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.
Today is one of those days where I am reminded of everything I have to be thankful for. Somewhere during the last 4 year struggle to get pregnant I seem to have fave forgotten to appreciate what I have instead of long for what I don’t. I used to be a very happy, very positive person and somehow with every negative pregnancy test and every failed fertility treatment I lost that. But over the past 2 days two beautiful beings (one human, one canine) passed away and their passing reminded me how short life really is and how important it is to let the people you care about know how important they are.
A 90 year old friend of the family passed away yesterday and even though she had lived a good, long life and had been sick for awhile her death still got me thinking as to how short life really is. Then this morning my sister had to make the terrible decision to put her beloved dog to sleep. She also was old, had cancer and we all knew the time was coming but I was shocked and devastated to hear the news. They were both absolutely beautiful beings who brought nothing but love and kindness with them wherever they went. So I have decided to learn from this experience and find my old, positive self again. I will not let infertility define me anymore.
So here is a start at some of the things I am thankful for (and the whole list is a big one- I am a very lucky girl!)
- My hubby. He is loving, understanding and can make me laugh even when it’s the last thing in the world I feel like doing.
- My doggies. Their lives are so short and they give me such unconditional love. Seeing them is the highlight of my day every day.
- My job. I love being a pharmacist and feel excited to go to work every morning. And I get paid well to do it- with the economy the way that it is today this is something to be extra thankful for.
- My old home. It might need A LOT of work, it might seem like a money pit at times, but it is OUR money pit and we love our old home. It has such character and really feels like “home”. And the hubby and I actually like working on it together- another bonus.
- Gingerbread muffins. I know this post has been quite serious so far so I have to end it up something extra special. And these muffins are IT. The recipe is another Pinterest find from “Back to the Cutting Board” and I tweaked it just a little to make if gluten and dairy free. It is the perfect Fall treat. Proof? I baked a dozen on the weekend and they are already gone.
Gluten & Dairy Free Gingerbread Muffins
- 2&1/2 cups gluten free all-purpose flour
- 1 cup coconut sugar
- 1&1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/2 cup molasses (I used 1/4 cup molasses & 1/4 cup coconut nectar)
- 1 cup almond milk
- 1/2 cup olive oil
Preheat oven to 350 and spritz a muffin pan with olive oil (or I highly recommend using cupcake liners if making this GF as the batter is very sticky.) Mix all the dry ingredients together with a whisk then add all the wet ingredients and mix well. Pour into muffin tins about 3/4 full and bake for 20-22 minutes. If not using liners, let the muffins cool before trying to take them out of the muffin tin or else they will crumble. Also- Emily from Back to the Cutting Board advised that the muffins taste best the next day- after the flavors have sat & mingled for awhile. At first I did not believe her-how could muffins not be best piping hot straight from the oven? But it’s true. They taste great straight from the oven but they taste AMAZING the next day. Enjoy!