She has returned from hiatus!
No, not Meredith Grey. Just me.
As I said a couple of months ago, I needed to take a couple of months off from the blog to catch up on everything else. Funny how that couple of months/couple of months thing worked out. I kept to my word. I wrote a few posts that I had promised, but other than that, this blog sat in the corner collecting dust like a once loved treadmill that became a clothes rack. (OK, loved is a strong word, but you know what I mean.)
Well, I’m dusting off that treadmill, I mean, blog.
In case you care, I will tell you a cliff notes version of what happened. Some exciting. Some crazy. Some just annoying.
If you don’t want to know and just want the muffin recipe, scroll on down and enjoy. We sure did. Until I put them in my muffin
hider container up on the shelf and forgot about them for a week. *Note* – Muffins made with almond flour are extra moist and mold if forgotten about in a sealed plastic container, on a shelf, above your stove. Store them in the freezer if you actually want to eat them all.
So, cliff notes -
- We were living in a house that was making us sick.
- We were getting the flu once a month and other strange illnesses that I won’t go into.
- I got the flu 3 times from the middle of March until the middle of April.
- We needed to move. Fast!
- Had to ditch our plans to take our time and look for a house to buy.
- Turned in our notice, packed our stuff and moved about 1.5 hours away.
- We’ve been healthy ever since.
- Mysterious illnesses have disappeared.
- I am knocking on wood as I write this.
In addition -
- We have been wanting to start a website with video tutorials for activities for kids’ for a while.
- It’s called Max and Mum Kids’ Activities.
- Guess you now know that The Little Man’s real name is Max.
- By process of elimination, I am Mum.
- Still working on building the website but got a Facebook page up and a twitter account going.
- Made the first video and posted it to Facebook.
- Working on more.
- We want to make this a collaborative effort with those that want to join us so it becomes exactly (or close enough to) what people want.
- Would love any input, if you want to go over and like the Facebook page and/or follow me on twitter.
- If you say Max and Mum fast enough, it sounds like maximum.
- Did that on purpose.
What is upcoming on this blog (I hope) -
- I have a few things for reviews and giveaways that have piled up.
- Because I am getting picky on what I am reviewing and giving away, I’m excited about these things.
- I even have a recipe or two.
- One is below.
- Another one I am still working on perfecting.
- It will be awesome when I do.
- Just realized that I can write a post really fast if I use just bullet points.
So, there you have it. My life over the last 2.5 months and some plans for the future. Thank you all for sticking around. Sometimes it gets easy to forget about people when they don’t speak up. Out of sight, out of mind.
Even though the below recipe is just an adaptation of an earlier recipe, it’s my blog so I can do what I want. Plus, I was really pleased with the results, and it’s all seasonal stuff.
Gluten-Free Strawberry Zucchini Muffins
- 3 cups Almond Flour (tightly packed and leveled)
- 1 tsp Baking Soda
- ½ tsp Sea Salt
- 1 tbsp Cinnamon
- 1 tsp Nutmeg
- 3 cups Shredded Zucchini
- 1 cup Strawberries (chopped)
- 3 Eggs
- ¼ cup Grapeseed Oil
- ½ cup Agave Nectar
- Preheat oven to 350° F.
- Mix dry ingredients together in a medium bowl. Get out all of the lumps.
- Mix wet ingredients together in large bowl.
- Add the dry ingredients to the wet ingredient bowl.
- Add muffin papers to your muffin tin.
- Bake for 25-28 minutes. Check with toothpick for doneness.
- This made 12, very big muffins for me, so you might want to make smaller ones and more of them. Just use less time.
Until later, here’s to…Living better, easily!™
P.S. I am linking this post to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free.
P.P.S. I am linking this post to Gluten-Free Wednesdays over at The Gluten-Free Homemaker.