Happy Monday! I hope everyone’s weekend was fantastic! Just catching up?
- Finally Making Progress
- Three Thoughts
- Pool Intervals
- My Amazing Workout
- Blog Archives: The End of Overeating
Well, I was greeted with the most beautiful sky bright and early this morning on my way to the gym. Can you see the little sliver of the moon still up there?
After class, we headed over to the scary part of the gym for some extra upper body weight moves. Similar to last week, my moves looked somethin’ like this:
|Shoulder Press||8 lbs.||15||3|
|Alternate Tricep Kickbacks||8 lbs.||15||2|
|Tricep Extensions||15 lbs.||15||2|
|Alternating Bicep Curls||8 lbs.||15||3|
|Chest Press||15 lbs.||15||3|
|Lat Pull Down (machine)||40 lbs.||15||3|
Once I got home, it was time for some breakfast. I had been thinking about it the whole car ride…
And an absolutely incredible buckwheat bowl. Really, I’m not exaggerating.
I used my regular buckwheat base, stirred in some fresh blueberries, and then topped it with a tiny drizzle of maple syrup + a crumbled blueberry muffin.
As always, it was the toppings that totally made this bowl. The crumbled muffin was perfection!
Now…remember yesterday when I told you all that I made these muffins?
Well yesterday, I also promised you a recipe.
Don’t worry…I always keep my promises.
These muffins are seriously just awesome. I’ve baked my fair share of “healthified” muffins in the past; some are very obviously healthy, some only slightly. But these, I must say, are probably the best healthified muffins I’ve ever made. They’re not too chewy or dense. They’re light and fluffy with a slightly crunchier top. In a word, they’re knockyoursocksoffamazing.
What? That’s not a word? Well, it is now.
“Wouldn’t Know They’re Healthy” Blueberry Muffins
(Inspired by this recipe)
- 1 cup whole wheat pastry flour (I used Bob’s Red Mill)
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 cup wheat germ
- 1/4 cup oats
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup blueberries
- 1 banana, mashed
- 1/2 cup buttermilk*
- 1/2 cup vanilla Greek yogurt (I used Chobani)
- 1 egg
- 1 tbsp canola oil
- 1 tsp vanilla extract
*If you don’t have actual buttermilk on hand, combine 1/2 tbsp lemon juice with 1/2 cup milk and allow to sit for 5 minutes.
Preheat the oven to 350 degrees. Prepare a 12-cup muffin pan with paper liners or spray with non-stick cooking spray.
In a large bowl, stir together the first 10 ingredients. Gently stir in blueberries. In a separate bowl, mix together the remaining 6 wet ingredients. Pour the wet ingredients into the dry, stirring just until combined. *Do NOT over mix!*
Spoon into muffin cups, filling all the way to the top. Bake for 14-17 minutes, or until the tops of the muffins spring back when lightly touched. ENJOY!
Now, don’t let the longer ingredient list scare you. It’s all simple ingredients, really. They are beyond easy to whip up and are totally every second you put into making them. From start to finish, it probably only took me about 10 minutes to prepare…piece of cake, if you ask me!
If you do two things today, I think you should bake a batch of these, then go and bid on a batch of these.
Let me know if you decide to do either one.
Questions for the Morning (they’re baaaaack!):
WOULD YOU RATHER:
- Dye your hair permanently pink -OR- eat five bites of raw hamburger meat?
- Watch a marathon of M.A.S.H. -OR- have to watch the Food Network all day and not eat?
- Not be able to eat chocolate -OR- not be able to drink coffee?