I am not going to lie – I have made some bad smoothies in the past. Just last week, I overestimated the amount of beets I could hide in my smoothie; it was an epic fail. My smoothie was bright red and tasted like a beet.
Have any of you tried Forager yogurt yet? I just stumbled upon it the other day at the grocery store and decided to try it as it fits the autoimmune protocol I am currently testing.
Toward the end of last summer, my mom showed me how to make homemade pickles. Unfortunately, because it was the end of the summer, I only got to make two jars before cucumbers were out of season. Just a few weeks ago, I was shopping at Aldi and I came across baby cucumbers. I was so excited and I eagerly bought eight bags – yes, eight bags. I have found that each bag makes two jars of pickles – so we have a lot of pickles in our refrigerator right now.
Apparently I have reached the point in my blogging life were I start to revamp my recipes and make them better. I've told you guys before that around 10am my stomach starts growling and it reminds me that it's time for a snack. This semester, I am off campus with my students in assisted living facilities a few mornings per week, so, when 10am rolls around, I need something quick.
After making my last batch of muffins, I found that they are the perfect mid-morning snack. I usually eat breakfast by 7am, so by 10:30am, my stomach is growing. With these muffins coming in at about 120 calories, they are just perfect to hold me over until lunch. They also have 4 grams of protein per muffin, which can be increased by using Greek yogurt instead of regular yogurt.