I’m sure you’ve missed me and were on pins and needles wondering where I was. Well, we took a quick trip to MN to attend my brother’s wedding! It was a small wedding outside near their house on Lake of the Isles, in Minneapolis. Here is the beautiful couple walking toward the lake on the way to the ceremony.
We celebrated throughout the weekend with some yummy eats.
A light lunch of scallops, cheese and fruit, and raspberry mixed greens salad.
Followed by a not-so-light dessert of gluten free chocolate cupcakes and cheesecake. Delicious decadence!
Evening celebration with unpictured bubbly constantly flowing.
Getting home yesterday to 112 degree heat, did not put me in the mood to bake. Luckily, I had baked some muffins before we left and froze a few. These are from Lindsay at Cotter Crunch. I’ve mentioned that I’m not much for baking, but these sounded to terrific to pass up. Check out her blog to read about how they make a great recovery type food because of the cherries and chia seeds. (Not to mention a little extra boost of protein.) I hadn’t worked out much over the weekend, but they made a great snack after a travel day, and held me over while able to get to the store and stock up the fridge.
Cherry Chia Nut Muffins (Gluten Free w/ extra protein)
adapted from Cotter Crunch
- 1/2 c Buckwheat Flour (I didn’t have buckwheat or Peanut flour and sub’d spelt flour)
- 1/2 c 12% light Peanut Flour
- 16 grams Vanilla Protein Powder ( I used MRM)
- 2-3 tbsp chia seeds (I used 3)
- 2 tsp baking powder
- 3 oz plain goats milk yogurt (about 1/3 cup) I used Greek yogurt
- 1 egg
- 1/2 cup chopped pitted cherries
- 2 packets of stevia or preferred sweetener (optional)
- 1 tbsp agave nectar (you can add more if you don't use a sweetener)
- 1/2 cup unsweetened vanilla almond milk (or other preferred milk)
- 1 tsp vanilla extract
- 2 tbsp water
- Preheat oven to 375F
- meanwhile, mix dry ingredients together
- slowly add in wet ingredients and folding in the egg
- whisk until smooth
- spoon into a greased muffin pan
- top with the additional cherry pieces
- bake for 20 minutes
These were fantastico! The only thing I would change next time is to add about a 1/4 tsp of salt. I think salt in baked goods brings out the sweetness and enriches the flavor. These were moist and had just the right crumb. Sometimes lowfat baked goods are chewy and “gummy,” but these were not. I can’t wait to make them again!
(Notice fancy china in the background – because all the cool kids use Dixie!)
What was the best thing you ate or drank over the weekend?