WIAW: Indian Food

Breakfast: Toast with jelly and cottage cheese


Snack: Yogurt with cereal


Lunch: Leftover homemade Indian food – tomatoes, chickpeas, cauliflower, spinach, and tikka masala sauce


Dinner: Pancakes!!


Check out this chocolate one I made:


I enjoyed these pancakes while watching the film adaptation of my Book Club’s past read, Sarah’s Key. The movie was just as good as the book. In fact, it’s rare that I find a movie that spot on with the book! A lot of it was in French, a language I only wish I could speak, but it was definitely a 5 star flick.

My Healthy Tip of the Day brought to you by the Mayo Clinic: Substitute whole-wheat toast or whole-grain bagels for plain bagels. Substitute low-fat, multigrain muffins for pastries.

Blueberry-Lemon Muffins

This is a Women’s Health magazine recipe that popped up in my email a few weeks ago. I thought this might be a great morning-after recipe for the Thanksgiving holiday.

Blueberry-Lemon Muffins

· ¾ cup organic whole wheat flour
· ¾ cup organic spelt flour
· ¼ teaspoon sea salt
· 2 teaspoons baking powder
· ¼ cup and 2 tablespoons grape seed oil
· ¼ cup agave nectar
· ¼ cup maple syrup
· ¼ cup apple juice, almond milk, soy milk, or filtered water
· 2 teaspoons lemon zest
· 2 tablespoons lemon juice
· 1 teaspoon vanilla extract
· ½ teaspoon apple cider vinegar
· 1 cup organic blueberries

Crumble Topping

· ¼ cup raw almonds
· ¾ cup organic spelt flour
· ¼ teaspoon sea salt
· ¼ teaspoon cinnamon, fresh ground is best
· 2 tablespoons and 1 to 2 teaspoons grape seed oil
· 1 tablespoon agave nectar
· 1 tablespoon maple syrup
· ½ teaspoon lemon zest (optional)



1. Preheat the oven to 350˚F.
2. Line mini muffin pans with unbleached paper baking cups, silicone baking cups or brush muffin pans with grape seed oil.
3. In a mixing bowl: Whisk together flours, salt, and baking powder. In another bowl: Beat together grape seed oil, agave nectar, maple syrup, apple juice (or almond milk, soy milk, or filtered water), lemon zest, lemon juice, vanilla, and apple cider vinegar.
4. Beat the dry ingredients into the wet ingredients and mix just until nice and smooth. This can be done by hand or with a mixer.
5. Fold in blueberries gently.
6. Fill muffin cups half full with batter.

Crumble Topping

1. In a food processor, grind almonds into a fine meal. Add flour, salt, and cinnamon and chop until well mixed. Add grapeseed oil, agave, maple syrup, and lemon zest, and pulse just until mixed and crumbly. The texture should be like pebbles and sand. If it is too moist, add a bit of flour. If it is too dry, add a touch more oil. Distribute topping evenly over muffin batter.
2. Bake until golden, 20-25 minutes, or until a toothpick inserted in the center of each muffin comes out clean. Let cool before serving. Makes about 24 mini muffins.