Not to brag, but I have a very exciting weekend ahead of me. My cousin is getting married! I can’t wait to get through this long day of work and studying, get on the plane, hang out with my family, and of course celebrate with the happy couple! I am so lucky that I get this excited to see family. I really am. They’re a fun bunch who really make family a priority. And we sure do know how to party…
I am the oldest of 8 first cousins, but only by 16 months. The youngest of the 8 is my brother who is 8 years younger than I am, so overall we are all pretty close in age – or at least it feels that way as we continue to get older and age gaps feel smaller and smaller. Being the oldest, I’ve always been the first to do everything – Bat Mitzvah, the big college process, move away from home, etc. It’s really not as exciting as it sounds – if you are the oldest in your family then you know that is just a code word for “guinea pig”. It’s nice not to be the first for once!
Since I know I am in for a busy weekend involving lots of travel and likely very little sleep, I made time to prepare these muffins that I can bring with me – on the plane, to my hair appointment, the bridal suite, you get the idea. They’re made with real ingredients that will help keep me energized. There’s no sweetener in them, but they have a very subtle sweetness from the zucchini and cinnamon. It’s important that I have options with me so that when I do get hungry I am not tempted by something that could upset my stomach. Bloated in a bridesmaid dress is not exactly my idea of a good time.
I adapted this muffin recipe from The Nourishing Gourmet. Since they have a very subtle flavor they are great by themselves or with a scoop of peanut butter or hummus on top. Either way, they’re a great snack to take with you when you’re on the move.
1 cup almond flour
1 cup teff flour
3/4 cup of warm water
1 tablespoon raw apple cider vinegar
1 cup grated zucchini – leave skin on
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/3 cup coconut oil, melted
1/4 teaspoon nutmeg
Combine flours with apple cider vinegar and water in medium mixing bowl. Cover and leave in warm room for 12 hours.
Preheat oven to 410 degrees
Line muffin pan
Combine remaining ingredients and whisk thoroughly
Fill muffin pan all the way
Cook until tops are firm and brown – about 30 minutes
Eat fresh out of the oven. Store leftovers in airtight container in refrigerator.
What are your favorite on-the-go snacks? How do you keep living well when you’re away from home and not following your regular routine? I’m traveling every 3 to 4 weeks for the rest of the year so your suggestions are welcome and appreciated!