Our Tiny House

Our Tiny House

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 after

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Liver Detox Tea

Liver Detox Tea

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 does

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Eating for a Healthier Liver

Eating for a Healthier Liver

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 surprised

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Avoiding Adrenal Fatigue: 10 Steps to Stress-Less

Avoiding Adrenal Fatigue: 10 Steps to Stress-Less

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! 

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Ginger Carrot Soup & Important Nutrients for Workout Recovery

Ginger Carrot Soup & Important Nutrients for Workout Recovery

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. 

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Zucchini Muffins with Cinnamon Maple Glaze (V)

 
 

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

Ingredients:

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
1 banana

Directions:

  1. "Grease" a muffin pan with coconut oil
  2. Preheat oven to 350 degrees F
  3. Mix the lemon juice and cashew milk in a small bowl and let sit
  4. In a medium bowl, mix together the flour, cinnamon, baking powder, baking soda, nutmeg, and salt.
  5. In a separate bowl, mash the banana, then stir in the earth balance and coconut sugar. Add in the vanilla extract and the zucchini.
  6. Alternate pouring in the dry ingredients and the butter milk until everything is combined.
  7.  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.