So it’s been a while. Sorry blog, I kind of let you down.
As many of y’all know this weekend was the Super Bowl. And while I wanted Peyton to lead his Broncos to victory because I support the hometown hero (yay New Orleans), we all know that was an epic fail.
Well I decided to go to a little Super Bowl gathering at a friends’ place and brought some crazy awesome looking cupcakes that a friend made for me.
Over a month of eating clean and 90/10 Paleo along with the 24-day challenge by Advocare, I thought I could treat myself to a cupcake.
Just one, simple, little, itty bitty cupcake.
Talk about a shock to your system! I never want to go through that again. Y’all, that cupcake was amazing but I don’t recommend eating super clean and then downing a homemade from scratch (aka lots of sugar and butter) cupcake.
Don’t. Do. It.
So Monday, I tried my hardest to get back into the groove and eat clean again. I barely made it. I nibbled on things here and there but really wasn’t even that hungry, nor did I feel like eating anything.
Even yesterday I could barely do it. I ate bread. I needed it. It was the only thing that didn’t bother me so I honestly don’t care.
Now back to eating clean.
Yesterday I cleaned out the fridge, went to the grocery store and picked up a few things.
I juiced some juice, baked some muffins and food prepped.
Lately I’ve just been mixing things up and juicing them, writing the ingredients down on a post-it note and sticking it on the cabinet and keeping it there for future reference.
The new juice I made is a green veggie juice. Super easy, super simple, super clean.
Green Juice 2.0
– 1 bag spinach leaves
– 3 cucumbers
– 4 large carrots
This mixture made three 10 oz jars and a little leftover.
Now for the fun part.
I know everyone loves muffins, so why not create some that taste absolutely amazing, are clean and Paleo friendly?!
Rise and Shine Muffins
What you need:
– 1/2 cup mashed yam (sweet potato)
– 1/2 raisins
– 1/2 chopped walnuts
– 1/4 cup honey
– 1/8 cup shredded carrots
– 2 eggs
– 3/4 cup almond flour
– 1 tsp cinnamon
– 1 tsp vanilla extract
– 1 tsp baking powder
What you do:
– Preheat oven to 350* F.
– Combine everything in a large mixing bowl and blend well.
– Coat muffin tin with non-stick cooking spray (or use paper liners) and divide batter among six cups.
– Bake 25-30 minutes or until the muffins are cooked all the way through.
– Allow muffins to cool before serving.
So this recipe says it makes six muffins, but mine made eight. And mine were cooked through at 25 minutes.
The recipe that I based this off of came from here.
Oh, and Happy Hump Day y’all! The weekend is almost here!