Recipe: Run Fast Eat Slow
Total Time: 1 hr
Review: Since Zak has been getting breakfast at his new job, I’ve really been left out in the cold, unable to muster up the energy to smoothie-myself. So, in the spirit of knowing thyself and thy morning sleepiness, I wanted to try these muffins I found from Mollie Chen’s newsletter; she’s a co-founder of Birchbox, lives in Brooklyn with her cute family, and has excellent recommendations.
I liked the look of these muffins because they seemed hearty, with almond meal & rice flour, but also healthy, with almond meal & rice flour haha. They also incorporate veggies – with shredded zucchini and carrots. And as my mom says, “vegetables for breakfast is a very good thing”.
They turned out pretty good – not mind-blowingly delicious, but I know I’m going to be very happy to have these to grab for breakfasts. I can already see myself making them again.
Notes: It calls for one cup of zucchini, but my zucchini was apparently gigantic and made like 4 cups. I threw it all in and the muffins seemed all the better for it. I also substituted raisins for dried cherries – so good!
– Jane
Jane & Zak: Meal Prepping from Williamsburg, Brooklyn 
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