There are a half dozen loops around our neighborhood where I walk Murphy. Now that we’ve lived in this area for 4 months now, I didn’t think there would be too many surprises on our walks. I mean, Murphy goes for 3 walks a day, every day, so we cover a lot of the same ground again and again.
Well, both yesterday and today, Murphy has been totally bugged-out by this donkey planter in one of the yards that we frequently pass by. We’ve walked by this yard a hundred times, so I find it pretty amusing that he suddenly noticed it. I’m not sure if Murphy is scared or just intrigued? Maybe he thinks it’s another dog? He doesn’t bark at the donkey; he just stares and stares until I pull him away.
Poor guy. I think he’s more afraid of the donkey than interested in becoming friends. (I still think it’s pretty funny! )
Ok, you guys are going to think I am crazy, but trust me on this one!
For lunch today, I ate maple yogurt with roasted chickpeas and granola. I know, I know. It sounds gross, but I SWEAR it wasn’t! I used Mama Pea’s recipe for Pumpkin Spice Roasted Chickpeas (minus the apple cider vinegar), added them to maple-flavored yogurt, and threw in some Vanilla Almond Galaxy Granola just for fun.
Roasting chickpeas gives them a nice, firm texture, so it was like eating little chewy balls, which were mixed into my yogurt. I swear, it was tasty!
Mid-afternoon, I had the urge to do some baking. After my Lentil Brownie experiment, I was determined to bake something delicious using lentils. I came with Whole Wheat Banana-Walnut Muffins, which I enjoyed with melted butter and peanut butter just a little while ago.
These babies taste just like regular ol’ banana muffins, but you get an extra fiber and protein boost from the lentils.
Whole Wheat Banana-Walnut Muffins
Makes 6 muffins
- 2 ripe bananas
- 1 egg
- 1/2 cup cooked lentils
- 1/4 cup canola oil
- 1/2 cup whole wheat flour
- 1/4 cup packed brown sugar
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup chopped walnuts (optional)
- Preheat oven to 350*F.
- Combine all ingredients in a food processor. Blend until smooth.
- Coat muffin tin with non-stick cooking spray.
- Pour batter evenly into muffin cups.
- Bake for 15-20 minutes until muffins are cooked through.
- Allow to cool before eating.
- Eat and enjoy!
Healthy Eating and Living Seminar
I thought some of the locals might be interested in this event at the end of the month: Healthy Eating and Living Seminar with Best-selling Author Brett Blumenthal.
I’m thinking about attending myself, so if there’s some interest, maybe we can turn it into a blogger meet-up? Email me if you might want to go!
P.S. I finally updated my recipe page!!