Jonesinforfood

So I made the leap.  I’m not sure for how long.  I’ve done cleanses where I would eat a vegan-only diet for up to a month at a time, but I’ve never truly considered doing it permanently.  Then, the other night I saw some doc on some cable channel about eating close to the earth, and there were many interviews with chefs from the finest restaurants in Manhattan, all the way to food trailer owners in Oregon who were all touting the importance and benefits of a plant-based diet.  They were talking about the changing face of the restaurant industry, etc., etc., and I thought “if I can do it for a month, why can’t I…”.  Why indeed!?  So here I am.  No promises, no excuses, but I’m giving it a go and we’ll see where we end up.

In the mean time, I have to share with you all one of my favorite breakfast items.  I love these little chock-fulla-good-stuff muffins, and they are ridiculously easy.  Check it out…

Rise and Shine Vegan Muffins

1 1/3 c. whole wheat flour

3/4 c. brown sugar

1 1/2 tsp. baking soda

1 1/2 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. salt

2 whole bananas, fork mashed

1/3 c. organic cinnamon applesauce

1. tsp. olive oil

1 apple, cut into small pieces (I don’t even peel it, and I like a tart and sweet, uber firm apple like a pink lady, jazz, or well….whatever you like, really)

1/2 c. walnuts

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Stir together all dry ingredients in a medium size mixing bowl.  Add wet ingredients to dry and stir thoroughly.  Spoon mixture into muffin pan or muffin inserts (I like them in paper so I can grab ’em on the go in the a.m. and eat in the car with a nice Starbucks sugar free hazelnut soy latte).

Bake in a preheated 350 degree oven for around 25 to 30 mins.

Mmm…so healthy, so low in fat, and soooo delish!!!

P.S.  I didn’t take a pic of them because they are just muffins.  You know what those look like, right?  Okay then.