Roundups
Happy Mother’s Day to my momma and all my momma friends out there!
I didn’t share any links with you last weekend because I was too busy attending derby parties and birthday parties- not a bad reason to step away from the computer, right?
Well this weekend I’m going to keep it short and sweet because my mom is here with me {yay}!
So here you go:
Reading
This recipe completely intrigues me. Although adding my favorite wine to anything is a win in my book.
Combine 3 of the best tastes and put them into one drink… YES PLEASE.
These sound right up my alley. Although I would completely defeat the purpose and at least double the recipe.
Perhaps my favorite read of the week, 10 Things I Really F’in Want For Mother’s Day. Sorry I never got you any of these things, mom. Husband, it’s not too late…
Writing
The life of an allergy mom.
Can you really get fit with just 3 minutes of exercise a week?
The chicken and the egg: weight & personality
One thing you may not have thought of when you were house hunting.
Colic & migraines?
How many miles is that cheeseburger?
Don’t forget to enter my Albion Fit giveaway!! It ends tomorrow at midnight.
Also, tomorrow I have a really, really cool campaign to share with you- I’m so excited to be participating and can’t wait to fill you in and tell you how you can participate too.
Happy weekend!
Breakfast
I’ve sat down to write a post 431 times in the past few days, but no words have made their way onto that ominous blank white screen.
It’s not that I have something important to say and can’t figure out the best way to say, which is what usually causes such hesitation. It’s just been one of those weeks where I can hardly believe I used to have a brain that functioned. One that processed information, formed logical thoughts, and cooperated in any sort of useful manor.
Nope, instead I have a brain that is full of mush. It takes an act of Congressional proportions to communicate coherently. The rest of me isn’t much better off. I’m worn out; lacking drive and motivation. Once I put the babe down to sleep, what remains of the fumes I was running on fizzles into thin air. I immediately draw a blank on the running list of to-do’s I had in my head. When I finally get a moment to sit down in front of my computer and type, it’s gone. My head is empty and I have no idea what I was intending to write about.
So that being said, here is my awkward segue into my recipe for gluten free pancake muffins. There are many things I’m not these days, but one of those things is not hungry. I’m always hungry. The faster I can have food ready, the better. Especially when it comes to breakfast. I wake up all rage-y and Hulk-like shouting “Feed.Me.Now!” Only no one’s listening and breakfast doesn’t magically appear. Unless I’ve already made a batch of pancakes or slow cooker oatmeal or my latest fave, pancake muffins. They’re my grown up version of my 2 ingredient baby pancakes. With many more than 2 ingredients.
Oh and these pictures are less than stellar because I refused to wait until the sun came up {and let it’s glorious natural light shine} to dig in.
by with a Side of Sneakers
- 1 1/2 cups almond milk + 1 tsp lemon juice
- 1/2 cup brown rice flour
- 1/2 cup millet flour
- 1/3 cup almond meal
- 1 tbsp cornstarch
- 1/2 cup pumpkin puree
- 2 tbsp flax meal
- 2 tsp baking powder
- 1 tbsp maple syrup
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice {or ground cloves or nutmeg}
- 1/4 cup dairy free chocolate chips
- 1/4 cup pecan pieces
Combine all ingredients. Pour into greased or lined muffin tin. Bake at 350 for 15 minutes.
Since we’ve acknowledged my brain power is less than stellar, enter another lame transition here.
Veteran’s Day isn’t just an excuse for a three day weekend. It’s an important day of remembrance and honor to those that have served our country and fought for our freedom and the rights so many of us take forgotten. I’m embarrassed to admit I didn’t even know Veteran’s Day was this weekend until I heard about Shutterfly’s Thank the Troops campaign on Facebook. I think it’s kinda cool. Just wanted to pass it along. They’re making it easy for us to say thanks:
Over 1.5 million troops serve our great nation. Many of them will be overseas, in harm’s way, and away from their families over this holiday season. Our mission is simple—to send a thank you card to every American hero. To succeed we need your support. Just select a card from our 4 different designs, add a personal message (or photo) and click send. Shutterfly will print and ship your card to the troops for free.
