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Filtering by Tag: BSI

peanut butter date blondies - BSI!!!


Sunday afternoon baking sure makes the day go by quickly (and tulips make the day more lovely!)  :) bsi-5 I was really excited when Sarah picked dates for this week's secret ingredient.  I'm a big fan of dates.  Especially dates filled with peanut butter.  You've probably seen them pop up on my blog more than a couple of times.  I also like dates paired with bananas, hence my morning pancakes.  :)  For my actual BSI submission I wanted to find a way to pair two of my favorite ingredients, PB and dates, into a baked good.  I first thought of peanut butter date cookies, but after a quick internet search discovered that Tina had already made a similar recipe.  I really try to be original for BSI, coming up with my own idea and own recipe, so I crossed the PB date cookies off the list of possibilities.  That led me to the next idea on the list, peanut butter date blondies. bsi-1 I'm relatively new to the world of blondie baking, in fact I've only made blondies two other times and both were inspired by VeggieGirl recipes.  I spent the early afternoon researching blondie recipes to be sure that I had the right ratios of flour, fat and liquid to get the right consistency. bsi-2 bsi-3 bsi-91 I used natural sweeteners (turbinado sugar and the dates, of course) and whole wheat pastry flour to make the recipe a bit healthier than some of the others I was looking at.  But don't let that fool you, they still aren't light in calories.  Next time I'll experiment with replacing some of the butter with yogurt, and maybe add in some applesauce.  Also, eliminate the egg yolks?  But overall, I am very happy with the result.  The rest of the batch is going to my co-workers and my hubb's co-workers.  Unhealthiness problem solved.  :) bsi-41 The sweetness of the dates complements the saltiness of the peanuts perfectly.  I thought about adding semisweet chocolate chips to the mix, even had them portioned out and ready to go in the mixer, but decided at the last moment that they might overpower the dates so I left them out.  I'm so glad I did.  The dates are subtle and delicious and would have been lost with the addition of chocolate. bsi-6 My inspiration came from here and here.  Enjoy! Peanut Butter Date Blondies makes (16) 2" square blondies [250 calories, 12g fat, 4.8g sat. fat, 31.6g carbs, 2.7g fiber, 5.3g protein] Ingredients:
  • 1/2 cup unsalted butter (1 stick), room temperature
  • 1/2 cup natural, crunchy, unsalted peanut butter
  • 1 cup turbinado sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1-1/2 cups whole wheat pastry flour
  • 1 tsp baking powder
  • 1/2 cup roasted, salted peanuts, chopped
  • 8 medjool dates, chopped
  1. Preheat oven to 350*.  Spray 8x8 square baking dish with oil.
  2. In stand mixer, blend butter and peanut butter until creamy.  Add sugar and blend until combined.
  3. Add eggs, one at a time, mixing after each addition.  Add vanilla extract.
  4. In separate bowl, sift together flour and baking powder.  
  5. Add dry ingredients to mixer and blend until just combined.
  6. Fold in peanuts and dates.
  7. Scrape batter into prepared pan and spread, smoothing top.
  8. Bake for 30-32 minutes, until edges of blondies are beginning to brown.  Cool in pan on rack.  Let cook completely before cutting.
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peppermint eggnog scones - BSI!!!


I've been trying to find a way to use up the eggnog in my fridge.  I've had two 1/2-cup size mugs this season and am pretty much at my limit.  Eggnog is one of those special holiday treats that I crave as soon as the weather turns cooler and the Christmas decorations come out, but once I've had a mug or two I am DONE.  I hate to waste, especially expensive items, so I've been racking my brain to come up with a use for it before it spoils.  Last weekend I remembered my favorite scone recipe given to me by a friend years ago.  It uses buttermilk, and I thought that eggnog would make an excellent substitution because they have such similar consistencies.  Problem solved! I'd add some dry cranberries, a few bits of chocolate and Poof!  Holiday Scones. Then, on Monday, I read the lovely Ashley's blog over at Sweet + Natural and discovered that she had picked PEPPERMINT as this week's BSI!!!  Brilliant.  Out go the cranberries and chocolate, in comes the peppermint.  I now give you... Peppermint Eggnog Scones!!! bsi-8 Ingredients:
  • 3/4 cup eggnog plus a little extra
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1-1/2 cups unbleached bread flour
  • 1-1/2 cups whole wheat pastry flour
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 8 tbsp cold, unsalted butter, cut into 1/2 inch cubes
  • 1/2 cup turbinado sugar
  • 40 starlight peppermints, pounded to bits to equal about 1 cup
  1. Preheat oven to 375*
  2. Mix eggnog with egg and extract, beat until smooth with a fork
  3. Put flour, baking powder, and salt into a large bowl.  Stir to mix well.  Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine bread crumbs
