This week we have hit the ground running back into a normal-ish routine. I cannot start to say how grateful I am for that! I assume many of you are feeling the same way, but I was completely over having no routine and not knowing from day to day when normality was going to resume.
In New Zealand we entered level 2 in the middle of last week, meaning things like stores, restaurants and gyms reopened. We were so unfortunate to lose our gym to covid-19 which meant first on the agenda was hunting for a new gym and setting up a whole new routine which I LOVE. I am the type of person that craves routine when I don’t have it, as boring as that sounds but I thrive that way, I just get shit done. I also took an impromptu trip to kikki.k for monthly planners and to-do lists for my new found motivation for post iso life. I have been working on some little projects throughout the quarantine (this lil blog being one of them) and I want to make sure I schedule these things into a busier week.
I am generally a huge on the go type of person. Sometimes I have to travel for work and I enjoy fitting in 2 workouts into my daily routine (that sounds crazy but it works for me). A typical work day goes like this:
– 6am wake up, lemon water
– At home Les Mills Workout – 30 minutes of yoga, 15 minutes of core
– Get ready for work
– Walk to walk (2.6km)
– Work 8-4:30 (I have my first meal at 12ish, usually tofu salad and a fruit snack around 3pm)
– Walk home
– Snack time!
– Spend some time working on my own goals from my home office
– Strength and Cardio at the Gym
– Cook Dinner and pack lunches
– Write in my journal, gratitude, reading
– Meditation and sleep
As my schedule is pretty full on, I always always meal prep. Usually on Sundays, I whip up healthy afternoon snack options, grab and go breakfasts for when I’m feeling hungry and easy throw together lunches. One of my favourites being the autumn breakfast muffin.
Throughout summer I prefer to snack on fruits but as the cooler weather flows in I just prefer something I can heat if I want to. I make this batch of muffins using granny smith apples which are usually super cheap at this time of year. I love to add dates for extra fibre and the crumble topping curbs a sweet tooth.
Autumn Apple Crumble Breakfast Muffins
For the Crumble:
- 3 Tbsp Brown Sugar
- 2 Tbsp Caster Sugar
- 2 Tbsp Plain Flour
- 2 Tbsp Rolled Oats
- 1/2 Tsp Cinnamon
- 2 Tbsp Melted Vegan Butter
For the muffins:
- 350g Plain Flour
- 2 Tsp Baking Powder
- 1 Tsp Cinnamon
- 100g Brown Sugar
- 16 Dates, chopped
- 2 Tsp Flaxseed
- 140ml Almond Milk
- 130g Melted Vegan Butter
- 3 Large Granny Smith Apples, peeled and chopped.
- Preheat oven to 180°C and line a muffin tray with 12 cases.
- Make the crumble by mixing all the ingredients in a bowl and setting aside. It should resemble large crumbs.
- In a small bowl, mix flaxseed with 4tsp of water and set aside.
- In a large bowl, combine flour, baking powder, cinnamon, sugar and mix well. Add the dates, milk, flaxseed mixture and melted butter until well combined.
- In a blender, lightly pulse the apples until they are broken up just a little. Be careful not to over mix as you still want it to be chunky. Add apples to the muffin mixture and stir until well combined.
- Spoon muffin mixture into the cases and top with a sprinkling of the crumble mix. You can also add more dried rolled oats if you like a crunchier top.
- Bake for 25 minutes until golden and a toothpick comes out clean when inserted.
This recipe you can freeze too! Just allow to defrost for 2hrs, or blast in a microwave for 30 seconds. Perfect for busy days!