Happy Mother’s Day to my mom and all the moms out there!
In 2010, I wrote a Tribute to Mama Prevention and while I’m not with her today due to the many miles between us, reading that post affirms that my mom is absolutely wonderful in every way.
When people say I look like her, I am flattered. When people say I act like her, I laugh and I agree. To be any resemblance of my mom is an honor.
I was talking to my mom on Friday night. I was completely exhausted from the work week, laying out on our deck furniture in the sun, talking to her half asleep. It was 5pm.
“I’m going to go to spin tonight at 5:30 and step aerobics tomorrow at 8!” my mom said.
Ten years ago, my mom would dabble in fitness classes and tried to stay active, but my mom is fit! She’s even playing racquetball these days! I’d like to think that when I changed my life to be more active and healthy, it rubbed off on her just a bit 😉 As for my brother and my dad…they’re a works in progress.
I would venture to say my mom even cooks more now than ever. She’s signed up for all the healthy cooking email list serves and consults her favorite healthy cooking blog each day 😉 Mom’s favorite recipe is Slow Cooked Sweet Barbacoa Pork. She makes it all the time. She also loves brunch, so any easy breakfast casserole or “bake” are right up her alley.
My mom will regularly rattle of the nutrition facts about a new “food find” (she’s much more adventurous in shopping than I!), usually boasting about how much fiber is in something.
Mom: I love, honor, and respect you.
I have learned so much from you. And you a few things from me.
You make me laugh, and smile, and never want to leave Chicago.
Wishing you a Happy Mother’s Day from O-H-I-O.
2 cups whole wheat pastry
2/3 cup sugar
1 Tbsp baking powder
1 1/2 Tbsp poppy seeds
1/2 tsp salt
3/4 cup unsweetened almond milk
1/4 cup lemon juice, freshly squeezed
1/4 cup canola oil
1/4 cup coconut oil, melted and slightly cooled
zest of 2-3 lemons
2 tsp pure vanilla extract
Preheat the oven to 375. Lightly grease a muffin tin.
In a large mixing bowl, mix together flour, sugar, baking powder, poppy seeds, and salt. Make a well in the center and add milk, lemon juice, oil, zest, and vanilla. Mix just until all wet ingredients are moistened.
Fill the muffin tin three-quarters full and bake for 23 to 27 minutes, until muffins are lightly browned on top and a toothpick or knife inserted through the center comes out clean. When cool enough to handle, transfer to cooling racks to cool completely.
Yield: 12 muffins.
Nutrition Information (per muffin): 203 calories; 10.3 g. fat; 0 mg. cholesterol; 227 mg. sodium; 26.1 g. carbohydrate; 2.2 g. fiber; 0.3 g. protein
Result: Loved them! I searched high and low for a vegan lemon poppy seed muffin recipe that had good results. The tops of these were a little flat, but they tasted great, had a great crumbly texture, and satisfied the craving I was having for lemon poppy seed muffins 🙂 Enjoy![/print_this]
Happy Mother’s Day!