Angst...

I'm full of it these days. Before kids I would take to the street and

Now that I have kids I have to find other outlets, after all I can't just get up and go anymore. Once school is in session I will be able to do that, as well as get back into a routine that doesn't involve dragging them all over the place. My outlet still involves getting physical, it helps to get out the pent up energy, frustrations, etc. As of late my task has been to stack

It's like a science to stack. Some people have a building to prop the pile up against, while others use 2 trees as their guide. Me? What do I use? My brain. In order to stack it so that it doesn't fall over you have to create an end that is stable and sturdy. It needs to be squared off.....so laying the wood in one direction and then laying the wood in the opposite direction as I build. Because I have to think about what I am doing and placing the wood properly, my mind works out the frustrations and angst that have built up during the summer.

I also have a tendency to bake. Well, actually, I love to bake. When I'm hit with frustrations that I can't run or exercise off I will bake. Today I made some of these

Who doesn't love a bit of chocolaty goodness? Me? I could eat the whole pan! I won't because my body is already falling into the shape it was in prior to a rigorous exercise program. Another good thing about school is that I WILL be able to get back into an exercise routine. Once the brownies cooled off I decided I needed to share with my SIL....see she gets to have a piece of my angst (the chocolate of course).

What works for you?

Better Blueberry Muffins

I like to get magazines that talk about nutrition and fitness. One of them is Shape. While I don't have subscription to this particular one, I will buy one on occasion. The last one I bought was the July issue and it has an awesome, healthy blueberry muffin recipe and I am going to share it with you.

Better Blueberry Muffins



For the muffins:
1 1/2 whole wheat pastry flour
1/2 c. plus 2 tbs. sugar, divided
1/2 c. quick cooking oats (not instant)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. plus 2 tbs. lowfat buttermilk
1 large egg
2 tbs. canola oil (I used applesauce instead)
1 tsp. vanilla extract
1 1/4 c. fresh blueberries, washed and dried

For the topping:
1/4 c. blueberry all fruit spread (I used blueberry jam, it's all I had on hand)
24 fresh blueberries, washed and dried.

Preheat oven to 375. Combine flour, 1/2 c. sugar, oats, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk buttermilk, egg, oil, and vanilla. Toss blueberries with flour mixture and stir gently. Line a 12 count muffin pan with paper liners (or spray with nonstick cooking spray). Divide batter evenly; sprinkle with remaining sugar. Bake 12-15 minutes or until tops are set. Remove from oven; top each muffin with 1 tsp. fruit spread and 2 blueberries. Bake 3-5 minutes more or until golden. Cool in pan for 10 minutes and serve.

So get to baking! You will enjoy these moist little morsels.