Just popping in today for a quick status update and to share a recipe.
The end of my second week on low-carb is fast approaching. How am I feeling? GREAT! No cravings, no headaches, and sleeping fairly well. Am I hungry? Absolutely not. In fact sometimes I have to remind myself to eat !
The only issue I am struggling with now is bloat thanks to this time in my cycle. But other than that all is moving along incredibly well. In fact, I have to say this all feels so easy. I just don't want to eat anything high carb. The kids can munch on potato chips in front of me and I am fine. Mike can indulge in a bowl of ice cream and I enjoy a tea.
Am I loving this so far? You betcha!
Being a baker, I am also constantly researching low carb recipes. One that I stumbled upon recently which , upon first glance, seemed horrid is in fact AMAZING. It is the 1 minute muffin. Recipes abound on the net for this low carb fave. You can either make it on the sweet side or on the savory. Play with your ingredients and see what you can come up with.
If you don't care for the spongy texture the flax meal tends to bring to this recipe then see my note at the bottom of this blog post for a great variation !
For me, with fall on its way, I love the spice of gingerbread. Nothing beats it. So for breakfast today I decided to revamp the original 1 minute muffin recipe and turn it into a gingerbread muffin. Was I successful? I think so! And it is incredibly good topped with cream cheese.
I cannot express to you how important flax seed is in your diet. The nutrients and benefits are incredible. Give this article a read for all the info: Benefits of Flax Seed Meal
So without further ado, here is the recipe for my version of the Gingerbread 1 Minute Muffin
WHAT YOU NEED
1/4 cup flaxseed meal ( I use Bob's Red Mill Golden Flax Seed Meal)
1/2 teaspoon baking powder
1 - 2 packets Splenda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 tablespoon unsalted butter, melted
SPRAY a small ramekin with cooking spray
IN MEDIUM BOWL, whisk together first 6 ingredients
IN SEPARATE BOWL, whisk together butter and egg ensuring they are completely combined
STIR wet ingredients into dry ingredients blending well
SPOON batter into ramekin
MICROWAVE for 1 minute, HIGH power
REMOVE from ramekin and enjoy !
You can also change up the recipe even more for a different consistency by replacing the 1/4 cup flax seed meal with 1/4 cup of almond flour. Then add 2 tablespoons flax seed meal along with the other dry ingredients.