Hello Everyone!! How’s everyone today? Another rainy day here in New England, and with the exception of a ton of fungi growing, ugh, everything does look quite lush in the yard and gardens. I have saved a ton of water this year and not watering as much, so that’s Marvelous!! How’s the weather where you are? I did get to fill in a little time for swimming then lounging in the pool with the hubby on Saturday while we had a break in the rain, even if shortly. That was the first time I had really been able to enjoy it for a length of time this summer so far.
The weekend was full of playing Rummikub with my husband, Paul and resting, a date night in, catching up on some binge watching and working on some pending projects. It was productive enough but still relaxing.
I did get an update today on my paperback book when speaking to an Amazon Representative today. The technical issues that they’re having should resolve itself in a few days. I sure hope so! I’ll be posting on the blog when the paperback is able to be ordered. Thanks to all of you who have been patient and to those who have been messaging me wondering about the book. I really appreciate your never-ending support!
Today, we had a Mama deer and her 2 fawns in our yard on the trail!! It was a beautiful sight!
Delicious blueberry muffins for breakfast on Sunday morning:
2 1/2 cups blanched almond flour
1/3 cup Swerve granular sugar substitute
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup melted and cooled grass fed butter
1/3 cup unsweetened almond milk
1 tsp pure vanilla extract
2/3 cup fresh blueberries (had them freshly picked from the garden, Yum!)
zest of 1/2 organic lemon
- Preheat oven to 350 degrees F. Grease about 16 cups in a muffin tin with coconut oil spray.
- In a large bowl, whisk to combine almond flour, sugar substitute, baking powder, baking soda, and salt. Whisk in melted butter, almond milk, eggs, and vanilla until just combined.
- Gently fold blueberries and lemon zest until combined and distributed evenly. Scoop batter into muffin cups 3/4 of the way full. Bake until slightly golden brown and toothpick inserted in center of muffin comes out clean, for 23 minutes. Cool on cooling rack for approximately 5 minutes. Serve warm.