Over the past several months, I have been limited in what I can do along the lines of movement. I have had tiny pockets of time where I have been able to practice yoga, lift weights and take part in high impact exercises. However, for the most part I have been allowed to walk and that’s about it.
To be honest, I was a bit frustrated at first, but I soon accepted it especially since the end result is for our biggest dream to come true; to have a baby. The reason I was so frustrated was not because of what it was years ago, the fear of gaining weight, no, that wasn’t the case. The issue was that I was being forced to give up my therapy. My movement is my outlet, my way to let go and especially my yoga practice. I am not the same person when I don’t get my practice in. But again, I accepted the challenge and took it as a way to just modify my ‘therapy’ and take it as an opportunity to get out of my routine for a bit.
While it hasn’t been super cold this winter, we have definitely seen some frigid temperatures. I am a fair weather everything so if the weather dips below 40 I am only outside for very short spurts. But walking in circles at home or on a treadmill just doesn’t cut it. So this time has forced me far out of my comfort zone by getting me out into the fresh air, even on days that you would never see me there. And yesterday, as I walked, I took a turn down a street I had never gone down and discovered a whole new nook of beautiful houses I never knew existed.
Even on my walks, I have focused on my breath as I would on my yoga mat. Sure the vinyasas and the poses aren’t there, but the central focus, the breath, most certainly is. And you know what? I have actually found myself just walking, taking it all in, for over an hour at times, losing track of time even. Who would have thought?!
Perhaps my typical ‘therapy’ is not a current option, but being forced to get outside has brought a freshness to my days, one that you don’t get when stuck inside all day. I’ve seen new trees, new landscapes, and the dog has been quite pleased with all of the adventures. Sometimes, when situations aren’t quite as we would like them, we end up gaining a little something. I didn’t think that I would really get mush out of walking, but it’s ended up being so much more soothing and even welcomed in the end. I just needed the little nudge to get me there.
I originally planned on sharing a stir fry recipe today, but then these Blueberry Lemon Pancake Muffins happened and that changed very quickly. I saw a recipe for pancake muffins and I was floored. What in the world did that mean? It’s either a muffin or a pancake. It can’t be both.
But then I took a recent pancake recipe and added some blueberries and little bit of lemon and I learned what a pancake muffin is. It is essentially a fluffier pancake. Not quite as dense and doesn’t rise quite as much as a muffin but it’s the perfect shape and size for a handheld pancake. And we all know what that means: breakfast on the go.
I made these with and without the lemon. I prefer the lemon but you could easily go without and perhaps add a bit of cinnamon. You can eat them fresh out of the oven or with a drizzle of maple syrup, anything goes, I promise! They freeze well so you can make a big batch and save for times when you are in a crunch. Another bonus? This is another great way to get your oats in! You know I am crazy for oatmeal, so getting it outside of the bowl works as well!
If you are still a bit skeptic, give them a try. I promise you won’t be disappointed!
Blueberry Lemon Oatmeal Pancake Muffins
- 2 eggs or 2 flax eggs
- 1 1/3 c oat flour regular or gluten free*
- 1 c unsweetened almond milk or milk of choice
- 1 c blueberries
- 1 tsp apple cider vinegar
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 1 - 2 T pure maple syrup or honey
- 1 T coconut oil
- 1 tsp baking powder aluminum free
- Juice of 1/2 lemon
- 1 tsp lemon zest
- Preheat oven to 350°F.
- In a medium bowl, whisk eggs, milk, maple, vanilla, coconut oil, apple cider vinegar.
- In a small bowl, combine flour, sea salt and baking powder.
- Slowly stir flour mixture into the liquid ingredients until combined.
- Stir in lemon juice and zest along with about 2/3 blueberries.
- Pour approx. 1/4 c batter into a muffin pan either lined with muffin cups or greased with coconut oil.
- Top the muffins off with the rest of the blueberries.
- Bake for about 25-30 minutes or until edges begin to brown and a toothpick comes out of the center of the muffin clean.
- Cool for about 5-10 minutes before serving.
- Store in the fridge or freeze leftovers.