So Happy Veteran’s Day! And happy pancake-muffin eating. 
Snack
I’ve gotten into a horrible habit lately where I make something, pretend I’m going to remember the recipe, don’t blog about it for weeks, and then don’t have the first clue as to what I made. Pregnancy brain was bad enough- new mommy brain is ridiculous. {Side note: the husband is thrilled with my new lack of brain power- he absolutely dominates me in Jeopardy these days.}
I’ve got a slew of dishes for you- if only I could remember the recipes! Guess I’ll slowly have to make my way back through and recreate them. One recipe I’m not at all sad about being “forced” to remake is this zucchini muffin recipe.
You really can’t go wrong stuffing a baked good with zucchini, as strange as that sounds. Zucchini adds an unmatchable moisture to breads and muffins, and this recipe is no exception. The use of coconut oil helps create a slight crunch on the outside of the muffin, while keeping the inside dense and delicious.
There’s a cup of oil in these whole grain muffins. Not really a big deal since we’re using coconut oil, which is packed with healthy medium chain fats, but it does make an impact on the calorie content. If you’d prefer to cut the oil, use more applesauce instead. As a ravenous breastfeeding momma, I need all the calories I can get, so the use of oil in this recipe is perfect. A handful of nuts would be delicious too…or dare I say it? Chocolate chips.
I need to go make an extra batch of these ASAP to pop in the freezer so I can have a quick grab and go breakfast or snack on our beach trip. The less cooking on vacation, the better!
by with a Side of Sneakers
- 3 cups whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup coconut oil
- 1/2 Tbsp vanilla extract
- 1 1/2 cups shredded zucchini
- 1/2 cup grated carrot
- 1/2 cup brown sugar
- 1/2 cup applesauce
- 1 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp ground clove
Combine all ingredients. Stir just until mixed.
Fill muffin pan with liners or grease pan. Fill cups 3/4 full.
Bake at 325 for 25 minutes, or until toothpick comes out clean.
Feel free to change proportions of shredded veggies.
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What’s your favorite muffin concoction? Apple cinnamon and banana nut are probably two of my faves. Add zucchini carrot to the list now. 
LookBack
On tiny sneakers:
My little Valentine.
Recipe
For the past few months I’ve been working with Glam Media and it’s been a great experience. I’m excited to share with you a new venture they’ve just launched, Foodie.com, a world where foodies can connect over great recipes. I’m thrilled to be part of the Foodie 100, a group of bloggers involved with the launch. Now you can get involved too! Visit Foodie.com to learn more.
As part of the Foodie program, I’ve been given the opportunity to work with some great brands. {As per usual, I only choose to work with brands I like, agree with, and would support in a relationship outside of sponsorship, etc.} Today I’m sharing a recipe using a product from one of those brands, Activia.
Activia Harvest Picks offer four flavors of creamy, smooth, fruit filled yogurt: peach, cherry, mixed berries, and strawberry.
I chose to try the cherry flavor and I wasn’t disappointed; it’s got a great texture and true fruit flavor. I’ve been adding a scoop to my pre-made smoothies in the morning, along with a handful of frozen cherries. Finding an easy and fast way to eat breakfast has been a big priority lately- it’s not easy to fit in something healthy {or at all!} when the baby wakes up hungry and needs to eat {NOW, mom!} After eating there tends to be some crying and fighting sleep, along with a diaper change or two. Before I know it, it’s almost lunch time and I’m literally starving.
Having something ready to go without any morning-of prep and the ability to eat it with one hand has been essential. Enter oatmeal muffins with a twist: cherry yogurt and dried cherries!
Visit Foodie.com to see the recipe and join in the fun!
There’s also some great foodie talk going on on Twitter. See what it’s all about:
New Activia Harvest Picks is a deliciously fruity and silky smooth yogurt. You will enjoy a Harvest of real fruit in every silky spoonful.
Compensation was provided by Activia via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Activia
