I’m not sure how it happened, but it did—I’m getting a head start on Christmas 2014 and we are only 2 weeks into January 2014. See, I’ve always been accused of being a procrastinator. Then I realized while some of my friends are hanging on and finger-nailing their way through their annual resolve of trimming down and sipping green smoothies, I’m rolling my 2013 holiday slumber into 2014.
Sure it might be because I’m pregnant, so my Christmas tree is still up and the sign counting down until Christmas now reads 343 days, or it might be my new positive outlook that—I’m ahead of schedule, way ahead.
There is a lot going on this cranberry muffin, but you won’t even notice that, because you’ll be too busy eating one after another. And as if cranberry, zucchini and carrot weren’t enough in this recipe—I went and added some coconut. I couldn’t help myself, I had about 1/2 cup of coconut sitting around, so I threw it in–aside from that, coconut is a great way to balance any tartness that cranberries may have.
And to keep the theme of healthy going I used whole wheat flour instead of all-purpose flour. I’m sure I could have taken this recipe a step further and halved the 1 cup of oil with applesauce or Greek yogurt, but I didn’t.
We are going savory today with this acorn squash pot pie stuffed with wild rice and a killer sauce. I kept it meatless, since I’m having a meat aversion lately. I’m hoping this latest pregnancy related aversion passes quickly, since my family is growing tired of my ever changing food taste.
Luckily, this recipe is highly adaptable and I just cubed some rotisserie chicken into a few of the pot pies for Matt and the little guy.
Nothing like jumping ahead to a Valentine’s Day dessert just as we are all settling into 2014. But hey, I figure many of you may be a little burnt out on your fair share of sweet treats. With that, we might as well get into the next holiday gift-giving mode.
See how I’m gonna find one way or another to be a sugar pusher? It may be a New Year, but some things don’t change—and like that or not—I’m sure you will like this no-bake, no-fuss and four-ingredient recipe.
Happy 2014, everyone! I’m starting the year off with a cranberry bread—a simple, sweet treat that comes together in just ten minutes. I added some coconut and chocolate chips to balance out any tartness the cranberries may have.
And, yes, I love cranberries. The season is so short, so expect a few more recipes with this fruit—sweet and savory.
As many of you know, I’m a coffee fanatic. With that I can be quite a coffee snob. I’m not much of coffee-for-fuel drinker other than for a morning jump start. But jump start or not, that cup along with the other 3-4 cups I drink a day are for the taste (of course the pregnancy has curbed my habit to one-a-day).
***This giveaway is now closed. The winner is D. McDowell. Congratulations! (This winner has been validated and contacted.)***
And let me tell you, that one cup a day–I’m making it count. Enter the Nespresso.