March 3, 2026

 

Today, for breakfast, we had Blueberry Muffins from Plantifully Lean, p. 79.  These were pretty good.  Very heavy and a little sour.  Megan used wheat flour.  You can use oat flour, which I would like to try.  She also put a little more banana in than it called for, and the banana stood out.  I wouldn't do that again.  These weren't bad.  They could be improved by adding a few other things, like nuts.  Swapping out the banana for apple sauce might also help.  I would probably rate these a 3 or 4 out of 5.  I could eat them again, once in a while, but they aren't something that I would look forward to like the regular blueberry muffins.  I wonder how much healthier these are than if we took our regular muffin recipe and modified it to make it healthier.  For example, we could replace the sugar with honey.  These muffins used maple syrup.  Honey would be slightly healthier, I would guess, and the flavor might be better.  Next, we could use wheat flour instead of white flour.  We'd still be using an egg, but it isn't one.  We'd also be using buttermilk, but buttermilk is a necessary ingredient if you want your muffins to be soft and fluffy instead of heavy like rocks.  I honestly wonder how much better these are than if we made some changes to our current favorite recipe.

Lunch today was Buff Avocado Toast from Plantifully Lean, p. 56.  I was beginning to lose hope in this cookbook.  Many of the recipes we've had over the past week or so have come from Plantifully Lean, and they haven't been very good.  This one was the exception.  I tried it both with and without the cheese sauce and the sprouts.  I found the cheese sauce didn't really matter either way.  I liked it better with the spouts.  I liked the crunch of the toast, the taste of the beans, and the avocado.  This was a good lunch, easy to make, and filling.  I would rate it 4 or 5 out of 5.  I could eat this regularly (probably twice a month).  The drizzled hot sauce was an added flavor bonus.