  4. Add sugar and peppermint bits, toss to distribute evenly.
  5. Add egg mixture and stir with a fork until a soft dough forms.  Add a splash of eggnog if needed to bind dough.
  6. Turn dough out onto a lightly floured board and give 5 to 6 kneads, just until well mixed.
  7. Flatten dough to 3/4" thick circle and cut circle into 8 wedges.
  8. Place wedges on an ungreased, parchment paper covered (VERY IMPORTANT!) cookie sheet.
  9. Bake for 20-25 minutes until medium brown.
bsi-1 bsi-2 bsi-3 This is why the parchment paper part of the process is SO IMORTANT.  When the scones first came out of the oven they looked like this... bsi-4 The hubb and I thought we'd leave them on the sheet for a few minutes until the peppermint hardened and then we would just pop them off the sheet.  WRONG.  The peppermint is like glue...those scones weren't going anywhere after being out of the oven for just one minute.  So, back in the oven they went to soften the peppermint. bsi-5 Once the peppermint softened after a few minutes we brought each scone out of the oven individually and put them on parchment paper on the drying rack.  I'm dreading scraping off the cookie sheet...we may just be buying a new one because I don't know how we're going to get the hardened peppermint off of it... bsi-9 Theses scones are soooooo good.  I love the texture of them, they are a little softer than scones you get in bakeries.  They have more of a biscuit-y texture than the dry, crumbly texture typical of the classic scone. bsi-10 The peppermint is perfect.  The eggnog doesn't come through as much as I had hoped, which might be a good thing since the peppermint is pretty strong. bsi-11 They are so festive visually and in flavor, they'd make a great addition to a Christmas baked goods gift. bsi-12 bsi-131
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training + groceries + egg drop soup


Hello my fellow bloggies!  Have you all had a good Saturday?  Mine started out gloriously...the hubb and I slept in 'till 10:30!!!  I cannot even remember the last time we slept that late!  My alarm went off at 7:30 to meet the training group for a run, but when I rolled over to check the temperature and saw that it was only 16* outside I rolled right back over and fell back to sleep!   We did get up and go for a run once it reached a balmy 25* at 11am.  Brrrrrrrrr!!!!!!!!!!  Today was supposed to be 2.5 miles and I mapped out a nice, although hilly, run for us around campus and some surrounding shopping areas.  When we first started I felt really choppy, like I couldn't get into the groove.  Things finally evened out and felt good after about 1/3 mile and stayed that way until about 1-1/2 miles, but then I got two horrible cramps, one under my ribs and one behind my hip bone.  Wierd, huh?  I had to stop to walk it off and decided to just walk the rest of the way back, so I only got about 1-3/4 miles in.  I was so bummed.  Especially after having such good runs this week.  I know sometimes you just have "off" days that can't be predicted or explained.  I remember even when I was having great 8-mile long runs I would have an "easy" 3-mile run a couple days later that I could barely finish.  What do you other runners do out there when you get a cramp mid-run? Breakfast:  I had 1/2 a banana about 30 minutes before my run, then had two Kashi Go Lean blueberry waffles afterwards. One was topped with 1 tbsp almond butter and the other with 1 tbsp apple butter, both with sliced pink lady apple. 081206-b1 Lunch:  Well, breakfast was kinda lunch since I slept so late, so my schedule was off all day.  I did make the horrible mistake of going grocery shopping while hungry, which resulted in several snacks that you will see shortly. I had the worst Whole Foods shopping experience today.  I'm still bummed out about it.  I've mentioned that we have a tiny store that doesn't carry a great selection of bars etc, but they are building a new store so I've just been hanging in there 'till its finished.  Over the couple of years that the hubb and I have been shopping at this Whole Foods they've taken away several products that I love dearly to make room for new or different products.  Some examples of products I love that I can no longer get at my store are:
  • Clif Nectar Cherry Pomegranate flavor
  • Clif Nectar Cranberry Apricot flavor
  • Newman's Own Salt + Pepper Pretzels
  • Nairn gluten-free Ginger Crackers
