“One of the things I learned the hard way was that it doesn’t pay to get discouraged. Keeping busy and making optimism a way of life can restore your faith in yourself.”
― Lucille Ball
Some people believe that the eternal optimist is naive. I believe optimism is a must. The way we greet the day, the intention we set for the day and our attitude toward every situation makes a difference not only in our lives, but everyone we touch. This is especially true about our health. Whether it’s depression, weight loss, or a terminal illness that we are battling, optimism can only improve your condition, never worsen it.
So what if today you made a conscious choice to bring more positive energy into your life. What if you simply made a switch from using the words have to, to get to. I read this in a book called God Never Blinks, and it really helped me to put things into perspective. Today, I get to go to work, I get to nourish my body with healthy food, I get to nurture and love my child, and I get to go to a yoga class, I get to check off my endless to do list and I get to wake up and enjoy another day in this beautiful life. It’s amazing what a positive impact it can have on your everyday life when you make this subtle switch and create a more positive loving life. Try it, I promise a brighter day is your to discover:)
Yesterday I GOT to create a new nourishing recipe from some leftover pumpkin I had, and I also GET to share it with you!! These muffins are hearty, nutrient dense and make a great snack or breakfast. They also make your kitchen smell heavenly!
Coconut Pumpkin and Spice Gluten-free Muffins
1 cup large flake oats
½ cup brown rice flour
½ cup coconut flour
½ cup tapioca flour
1 tsp baking soda
1 tsp baking powder
¼ tsp fine sea salt
2 tsp cinnamon
1 tsp ground ginger
¼ tsp nutmeg
¼ tsp all spice
½ cup + 1 Tbsp coconut sugar
1 cup walnuts, chopped (can substitute pecans)
2 eggs
1 cup pumpkin puree
1 cup unsweetened applesauce
¼ cup coconut oil, melted
How to make:
Preheat oven to 325F.
Combine all dry ingredients, including spices and sea salt, in a big bowl. Mix well.
In a separate bowl, whisk eggs and add in melted coconut oil, apple sauce and pumpkin puree. Mix well.
Combine wet and dry ingredients and mix well. Either oil your muffin pan with a bit of coconut oil or use unbleached paper baking cups. Use about an ice cream scoop sized portion of batter per muffin.
Bake for 30 minutes, then allow to cool on a cookie tray. Enjoy them on their own, with coconut butter or apple butter! Yum yum!!
Makes 14 muffins.
Enjoy!!
Hi
I can't wait to try these but was wondering if you had a nut free version? What could you substitute for them?
Thanks in advance –
Hey there! The nuts in this recipe won't make a difference in the texture of the muffins so you can just omit them. A great substitution would be cranberries. Look for unsulfured cranberries sweetened with apple juice rather than sugar. Happy baking:)