You guys! I'm feeling really inspired right now! Probably because I have been drinking this mushroom coffee for like two weeks now (reishi mushrooms) and it's awesome. Maybe also because I have been listening to my aRead More
t has been a week of moving and another week of no wifi. Big changes have been going on in the world behind the scenes of Nutrition Unleashed. If you follow me on social media, you may have noticed that I have only posted once or twice a week for the past couple ofRead More
As some of you know, my husband and I decided a couple months after we were engaged that building a Tiny House was something that we wanted to do. We thought about it long and hard for months and drew design after design, we saved up enough money to buy a trailer and then after about the second floor tapeing, 50th long conversation of pros and cons, hours of budgeting, and afterRead More
On Wednesday, I wrote a post about supporting the liver through diet, nutrients, herbs, and lifestyle. I may have gotten a little nerdy, but what can I say, that’s what I love. I also am a big fan of providing depth of information so that my clients, you, and anyone else I talk to can understand the greater picture and decide what works for them. I often tell my clients that they have the answers inside of them. They know more about what their body needs than any book, expert, or consultant doesRead More
Almost all my clients need liver support. In fact, everyone I have ever met needs foods and herbs that will support their liver. There are several reasons for this. It’s not because they all smoke (they don’t), it’s not because they drink a lot of booze(most of them drink less than I do), and it’s not because they are eating a ton of crap. In fact, I have been surprisedRead More
Guys, this week has been an absolute whirlwind! I cannot believe that it is Friday! Both my husband and I were just talking about how we thought Wednesday was Monday, and I thought yesterday was Tuesday, all day. I don’t want to go into too much detail yet but we have had a lot of stuff going on in our lives this week. Good stuff, big stuff, exciting stuff!Read More
I’m sitting here with my giant husband on our tiny couch, listening to the music from my childhood, and liking chocolate frosting off a spatula. Sometimes in this house, I have moments where I can’t believe this is actually our life.Read More
It’s another rainy, cloudy day here today. I can hear the water dripping onto the wheel well from the roof of our tiny house and it sounds like it's pouring outside. I’m not going to lie, I’ve really been enjoying a little something different than our usual blistering sunshine. Our plans to go climbing this weekend have been shot, so a muddy trail run may be in the works instead. I can’t complain. But one thing this weather has made me want to do is eat soup allll day long.Read More
I have always loved spring.
It has always seemed full of new adventures, parties, events, the smells of budding flowers, rain and beautiful fields of green grass. My husband and I were even married in the spring! 2017 has been a year filled to the brim with changes in our lives. Some of you know that I have been in nutrition school for the past three years, on top oRead More
I never thought the day would come when I could say that I have tasted a muffin that I would rather eat instead of a cupcake. If given the choice between a chocolate cupcake (my favorite!), or this muffin. I would choose this muffin over and over, and over again. It’s that good.
I may be guilty of slathering on a thick layer of glaze… and I would do it again. No shame.
These muffins are moist from the mix of banana and zucchini, naturally sweet from the banana, but miraculously, they don’t taste like banana one bit. All of the benefits, none of the negative! The cinnamon, nutmeg and maple flavors over-ride the banana for a muffin that is healthy enough for breakfast, but decadent enough for dessert.
Mmm, so good. Trust me, now go make them!
For the Muffins
1 ½ cups of shredded zucchini
2 cups whole wheat flour
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
½ tsp nutmeg
¼ tsp salt
1 tsp vanilla extract
½ cup coconut sugar
1/3 cup earth balance (or butter)
1 cup cashew mil with ½ Tbsp. lemon juice
- "Grease" a muffin pan with coconut oil
- Preheat oven to 350 degrees F
- Mix the lemon juice and cashew milk in a small bowl and let sit
- In a medium bowl, mix together the flour, cinnamon, baking powder, baking soda, nutmeg, and salt.
- In a separate bowl, mash the banana, then stir in the earth balance and coconut sugar. Add in the vanilla extract and the zucchini.
- Alternate pouring in the dry ingredients and the butter milk until everything is combined.
- Bake for 22 minutes, and let cool before drizzling on the glaze
Add ins: (optional) Suggestions: walnuts, chocolate chips, raisins
For the Maple Cinnamon Glaze
¾ cup powdered sugar
2 Tbsp. earth balance
½ Tbsp. maple syrup
1 tsp cinnamon
splash of cashew milk
Mix together the earth balance, cinnamon, and maple syrup. Slowly add ½ cup powdered sugar and a splash of cashew milk (adding the milk helps to mellow out the flavor so that it is less sweet. Then add more powdered sugar until desired texture is reached.