  • Nairn gluten-free Oat Crackers
And there are countless other things that other Whole Foods stores carry that mine does not.  Especially infuriating are the items that have coupons in the Whole Deal catalogs they pass out that I can't even get at my store.  So today, I had made a list that of course included Stoneyfield Oikos yogurt on it, but when I got to the yogurt aisle there was NO OIKOS!!!  I thought they must be out, until I noticed that the product's spot on the shelf was filled with something new and that there was no longer a tag for the OIKOS!!!  Incredulous, I asked the first WF employee I could find "what happened to the Oikos?!?!?!?!?!?" and he said "Oh, we started carrying this other product instead".  WHAT?!?!?!?!  I know I gave him the same look that my hubb gave me when I told him I had messed with his No-Bakes.  WHY would they stop carrying OIKOS?!?!?!?!  Its only the BEST YOGURT EVER!!!  I was seriously depressed for the rest of the trip.  It didn't help that my next item on the list was wonton wraps, which live on the dairy aisle just down from the Oikos.  When I got to their usual spot on the shelf there were none to be had.  I asked the same employee about wonton wraps and he said "yeah, I think that was another product that got bumped".  Ridiculous.  Not a wonton wrap to be seen in the entire store.   So, our grocery shopping trip today included three separate stores, Whole Foods, Harris Teeter (for oikos and wonton wraps) and Rebecca's Natural Foods (for dried pears, which are nearly impossible to find!!!).  Here's the loot: groceries-1 groceries-2 groceries-3 Yeah, this was a pricey trip.  Mainly because I had to stock up on some baking ingredients for the holidays and some specialty ingredients for BSI recipes I wanted to try out.  I don't have the energy to list all of the items so pictures will have to speak for themselves...  And I do have to give the nice employees at my Whole Foods credit.  When I went to Customer Service to fill out a form to get my Oikos back (yes, I did that), they offered to let me take a container of the new product that had replaced it to sample for free.  I thought that was mighty nice of them... groceries-4 I am intrigued...has anybody ever heard of  "icelandic style skyr" before?  This product had some amazing flavors, but I wanted to get the plain so I could do a true comparison to the Oikos I'm used to.  However, the Siggi's is a whopping $2.69 per 6 oz container, so even if I love it I won't be buying it.  I had a hard enough time paying $1.99 for Oikos, so $2.69 is out of the question! Oh, and this is what happens when you go to the grocery store(s) hungry: groceries-5 You buy ginger snaps from Whole Foods, apple chips from Harris Teeter and molasses clove cookies from Rebecca's.  All were amazing and satisfied the hubb's and my hunger in the car on the way home... Dinner:  I can only talk about part of the meal because the other part was a finalist in the BSI:Ginger contest this week.  I'm trying out several of the recipes being submitted so get them in ASAP so that I can try as many as possible!  :)  Tonight I made the best Egg Drop Soup ever.  I found this recipe so long ago that I can't even remember where I got it.  But trust me, it is SO GOOD.  If you like egg drop soup then you MUST try this recipe... Egg Drop Soup serves 2  Ingredients:
  • 4 cups chicken or veggie broth, divided
  • 3 quarter-size chunks of fresh ginger or 1/8 tsp ground ginger
  • 2 tbsp chopped fresh scallions
  • 1/4 tsp salt
  • 1-1/2 tbsp cornstarch
  • 2 eggs
  • 1 egg yolk
  1. Reserve 3/4 cup of the broth, and pour the rest into a medium-size saucepan.  Stir in the salt, ginger and scallions and bring to a rolling boil.
  2. In a small bowl, stir together the remaining broth and the cornstarch until smooth.  Set aside.
  3. In a small bowl, whisk the eggs and yolk together using a fork.  Drizzle the egg a little at a time from the fork into the boiling broth mixture.  Egg should cook immediately.   
  4. Once the eggs have been dropped, stir in the cornstarch mixture gradually into the soup is the desired consistency.
  5. If fresh ginger was used, remove the chunks before serving.
081206-d7 081206-d8 It is so easy, so fast and soooooo yummy!  I'll have more pictures tomorrow night showing my whole dinner. I also had a glass of vino. 081206-d1 Ok, its time for bed.  Don't forget to get your BSI recipe in!!!
