Carrot Zucchini Muffins

My breakfast routine is pretty redundant and doesn't vary much. It's sad. Yesterday I decided I would make some muffins. But I wasn't in the mood for muffins that would make me feel like I'm eating dessert. I wanted something not too sweet. I found a recipe on the Whole Foods website for Carrot Apple Muffins and used that as a starting base. I changed the recipe by making it vegan and adding zucchinis. They came out moist and definitely not too sweet!

Ingredients

1/2 cup shredded carrot

1/2 cup shredded zucchini

2 tablespoons flaxseed meal + 6 tablespoons water (mixed)

1/4 cup soy milk

1/4 cup soy yogurt

1 teaspoon vanilla

1/2 cup applesauce

1 1/4 cup whole wheat flour

1/4 cup raw sugar

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

Directions

Preheat the oven to 350 degrees. Grease or line a muffin pan. Combine the carrots, zucchini, flaxseed mixture, soymilk, yogurt, vanilla, and applesauce. In a separate bowl mix the flour, sugar, cinnamon, baking soda, baking powder, and salt. Add half of the wet mixture into the flour mixture and mix well. Stir in the other half of the wet mixture until well blended. Spoon the batter into the muffin pan and bake for about 20 minutes.

Peanut Ginger Soba Noodles

Ok, I seem to be using peanut butter a lot lately for some reason. Keeping up with the trend, I made these peanut soba noodles last night. It was pretty quick to make (maybe 15 minutes?). I followed a recipe from The Post Punk Kitchen  and didn't really need to change much. The original recipe called for steamed broccoli but my husband doesn't like broccoli so I used zucchini instead. He did offer to pick out the broccoli but that just seemed silly. This is how I did it:

Ingredients

1 package of soba noodles

1/3 cups soy sauce 

1 tablespoon sesame oil

1 tablespoon creamy peanut butter

1 tablespoon water

1 teaspoon of grated ginger

1 small clove of garlic minced or pressed

1/2 green pepper thinly sliced

1 medium zucchini sliced up 

sesame seeds and sliced green onions for garnish

Directions

Cook the soba noodles according the package. Saute the zucchini in some olive oil until tender (I did it until a few of them started to brown). Meanwhile, combine the sesame oil, peanut butter, water, garlic, and ginger. After it is thoroughly combined mix in the pepper. Once the noodles are finished and drained mix them in with the sauce. Finally, toss the cooked zucchini in. I sprinkled the sesame seeds and sliced green onions on top of each individual plate.