



Directions:

Pulse 240g (2c) hazelnuts in food processor until it’s finely ground, like a flour. Add dates, 1/2 c maple syrup (plus 2 tsp extra if dough seems dry), 40g (1/2 c) cocoa powder, melted chocolate chips, vanilla and salt (to taste). Process dough until it become sticky and thick.

Transfer dough into an 8 x 8 pan and spread out into an even layer. Cut into even pieces so it will be easy to layer with the icing.

Mix 40g (1/3 c) chopped hazelnuts with 1T maple syrup and a pinch of salt. Place in 300 degree oven until slightly toasted. Keep an eye on these, they will burn quickly once they are done. Set aside to cool while making icing.

To make the icing blend the avocado (1 medium) with 20g (1/4 c) cocoa powder and 1/4c maple syrup and 1/4 t vanilla. Blend until smooth.

Assemble the bites by spreading icing on bottom layer, adding the second bite, layering more icing and finally topping with the toasted hazelnuts.

Enjoy!


Om,
Renata

mOMent: What’s your favorite nut? What’s your favorite nut-butter?

Truffled Tomato Basil Stacks

If this recipe could sing, it would sound like a choir from the most angelic place on earth.  Who doesn’t love fresh wholesome ingredients?  Who doesn’t LOVE heirloom tomato, zucchini & basil?  And most of all who isn’t in love with truffle salt? I know this blog is mostly about oatmeal but I had to share this recipe, it’s that good.

Please try this at home.

Serves 1-2

Ingredients:

Directions:

Slice tomato into 1/4 inch slices.

Slice zucchini length wise with a mandolin or with a sharp knife (about 1/8 inch thick)

Cut sprouted tortilla into small triangles for garnish.

Start with a two slices of zucchini, side by side and spread pesto on top.  Layer with the largest slice of tomato and add a little more pesto, then another two slices of zucchini, layer pesto and add a smaller slice of tomato. Continue until your stack is the desired height.  Dollop a little more pesto on top, add sprouted tortilla triangles and a basil leaf.  Sprinkle with truffle salt.

You will fall in love with this and almost immediately wish you had made more…

Hallelujah Summer!

Check this out on Weekend Wellness too!

Om,

Renata

cinnamon raisin almond baked!

While the hubby is off in Canada sometimes I get a wild streak…If you call baking my breakfast wild that is.  So this morning I made my hot cereal the normal way, but then I did something out of the ordinary.  I added almond milk and baked it!  It was soooooo delicious.  You’ll have to try it to know what I mean, it was like an oatmeal cookie for breakfast!

Ingredients

40 g Country Choice Organic Hot Cereal

1 C water

1/2 C almond milk

1 T raisins

1 T slivered almonds

cinnamon and sweetener to taste

Directions: Make hot cereal the way you would normally make it.  I use the rice cooker, taking the cereal and water and dumping it in the pot and pushing ‘start’.  Easy.

After it’s done cooking, put in a ramekin with almond milk, raisins and any sweetener you would like.

Bake at 350 degrees for 30-45 minutes or until a light crust develops on top.  Let cool and dig in!

mOMent: What wild streak will you allow to come over you today?

bliss bakery

Bliss Bakery – Gluten Free Food For The Masses

There’s a new bakery in Santa Rosa, CA called Bliss Bakery. When I heard about a new gluten-free, allergy friendly bakery in town I knew I had to try it. My husband and I decided to stop by while cruising around town doing errands just on the off-chance that this bakery had some delicious vegan treats left at 4:55pm.

We pulled up outside of the small bakery, located in little neighborhood in downtown Santa Rosa. When we parked right in front of the door the first thing we noticed was the sign on the door said ”shut”, which we found quaint and disappointing. But, we were in luck! When we looked inside, a short sweet brunette was motioning for us to come in. We obliged, of course.

It turned out that she (I’m assuming she’s the owner) was on her way to Wavy Gravy’s birthday party and was very excited to get to the festivities. However, she was as friendly and happy as can be to share her baked goods with us. We took a look around at the tiny space, just barely big enough for a few tables and chairs. It still smelled of delicious sweet and savory treats and I imagined what it must smell like early in the morning when everything was still baking.

She had just a few items left from the day, most of which were vegan that she was saving in a pink cake box almost as if she were waiting for us to arrive. One special treat in the box was a toffee cupcake which she quickly broke in half for my husband and I to try. It was delicious! We asked for a few in a box to take with us, with the delicious vanilla icing on top of course.

