"She loves the smell of warm coffee, bloomed roses and new beginnings."

- S. A.

• Don't check Instagram too often, especially on weekdays (morning-noon-evening) - I'm doing all right. I can improve so I'll continue working on this. 
• Practice more yoga - I just stopped last year and I haven't really gotten back on this horse. At least, I do it now before sleeping a few times a week. Why is hot yoga so expensive? 
• Try out new recipes - I tend to cook and bake the same meals every week so I'm pushing myself to try out a few things that have been sitting on my favourites folder for months and months. 
• Spend more time outdoors - Winter's coming and since I really am not a snow gal, I intend to take long walks before the first snowstorm. 
• Post more on the blog - I procrastinated a lot last month (partly due to my vacation) so this month, I intend to post at least one recipe every week. 
• Manage my finances better - For an auditor, I'm pretty bad at keeping track of my finances. I rely a little too heavily on automatic savings transfers. Being an Excel lover, I finally built my budget tracker. Bring it on. 
• Drink less coffee - For some reason, I've become a coffee addict. I think it's because of the colder weather. Maybe. Max two cups from here on out. One cup on weekends.
• I'm sure there's a few other things, but I can't think of them right now. 

I guess with this recipe post I'm killing two birds with one stone (points 3 and 5). Yay me! Zucchini bread I always baked sweet, but since I'm trying not to eat too much processed bread, savoury zucchini muffins that are both homemade and nutritious sounded like the best idea. And I assure you, these muffins are pretty spectacular!



Savoury Zucchini Muffins
Makes 12 muffins

Dry Ingredients:

• 2 cups spelt flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp dried parsley
• 1 tsp garlic powder
• 1 tbsp nutritional yeast
• 1/2 tsp ground pepper
• 1/2 tsp salt
• Extra nutritional yeast

Wet Ingredients:

•  2 medium zucchinis, shredded
• 3/4 cup plus 2 tbsp vegan buttermilk 
• 1/3 cup olive oil 

Preheat oven to 375F. Oil a muffin tin and set aside.

To make the vegan buttermylk, mix together mylk of choice (I chose almond milk) and 2 tbsp of apple cider vinegar. Let sit for a few minutes until you see the mixture curdles. 

In a bowl, mix together all dry ingredients. In a separate bowl, whisk together all wet ingredients. Pour the liquid into the dry. Mix, but don't overmix.

Pour into the muffin tin equally into the 12 cups.

Bake for 30-40 minutes, or until a toothpick comes out clean. Let cool before removing from the muffin tray.

Ideas: I slices the muffins in half and made a veggie sandwich, adding veggie burger, Vegenaise, avocado and sriracha. I also like topping the muffins with vegan cream cheese. 

Enjoy! xx