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BSI: GINGER reminder!


Happy Saturday everybody!!!  Remember, 8pm tomorrow is the cut-off for submitting your BSI: GINGER recipes to me!  Please either comment on the blog or send an email to let me know you've posted so I can keep track. Also, I started a category on the right side of my blog called BSI: GINGER entries so far...please check to make sure I've got you down if you have submitted a recipe and send me an email if I've somehow missed you, I hope you are all having a great weekend so far!  I'll be back later to report my eats...  :) PS:  Anybody have any good ideas for PRIZES????  I need to look back at old BSI contests to get some inspiration, but I'd love some suggestions!!!  :) 081205-d11
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BSI: ginger!!!


Hi Everybody!  I am so pleased and excited that Amy has picked me to host this week's Blogger Secret Ingredient Contest!!!  I was totally blushing when I got her email this morning...!  As a newbie to the blog scene I'm completely flattered that she chose me and hope that I can meet the expectations of all of you fantastic foodies out there! A quick recap of the BSI past...
Rules Reminder:
  1. Recipes can be submitted by linking to my blog ( or e-mailing me with a link to your recipe. I'd prefer an email, so I can easily keep track of all the entries!
  2. Even if you don't have a blog, you can definitely still participate! Just email me the recipe, the steps, and some photos and I will add it to the entry list.
  3. Please have your recipe sent in by Sunday, December 7th, 2008 @ 8pm (EST)
As you can see from the title of this post, I have picked GINGER as the BSI this week!!!  This was really tough, because I had actually thought of an ingredient last week that I thought I would pick if I were ever chosen as BSI host.  However, it wasn't conducive to baking and I really wanted an ingredient that could be either sweet or ginger it is!
I will accept any form of ginger...
fresh ginger root
crystalized ginger
ground ginger
There are so many fabulous things to say about ginger, but I don't want to keep you waiting any longer so I'm going to post this and update it later.  And, I have baked ziti coming out of the oven and a hungry husband staring me down...
UPDATE:  Ok, I have a full stomach and a happy hubby so I can now provide you all with a bit more information about ginger.
  1. Fresh ginger should be peeled before cooking.  Keep fresh ginger wrapped in a paper towel and placed in a plastic bag.  It can be kept in the fridge for about 3 weeks or the freezer for about 3 months.
  2. Fresh ginger can be substituted for ground at a ratio of 6 parts fresh to 1 part ground.
  3. Fresh ginger and ginger juice is often used as a spice in Indian and Chinese cuisine, especially with savory dishes such as fish.  Pickled ginger is common in Japanese cuisine.
  4. In the Caribbean, ginger is a popular spice for cooking and also for making drinks such as sorrel and ginger beer.
  5. Powdered ginger root is typically used to spice gingerbread and other baked goods.
  6. Candied (crystalized) ginger can be used as flavoring in cookies, crackers and cake, an is also the main flavor in ginger ale.
  7. Ginger root has many medicinal properties, including helping to cure nausea, diarrhea, sore throats and headaches.
  8. I've had an amazing crystalized ginger and pear juice martini before...heaven!!!
I hope you all have fun with this week's BSI choice!  I can't wait to see all of the entries you come up with...ginger is such a versatile ingredient that I really think you can get creative with it!!!
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cranberry walnut sandies - BSI!!!