All of Bliss Bakery’s goodies are gluten-free, most of the treats are vegan and they serve kombucha on tap. Flying Goat coffee and tea is also served throughout the day to accompany the fantastic food.

Overall, I was very pleased with my experience and I highly recommend. The staff is very accommodating and seem genuinely happy to share the sweetness. If you’re in Santa Rosa, definitely stop by.

707 . 542 . 6000
463 SEBASTOPOL AVE . SANTA ROSA . IN THE SOUTH A ARTS DISTRICT
OPEN THURSDAY – SATURDAY 10 – 5

Strawberry Anzac!

Anzac cookies are probably one of my favorite cookies! The richness of coconut, the depth of Lyle’s golden syrup all held together with oats, flour and sugar…oh yeah, and your favorite non-dairy butter too! How incredibly delicious this mixture is.

All I can say is THANKS AUSTRALIA for coming up with a perfect cookie.  Australians call these cookies biscuits and they were developed during the first World War for the soldiers.  They were perfect for travel because they do not contain milk or eggs, which means the soldiers had a yummy way to have sustenance while away.

The one secret ingredient is Lyle’s Golden Syrup.  I found mine at a local store that has an international section.  Look where you might find ingredients from the UK, you will likely find this sweet gem.

There’s only one way it could get better…add fruit! So which fruit goes well with coconut and oats? My pick is strawberry. I originally planned on making homemade strawberry jam but then got impatient (big surprise for those who know me) and bought a jar of organic strawberry preserves instead. I suppose that for this recipe you could use homemade jam and it would add another layer of deliciousness.

I made two versions of this mixture:

1. Strawberry Thumbprint Anzac Cookies
2. Strawberry Anzac Crumble

Strawberry Thumbprint Anzac Cookies

These cookies are sweet, rich and the texture is a little chewy, a little soft…and A LOT delectable.

The recipe is fairly straightforward:

1 C rolled oats
3/4 desiccated coconut (I use unsweetened)
1 C white flour
1 C sugar
125g (4oz) Earth Balance (1 stick)
2 T Lyle’s golden syrup
1/2 t baking soda
1-3 T water
1 10 oz. jar of strawberry jam or preserves

Directions:

Preheat oven to 300F

1. In a big bowl, mix oats, flour, sugar & coconut together.
2. In a little bowl, melt syrup and butter together.
3. In a baby bowl, mix soda with 1 T boiling water. Add to melted butter and syrup. Then add that to the dry ingredients. Mix together, add a little extra water if it seems really dry.
4. Place 1 T of mixture on parchment paper lined cookie sheets (allow room for spreading). Flatten with fingers just slightly and add a small spoonful of jam to the top of each cookie. Sprinkle with coconut as a garnish if desired
5. Bake for 20 minutes, checking periodically. These cookies have a tendency to brown really fast.
6. Let cool completely and devour.

Strawberry Anzac Crumble

Ok – this recipe was stumbled upon by mistake but will certainly be resurfacing in my house as a favorite. First make a batch of the Anzac cookie dough and gather any ramekins (I used 8-10 oz. ramekins). Depending on how large your ramekins are and how much jam you use, the measurements will vary. Have fun

Ingredients:

1 batch of Anzac Cookie Dough
Strawberry Jam
Dessicated coconut for garnish
Fresh strawberries (about one strawberry per ramekin)

Directions:

Preheat oven to 300 degrees

1. Prepare one batch of Anzac Cookie Dough
2. Layer about 1/4 inch of cookie dough in the bottom of ramekin. Press into the bottom of the ramekin.
3. Spread a thin layer of strawberry jam over the dough.

4. Add another layer (about 1/4 inch) of Anzac dough, but don’t press the dough down too much. The mixture will not completely fill the ramekin, but it will rise.

5. Garnish with strawberries and coconut.
6. Bake for 20-40 minutes depending on how gooey and delicious you like your crumbles. About 30 minutes will get you a nice browned edge with a soft berry-licious center.
7. Let cool, it will stay hot for quite some time. Enjoy…

Dig in!

oatmeal bars!

These bars are the best! Full of great nutrition and yumminess! Check out this great blog and her fantastic recipes…this one is perfect for me…a little gooey, a little crunchy, a little sweet, a LOT scrumptious. Especially hot out of the oven with vanilla ice cream!

These are the exact measurements I used for the nutrition facts below.

Cinnamon, 1 tsp
Nutmeg, 1/2 tsp
Salt, 1 tsp
Almond Milk, Unsweetened Original, 2 1/2 cups (20 oz)
Almonds, 1/4 cup (25 grams)
Dates, 1 1/2 cups (200 grams)
Flax Seed Meal, 2 Tbs (20 grams)
Oats, 3 cups, (250 grams)
Walnuts, 3/4 cups, (80 grams)

I followed her advice about re-baking them after the hour to make the outside of each bar a little more crispy. They are deeeelicious!

