Despite a few wind gusts, we’ve enjoyed some beautiful sunny days this past weekend! The hubs begged asked if we could lighten the school load on Friday and get out of the house to enjoy some sunshine. At the mention of trying out a new farmer’s market, I was sold and we only took a little bit of work on the road with us! I packed us up some lunch and we headed out to the Rancho Bernardo farmer’s market located at the Rancho Bernardo Winery. It ended up being a bit smaller than I had expected, but the produce was so fresh (of course I forgot the camera in the car) and the vendors were so pleasant to talk to. After perusing and picking up some fruits and veggies we found a fun little area perfect for a picnic lunch. It felt good to slow down on what is normally a busy day and just enjoy some good company!
We shopped (and tried samples!) together….
Inspired by the bright colors and smells of spring produce on the horizon, I came home and baked yet another loaf of bread! The combination of cranberries and lemon sounded exceptional good on this sunny afternoon…not so sure the hubs liked me turning on the oven though!!
Cranberry-Lemon Yogurt Bread
Yields 1 loaf
Ingredients:
2 cups Four Flour Bean Mix
1 1/2 tsp xanthum gum
1/2 tsp sea salt
1 tsp flax meal
2 tsp baking powder
1/2 tsp baking soda
1 tsp lemon zest
3 Tbsp raw coconut crystals
1/4 cup dried cranberries
1/4 cup raw sliced almonds
2 organic eggs + one egg white
3 Tbsp Earth Balance
1 Tbsp raw honey
1/2 tsp raw apple cider vinegar
3/4 cup nonfat plain yogurt
1/3 cup water (more or less)
Directions:
Preheat oven to 350 degrees. Prepare your loaf pan by lightly spraying with cooking spray and set aside.
In a large mixing bowl, whisk together the dry ingredients.
In a medium mixing bowl, combine the eggs, Earth Balance, honey, and vinegar and whisk until blended. Add the yogurt and half of the water. Whisk again or beat slightly until smooth.
Pour the wet ingredients into the dry ingredients and mix thoroughly, beating with a spoon until blended. Add enough water as necessary to form a cake-like batter. Fold in cranberries and almonds. Spoon into the prepared pan and bake for 55-60 minutes. Let cool in the pan for 10 minutes before removing from the pan and cooling completely before slicing.
Saturday found us out at the softball fields bright and early for the princesses’ first game of the season. My princess Makenna rocked the first two innings pitching for the first time! She struck out 5 out of 6 players and later made an awesome play at second base! What a way to get things started…GO ORANGE FOXES!
Next up was my princess Cailyn and she did fabulous! If you need a good laugh for the day, go watch a t-ball game. The little boys were so serious on the field and then there were the girls (including mine) who are in the outfield twirling in the grass,picking flowers, and waving to mom and dad! Gotta love them! She was her team’s #6 hitter, taking a few strong hits off the “T” and bringing her teammates home! GO ORANGE CRUSH!
him the ball off the tee!
I was thanking the Lord for more beautiful sunshine on Sunday! Our day started with a fabulous morning at church, followed by an afternoon of grocery shopping at Trader Joe’s. I had my two sidekicks with me…one to check things off the grocery list and one to push the cart. The list was a little lengthy this week as the hubs and I will be heading out to Arizona next week for a church planting conference and I needed to pick up some extra snacks for our trip.
I know it’s Monday, but I’d like to pretend the weekend is still here! We started our day at the park with a picnic lunch and friends! Tomorrow we get back to our regularly scheduled program of reading books, writing, math, etc….
Blessings,
J’lene
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