Search the Community

Hello beautiful people! I'm writing from the wonderful city of Boston, USA. I'm a third year university student studying bioengineering. My weight is always something I've struggled with. I was blessed with a wicked slow metabolism(thx mom) and my parents didn't enforce the good values of nutritional education as I was growing up. My first two years of college were not good, as I carried those uneducated eating habits with me in extreme ways. I started mega binge eating to cope with stress, closet eating, and only exercising minimally which ultimately led to horrific skin, weight gain, and pre diabetes. I knew I had to do something quickly. I did my first two years elsewhere, but when moved to Boston something in the atmosphere changed. I had some family help me out and have been such an amazing influence on me for the past year. Fall semester of 2016 was one of the best times of my life. My school work was going great, my work schedule was manageable, I pack day lunch everyday, and went to the gym 5 times a week. I looked and felt awesome and had so much encouragement from others to keep up the good work. Although i don't think i will ever go back to the horrific binge eating mindset i used to have, this semester is definitely different from the fall. My school work is MUCH more vigorous, I picked up more hours at work, the weather definitely has a large effect on my mood and motivation. I barely meal prep anymore and only go to the gym maybe once a week. My goal for being active on this forum is to stay accountable for what I'm eating, and find some motivation(and virtual friends!) to get back into going to the gym more often. I love working out, but I hardly have anytime, and what little time I do have, I want to actually relax! My biggest weakness is absolutely carbs, ESPECIALLY in the morning. Muffins are bae. Also, with having to get up early and generally a stressful hard day ahead, I'm always like "oh this day is gonna suck, you know what will cheer me up? A coffee and a muffin from Dunkin Donuts" THIS IS BAD.... Any who, I'd like to get out of that habit as well and find good breakfast recipes for those who are always on the go! I'm super excited to join the nerd fitness world. Any advice is SO APPRECIATED. Tomorrow is going to be a great day. Ooo i guess a bit about myself I'm very much a science nerd. I love love love biology and physics and chem. Honestly, just learning in general. It's addicting. I also loving reading and listening to sci-fi pod casts, listening to jazz, and watching dog videos. Looking forward to chatting with you all. xoxo Mak

Whole Wheat Berry Muffins Yield: 12 Muffins 2/3 cup unsweetened Plant-based Milk 1 tbsp ground Flax Seeds 1 tsp Apple Cider Vinegar 2 cups Whole Wheat Pastry Flour 2 tsp Baking Powder ¼ tsp Baking Soda ¾ tsp Sea Salt ½ cup Unsweetened Applesauce ½ cup Maple Syrup 1 ½ tsp Vanilla Extract 1 cup Berries Preheat the oven to 350F. In a large measuring cup, use a fork to vigorously mix together the plant-based Milk, flax seeds, and vinegar. Mix for about 1 minute, until it appears foamy. Set aside. In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. Make a well in the center of the mixture and pour in the milk mixture. Add the applesauce, maple syrup, and vanilla and stir together the wet ingredients in the well. Incorporate the dry ingredients into the wet ingredients until the dry ingredients are moistened (do not over mix). Fold in the berries. Fill each of the muffin cups three-quarters of the way to the top and bake for 22-26 minutes, or until a fork comes out clean. Let the muffins cool completely, about 20 minutes, before removing from wrapper and eating.

Apple Cinnamon Muffins Yields: 12 Muffins 2 cups Spelt Flour 1 tsp Baking Soda ¾ tsp Cinnamon ½ tsp Sea Salt 1 medium apple, peeled and diced 1 cup applesauce ¾ cup Raisins/Cranberries 1/3 cup Non-dairy Milk 1/3 cup Maple Syrup 3 tbsp Sunflower or Olive Oil 1 tbsp Apple Cider Vinegar ½ cup Flax seeds Preheat the oven to 375F. Whisk together the flour, baking soda, cinnamon, and salt in a large bowl. Add the apple, apple sauce, cranberries, milk, syrup, oil, vinegar, and seeds or nuts. Stir just until all flour is absorbed. Portion the batter into muffin cups and bake for 20-22 minutes, until the tops are domed and a toothpick inserted in the center comes out clean. Stores in an airtight contained for up to 3 days.