I wish I could say that I’ve played an instrumental role in the building of our fence, but I’d be lying. Although I did cook up some mean deer sausages for Kevin last night, so that has to count for something.
I can’t believe how much they’ve gotten done in just 4 days. Don’t forget, they’re doing 4 rows!
We the boys still have to: extend the deck, make the gates, get top soil, figure out what the plan is for the grass + trees.
Okay, on to one of my favorite breakfasts… sleepy smoothies!
Mmm a smoothie enjoyed on our new deck would be nice, don’t you think?
[You can always count on me for bringing food into the equation]
Sleepy Raspberry Lemon Poppy Seed Smoothie
Vegan, Gluten free, Dairy free, Sugar free, Yeast free, Corn free
A lemon poppy seed muffin breakfast in glass!
- 1 1/2 cup non-dairy milk *see note
- 1/2 cup raspberries
- 2 tbsp uncontaminated rolled oats
- 1 tbsp lemon juice
- 1 tbsp almond butter
- 1 tbsp chia seeds
- 1 1/2 tsp poppy seeds
- 1 tsp pure vanilla extract
- zest from 1 small lemon
- pinch white stevia powder
Toppings: raspberries + lemon
To be made the night before you plan on eating it, or at least 4 hours in advance.
Combine all ingredients in a glass container [I like to use mason jars and give it a quick shake] and place in the fridge overnight.
In the morning, pour ingredients into blender and process until smooth.
I’ve had people tell me they blend all of the ingredients the night before, then let it sit overnight [say if you have a roommate that doesn't like the sound of a blender waking them up at 4am].
If you need added protein, don’t be afraid to add protein powder to the mix before letting it sit overnight.
*note: I used a combination of rice and hemp milk, but any non-dairy milk would be good!
The creation of this bad boy was brought on by frustration, honestly.
I’d tried to make a batch of lemon poppy seed muffins with raspberry filling over the weekend. And, well, let’s just say the dogs wouldn’t even eat them if they were offered. Warning: poppy seeds are toxic to dogs… maybe comparing the taste of the muffins to our dogs’ palates was a bad idea, but you get the point.
Maybe I went overboard on the baking soda? I really don’t know what happened, but it was all bad.
So, with a saddened tummy, and a cooling rack full of gooey yellow blobs, I threw some of the muffin ingredients in a mason jar, put it in the fridge, and went to bed with a bounce in my step.
Why the bounce? Because there’s nothing better than waking up to a jar full of smoothie ingredients. 20 seconds, it’s in a glass and you have a big smile on your face. Best of all – you claim 10 minutes of your morning back that you can use to relax before your day starts.
Thankfully this mixture didn’t look bad, it smelled good, and thankfully, it was SO much better than the muffins.
On a completely different topic, be sure to check out my guest post on Amy’s blog, Simply Sugar & Gluten Free!
What’s the worst kitchen flop you’ve had lately?
What do you do when you bake something that really, really doesn’t work?