Good morning! Sorry I missed a post last night...I was wrapped up in BSI baking and then two movies on the couch with my hubby. :) I'm very excited about this week's BSI ingredient chosen by Amy over at Coffee Talk...WALNUTS!!!  As you've probably noticed, all of my BSI entries thus far have involved baking.  I love to bake and realized that I wasn't doing enough of it so this has been a great way for me to get creative with making up my own recipes and experimenting in the kitchen.  Walnuts were a tough one for me this week because I really don't cook much with hubby HATES cooked nuts in baked goods.  Something about the texture.  So I never add walnuts to my banana bread or brownies because he won't eat them, which means I would be left with the whole batch to eat all by myself. A feat I am certainly capable of but which is not so helpful in my quest to eat healthier or lose weight. So this recipe comes from two points of inspiration...  1.  How do I incorporate walnuts into a baked good in a way in which Brian will eat the baked good?  2.  How can I incorporate some of our leftover Thanksgiving ingredients so that they don't go to waste (buttermilk and fresh cranberries)? The solution?  Cranberry Walnut Sandies!!! bsi-92 Whenever I have buttermilk in the fridge that is needing to be used I think of a wonderful scone recipe that a friend gave me a long time ago.  Her scones are wonderfully fluffy, unlike most dry, hard scones you find in stores.  I decided to start with her recipe, but to substitute the all-purpose flour for white whole wheat flour, and substitute some of the total amount of flour for some ground up walnuts.  I was hoping that the ground walnuts would give the scones a wal-nutty taste without the big chunks of baked nuts that my husband despises so much.  I added turbinado sugar in place of refined, and threw in the leftover fresh cranberries I had in the fridge. I was surprised when I got everything all mixed together and the result resembled cookie dough rather than scone or bread dough like I thought it would.  Because of this unexpected twist, the recipe quickly turned into a cookie recipe rather than a scone recipe.  Warning: this is not one of my healthier recipes...  :) Cranberry Walnut Sandies makes 18 cookies calories: 252  fat: 15.4g  sat. fat: 5.8g  carbs: 26g  fiber: 3g  sugar: 13.2g  protein: 4.8g Ingredients:
  • 3/4 cup buttermillk
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 2-1/4 cups white whole wheat flour
  • 1-1/2 cups walnut halves and pieces
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 8 tbsp cold, unsalted butter, cut into 1/2 inch pieces
  • 2/3 cup turbinado sugar
  • 1 cup whole fresh cranberries, chopped finely in processor
  • 4 oz baking chocolate, broken into small pieces
  1. Preheat oven to 375*.
  2. Spread walnut halves on ungreased baking sheet and place in oven to toast for about 10 minutes or until fragrant.  Stir once at about 5 minutes.
  3. Pull walnut halves from oven and grind to fine flour in food processor or blender.
  4. Mix WWW flour with ground walnuts, baking powder, salt and cinnamon.
  5. Add butter and cut in with a pastry blender or rub in with your fingers until the mixture resembles course bread crumbs.
  6. Add sugar, chopped cranberries and chocolate pieces.
  7. In separate bowl, mix together buttermilk, egg and extract until smooth. Pour wet mixture into dry mixture and fold together until well blended.
  8. Place golf ball sized drops of dough on greased cookie sheet.  Press each dough ball down to flatten slightly.
  9. Bake for 20-25 minutes until golden brown.
walnut "flour"
walnut flour chopped cranberries chopped cranberries chocolate chunks chocolate chunks pre-baking pre-baking I am so happy with the result, especially since I really wasn't sure what to expect.  The cookies came out perfectly crunchy on the outside and wonderfully moist on the inside.  The walnut flavor in the dough is fantastic...I was worried that it might be overpowering but it is not at all.   Because the cranberries are chopped so finely they add more of a sweetness to the cookie than a tartness.   And the ultimate test...Brian LOVED them!   bsi-81 bsi-101 bsi-11 I love the little red cranberry specs in them.  I will definitely be making these again...probably as a holiday cookie this Christmas.  I'd like to try them out as smaller, bite-size drop cookies to increase their crunch a bit. A quick dinner recap for last night... Dinner:  Leftovers!!!  (thankfully the last of them) along with a new batch of roasted veggies.  We had none leftover after Thanksgiving!!!  But luckily we hadn't roasted all the veggies we had in the fridge, so I was able to do another batch of them last night. 081129-d3
  • broccoli
  • brussels sprouts
  • parsnips
  • beats
  • tomatoes
  • garlic
  • mashed sweet potatoes
  • mashed russet potatoes and celery root
  • stuffing
  • cornbread pudding
  • veggies
081129-d4 And two glasses of wine, one while cooking/eating and one while movie watching. 081129-d1 And, 1/2 a cookie for dessert.  Bri took the other 1/2... bsi-123 Busy day ahead... Christmas decorating (didn't get to it last night what with all the movie watching...), yoga!!!, more baking, cooking a few things to get a head start on the week, maybe spin....  I'll report back later! Enjoy your Sunday!
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pumpkin cranberry bread - BSI!!!


