It’s been nearly a week since my family started eating meals from the Master Your Metabolism Cookbook by Jillian Michaels. Okay, I must admit that I have been cooking our dinners from this book, and my breakfasts and lunches. Lunches have been salads. Hannah has been sick so she’s not eating much and Cayden prefers to eat healthy chicken nuggets then sit down and eat a salad. Add into the mix that we inherited a bunch of food from a friend who was moving away, and it’s just been small changes that have been made.
And I would be lying to say that I haven’t cheated here and there. I know, not exactly the best thing for my body. I’m sure I’m confusing the heck out of it, but as long as there is ice cream in the house (and that won’t be for much longer), it is very difficult for me to say no. On the plus side, coffee and sodas have been close to eliminated from my diet and caffeine has been completely removed!
Now, on to the meals. I said that I would post the recipes after we tried them. One has been a total hit. I’m pretty sure that tonight’s will be as well. The breakfast muffins are a hit with the adults. The kids don’t really care for them – more because they are crumbly, that the fact that they don’t taste good. I think they are so good, and Stephen agrees. And one meal was a hit with myself, Stephen thought it was okay, and the kids didn’t care for it at all. But, they ate it because that’s the rule.
I’m still learning how to food fresh veggies. I completely got the asparagus right but the green beans wrong. And no one liked them (the green beans). We love asparagus in this household.
Here’s the thing about eating “clean.” Jillian Michaels wants you to eat all organic. We just cannot afford that in this house, but I am making it a rule that our meat, milk, and eggs must be organic. And then when the organic stuff is on sale, we buy organic. We’re going to hit the farmer’s market next grocery day. I’ve never been. Looking forward to that trip.
The nice thing about these meals is that they only take 30 minutes to prepare. Sure, some of them involve marinade, but other than that, it takes minutes to get them one the table. A must for my household. With two school age children, I do not have the time or energy to spend hours in the kitchen.
Okay, like I said, on to the meals. So far I’ve only made one muffin recipe. It makes 12 and since I’m the only one eating them (the kids are eating eggs for breakfast), they are lasting longer than I anticipated. For breakfast, I have two muffins – mainly to help me get through the morning. But the energy they give me is wonderful.
I don’t have time to type up every recipe at the moment, but I wanted to share the muffin recipe. Enjoy!
oatmeal chocolate chip muffins
- Olive oil spray for the tin
- 1 1/2 cups white whole-wheat flour (this is whole wheat pastry flour – took me a while to figure that one out)
- 1 cup rolled oats (not instant)
- 1 TBS aluminum-free baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup coconut milk
- 1/3 cup honey
- 1/4 cup olive oil
- 1 large egg (room temperature)
- Zest of 1 orange
- 1 cup finely chopped walnuts (toasted by you)
- 1/2 cup 70% cocoa chocolate chips.
- Place an oven rack in the center of the oven, then preheat the oven to 425 degrees F. Lightly spray a 12-cup muffin tin with olive oil or line it with paper liners.
- In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together the coconut milk, honey, olive oil, egg, and orange zest. Add the liquid ingredients to the dry ingredients and stir just until moistened. Fold in the walnuts and chocolate chips.
- Spoon the mixture into the prepared muffin tin. Place the tin in the oven and reduce the temperature to 400 degrees F. Bake until a toothpick inserted into the center of a muffin comes out clean, 18-20 minutes. Let stand 5 minutes before unmolding onto a cooling rack. Serve warm. (For longer storage, let cool completely and store in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.
Makes 12 servings. Calories: 280.9, Fat: 16.5 g, Protein: 5.7 g, Carbs: 31.3 g, Sodium 279.0 mg