This morning I made a powerful Green Monster (3 cups steamed spinach, 1 T almond butter, 1 scoop chia seeds, 1 T amazing grass, 1 cup almond milk, ice). I could feel my immune system getting stronger!
Lunch was leftover stir-fry:
And an orange for vitamin C:
This afternoon I had a couple bites of this bar, and then stashed the rest for tomorrow:
Dinner tonight was chicken soft tacos (made with ground chicken, salsa, taco seasoning, cheese, and dipped in sour cream):
After dinner I went to the university for a bit to do some stats for my thesis (after this thesis is written - in about a week ... I am officially DONE).
When I came home I decided to make some sour-cream blueberry muffins! I found the recipe in my "Food and Wine" magazine that just came in the mail.
Check out the batter:
I may or may not have dipped my finger in this batter. Twice.
Recipe:
Topping:
1/2 cup brown sugar
1/3 cup flour
2 T unsalted butter, softened
1 tsp cinnamon
Muffins:
1 1/2 cups (plus 1 T) flour - set the 1 T aside
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 large egg
3/4 cup sugar
1 T unsalted butter, melted
1 rounded cup of sour cream
1 tsp pure vanilla extract
3/4 tsp finely grated lemon zest
1 rounded cup frozen blueberries
1) To make the topping - Preheat the oven to 375. In a bowl, combine the brown sugar, flour, butter, and cinnamon. Rub with your fingers to form coarse crumbs. Refrigerate until ready to use.
2) To make the muffins - Spray a 12 cup muffin pan. In a medium bowl, whisk in 1 /12 cups of flour with the baking powder and soda, and salt. In a large bowl, with a hand mixer, beat the egg until frothy. Add the sugar and melted butter and beat 1 min. Beat in the sour cream, zest, and vanilla. In a small bowl, toss the blueberries with the remaining flour, and then fold into the batter.
3) Fill the muffin tins 3/4 full and then top with the topping. Bake for 25 min.
When they are done your house will smell amazing, and they will look like this:
Someone totally dug into one of these before they were even out of the pan. I have no idea who that someone could be.
While I baked I drank a Acai Blueberry Red Tea:
This drink is still from my stash of free samples that I received and reviewed this summer. I drink more water than anything, so these are around for "once in a while." I like how they are natural and refreshing! This flavour is pretty darn good too.
And now for some fun ... a bloggy survey that is making the rounds:
Favorite food to crunch - Tortilla chips in some yummy guacamole!
Favorite comfort food - 100% no question, Soup!!
Favorite picnic lunch - A big sandwich topped with veggies, and cheese. Cheese and crackers, veggies with hummus, and wine!
Best summer snack - Fresh fruit from the farmer's market, or a homemade pico de gallo with cilantro from my herb pot :-)
Favorite winter snack - Christmas baking and a cup of gingerbread tea, or a latte.
Food that reminds me of the ocean - Seaweed
Most likely to eat for lunch - Leftovers
Least likely to eat for lunch - A sandwich
Food that makes me gag - Blue Cheese. And oysters.
Food tradition I love - Chips and dip on Christmas eve (like my mom used to make us as kids). And Sunday morning breakfasts with my family :-)
Soup or salad - Soup for sure.
Favorite breakfast food - Bacon. Hehe. As a meal - a frittata, bacon and fruit.
Favorite ethnic cuisine - Italian and Korean
Favorite vegan ice cream flavor - None, I don't think I have had vegan ice cream, and I don't eat much ice cream in general.
Favorite type of chocolate - Bernard Callebout. Anything he makes.
Favorite beverage - Water and red wine.
Smooth or crunchy peanut butter - smooth