Nutrition Facts: Calories: 115.0, Total Fat: 5.2 g, Cholesterol: 0.0 mg, Sodium: 28.8 mg, Total Carbs: 21.2 g, Dietary Fiber: 3.5 g, Protein: 2.6 g

mOMent: Are you participating in lent? What are you abstaining from?

power puffs!

These power puffs are so puff-tastic!  I highly recommend them.  I have never used millet before and I will certainly be using it more often.  It’s fluffy, light and has more protein than puffed rice.  These little power puffs are a perfect snack with a hot cuppa joe. You can easily cut this recipe in half if you aren’t trying to feed an army.

These are so good that my husband brought them to his Tai Chi class this morning and vanished with a request for more next week…I highly suggest you give these a whirl.

Makes 36-40 Power Puffs

Ingredients

4 cups puffed millet cereal
2/3 cup raisins
2/3 cup dried cranberries
1/2 cup peanuts, chopped (or nut of choice)
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1 cup peanut butter (or other nut butter)
1 cup brown rice syrup
1-2 teaspoon pure vanilla extract
salt if desired

Directions
1. In a medium bowl, mix cereal, raisins, cranberries, nuts, pumpkin seeds, and sunflower seeds.

2. In a small saucepan, combine peanut butter and brown rice syrup. Cook over low heat for 1 to 2 minutes, stirring occasionally until warm and bubbly. Remove from heat and stir in vanilla. Pour over cereal mixture and stir until thoroughly coated.

3. Wait until cooled slightly, the peanut butter mixture can get very hot, then mold into balls (the size of golf balls). Transfer mixture to a cookie sheet to continue cooling.

Tip – it helps to dampen hands, this mix can get very sticky.

Nutrition Facts for 36 Power Puffs: Calories: 112.8, Total Fat: 5.5 g, Total Carbs: 14.5 g, Protein: 2.8 g

mOMent: Do you believe in the soul? What is your soul yearning for today? Is it millet?

I’m entering this recipe here also:  http://www.dietdessertndogs.com/2011/07/21/wellness-weekend-july-21-25-2011/

Zucchini Carrot Muffins with Cinnamon Crumble Top

These Zucchini Carrot Muffins are moist and delicious. They are a popular treat among my vegan and non-vegan friends. They seem to be more delectable with fresh zucchini and carrots from the garden. Enjoy! The recipe was adapted from here.

Muffins:

2/3 cup melted vegan margarine (I use Earth Balance)
2 servings of egg replacer mixed with water (I use Bob’s Red Mill)
2/3 cup white sugar
1/2 cup dark brown sugar, packed
2 teaspoons vanilla extract

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

1 1/2 cups finely shredded unpeeled zucchini
1/2 cup finely shredded carrot
1/2 cup chopped nuts (my favorite are pecans)(optional)

Cinnamon Crumb Topping*

1)Grease and flour 12 muffin cups. Heat oven to 375°F (191°C).

2)In a medium mixing bowl, beat the melted vegan margarine with egg replacer and water, sugars and vanilla extract.

3)In another medium mixing bowl combine the flour, baking soda, baking powder, salt, nutmeg and cinnamon. Add the dry ingredients to the bowl containing the wet ingredients from step 2, stirring until well incorporated. Fold in the shredded zucchini, carrots and nuts.

4)Fill muffin cups about 3/4 full with the batter. Sprinkle with Cinnamon Crumb Topping (see below) or granulated sugar, if desired.

5)Bake for 20 minutes, or until golden brown and a toothpick comes out clean. Makes about 12 muffins.

This recipe can also be found here, if you’d like to rate it!

mcdonald oatmeal & mark bittman

This is a great article on McDonald’s oatmeal…

How to Make Oatmeal…Wrong by Mark Bittman

http://opinionator.blogs.nytimes.com/2011/02/22/how-to-make-oatmeal-wrong/

There’s a feeling of inevitability in writing about McDonald’s latest offering, their “bowl full of wholesome” — also known as oatmeal. The leading fast-food multinational, with sales over $16.5 billion a year (just under the GDP of Afghanistan), represents a great deal of what is wrong with American food today. From a marketing perspective, they can do almost nothing wrong; from a nutritional perspective, they can do almost nothing right, as the oatmeal fiasco demonstrates.

click here to read the rest