The nanas are here!
(Pure joy. My heart couldn’t even handle how happy Liv was to see madre and nana.)
Yesterday morning, Liv and I met up with Whitney and her little guy at the library for storytime.
The downtown library is HUGE, and the bonus is that they have free 2-hour garage parking. Parking downtown is a valuable commodity -I’ve driven around in circles many a time silently cursing to myself- so this alone inspired me to visit the library even more. I love borrowing books -I adore my kindle, but there’s something special and nostalgic about library books- and have so much fun taking Livi to the kids’ activities and events.
From there, we headed to the airport for mom and nana 🙂
On the way home, we picked up pizza to enjoy outside on the patio for a little picnic. It was my first time trying Sammy’s and while the service wasn’t great, the gluten-free goat cheese pizza was pretty amazing 🙂 We also got a margherita pizza and huge salad to share.
Since then, we’ve spent a lot of time hanging out and enjoying each other’s company, and it’s been perfect <3 Today, we’ll venture out of the house for an adventure, and I have to show nana the glory that is Tiki Port.
In the meantime, I’m excited to share with you the star of the show for my first homemade acai bowl: grain-free chocolate chip muffins.
(I had some granola on hand, but crumbled muffins.)
These little muffins don’t have added sugar or oils, and the sweetness is provided by applesauce and the chocolate chips.
I wanted to create an easy recipe with minimal measuring, and one that my gluten-free friends would be able to enjoy.
The almond meal adds a dose of healthy fats, fiber and protein, and these breakfast treats are especially delicious with a couple of scrambled eggs or crumbled into yogurt or a smoothie.
Let me know if you give them a try 🙂
- 1 container of organic cinnamon applesauce (127g)
- 1 egg
- 1 cup almond meal
- 1/2 cup chocolate chips
- 1/2 teaspoon baking powder
- Preheat the oven to 350 degrees and spray a standard muffin pan with coconut oil or nonstick spray.
- Mix all ingredients in a large bowl until well-combined.
- Divide the mixture evenly to pour into six of the muffin molds.
- Bake for 20-25 minutes at 350 until set.
- Let cool completely before using a spatula to remove from the muffin tin.
- Make a large batch and freeze for a make-ahead snack or breakfast option.
- Feel free to add citrus zest or fresh berries, too!
See ya later with some lower body strength training tips + shenanigans.