First of all, thank you all for being so supportive!  You are all so great, I really appreciate your kind thoughts and suggestions for ways to work with phyllo dough!  I meant to post a question asking if anyone had any suggestions, but I was so tired last night when I posted that I completely forgot.  Thanks for offering some up anyway!  :)  I guess I no longer see it as a complete disaster because I still like the original concept, I just need to execute it in a better way.  The flavors were great together, so I'm not ready to give up on it yet!  Now, just to be clear, I didn't rush on to do a second BSI just because my first failed.  I would have just submitted the first but I've been wanting to try and "healthify" a classic favorite of mine and Brian's for awhile now and this seemed like the perfect opportunity.  Thank you Lindsay for choosing pumpkin!!! I give you... Pumpkin Cranberry Bread!!! bsib-11 This has been a favorite in our household for a few years now.  As soon as the leaves start to change and the air cools down I am ready for this bread.  It has become a classic fall recipe for me and, until last night, has been listed under my "dessert" recipe folder rather than "breakfast" or "bread" because of its high sugar and fat content.  I've been inspired by the recipes on sweet + natural, and have really wanted to try and "healthify" this classic favorite of mine for awhile now. I replaced all of the sugar in the original recipe with a combination of Fruit Sweet and applesauce.  Fruit Sweet (FS) is an all-natural sweetener made from concentrated pear and pineapple juices.  The ratio I use (recommended by the company, Wax Orchards) is to substitute 2/3 FS for the amount of sugar in the recipe.  They recommend to reduce all other liquids by 1/3 the amount of FS used.  bsib-5 I removed all added fat from the recipe, turning 4 eggs into 4 egg whites and completely eliminating the vegetable oil required, figuring the added liquid from the FS and the applesauce would keep the bread moist enough.  I also replaced the all-purpose flour with white whole wheat flour (WWWF). The result?  I think these numbers speak for themselves... Original (per one slice of bread) calories: 253  total fat: 5.6g  sat fat: .6g  carbs: 48.5g  fiber: 1.6g  sugar: 30.9g  protein: 3.8g "Healthified" (per one slice of bread) calories: 116  total fat: .4g  sat fat: 0g  carbs: 25.7g  fiber: 3.5g  sugar: 10.1g  protein: 3.6g bsib-9 Pumpkin Cranberry Bread NOTE:  this recipe is for 2 loaves of bread Ingredients:
  • 2 cups pureed pumpkin
  • 3/4 cup applesauce
  • 1-1/4 cups Fruit Sweet
  • 4 egg whites
  • 4 cups WWWF (I think this should be reduced to 3-3.5 cups, the dough was a bit too dry)
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 2 cups fresh cranberries, chopped
  1. Preheat oven to 350*.  Grease two standard-size loaf pans.
  2. Blend together the pumpkin, applesauce, Fruit Sweet and egg whites.
  3. In a separate bowl, sift together the flour and spices.
  4. Slowly add the wet ingredients to the dry and fold together until blended.  Do not overmix!
  5. Chop cranberries and fold them into the dough.
  6. Pour dough into loaf pans and bake at 350* for 45-50 minutes.
  7. Remove from oven and let cool in pans for 10 minutes before releasing.  Cool on rack out of pans for 20 minutes before slicing.
bsib-1 bsib-2 bsib-3 bsib-6 bsib-8 bsib-10 I am beyond pleased with the result.  The bread is sooooo good, and so much better for you than the original!!!  Its not too sweet, and the cranberries add a wonderful tartness.  Brian also loved the flavor, but we both felt like the bread is a bit too dense.  The flour amount in the recipe is pretty high, so I think I will try reducing it to 3-3.5 cups next time I make it.  Does anybody know if whole wheat pastry flour might be fluffier than WWWF? For breakfast this morning I had two pieces of my new bread smeared with almond butter.  Yummy combo! 081123-b2 Paired with a cup of plain Oikos topped with fresh raspberries and sliced almonds. 081123-b3 081123-b1 And now I am off to yoga!  I'm sorry I haven't commented on blogs in the last day or so...I promise I've been reading!!!  Its been a whirlwind of activity around here getting ready for our Turkey Day guests, so I've been struggling just to get my posts uploaded.  I'm hoping to have some catch-up time tonight! Enjoy your Sunday!!!  I can't wait to see all of the BSI entries tonight!  :)
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