We were lucky enough to be in town this weekend so that we had the opportunity to get some exercise outdoors on Saturday. Outdoor exercise is probably my favorite way to get my heart pumpin’ – its much more fun and interesting, especially if R and Monty are tagging along! After filling up on delicious Mexican food at Nuevo Laredo (plus a brief resting period to recover from filling up on delicious Mexican food), we headed over to the Silver Comet Trail that’s just outside of Atlanta and went for a 5-6 mile walk.
We just covered the very beginning of the trail, as it is 61 miles long, but I hope we’ll go back for a long bike ride. There were tons of people on the trail – bikers, runners, walkers, dogs, families. It was such a beautiful, sunshiney day but it wasn’t too hot and the trees along the trail provided good shade. Just perfect! Monty had so much fun sniffing around, yanking our arms off to try and chase squirrels and greeting other people and dogs. He lovesss to be outside! In fact, you can’t say the word “outside” in our house and then not take him out – it would just be plain cruel.
I pretty much try to avoid any situation where I could conceivably be hungry and without food to satisfy said hunger. Its really just better for everyone involved if I stay away from the hunger zone, if not maintaining a minimal level of fullness. That being said, to go along with us on our hike, I packed these No-added-sweetener Chocolate Chip, Walnut & Banana Muffins that I made for breakfast earlier that morning (there is sweetener already in the dairy-free chocolate chips I used but you could substitute these for other non-dairy chocolate without sweeteners or omit entirely). The muffins were delicious! The recipe is adapted from Greek Kitchen Stories, where they are always creating and photographing amazing vegetarian recipes.
No-Added-Sweetener Chocolate Chip, Walnut & Banana Muffins
- 2 cups spelt flour
- 3 T extra virgin olive oil
- 1/4 t salt
- 1 cup unsweetened applesauce
- 1/2 cup plain soymilk
- 1/2 cup chopped walnuts
- 1/2 cup dairy-free chocolate chips
- 3 ripe bananas
- 1 t vanilla
- 1 t baking powder
- 1/4 t baking soda
1. Preheat oven to 350 and spray a muffin tin.
2. In a large bowl, combine spelt flour, salt, baking powder and baking soda.
3. Use a fork to smash the bananas (don’t worry if small chunks remain)
4. In a medium bowl, combine applesauce, evoo, soymilk, vanilla and smashed bananas.
5. Add wet to dry and stir to combine.
6. Fold in nuts and chocolate chips.
7. Bake 28 minutes until a knife comes out clean.
8. Store in an airtight container. These will keep for several days but I found that after the first day, they were much better if they were reheated in the microwave first.