Say hello to my first creation in my new home!
Yes, it does feel like I JUST moved if that’s what you’re thinking. One of these days, I’ll stay in one spot for more than 365 days.
Though I am super sad to leave behind my first single girl apartment (I’m 6 weeks away from 29-should I still be referring to myself as a “girl”?), I wasn’t totally upset to ditch my teeny dishwasher-less kitchen with minimal counter space and no air flow. It was a pain to cook most days, but as I look back on the past year, I am actually impressed I made so many delicious recipes, still cooked for clients on a weekly basis, hosted dinner parties and catered numerous events in that teensy space.
BUT I am FOR SUREEE welcoming my new, errrr, kind of old kitchen, since I moved into my grandma’s house, with open arms. The dishwasher, the bigger sink, the more spacious fridge, the seemingly endless cabinet space and last, but not least, the gas stove! I feel like I have been waiting for a gas stove all my life and I am so stoked to finally have it. Thanks, Grandma, I guess I’ll keep you around for a bit 😉
Anyways, my transition back into cooking in a new environment is always slow and difficult. Unpacking and cleaning alone is a huge undertaking, and I’ve been far too exhausted to go grocery shopping let alone, actually organize the kitchen fully and cook.
But after a few days of nothing but bagels, french fries, beer and hardly any water at all, I was feeling miserable enough that I knew I had to quickly snap out of this cooking recess…starting with breakfast.
Smoothies have been a bit tough on my digestive system recently. I need to reassess some ingredients as I’m finding mixing too many fruits and veggies at once is not something my stomach can handle. I was doing lots of granola and nut/seed bars before the move, but had also made a ton of homemade applesauce that I wanted to put to use. And thus, these super simple muffins were born!
1 cup gluten free oats
1 cup organic all purpose flour
1 cup homemade applesauce (store bought is obviously fine)
1 cup chopped walnuts
2/3 cup chopped dried cranberries
1/4 cup pure maple syrup
1/4 cup coconut oil
1 1/2 tsp baking powder
1 tsp pure vanilla
1 tsp cinnamon
1/2 tsp sea salt
1/4 tsp each of nutmeg, cloves and ground ginger
- Preheat oven to 375 degrees
- Mix together all ingredients until a batter forms (you can do that whole mix the dry and wet ingredients separately before stirring toegther but I was going for easiness here!)
- Pour into 12 greased muffin tins and bake at 375 degrees for 15 minutes
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