I’m trying to #Unprocess myself this month.
Big thanks to Andrew Wilder’s EatingRules.com #Unprocessed October for the challenge. I’m trying to make the healthy changes we all know we should make (ditch the soda, eat whole, clean foods, etc…) And it’s not just for me, but for my family. High Blood Pressure runs on both sides, and my husband was miraculously healed of a brain tumor in 2004. We thank God for that with ALL our hearts. And we don’t want to waste this gift of life we’ve been given.
I’ve also been loving another blog challenge that Lisa Leakes has on her 100 Days of Real Food site. Her easy, kid-friendly tips are right up my non-foodie ally! I just want to eat healthier, not go overboard on any crazy health wagon. 😉
So this month, combining these challenges, I’ve decided that even if I make ONE small change a day (ditch the soda, skip the ice cream, etc…), I will do it & celebrate my little victories on the way to #UnprocessingMe.
So one of today’s choices, in addition to switching my raspberry mocha to a plain unsweetened latte (HUGE change for me), was that I decided to try a new recipe!
My 9 year old son LOVES the pumpkin scones at Starbucks. That inspired me to try a healthier version. This “100 Days” recipe for pumpkin muffins looked cute & simple, so I went for it!
My 5 year old daughter is dairy-free, so we swapped canola oil for the butter, and used gluten free flour that I already had at home, instead of the spelt.
Recipe: Whole Grain Pumpkin Muffins
If you try it, let me know! We can always #Unprocess ourselves together!
~Coppelia
P.S. Here’s my attempt. They smell like fall and look a little like baked pumpkin mousse!
