I made the pledge to Unplug from sundown Friday to sundown Saturday. Let me tell you, it was hard! I didn’t fully unplug either. As luck would have it, my brother and his wife had their first baby Thursday night so I was checking my email for pictures the whole time. I also did log the 16 miles I ran on Saturday morning into Daily Mile. (woohoo me!) But that was it. I was getting tweets and wanted to check out instagram but I held back. I will admit it did feel good to unplug even if it wasn’t fully.
Meal planning this week was kind of tough. I’m feeling like my tastes are shifting with the season. While it’s not exactly Spring here yet, it has begun to get a little warmer (yay for 40s!). Spinach salads and tofu lettuce wraps sound light and fresh to me but Ron also requested some heavier comfort meals too.
Here’s what I’ve got planned for this week:
Sunday: Fish Tacos (might try Laura’s recipe for a new version)
Just a quick post today with our meal plan for this week.
I’ve kind of been at a loss for food lately. No motivation to make much in the kitchen so our meals have been very, very simple. I strayed from the meal plan quite a bit last week and improvised. I’ve got a few of our favorites planned so hopefully I can kick the foodie doldrums to the curb.
Sunday: Roasted Salmon and winter veggies
Tuesday: Chicken and Veggie Stir Fry (I gave in to Ron’s request for chicken)
It’s January and I’ve been getting the winter blahs. Gray skies and chilly temps have me craving warm weather, sunshine, and green grass. Spring fever has hit! Unless Ron has a surprise tropical vacation planned, it’s going to be a few months before any of that is going to be a reality.
The combination of blueberry and lemon always make me thing of Spring. Lemons smell fresh and clean. And blueberries, well, they just taste wonderful! We were running low on our freezer stock of mini muffins for snacks so I decided to bring a taste of Spring to a blah January day. Adding Chia seeds gives a boost in nutrition and little crunch.
I’m a huge fan of Silk Pure Almond Unsweetened Almond Milk. I use it daily in my green smoothies, oats or making vegan sauces for dinner. I love the nutty flavor it brings to recipes! Plus, it’s only 30 calories for one cup and lower in sugar than skim milk. Adding unsweetened almond milk to the mini muffins was a no brainer!
In a large mixing bowl, combine coconut oil and honey/agave. Mix in unsweetened almond milk, eggs and vanilla. Then lemon juice and zest.
In separate bowl, combine flour, baking powder and baking soda. Gently mix dry ingredients into wet. Fold in Chia seeds and blueberries till combined. Do not over mix.
Spoon batter into greased mini muffin tins. Fill each ¾ full. Bake 12-15 minutes. Remove from oven to cool.
If you are hoping for a sweet sugary muffin, these muffins aren’t for you. The sweetness comes mostly from the blueberries. Nature’s candy – isn’t that sweet enough?
If you are looking for more recipes on how to use Silk Pure Unsweetened Almond Milk, check out their Facebook page for 30 recipes from some of my favorite bloggers. You can also find Silk on Twitter. It’s time to Rethink almond milk!
FitFluential LLC compensated me for this Campaign. All opinions are my own.