This feels like a good time to set some goals.
I’m not really sure why, since it’s not a new year or a new month or even a Monday. But here we are, so why not?
I’d like to make it to 7am bootcamp twice a week, even though it’s dark and miserable and rainy and I’d really rather stay in bed.
I’d like to start taking dance classes again, and actually show up to class more than once or twice every couple months.
I’d like to get back on track with my eating – without going all-or-nothing crazy.
I’d like to show more gratitude for and spend more time with my favourite people in my life.
And stop feeling pressured to hang out with people that I don’t love spending time with, whether or not they are wonderful people.
I’d like to find more date-like things to do with the manfriend.
I’d like to finally check off items on my to-do list that have been there for 6 months.
I’d like to make Whole Life Challenge friendly muffins.
Well, at least one of those is done.
Banana Muffins (paleo, gluten free)
five ripe bananas
quarter cup natural peanut butter
quarter cup natural almond butter
quarter cup coconut oil, melted
quarter cup coconut flour
quarter cup almond meal
one tablespoon cinnamon
one teaspoon ginger
quarter teaspoon cloves
one teaspoon baking soda
one teaspoon baking powder
one teaspoon vanilla
one teaspoon salt
Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin and set aside.
In a large bowl, mash bananas. Add eggs, nut butters and oil, and mix well. Stir in vanilla.
Sift in dry ingredients and stir until just barely combined. Scoop into prepared muffin pan.
Bake for about 22-24 minutes or until an inserted toothpick comes out clean.
These are best served right away (or re-heated later) with butter.