Happy Tuesday my friends. This weekend was a bit crazy because of some work things, but my in-laws took Madelyn for us on Friday so that helped balance out the work/home life a bit. She got to have fun in Chicago with her grandparents and I got to come home, after a crazy Saturday, to an empty house. It was kind of amazing actually, because I can’t remember the last time I was home alone.
What’s a girl to do on a Saturday night all alone? Grab a $10 take and bake pizza from Whole Foods, a salad to go with, and of course swing by cheesecake factory for a piece of dessert. Everything was delicious and I was sounds asleep by 9:30pm.
On Monday, I enjoyed a much needed workout at The Barre Code, ventured off to a doctor’s appointment, and then I spent the rest of the afternoon playing with Madelyn in the backyard while picking some rhubarb. I was never a huge fan of rhubarb until we inherited a huge plant when we bought our house a few years ago (mostly because I didn’t know how to eat/prepare it). We’ve had so much that I’ve given some away and I still have some in our freezer from last year.
Yesterday, Instead of utilizing nap time to catch up on household chores, I decided to whip up a batch of paleo strawberry rhubarb muffins. I was going to make strawberry rhubarb crisp, but decided muffins would be a much better option since I was still in a sugar coma from Saturday night’s lemon torte dessert. I am also sick of eating hard-boiled eggs for breakfast and muffins seem to be the next best “grab and go” breakfast option. They were delicious! I can’t wait to make them again.
-2 heaping cups of almond flour
-1/2 tsp baking soda
-a pinch of salt
-1/4 C honey
-1 Tbsp ghee, melted
-1 Tbsp coconut oil, melted
-1 tsp lemon juice
-1 tsp orange juice
-1 tsp vanilla
-1/2 C strawberries, chopped
-1/2 C rhubarb, chopped
-Preheat oven to 325 degrees and line muffin tin
-combine all the dry ingredients into a large mixing bowl. Mix all the wet ingredients into a separate bowl until well blended then pour into the dry ingredients. Stir in strawberries and rhubarb.
-fill the muffin tins about 3/4 full
-bake for 25 minutes or until golden brown.
Cool (or eat warm) and enjoy!
Healthy tidbit of the day: If you have left over strawberry rhubarb mixture, stir it into some plain yogurt and sweeten with honey. It’s a delicious breakfast treat without all the added sugar that most “fruit-in” yogurts have in them.
What’s your favorite summer produce?
During a busy morning, what’s your go-to breakfast?