I would like to publicly apologize for abandoning you all last night. I’m sure it was tough for you to get to sleep knowing you didn’t read about my day. For this, I am sorry. I promise it won’t happen again… maybe.
I was a busy bee yesterday — school, dentist, run (which was horrible), dinner with mom, bible study, home, dishes, bed. Needless to say, there was no blogging time involved.
This morning I was exhausted when I woke up — and really not too hungry. I’m not sure what’s going on with my appetite lately, but I am not a fan. I love waking up hungry in the morning, mainly because I love eating breakfast. Hungry or not, I eat… and you should too.
This morning’s lineup involved some hot pumpkin oats topped with cinnamon, cranberries (yum!), diced apples, and Artisana Raw Pecan Butter! (By the way, remember how I’m having an Artisana Nut Butter Giveaway right now? Go enter!)
Holy cow! This stuff is extremely delicious — no joking around here. There was a little bit of a crunch to it due to the pecan bits, but there was also some cashews in the mix which gave it a creamy, sweet taste.
I’m not sure why, but I’ve been really obsessed with the leaves in my backyard lately.
They’re pretty right?
There’s something about 80 degree weather in October that makes students a little nutty — but all in all they were good today. Especially when I told them I was going to be in another meeting all afternoon. Seriously, my goal for next week is to be in the classroom the entire week. They have had me in so many meetings and with my doctor appointments thrown into the mix, it’s made for an interesting past week or so.
Last night when I was over at my parent’s, I saw some veggie soup in my mom’s fridge. Being the gracious mother she is, she let me pilfer some soup for lunch today.
I also had an open faced tomato and hummus sandwich. I’m not sure why I took a picture of the hummus container and not the sandwich… meh, I’ll take it!
(since it looks like I’m doing a days worth of eating, I just wanted to put out there that I’m not — I don’t photograph everything folks!)
After 3 hours of meetings this afternoon, I wanted to get home… QUICK! Unfortunately, Chicago traffic had other plans in mind for me. For some reason, the highway signs said there was a lane closure, which was making everyone go fast. So, after snailing along for about 40 minutes, I finally got to the point where the lane was supposed to be closed. Was there? Of course not. At this point, I was literally in tears because I was so exhausted and just wanted to be home.
When I finally did get home, all I wanted to do was lay on the couch and close my eyes for a few minutes — I crashed for a power nap the second I walked through the door. I thought I had been asleep for a really long time when I woke up, but it was only 15 minutes! Sometimes, that’s all you need!
I have been craving really simple and fresh meals lately — all I wanted for dinner tonight was veggies. I didn’t care how I ate them, I just wanted a lot of them.
Yes, it was delicious if you’re wondering.
After my power nap today, I was in the mood for some muffins. I usually keep a stash of muffins in the freezer to get my fix for my evening snack. I’m running low on the pumpkin supply (both of muffins and in general), so I decided to go a different route. My obsession with muffins is quite weird for me — I never used to be a muffin person. Now, I can’t live without them.
Apple Spice Muffins yields 12 muffins
- 2 cups gluten free flour
- 1 tsp baking soda
- 1 tsp salt
- 1.5 tsp cinnamon
- .5 tsp nutmeg
- 3/4 cup almond milk
- 1/2 cup applesauce
- 1/3 cup maple syrup
- 1 flax egg (1 tbsp flax + 3 tbsp warm water — mixed together and left to sit for 2-3 minutes)
- 1 medium apple, cored and diced
- Mix your dry ingredients together in a large bowl (flour, baking soda, salt, and spices)
- In another small bowl, make your flax egg by mixing 1 tbsp. flax seed meal and 3 tbsp warm water. Set aside for 2- 3 minutes to allow thickening to occur.
- Mix your wet ingredients in a medium sized bowl (almond milk, apple sauce, maple syrup, flax egg). Mix your wet ingredients into your dry ingredients until the batter is smooth.
- Gently fold your diced apples into your batter.
- Line a muffin tin with 12 liners — this makes enough batter to completely fill your muffin liners. What can I say, I like the muffin top! (on my muffins, not on my jeans)
- Bake in a 350 degree oven for 18-20 minutes and enjoy!
I am off to go enjoy one of these babies right now! They look delicious — and I may have already eaten a muffin top.. and almost died from how delicious the flavors were. The nutmeg really stands out in this recipe. I love them!
Question: When you’re appetite goes whacky, do you still eat as you normally would?
PS — Don’t forget to enter my Artisana Nut Butter Giveaway! It ends Friday, October 8 at midnight. You have one more day to enter! Good luck!