As a kid, I hated mushrooms. Sure, it was a texture thing, but they also just looked gross to me. They weren’t a pretty colorful veggie like carrots or bell peppers. They were dull and dirt covered. Anyway, mushrooms and me were never pals until switched to a vegan diet my Freshman year of college. I was hit quite quickly with the realization that the majority of vegan menu options had mushrooms…bummer. Lots of mushroom sandwiches and pastas. So, it was then that I decided to give mushrooms another chance. The verdict: I am so happy that I did because now I love ’em! Moral of the story: some things/ people deserve a second chance.
The secret ingredient in these decadent tasting muffins is (drum roll please) ground flaxseed! The ground flaxseed acts as a binder while adding heart healthy Omega-3s. Make sure to get ground flaxseed versus whole flaxseed for this recipe because you want it to mix into the batter and thicken it. I’m also not a huge fan of seeds in my food… just a personal preference.
Kelby (the love of my life/ the guy who makes me belly laugh daily/ best friend) used to hate sweet potatoes. I tried every preparation that I could think of… baked, mashed with honey and pecans, plain mashed, etc. It was a sad time. I did not want to make two different types of potatoes forever and I could not give up my beloved sweet potatoes. So, I tried to roast them with a delicious smokey spicy mix. The verdict: he absolutely loves them! This is the only way he will eat them. If you have a sweet potato hater in your life, try this super simple side dish.
Baby, it’s cold outside…and snowy…and windy. I don’t know about you, but this weather makes me want a nice comforting meal. A nice comforting meal without all of the extra calories of a nice comforting meal. Doable? Oh yeah.