Community Magazine May 2019

Style SPIRIT & FORTHEWOMANOFTODAY 72 COMMUNITY MAGAZINE ONCE T UPON T thyme a ADINA YAAKOV WHOLE WHEAT MUFFINS WITH GRANOLA I was fortunate to have been raised in a health-conscious home where I learned to love fruits and vegetables from a young age. Growing up, I was surrounded by large bowls of appealing fruit, whole grain dinners were standard, and Omega-3 rich fish was commonly served as the main course. Carrot juice was my drink of choice, and years later I have yet to develop a taste for soda. Eating nutritiously was never shoved down my throat. Instead, health was taught by example. The apple doesn’t fall far from the tree. If children see their parents choosing white bread over whole wheat, or turning their noses up at produce, they will probably do the same. Try these whole wheat muffins with a lightly sweetened granola topping to start. Don’t even ask your kids to try one. Just bake them, taste some yourself and leave them on the counter - and watch them disappear. • 1/2 cup canola oil • 1/2 cup sugar • 1/2 cup brown sugar • 1 tsp. baking soda • 1 egg • 1/4 tsp. vanilla • 1 cup almond or soy milk • 2 cups whole wheat flour GRANOLA TOPPING • 1/4 cup canola oil • 1/4 cup honey or maple syrup • 1/2 tsp. ground cinnamon • 1/4 tsp. salt • 1 1/2 cups old-fashioned rolled oats INGREDIENTS: Recipe and photo by Adina Yaakov, Dietetic Intern and Recipe Developer. For more recipes follow @OnceUponAThyme__ on Instagram.