Now that’s more like it! When I weighed myself this morning I weighed in at 345.90 lbs. (see photo to the left), which means that I lose 3.0 whole pounds since yesterday. I’m definitely back on track! I ate pretty good yesterday, and the scale rewarded me.
For my morning meal today I had some potatoes with the vegetarian chili I made the other day (see photo to the right). Delish! Harty too! I washed it down with one of the natural sodas that I picked up from Aldi (see photo to the left).
This afternoon I felt like doing some baking, so I made some vegetarian oil-free blueberry muffins. They turned out great! I thought I took a picture of them, but I didn’t, so the recipe will have to suffice. They turned out so good that I will definitely be making them again, so a photo will be coming.
Here’s that recipe for “Vegetarian ‘oil-free’ Blueberry Muffins”:
Ingredients
1 cup all-purpose flour*
1 cup whole wheat pastry flour, or white whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup oat milk
1 teaspoon apple cider vinegar
⅔ cup cane sugar or coconut sugar
⅓ cup unsweetened cinnamon applesauce
1 teaspoon vanilla extract
1 cup blueberries, fresh or frozen*
Directions
Preheat oven to 350° F.
Fill muffin tin silicone or paper liners OR spray with non-stick cooking spray (I use coconut oil spray).
Combine the oat milk and apple cider vinegar in a glass mixing bowl, whisk and set aside.
Combine all the dry ingredients (flour, baking powder, baking soda and salt) in a large mixing bowl. Create a well in the middle of the 😷😶😶😷bowl.
Add the sugar, applesauce and vanilla into the bowl with the oat milk. Stir to combine.
Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the 3/4 cup of blueberries.
Fill wells of the muffin tin and top each muffin with 3-4 blueberries.
Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
Let muffins cool before removing from tin and serving. Muffins are best the day you make them, but leftovers can be kept at room temperature in a covered container for 2-3 days.
Nutrition
Serving: 1 muffin Calories: 161kcal Carbohydrates: 37g Protein: 3g Fat: 1g Sodium: 199mg Fiber: 3g Sugar: 15g
This evening I had some hashbrowns in the air fryer with a good hearty portion of ketchup. Another Aldi natural soda washed it down.
This evening I had a couple of mugs of coffee with oat milk. Let’s see how the scale responds to my efforts tomorrow morning!
