As you may have noticed, I am testing out a new layout for my blog, and I really, truly, have no idea what I'm doing. I have been sitting here for an hour (after I spent practically that long trying to get the silly layout to appear) trying to find where my "new post" button went so I could write on here. Generally blogs are no good if you can't find where to write on them. I was getting slightly frustrated but now I have a quick moment of confidence as I've obviously found out how to write on my own blog once again. Hallelujah.
This is another one of those moments where I wish I could blog for a living and then I would know all of the fabulous tricks that blogger know so that their blogs just brilliantly fit together and have different sections for different things... Like I could have a recipe section, a pregnancy section, a regular section etc... and then that would be nice for maybe those who want to read about the pregnancy but don't want to read the rest, or maybe want to see recipes and don't give a rip about the joys of pregnancy and gas and weight gain and frequent urination. You never know, there COULD be people out there who don't want to read about those things, I imagine. As I sit here finishing my delicious cup of tea, I'm thinking I will perhaps delve further into this confusing world of blogging to see what other aspects I'm incompetent in, or perhaps find something interesting that I could add to the site.
I will leave you with a recipe to try however, as my goal this year is to share more healthy recipes, collect more from others, find them from interesting places etc.
This muffin recipe is from Women's Health Magazine, but I actually got it from my friend, coworker, health fanatic Claire. She brought them to work and then was kind enough to make me a few additional muffins without the nuts and left them on my desk. It took me all of 3 minutes to finish those, but they were great while they lasted and they make a great breakfast, snack, even dessert. She makes a couple of modifications to them, so I'll add some of those in as options for you.
1 1/4c oatmeal
1 c rice flour (whole wheat flour is alternative option. Also,she does 2/3 c of the flour, 1/3 c protein powder to complete this part)
1/4c ground flax seed
1 tsp baking powder
1 tsp baking soda
2 eggs beaten
1/4c plain yogurt
3 medium, ripe bananas, mashed
1/2 c agave nectar
1/3 c grapeseed oil (or try flax oil)
1/4 c walnuts, chopped (I skip this part because I simply cannot force myself to enjoy nuts of any sort, but they certainly add health benefits!)
Preheat oven to 375 degrees.
In a bowl, combine all wet ingredients (banana, oil, agave, eggs, yogurt...)
In another bowl, combine all dry ingredients and mix them into the wet while folding in walnuts.
Put in muffin tins, and bake for 20-22 minute until the tops are springy. Cool and enjoy!
This should make 18 muffins, each containing:
147 cal, 7g fat (1g saturated), 103mg sodium, 20g carbs, 2g fiber, 3g protein
(This is without the changes, so those change a bit if you make the adjustments)