I’m hopping on the New Years Resolution Train.
I’ve attached so many cars that it’s not really moving anywhere.
It’s a beautiful train though, with cars full of optimism.
One holds plans for more exercise and fresh air. One has streamers off the top, holding ideas for more family fun time. There’s a flat car with stacks of bundled information that I’ll read and be smarter for the effort.
One towards the back there, which I’m sure I can procrastinate just a bit longer on, holds calculators, pie charts, tax forms and insurance files.
Because one of these days, numbers won’t scare me and I’ll be able to actually understand finances.
I’d love to hear what’s in your stack of resolutions.
If your resolutions include “eat healthier”, join the club.
My personal baby step in this arena would include “eat more often”. I tend to graze instead of eat single, large meals, and when days get busy I actually forget to eat. When my body starts leaning sideways mid-day I try to recall when I’ve last eaten. Not easy.
I try to always carry an emergency protein bar or snack with me.
Here is a recipe for when you want to feel better inside and out. It’s highly portable. It’s tasty and healthy. You could modify it to your dietary needs.
If you eat a couple with a large hot drink, it makes your body very happy.
If you know what I mean.
It’s what I bring folks when they come home from the hospital and their bodies aren’t quite “regular” yet. Ha. Hopefully, these will get your train moving.
I make and eat them because they’re moist and yummy.
And I hate raisins. These are the only exception.
Raisin Bran Muffins
Bowl A: Combine and let soak while you do the rest
3 C raisin bran cereal
1 1/4 C buttermilk
1/3 C applesauce
1 mashed banana
5 shredded baby carrots
(or 1 shredded apple; I like Granny Smith)
Bowl B: combine these
1 1/4 C flour
1/4 C sugar
2 tsp baking powder
1 tsp baking soda
a pinch each of: salt, flaxseed, wheat germ, nuts, spices
or whatever your heart desires
Gently combine Bowl B into Bowl A with a spoon or fork,
just until you can’t see any more flour dust.
Grease or oil your muffin tins. Spoon batter lumps into the tins.
I put an ice cube into any empty leftover tin.
This recipe makes about 15 muffins.
Bake at 400 degrees for about 20 minutes.
Cool on wire rack. Refrigerate leftovers in something airtight.