NYC Chef specializing in raw, vegan and vegetarian food. Previously Executive Chef at Pure Food & Wine.

Always hungry?

Great article in the New York Times about the increase in obesity as people become more aware of counting calories.

When you limit your calorie intake, you are most likely causing your metabolism to slow down. When your metabolism slows down your body feels hungry, craving carbs for a quick fix (since they are the easiest to digest). We should actually be more concerned with watching our carb and sugar intake and replace those “fillers” with actual substance: protein and veggies. If you are avoiding carbs, refined sugars and white potatoes, there’s no need to stress about calorie intake! Personally, I don’t plan to give up all grains, but limiting them has certainly yielded results.

Check it out:

Always hungry? Here’s why. 

RHUBARB STREUSEL MUFFINS (yield: 12 muffins)
(adapted from Smitten Kitchen)

Streusel
1/2 cup spelt flour
1 tablespoon cane sugar
3 tablespoons brown sugar
3 tablespoons oatmeal
1/4 teaspoon ground cinnamon
Pinch of nutmeg
Pinch of salt
3 tablespoons coconut oil, melted

-Stir together flours, sugars, spices and salt. 
-Stir in coconut oil until crumbly. 
-Set aside.


Muffin
1 flax egg (1 tablespoon ground flax  + 3 tablespoons warm water, let sit for 5 minutes)
1/4 cup + 3 tablespoons granulated sugar
5 tablespoons coconut oil, melted and cooled to lukewarm
3/4 cup tofu sour cream
1 1/2 cups spelt flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup diced rhubarb, in 1/2-inch pieces

-Preheat oven to 375°F. Butter, or line, 12 muffin cups.
-Whisk flax egg and sugar. 
-Whisk in coconut oil, then tofu sour cream. 
-In a separate bowl, mix spelt flour, baking powder, baking soda and salt.
-Stir them into the sour cream mixture, mixing until just combined. 
-Fold in rhubarb and 1/3 of the streusel mixture.
-Divide batter among prepared muffin cups. 
-Sprinkle each muffin with remaining streusel, then use a spoon to gently press the crumbs into the batter. 
-Bake for 15 to 20 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Rest muffins in pan on cooling rack for two minutes, then remove muffins from tin to cool them completely.
RHUBARB STREUSEL MUFFINS (yield: 12 muffins)
(adapted from Smitten Kitchen)

Streusel
1/2 cup spelt flour
1 tablespoon cane sugar
3 tablespoons brown sugar
3 tablespoons oatmeal
1/4 teaspoon ground cinnamon
Pinch of nutmeg
Pinch of salt
3 tablespoons coconut oil, melted

-Stir together flours, sugars, spices and salt. 
-Stir in coconut oil until crumbly. 
-Set aside.


Muffin
1 flax egg (1 tablespoon ground flax  + 3 tablespoons warm water, let sit for 5 minutes)
1/4 cup + 3 tablespoons granulated sugar
5 tablespoons coconut oil, melted and cooled to lukewarm
3/4 cup tofu sour cream
1 1/2 cups spelt flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup diced rhubarb, in 1/2-inch pieces

-Preheat oven to 375°F. Butter, or line, 12 muffin cups.
-Whisk flax egg and sugar. 
-Whisk in coconut oil, then tofu sour cream. 
-In a separate bowl, mix spelt flour, baking powder, baking soda and salt.
-Stir them into the sour cream mixture, mixing until just combined. 
-Fold in rhubarb and 1/3 of the streusel mixture.
-Divide batter among prepared muffin cups. 
-Sprinkle each muffin with remaining streusel, then use a spoon to gently press the crumbs into the batter. 
-Bake for 15 to 20 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Rest muffins in pan on cooling rack for two minutes, then remove muffins from tin to cool them completely.

RHUBARB STREUSEL MUFFINS (yield: 12 muffins)

(adapted from Smitten Kitchen)

Streusel

1/2 cup spelt flour

1 tablespoon cane sugar

3 tablespoons brown sugar

3 tablespoons oatmeal

1/4 teaspoon ground cinnamon

Pinch of nutmeg

Pinch of salt

3 tablespoons coconut oil, melted

-Stir together flours, sugars, spices and salt. 

-Stir in coconut oil until crumbly. 

-Set aside.

Muffin

1 flax egg (1 tablespoon ground flax  + 3 tablespoons warm water, let sit for 5 minutes)

1/4 cup + 3 tablespoons granulated sugar

5 tablespoons coconut oil, melted and cooled to lukewarm

3/4 cup tofu sour cream

1 1/2 cups spelt flour

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup diced rhubarb, in 1/2-inch pieces

-Preheat oven to 375°F. Butter, or line, 12 muffin cups.

-Whisk flax egg and sugar. 

-Whisk in coconut oil, then tofu sour cream. 

-In a separate bowl, mix spelt flour, baking powder, baking soda and salt.

-Stir them into the sour cream mixture, mixing until just combined. 

-Fold in rhubarb and 1/3 of the streusel mixture.

-Divide batter among prepared muffin cups. 

-Sprinkle each muffin with remaining streusel, then use a spoon to gently press the crumbs into the batter. 

-Bake for 15 to 20 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Rest muffins in pan on cooling rack for two minutes, then remove muffins from tin to cool them completely.

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