Hi friends :)
Have a good weekend? I hope so. I’ve enjoyed having a little time to spend with the ol’ blog. I even got around to creating a WORKOUT page – about time, no!? I hope you find it useful; I’m looking forward to expanding the workout repertoire and sharing my discoveries in the realm of all things exercise.
This afternoon, I decided to utilize the final daylight hours of my Spring Break freedom to bake. I whipped up a batch of pumpkin muffins inspired by a Carrots ‘N’ Cake recipe*. The recipe is gluten-free and Paleolithic diet friendly — but seeing as though I do not follow either of those diets — I made them because the recipe appeared easy, delicious, and nutrient-dense.
*I omitted the walnuts because I felt like they already contained enough (healthy) fat. I might add a handful of plump raisins the next time around.
I like me a muffin with staying power. Despite their higher fat content, these muffins are very light in consistency, and have wonderful flavor from the roasted almond butter and honey.
A perfect breakfast or school snack if you ask me.
I’m feeling something spring green for dinner…
Take it easy!