Tomorrow’s my last day at my job. It’s so bittersweet. This week is just so…emotional. Leaving a job I love…leaving Shea for the first time overnight. It’s a lot and I have to continue to focus on the positive in making this change…and in soaking up some Cabo sun with hubby next week. All good things, all good things. Shea will be with all 4 of her grandparents on Saturday – as if that child could be any more loved. 🙂
This morning she was all giggles when I jokingly told her not to spit up on me as I carried her down the stairs after getting ready for work…and the little girl thinks it is SO FUNNY when I pretend I’m going to drop her. This morning, she rolled from back to tummy the second I ran into the bathroom to spit out my mouthwash. I left her on her back and came back 2 seconds later to find her on her belly. I miss these special moments in the blink of an eye.
My in-laws will be at the house while we’re gone and I’m hoping they feel free to raid the freezer. There’s several items in there that could stand to be rotated out and be used up and some items I’ve just stocked up on – like these Fuel-To-Go-Muffins that are so appropriately named.
Full of good-for-you fat from the sunflower seeds, pumpkin seeds, chia seeds, and olive oil, they are also serving up fruit (raisins, apricots, pineapple, and apple) with some veggie (carrot), too. Made with whole wheat flour and just a bit of sugar, there’s nothing lacking in these nutrition powerhouse muffins. Plus, they’re huge!
When we return from vacation and I start a jam-packed first week at my new job, having a healthy grab-and-go snack or breakfast is what will keep me from getting overly hungry and making poor food selections when in a pinch. It’s an odd feeling to know that I’ll be prepping my lunches to eat at work, and eating breakfast at home rather than at work (or at least that’s the plan…and one less thing to pack and bring to work). I haven’t given much thought to either meal during the work week since running a kitchen, but I look forward to this change and having a bit more control over what’s available.
While I stock homemade muffins in my freezer at all times, no muffin has come close to meeting this nutritional profile – omega 3’s, 6.6 grams of fiber, vegetables, fruit, and a whole grain ALL at breakfast? Perfection. The taste is slightly sweet with a bit of heartiness from the cinnamon and carrot, and just the right amount of texture from the various nuts, dried fruit, seeds, and grated fruits and carrot. Enjoy!
- 2 cups whole wheat pastry flour or white wheat flour
- ⅔ cup sugar
- 1 Tbsp cinnamon
- 2 tsp baking powder
- ½ tsp salt
- ½ cup raisins
- ¼ cup dried apricots, diced
- 2 cups grated carrots
- 1 apple, cored and shredded
- 3 eggs
- 8 oz can crushed pineapple
- ⅔ cups olive oil
- 1 tsp vanilla
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- ¼ cup chia seeds
- Preheat oven to 350 degrees F. Line a muffin tin with liners or mist with nonstick cooking spray; set aside.
- In a large bowl, mix together flour, sugar, cinnamon, baking powder, and salt. Stir in the raisins, dried apricots, carrots, and apple; mix to combine.
- In separate bowl, gently whisk the eggs. Add the crushed pineapple, olive oil, and vanilla; whisk well. Add wet mixture to the flour mixture and stir until just combined. Stir in the sunflower seeds, pumpkin seeds, and chia seeds.
- Fill muffin wells until heaping and baking for 34-38 minutes or until tops are browned.