Halloween was fairly uneventful this year as I had to work until 9:00 and the weather was pretty dreary. However, once I got home after work JD & I dressed the boys up in their superhero costumes and tried to capture a good picture of the dogs. I bribed them with treats to try and get them to smile at the camera but you can definitely tell how unimpressed they were with their costumes. But I still think they look pretty handsome, don’t you?
I also gave up on trying to edit out the red-eye on Ozzy and flash-eye on Rally…someday I am going to learn how to properly edit photos. One day..
Since I like to sleep in as late as I possible can in the mornings (to be honest, I sleep in later than I should every morning and am constantly running late!) I need a breakfast that is grab and go. Most mornings I end up eating my breakfast on my drive to work. And my drive to work is about 5 minutes long so it has to be something I can eat quickly but will keep me full until lunch. These muffins are a perfect match to my breakfast checklist. They are grab and go and easy to eat on the run. Plus, the oatmeal makes them very filling and keeps my belly from grumbling all morning at work. Because that can be embarrassing. These muffins are even so moist that you don’t need any butter or anything- they are perfect just as is. And trust me, I put butter on EVERYTHING. So if I say they don’t need butter, then they definitely do not. This is a recipe that I modified only slightly from Keeping Up with the Joneses- a great blog!
Banana Oatmeal Muffins
- 2&1/2 cups oats
- 2 ripe bananas
- 1/2 cup applesauce
- 2 eggs
- 1/2 cup coconut sugar
- 1&1/2 tsp baking powder
- 1/2 tsp baking soda
Preheat the oven to 400 degrees and either line a cupcake tin or spray it with some olive oil. Mix all the dry ingredients together in a large bowl and the wet ingredients together in a smaller bowl then mix all together. Scoop about 1/3 cup batter into each muffin liner and bake for 25 minutes.
Another cozy Fall morning curled up with my favorite four-legged furballs. The comfort and love a dog brings into your life is just indescribable. Our oldest dog, Rally, is 11 and has been quite sick for the past couple years. He has a tumor in his esophagus that is inoperable so we know our time with him is limited. He can only stomach very small meals at a time and has to be on high doses of steroids for the rest of his life but he is still so, so happy. He has always been an extremely loveable dog but knowing his years are numbered makes us value our “cuddle time” with him even more. Don’t you just love this face?
And yes- my dog does use an armrest. Is that not the cutest thing ever? Not to say I don’t love my puppy, Ozzy- because I do! I love them both equally with all of my heart. I’m just feeling a little sentimental about the old man this morning.
Today I want to share the new recipe I tried for breakfast yesterday- Baked Raspberry Finnish Pancakes by blogresipi. I altered it a little to make it gluten and dairy free ( I do not eat dairy free all the time but try to limit my dairy). The result was delicious! It is more moist than a regular pancake…almost reminded me of an oversized, gooey muffin. I think it would taste good with any fruit- not just raspberries and does not need any syrup or topping- tastes perfect just as is.
Gluten Free Raspberry Baked Pancakes ( serves 3-4)
- 2 cups almond milk
- 2 cups GF all purpose flour ( or regular flour if it doesn’t need to be gf)
- 2 eggs
- 1/4 cup olive oil ( I actually omitted this-accidentally-and it turned out fine)
- 2 tbsp coconut nectar
- 1/2 tsp vanilla
- pinch of salt
- Raspberries (or any fruit topping of your choice)
Preheat the oven to 375 and mist some single serving baking dishes with olive oil.Mix all ingredients except the raspberries together in a large bowl and pour into the individual baking dishes- being careful not to pour too thick or else it will take longer to cook. The batter will seem very liquid- this is normal. Sprinkle some raspberries onto the top of the dish and sprinkle with some more coconut nectar. Bake for 20-30 minutes (mine took a little longer than 30 minutes) and Enjoy! I can’t wait to try it with a different fruit topping next time!