Last night I was super inspired. I do not know if it all the vitamins I am taking, but I have had so much energy to do things I have out on the back burner since living in our new place. I decided to clean out the refrigerator and oraganize the pantry and write all the items in an Excel sheet so that I can visually know what food items I have. What do I hope this will accomplish?
- To be even more inspired on my meal planning.
- To not over spend.
- To prevent buying duplicate food items.
- To have a shopping list when items run out.
- To prevent food wastage or spoiling.
I truly felt enpowered with being so organized, but in being organized I found items that required being used in a jiffy in order to prevent waste. I really feel guilty when I have to throw something away that I did not get to use and see it as a sin. I mean I think of people that do not have food and here I am wasting food.
In my list of near-perishing foods I found 2 persimmons, 6 Gala apples, 1 head of broccoli, and beets. Even though this post does not feature all the foods, I was inspired by making a breakfast item this morning using the persimmons. I recently started eating these fruits and when ripe, they almost have the same consistency of mangos. It is truly a tasty fruit and full of Vitamin C.
Tropical Persimmon Muffins
- 1 cup Bob’s Red Mill Organic whole wheat flour
- 1/2 cup unsweetened shredded coconut
- 1 tsp baking SODA
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup chopped salted macadamia nuts
- 1 cup Persimmon pulp (2 pieces of fruit)
- 1/2 cup Xagave syrup
- 3 Tbsp Tropical Traditions coconut oil
- 1 tsp lime extract
- raw sugar for sprinkling