Hello, October. Gluten/Dairy Free Pumpkin Oatmeal Muffins

Scroll on down to the recipe below or read about why- for now- I’m full steam ahead on the gluten/dairy free train….

None of us have been left untouched- 2020 has brought change, challenge and the call for creativity and compassion to us all. After months of mounting stress from sudden loss of income, becoming caretaker to a loved one living with an emergent illness, falling out of my own health and wellness routine and a couple years of ongoing/emerging health symptoms of my own- I was diagnosed with Endometriosis. As the light shifts, and the season turns- I am also slowing down and listening to my body in a deeper way.

I am grateful for the ways that my life journey and my studies in mind/body disciplines have resourced me to face this next moment on my journey of empowered wellness- and to the amazing women, doctors, and holistic health/wellness visionaries who are educating, supporting and guiding me along the way.

Changing my diet and committing to regular (safe!) exercise have been two of the most transformative things I have done to support relief from the often debilitating pain and fatigue that women, and anyone living with chronic inflammatory conditions, often experience. Gut health, and creating a healthy microbiome is not just important for the health issues I'm facing, it's relevant to all of us! I'm following a simple nutrition & fitness routine, getting a ton of support from an amazing community and supporting others in doing the same, more info here…


INGREDIENTS

~ 3 cups Gluten Free Oats

~1 1/2 tsp Baking Powder

~2 tsp Pumpkin Pie Spice

~1 tsp Cinnamon

~ 1/4 tsp Himalayan Salt

~1 cup Organic Pumpkin Puree

~2 Eggs

~1/3 cup Honey or Maple Syrup

~1 1/2 cups Unsweetened Almond Milk or milk alternative of your choice

~TOPPINGS- I added 1 scoop of Vegan Chocolate Shakeology Protein Powder, and 1/3 cup Cacao Nibs. Yo might add chopped nuts, dried fruit or chocolate chips……

PROCESS

~PREHEAT OVEN TO 350, COAT MUFFIN TIN WITH OIL (OR USE CUPCAKE CUPS)

~MIX THE OATS, BAKING POWEDER AND SPICES INTO A LARGE BOWL, mix well

~MIX THE PUMPKIN, EGGS AND MAPLE SYRUP or HONEY INTO ANOTHER BOWL, mix well

~INCORPORATE THE TWO MIXTURES TOGETHER, mix well, STIR IN ALMOND MILK

~SCOOP MIXTURE EVENLY INTO MUFFIN CUPS. Bake 25-30 minutes, or until brown.

~Let cool and enjoy! Great for Breakfast or a healthy treat anytime!



"The art of healing comes from nature, not from the physician. Therefore the physician must start from nature, with an open mind."

~Paracelsus

Portion Fix equivalents~

I/2 YELLOW, 1/2 PURPLE - for added Shakeology and Cocao Nibs, 2 Teaspoons



Recipe inspired by Fab Fit Foodie.





Contact Me

Reach out, I'm so honored to connect with you! 

Lauren Riffle, wellness practitioner

Heart Space Studio

Los Osos, Ca 

laurenrifflewellness@gmail.com

805.627.8938

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