08/26/2026
What we keep within reach can shape what we reach for.
This morning I made these plant-based plantain mini muffins—a simple option to have ready when I need something quick.
They’re made with ripe plantains, organic oat flour, organic unsweetened applesauce, organic soy milk, organic Ceylon cinnamon, apple cider vinegar, and a little organic agave for sweetness.
What I love most is that these aren’t just something to eat. The ingredients provide nutrients that support both the body and brain:
🌾 Oats provide beta-glucan fiber, which supports digestive health and can help moderate the body’s response to carbohydrates.
🍌 Plantains provide potassium and magnesium, minerals involved in nerve function, muscle function, and energy metabolism.
🥛 Soy milk provides plant-based protein, which helps make a carbohydrate-containing snack more satisfying.
🌿 Cinnamon and the other plant-based ingredients provide beneficial phytonutrients and antioxidants.
It’s easy when we’re busy to grab a packaged snack simply because it’s convenient. And there’s nothing wrong with that sometimes.
But taking a little time to prepare nourishing options ahead of time can make it easier to reach for food that provides more than just something to quiet hunger.
A little preparation can be an investment in how we nourish our bodies and our brains.
This is one of the connections I’ll be exploring next month in my workshop on mental health and nutrition.
Food isn’t the whole story when it comes to mental health—but it can be an important piece of the story.
