We started a “new way of eating/lifestyle change” (Forks over Knives for those interested on googling) on our 5th anniversary – August 4th, 2012. It’s been about a month now and our family has no complaints! David and I feel great! Colt is snacking on fruits and veggies. This morning we juiced peaches, apples, oranges, carrots, spinach, beets, and grapes. Delicious and really Colt loves that the best! He likes to make green juice or red juice, and he talks about how STRONG he is getting 🙂 I’m just thrilled with the nutrition he is getting! I’ve also been milling grains and we’ve been enjoying granola, muffins, and breads regularly. These muffins are so good that I just had to share! I can’t believe they are so moist and delicious!

Blueberry Oat Muffins • 1 medium banana, mashed • 1 (15-oz.) can sweet potato puree (I cooked and mashed fresh sweet potatoes)* • 1/4 cup 100% pure maple syrup (I used agave nectar with maple for lower glycemic index)* • 1 tsp. vanilla extract • 2 cups whole oat flour • 1/2 tsp. baking soda • 1/2 tsp. baking powder • 1/2 tsp. salt • 1 tsp. ground cinnamon • 1/2 tsp. ground nutmeg • 1/4 tsp. ground ginger • 1 cup grain-sweetened dairy-free chocolate chips • 1 cup fresh blueberries 1. Preheat oven to 375°F. In a large bowl, combine mashed banana, pumpkin puree, maple syrup, and vanilla extract. 2. In a small bowl, combine oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Transfer mixture to large bowl and mix together gently until well combined. Avoid over-mixing to prevent toughness in the final product. Fold in chocolate chips and blueberries. 3. Spoon batter into muffin cups and bake for 20 minutes or until the muffins are lightly browned. Remove muffins from the oven and let cool for 5 minutes. Store muffins in an airtight container.

And for my sweet craving. . . these are pretty rich though! I think next time I will cut down on the cocoa and add more oats too. Cocoa-Oat Cookies: 1/3 cup pure maple syrup (I used agave nectar with maple) 1/3 cup almond milk 1/4 cup unsweetened natural cocoa 3 Tbsp all natural peanut butter 1 tsp vanilla extract 1 1/2 cups Old-fashioned Oats 1/4 cup walnuts (optional) In a small saucepan heat the syrup, milk, and cocoa until boiling then simmer for about 3 minutes, stirring constantly. Add the peanut butter and stir until dissolved. Remove from heat then add the rest of the ingredients. Combine well then form into cookies.