Yes, I’m aware that this is a few days late, but I’m a little bit in denial that it really is 2013. Despite all the predictions that the world would end in 2012, we’re still here and, as much as I would like it to stop sometimes, time keeps moving forward.
As I look back on 2012, I realize that I have a LOT to be thankful for! My amazing, wonderful, perfect, (insert grand motherly adjective of your choice here) son has been the greatest gift of 2012. No, more like the greatest gift of my life! Sorry Ryan, but you’re up there too! Despite the fact that Ryan still hasn’t been able to find a new job, I consider my life blessed to have my two men in my life now. 2013 is going to have to work pretty hard to live up to 2012. But I am looking forward to seeing what this year brings us!
So here are my resolutions for 2013:
1. Be the best mother and wife that I can be!
– This one’s pretty self explanatory. I want to work harder to give Ryan more of my attention and make sure that we have date nights. I also want to continue to engage Liam, teach him, and give him fun experiences! I love my boy!
2. Save more money.
– Again, pretty self explanatory. Ryan is still searching for a full-time salaried position and I am a stay at home mom, so there’s always more money to be saved!
3. Read more.
– I have always loved reading, but since I had Liam, my reading time has pretty much vanished. In the three months of 2012 before he was born, I read 18 books. Then I read absolutely nothing for 6 months after he was born! I finished out the year with 22 books. My goal for 2013 is 35. Now that he is on a more predictable schedule, I’m hoping I will be able to reach that goal!
4. Get healthy!
– I have lost all of my baby weight, plus a little, but I only gained 10 pounds and I didn’t start out at a healthy weight. Unfortunately, breastfeeding has not been helpful in losing weight. My goal is to get down to 130 lbs. That’s going to take a LOT of work and I may not get there this year, but if I can start making reasonable changes now, it’ll be easier for me to keep it up! This also goes along with my goal to cook more!
5. Organize my house!
– We have a lot of stuff that needs to go and stuff that I need to find better places for.
6. Write down one good thing that happens every day and put it in a jar to be opened on New Year’s Eve 2013.
– Sometimes it’s hard to remember the good things that have happened over the year. Our minds are programmed to look for the bad. This is a way for me to attempt to look back and count my blessings!
So, in the spirit of Resolution #4, I wanted to share a great muffin recipe that I made yesterday because they are very healthy, but they taste so amazing that you won’t even notice! I’m a big fan of stealthy healthy food! These are great for breakfast, and because they are packed with protein from the quinoa, they will keep you full all morning. Unless you get up and eat breakfast god-awfully early! But they’ll still keep you full for several hours!
Whole Wheat Strawberry Banana Quinoa Muffins
adapted from Poor Girl Eats Well
1 1/3 c whole wheat flour (the original recipe calls for quinoa flour, but I didn’t have any. Using the quinoa flour would make these gluten free)
1 t baking powder
1/2 t salt
1/2 c firmly packed brown sugar
2 eggs, lightly beaten
2 T melted butter
1 t vanilla extract
2 medium overripe bananas, mashed
1 c cooked quinoa
1 c chopped strawberries (I used a little more than one cup. It doesn’t have to be exact!)
1. Preheat the oven to 375°. Prepare a muffin or cupcake tin with cooking spray or muffin liners. In a small bowl, mix together the flour, baking powder and salt, and set aside. In a separate, larger bowl, combine the brown sugar, butter, eggs & vanilla and whisk until smooth. Mix in the dry flour mixture a couple tablespoons at a time, stirring together until completely incorporated.
2. When all the flour has been mixed in, add the mashed bananas and the quinoa, and mix well. Add the chopped strawberries and fold into the muffin batter. Divide the batter among the prepared muffin cups. Bake for about 25-30 minutes, until a toothpick inserted into the center of one of the muffins comes out clean.
3. Remove from oven and cool for a couple of minutes before removing muffins from pan. Cool on a rack for about 10 minutes, or until ready to serve. Enjoy!