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Breakfast Muffins (Golden Mik)

21 Powerful Morning Routine Habits

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Start your week off with these healthy golden milk breakfast muffins. Best of all they are sugar-free, packed with fiber, and anti-inflammatory benefits. Get the full recipe below!
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Ingredients

1/2 cup non-dairy milk
1/2 tsp vanilla extract
2 tsp apple cider vinegar
1 1 flax egg
1 1/2 cups oat flour
1/2 cup maple syrup
1 tsp ground turmeric
3/4 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp black pepper
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt
coconut flakes (unsweetened) ---- Instructions

1)Preheat your oven to 350 degrees. Lightly oil a 6 or 12 cup muffin pan (or use liners). 2)In a small cup or bowl mix ground flax seeds and water and let it sit for 5 minutes.
3)In a large bowl, whisk together the dry ingredients (oat flour, maple syrup, turmeric, ginger, cinnamon, black pepper, baking powder, baking soda, and sea salt). 4)In a small bowl, mash the banana and add to the remaining wet ingredients (non-dairy milk, vanilla extract, apple cider vinegar, flax egg)and stir until combined well.

5)Pour the wet mixture into the dry mixture, and stir until just combined. If you're adding any seeds, fruit, or nuts, fold those in now.

6)Spoon the batter into the muffin pan (optional: sprinkle the tops with coconut). 7)Bake for 17-20 minutes, insert a toothpick in the center of one muffin to test. The toothpick should come out clean. Allow muffins to cool in the pan for 5 minutes. Enjoy!

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The best vegan vegetable stew packed with hearty potatoes, mushrooms, and carrots. Top with parsley and enjoy!! This recipe is so versatile. You can add veggies of your choice. Click the link in my bio to check out the full recipe. #vegetablestew --- Ingredients

1 pack sliced mushrooms (trimmed and halved if small or quartered if large)
1 small onion (chopped)
2-3 large carrots
3 garlic cloves minced
2 tbsp tomato paste
2 tsp thyme (fresh or dried)
1.5 cups vegetable broth
1 1/4 water (if needed)
5 medium potatoes (peeled, cut into 1-inch pieces)
1 bay leaf
2 tbsp lemon juice
sea salt and black pepper to taste
4 tbsp grapeseed oil
1 tbsp parsley (chopped fresh) --- Instructions
1)Add grapeseed oil to a large pot over medium heat. Once hot, add onion, carrot, and 1/2 tsp sea salt and cook, stirring often until vegetables are well browned, about 10-12 minutes.
2)Add mushrooms, increase heat to medium-high, stirring continuously until mushroom liquid evaporates, about 10 to 12 minutes.
3)Add garlic, tomato paste, thyme, and smoked paprika and cook until fragrant, about 30 seconds. scraping up any browned bits. Stir in veggie broth, water, potatoes, and bay leaf; bring to simmer.
4)Reduce heat to medium-low, partially cover, and cook until stew is thickened and vegetables are tender, 30 to 35 minutes. When complete, discard bay leaf and stir in parsley (or greens of your choice) and lemon juice. Season with sea salt and black pepper to taste, and enjoy

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This nourishing bowl is one of my favorites to prepare during a busy week. Typically I meal prep on Sundays. I roast veggies and keep my pantry stocked so I am usually prepared. These quick and healthy lunches and dinners are easily customizable and always save the day when I don't feel like cooking. Get the full recipe by clicking the link in my bio now. #nourishingbowl

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Tip: One way to curb your sugar cravings is to start with a savory breakfast. Not just any savory breakfast. A savory breakfast that includes healthy protein and fat. Also, meals with lower-carb veggies can help you prevent a sugar spike. Today, I'm having avocado toast on flourless bread by @foodforlifebaking with roasted heirloom tomatoes by @tomatobliss. Check out the full recipe by clicking the link in my bio.

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Happy New Year!! I hope you’ve all had a lovely start to the new year today. I've been moving around slow today. But I did meal prep some new years vegan black eyed peas and cornbread. I decided to start the new year with a southern tradition that is said to bring good luck. Either way, these black eyed peas were so good I snapped a few photos and wanted to add the recipe to the blog. Check out the full recipe by clicking on the link in my bio. #blackeyedpeas

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Do you meal prep? Meal prepping has been saved me so much time and $$ Love coming home to already prepared meals for dinner. Tip: try meal prepping breakfast or dinner for the week vs doing it all and being exhausted by the end of the day. This vegan lentil bolognese is one of my favorite batch cooking recipes. Add your favorite veggies, cooked lentils, with pasta sauce over your favorite pasta and top with parsley. Voila!! Click the link in my bio to get the full recipe recipe.
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https://im-worthy.com/vegan-lentil-bolognese/

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Hey there, I’m Shana Thomas, the food photographer & writer behind, Im-Worthy.com. Inspiring busy women to live energetic, healthy lives with vegan recipes + wellness tips.

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