When I learned I had adrenal fatigue I was caught off guard. It felt like my body was failing me. Or better yet that I was failing my body. I couldn’t believe that I had let things get so bad, especially since I really felt like I ate healthy. I counted calories and stuck to recommended portion sizes. I was losing weight and working out. Everything seemed great. Everything except for that long list of obscure symptoms I had.
Reading about the changes I needed to make was a bit cumbersome and my research was exhausting. How am I going to get EIGHT servings of vegetables in each day? Not fruits and vegetables, just vegetables. And not only that. I started reading labels and saw that enriched flour was in virtually everything followed quickly by dyes and artificial sweeteners. This journey my friends was not going to be easy.
Along the way though, I came across an awesome recipe to put zucchini in a breakfast muffin. I was sold. Vegetables for breakfast is probably the hardest part of my new diet, especially since I don’t like eggs so the suggestion of a veggie omelet leaves me wanting to hurl, the opposite of the optimism towards food that I needed. I really wish I could find the original source of this recipe again to give credit where it is due but unfortunately I have not be able to locate him/her. Just know, it is not my recipe. I do vouch for its amazingness though.
- 2 cups whole-wheat flour (For more information on choosing whole grains, please reference The Whole Grains Council.)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- Dash of salt
- 1/2 cup applesauce (I recommend unsweetened.)
- 1/4 cup olive oil (I recommend extra virgin.)
- 1/4 cup milk (I’ve used 1% so far but look forward to trying with almond milk next time we get zucchini.)
- 1 medium sized ripe banana, mashed
- 1/4 cup honey (I recommend raw, local honey if possible.)
- 1 medium-large sized zucchini, grated or diced (I chop mine with the skin with a few pulses in the food processor.)
- Preheat oven to 350.
- Combine all dry ingredients in a large mixing bowl.
- Combined wet ingredients in a separate medium mixing bowl.
- Add wet ingredients to dry.
- Slowly fold in the zucchini.
- Use butter or cooking spray to grease muffin pan. (We use coconut oil cooking spray.) Muffin cups can also be used but mine just don’t cook the same in paper cups.
- Bake 15-20 minutes until tops are browned and a toothpick comes out clean.
- Store in the refrigerator in an airtight container.
- Serve warm with honey on top.
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