Because Cake Is Sooo 1789
Hello again. How’s your weekend been?
Mine has been absolutely relaxing. I really have done much other than workout, read, and cook, but that is exactly what I need.
Speaking of which, I had quite a productive day at the gym today. I did more than a half marathon (>13.1 miles) of intervals on the elliptical, as well as the Mali Booty Workout from Tone It Up to go towards my #100byVday log and Love Your Body Challenge. I was going to stop at just the cardio (since clearly that was quite a bit!), but I convinced myself to do my strength training, too. Every lit bit counts, and I’m really starting to see improvements!
*Side Note: If you’re interested in following my journey and seeing some yummy eats, please follow me on Instagram. My username is @kabochavore.*
As for reading, I have been completely enamored with How to Bake a Perfect Life by Barbara O’Neil. I found it through Jenna’s blog, Eat Live Run, a few days ago and have already read it cover to cover (figuratively speaking). Reading on my iPad is a completely different experience, one which has revived my love for reading. I already have two books rented from an eLibrary, so I have a feeling this reading bug is going to stick.
And finally, for cooking, I’ve been mostly keeping it simple, with salads and stir-frys abounding. My roommates (aka taste-testers and dessert connoisseurs) are still at home for winter break, so my baking has been put mostly on hold until next week when they return. That hasn’t stopped me from dreaming about my love of baking, though. In fact, the other night when I was in the supermarket, I found the most beautiful blueberries on sale. They were plump and deliciously sweet, sending me straight to summertime with a single taste.
Although blueberries really aren’t in season in California, they’re probably even harder to find in colder areas. For that reason, the blueberries made me think of a recipe I created for my old blog. The recipe uses frozen wild blueberries, which are available all year round and a generally bursting with sweetness. Frozen wild blueberries can be found at Trader Joe’s, but regular frozen (or fresh, if you’re lucky) blueberries can be used just as easily in this recipe.
As I sit with my mug of hot chia tea by my computer, I write this recipe rewind post to hopefully give you a taste of summer, even in the depths of winter. Sweet blueberries and fresh lemon might be all it takes to make your day just a little bit brighter.
Makes 8-10 Muffins
Vegan, Gluten-Free, Sugar-Free, Low-Fat