Vegan Blueberry Muffins

My mom and my sister came home yesterday (pictures coming soon) so I decided to bake some delicious treats. I  had a surplus of blueberries so I decided to make something new.. muffins!

I used a recipe I found online, but another healthy alternative is Oh She Glows.  I was going to use hers but I totally forgot about it and just googled Vegan Blueberry Muffins.  I recommend using her recipe and not the one I used because it incorporates flax seed, maple syrup, and no additional “sugar”.  The recipe I followed made my batter too chunky and not liquid-y enough so I ended up using more almond milk than I probably should have.

Speaking of blueberries… I’ve created my new favorite superfood breakfast cereal

Ingredients

  • 1 cup of blueberries
  • 1/4 cup of nature’s path organic pumpkin flax plus granola
  • sprinkle of Kellog’s Special K cereal

I don’t even need almond milk!

 

Beans galore

My dad has been very supportive of my decision to go vegan.  His only concern is that I get adequate nutrients.  Over the weekend, he went shopping at a Chinese grocery store and bought vegan staples: Lima Beans, Dried Oats, Soy Beans, White Kidney Beans, Black Rice, Red Beans, Black Beans, and of course, Green tea!

Beans are a vegan staple.  Fiber rich foods like beans keep you fuller for longer and are considered “fat burning foods”.  They’re also high in protein and are a key component to a vegan diet.

If you live near a Chinese or any type of Asian grocery store, I highly recommend checking it out.  Since the asian diet includes a lot of soy products, they sell them at an economical price.

Lima Beans

Dried Oats

White Kidney Beans

Black Rice

Read Beans

Black Beans

Green Tea!