I finished up my master's degree. No, I'm not done with school yet, nor am I am school psychologist, I have two more years of school left...but I'm making progress.
I started working as a barista at a local coffee shop; I am enjoying learning about the art of making coffee and sometimes wonder why I don't work as a barista full time. Don't worry Mom, I'm not quitting school.
I watched T run a PR in the Madison Half Marathon (1:14:39) and couldn't have been more excited for him.
I canoed down the black river and survived an encounter with a water snake.
I completed one of my summer courses, one more to go.
I competed in my first triathlon of the season last weekend and was thrilled to race with some good friends.
So, here we are,in the middle of June. I guess it is time for a post.
This morning started off with a 4.5 mile run in the sunshine and my legs actually felt great, which was surprising, as I have been struggling to get into a good running rhythm lately. After my run, C came over and we made muffins. You all know how I feel about muffins- if you don't, read THIS POST and you will soon know how picky I am about my muffins. Thank goodness C is a true friend and wasn't upset with the recipe I picked. I was thrilled that it contained whole grains, flax, fruit, veggies, was low fat and low sugar, however, of course I had to make some changes to make this recipe even better. Oh, I must not forget the BEST PART of these muffins. I was able to use some of the homemade whole wheat flour that a dear friend Rae made and gave me as a gift. I have the best friends ever.
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| Homemade whole wheat flour from Rae |
We whipped these up while catching up over a warm cup of coffee. Let's just say I am really enjoying this week off in between my summer classes....and look forward to having the remainder of my summers off as a school psychologist.
Healthy Apple Cinnamon Wheat Bran Muffins (adapted from kneadtocook.com)
3/4 c unbleached, all purpose flour
3/4 c of whole wheat flour
3/4 c of flaxseed meal
3/4 c of wheat bran
3/4 c of brown sugar
2 tsp of baking soda
1 tsp of baking powder
1/2 tsp of salt
2.5 tsp of ground cinnamon
1 tsp ground ginger
1 tsp cloves
1 tsp nutmeg
3/4 c of almond milk (you can use low or non fat milk as well)
2 eggs, room temperature
3/4 c of whole wheat flour
3/4 c of flaxseed meal
3/4 c of wheat bran
3/4 c of brown sugar
2 tsp of baking soda
1 tsp of baking powder
1/2 tsp of salt
2.5 tsp of ground cinnamon
1 tsp ground ginger
1 tsp cloves
1 tsp nutmeg
3/4 c of almond milk (you can use low or non fat milk as well)
2 eggs, room temperature
1 1/4 tsp of vanilla extract
1/2 c of Non Fat apple cinnamon flavored Chobani Greek Yogurt
2 c of shredded carrots
1 shredded apple
1/2 c of chopped walnuts
1/2 c of Non Fat apple cinnamon flavored Chobani Greek Yogurt
2 c of shredded carrots
1 shredded apple
1/2 c of chopped walnuts
Crumble Topping:
1 TBSP brown sugar
1 TBSP oats
1/2 TBSP cold butter
Mix together using a pastry cutter or a fork to get a crumbly mixture
Preheat oven to 350. Line your muffin tin with paper liners and set aside. In a large bowl, combine the flours, wheat bran, flaxseed, baking soda, baking powder, salt, spices and brown sugar. Then add eggs, milk, vanilla and Chobani. Add the carrots, apples and walnuts, stirring just until combine. Scoop the mixture into your muffin pans, 3/4 of the way filled and top with crumble mixture. Bake for 20-22 minutes for regular sized muffins. Insert toothpick and if it comes out clean, they’re done. If not, bake for an additional 2-3 minutes and repeat the toothpick test. Remove from the oven and let cool in the pan for 5-10 minutes and then serve.
1 TBSP brown sugar
1 TBSP oats
1/2 TBSP cold butter
Mix together using a pastry cutter or a fork to get a crumbly mixture
