Day 13

Today is Saturday, just in case you didn't know and I wish I was out 4 wheeling or fishing. Instead I got to freeze more peaches and freeze and dry plums. I also made two batches of muffins. I will try and include the recipe at the end. I also washed and hung out on the line two batches of laundry that didn't get done on Thursday. And yes in case you're wondering, I still hurt, but I am just living with it. I have learned that when my body screams at me then I don't do whatever it was that made it scream. I am learning a lot of patience - like looking at a dirty floor until Dennis can sweep it. He said he would but it is never on my time frame.

I exercised 30 minutes on the mini tramp and worked up a sweat (remember Dennis says that is important).

Breakfast:
Green smoothie (leftover from yesterday)
Oatbran muffin

Lunch:
Large lettuce salad
1/2 canatloupe

Dinner:
Leftover dinner from a few days ago
1 slice honeydew


Snack:
1 peach

Today was long. All that cutting, freezing, and drying of fruit, laundry and grocery shopping has wore me out. Hence the leftovers for dinner. And it's 10:00 pm and the floor didn't get swept today. I think he forgot.


Macaroon Muffins
1 1/2 cups whole wheat flour
1 cup old-fashioned oats
2 tsp baking powder
1 tsp ground cinnamon
1 cup low-fat milk (I used soymilk)
1 ejj
1/4 cup canola oil
1/2 tsp vanilla
1/2 cup honey
1/2 cup raisins (I omitted the raisens as I didn't have any - and I don't care for them much)
1 cup shredded coconut
(I added 1 cup shredded zucchini - that the recipe didn't call for)

Mix together dry ingredients. Add rest of ingredients and mix until smooth. Pour into prepared muffin pan. Bake in 375 deg oven for 20-25 minutes. Makes 12

Blueberry Corn-Bran Muffins
1 1/2 cups oat bran
1 cup yellow cornmeal
1/4 cup sugar (I used 1/4 cup honey)
1 TBSP baking powder
1 cup skim or evaporated skim milk (I used soymilk)
2 TBSP canola oil
1/2 cup blueberries, fresh or frozen
3 egg whites
3 egg whites (I just used 2 whole eggs)
(I added 1 cup grated zucchini that the recipe didn't call for)

Preheat oven to 425 deg. Line 12 muffin cups with paper cups or spray with pam.
In a large mixing bowl or in the food processor, combine oat bran, cornmeal, sugar, and baking powder. Stir until thoroughly mixed.
In a small mixing bowl combine milk and oil, and stir into the dry ingredients to combine thoroughly: stir in the blueberries.
Beat egg whites until stiff and fold them into the batter. Spoon the batter into the prepared muffin cups and bake for 20 minutes.
12 servings