It’s good to be back home!
Unfortunately the hubs wasn’t feeling so hot, so it wasn’t exactly the trip we were hoping it was going to be. We made it to Arizona and back all in one piece, but everything in between is kind of hazy!
The church planting conference was held at Cornerstone Christian Church in Chandler, AZ. and it was amazing to say the least!
A fabulous worship team!While the hubs agreed that last years’ conference was a bit better, we both walked away from our time here with a sense of excitement as to where God will lead us, our family and Ignite Church next!
“I wait for the Lord, my soul waits, and in His Word I put my trust.” Psalm 130:5
The hubs was a trooper and took me to try a couple of the restaurants that I had picked out ahead of time.
So many choices! For the hubs… A Pina Colada smoothie (fresh coconut, pineapple, probiotic yogurt and some mint leaves). And for me…A Peachy Kean smoothie made green! (peaches, mangoes, apples and kale). The server said it was the first “green smoothie” on the menu and it tasted so refreshing. Adding the kale was a perfect match with the peaches and mangoes…definitely need to recreate this one at home!
For me…a “build your own” veggie sandwich on gluten free bread! I loaded the sandwich with cucumbers, avocado, lettuce, carrots, red onion and topped it with a drizzle of their house-made italian dressing.
So, a not so “happenin’” trip to talk about, but we did our best to make the most of it!
We made good time on the way home and managed to pick up the princesses a bit early! It was good to see their smiling faces and hear about their adventures…the first thing out of their mouth was, “we ate good for you mom!” Love it!
Today brought me back to reality…the laundry, cleaning, grocery list, lesson plans and cooking! Like I said, “It’s good to be back home!” And it was good to start our day off with a little something “green!”
Zucchini-Carrot Muffins (gluten-free)
Yields 12 muffins
3/4 cup all-purpose gluten free flour
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp xanthum gum
1/2 tsp cinnamon
pinch of nutmeg
1 “chia” egg (1 Tbsp chia seeds + 3 Tbsp warm water)
1/2 cup raw coconut crystals (or cane sugar)
3 Tbsp + 1 tsp coconut oil
1/2 cup grated zucchini
1/2 cup grated carrot
pinch of sea salt
3 Tbsp flax meal
1/4 cup raw, sliced almonds
Preheat oven to 350 degrees. Line a muffin tin with paper muffin cups or lightly spray with cooking spray. Set aside.
In a medium mixing bowl, sift the flour, baking powder, baking soda, xanthum gum, cinnamon, nutmeg and salt together.
In a small mixing bowl, whisk together the chia egg, sugar and oil. Stir in the zucchini and carrots. Stir the flour mixture into the vegetable mixture. Fold in the flax meal and almonds.
Fill the muffin cups halfway with the batter. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for a couple of minutes before transferring to a cooling rack.
The weather is dreary today, but the grocery shopping must get done!