Wow! I feel like it has been forever since I have blogged! A couple of weeks ago my 38 y/o sister-in-law suffered a stroke and the days since have been quite a blur as we have had so much going on initially with her recovery and time in the hospital and with the selling of our home during the same period of time. I am so thankful to report that she is recovering wonderfully! She had lost her speech, but the doctor's say that should come back completely with time and therapy and hard work on her part. She has 2 little boys (our sweet nephews!) that have been an inspiration for her to get better I am sure! I just can't tell you how thankful I am that it was not worse - the outcome could have been much different. God is good!
In the light of this event it has pushed my husband and myself more toward an even healthier lifestyle. We always feel like we are doing pretty good and then when something like this happens we start to re-evaluate. Whatever we can do to stay alive and vibrant and healthy together, you know?!
Before this happened I was trying to work out a recipe for a healthier version of Zucchini Carrot bread. In the days since her stroke I have been making versions nearly every other night (my husband has been the official taste tester and has been trying LOTS of bread lately - LOL!) until I think I have finally gotten it right. Judging by the way even my kids gobble it down I think this recipe is a winner!
Healthier Zucchini Carrot Bread (Breakfast Loaf)
1 & 1/2 cup of Whole Wheat flour
3 Tblsp Flax Seeds (or Flax Meal)
1 & 1/2 tsp Cinnamon
1/2 tsp Pumpkin Pie Spice blend
1 tsp Baking Soda
1/4 tsp Salt
1 Egg (or Egg substitute)
3/4 cup Sugar
1/4 cup Brown Sugar
1/4 cup Canola Oil
1/2 cup Almond Dream non-dairy yogurt (plain)
1 tsp Vanilla
1 cup grated Zucchini
1 cup grated Carrots
Combine try ingredients in a medium size bowl and set aside. In another bowl combine egg and sugar - beat until well combined. Add in oil, Almond Dream and vanilla - mix well. Add grated carrots and zucchini. Mix the dry ingredients in. Pour into loaf pan(s) or into muffin tins. Bake at 350 degrees - about 35-40 minutes for bread loaf or about 20-25 minutes for muffins. Enjoy!
Of course I couldn't leave it with no outfit pictures. I have been taking a few here and there since I have been gone. I will throw one on for fun from last week!
Love Moschino People Print Dress (no longer available) / Tory Burch Filipa Espadrille Wedge (no longer available in natural, but I LOVE this color!) / Stella & Dot Renegade Necklace and Bracelet / Kenneth Cole White Leather and gold watch
I have so much more I want to catch you all up on, but I will have to feed it to you a little at a time so that you don't fall asleep trying to read these super long posts! One big piece of news is that we purchase a new home (closing at the end of June) and sold our home, too (closing July 11th so we have a little time to move out)! Lots of exciting things happening in our home and now I get to go new furniture shopping to fill the extra spaces I will have - yay!! :)
Hope everyone is enjoying some sunshine and warm weather now that summer is just around the corner!