Here are some things I look forward to…
A new dinner menu (with grocery shopping done!)
- Zucchini-Quinoa Lasagna
- 7 Layer Mexican Pie
- Waldorf Chicken Wraps (A Roasted Chickpea Wrap for myself)
- Baked Ziti
- Potato Leek Soup
- Simply Fruit and Nut Bars
- Pumpkin Spice Granola
- Paleo Bread
- Protein Bars
- Fudge Swirl Almond Butter Mini Cupcakes (going to use my new “garage sale” find!)
- Decadent Date Bars
- Banana Bundt Cakes with Chocolate Ganache (my birthday treat!)
Learning all about the Letter “C” (hence the making of cupcakes)
Tuesday night dance class (she’ll be donning a new “tu-tu” this week!)
Reading on the couch with my little princesses.
Thursday night Bible Study with a fabulous group of ladies.
Friday…it’s my birthday and the hubs’ day off!! We just might play hookie from school!
And these for breakfast tomorrow morning…
Apple Cinnamon Mini Quinoa Muffin Tops
(inspired by The Fitnessista)
Yields 12 muffin tops
1 flax egg (1 Tbsp ground flax + 3 Tbsp unsweetened almond milk)
2 Tbsp creamy almond butter
1/4 cup organic maple syrup
1 tsp vanilla extract
1/2 cup quinoa flakes
1/2 cup quinoa flour
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 cup apples, peeled and diced (about a 1/2 apple)
pinch of sea salt
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a medium mixing bowl, combine the flax egg, almond butter, maple syrup, and vanilla until well blended.
In a separate bowl, whisk together the quinoa flakes, flour, cinnamon, baking soda, baking powder, and salt.
Slowly add the flour mixture to the wet ingredients. Mix until just combined. Fold in the apples.
Spoon by tablespoonfuls onto prepared baking sheet. Bake 10-12 minutes or until just starting to brown.
Hope you all are looking forward to your week!