|Maple pumpkin mini muffins|
Another Detox January is over and we didn't die. See? I told you it wouldn't be that hard.
Final results? I'm down nine pounds, Mr. Ninj lost more than ten and we are feeling all svelte and healthy (well, svelte-ish and healthy-ish).
Now, in past years, the end of Detox January usually meant the beginning of Retox February, unfortunately. But I've done a better job of dealing with denial this year. That is, I didn't ban all cookies and sweets or anything crazy like that so that we (hopefully) wouldn't go overboard when we were "allowed" to eat them again.
Case in point: last week's black bean chocolate cookies, which were a not-so-bad-for-you indulgence that let me have my cake and eat it, too -- almost literally.
So I thought we'd end this year's Detox January on a positive note, to keep us rolling into a Less-Toxy February and beyond.
Baked goods are tricky when it comes to trying to make a recipe healthier. I often substitute applesauce for oil or butter in cookies or muffins, but they can often end up a little too rubbery as a result. When Mr. Ninj eats one and says "This is healthy, isn't it?" (and not in an excited way), it generally means it's too rubbery.
That's where the stealthy part of my cooking comes in (again, I refer you back to those black bean chocolate cookies). I went through a bit of experimenting with this muffin recipe to find the perfect balance of taste, texture and nutrition.