I don't really like to call resolutions resolutions, because for me they are usually just little ideas that sometimes pan out, and resolutions is so stalwart. My little idea for 2012 came after a whole lot of reading and research about my thyroid autoimmune disease. In trying to reduce some inflammation around my thyroid, I'm cutting out some foods that might make it harder for my body to absorb what it needs to heal. I've been avoiding all grains and sugar, while increasing my protein intake. The encouraging news is that my blood results have already shown a bit of improvement.

I still munch all day long, so altered a morning glory muffin recipe to fit my new plan. I wanted to pass along the recipe in part because I get requests for recipes sometimes, but mainly because shooting food is my fave.

Ladies and gents, I present the first recipe to be posted on For Instants. If you try it, leave a comment to let me know how it works for you!

COCONUT FLOUR MORNING GLORY MUFFINS with WHIPPED CREAM TOPPING

The great thing about coconut flour is that it's really filling and nutritious, and the muffins last a few days. Coconut flour absorbs a lot of liquid, so although a half cup seems like nothing, don't increase it!

Ingredients
1/2 cup coconut flour (can be found at Whole Foods easily)
1/2 tsp. baking soda
1/2 tsp. salt
1-2 tsps. cinnamon
4 large eggs, or 5 small eggs
1 cup shredded carrots
1/2 cup applesauce
1/4 cup honey
1/2 tsp vanilla
1/2 cup shredded pineapple
1/2 cup chopped apples
1/3 cup melted coconut oil or butter
1/2 cup chopped pecans or crystallized ginger (garnish)

1/2 cup heavy cream
1 Tbl. maple syrup
a dash of vanilla extract

Directions
1. Preheat oven to 375. Grease a muffin tin or fill with muffin papers.
2. Mix dry ingredients in a small bowl until well combined.
3. Blend eggs, honey, applesauce, vanilla, and pineapple in a food processor for about 10 seconds, then add the dry ingredients into the food processor, and blend another 10 seconds.
4. Pour the mixture into a bowl, and stir in the carrots, apples, and melted (and slightly cooled) oil. Mix well.
5. Fill about 10-12 muffin holes. If there are empty holes in the pan, fill them halfway with water.
6. Cook muffins for 15-20 minutes, or until toothpick comes out clean. Cool about 5 minutes.
7. Beat the cream ingredients until very stiff peaks form, but before it curdles.
8. Top muffins whipped cream right before eating, and garnish with pecans, raisins, or crystallized ginger.

These photos were of a slightly different batch I made before I added the apples (false advertising?), so that's why you don't see them in the muffins.

Yummo to the tummo!

P.S. NYC moment of the week: I heard a dad in the subway talking to his son, and he said his name enough times for me to be certain of it. Jeter.