Food is always a good place to start!

When I started my Pilates journey, I was looking for a physical challenge, learning a new method of exercise; I didn’t expect it would lead to a lifelong commitment to healthy living.  To start with a chat about food is an an easy way for me to begin what I hope to be a blog about discovery; how we each learn how to keep our bodies strong inside … and out.

Knowing I like to cook and eat healthfully, many clients and friends often ask for recipe suggestions. I’ve passed along many over the years and my latest find is a delicious banana carrot muffin, both vegan and gluten free, that I found online at, a FABULOUS source of gluten free recipes.

The inspiration came at a local coffee shop when a friend shared a bite of a delicious muffin made from carrots, bananas, coconut oil, almond flour, and dates (and only a few other ingredients!). I was so impressed, I looked online until I found something similar. Here’s what has become our newest go to snack. My 11 and 9 year old boys love these (the youngest is still debating!). Enjoy!

Carrot Banana Muffins

  1. In a small bowl, combine almond flour, baking soda, salt, and cinnamon
  2. In a food processor, combine dates, bananas, eggs, vinegar and oil
  3. Transfer mixture to a large bowl
  4. Blend dry mixture into wet until thoroughly combined
  5. Fold in carrots and walnuts
  6. Spoon mixture into paper lined 24 cup mini muffin pans
  7. Bake at 350° for 25 minutes