I previously wrote about this amazing grab ‘n’ go breakfast muffin recipe during May 2013, but made them again last night and couldn’t resist re-sharing!
I love experimenting with new cooking and baking techniques. While I’m an equal opportunity eater (e.g. meat, dairy), I have no problem going vegetarian or vegan for a meal or baked good depending on my mood and cravings. During an especially busy week, I made these delightful apricot almond muffins to grab & go for my morning commute. Discovered on the Choosing Raw blog, they are made with a mix of flour, almond flour, dried apricots, coconut oil and more. Let’s just say that I loved them and they also passed the roommate test!
I’m currently in the middle of what’s inarguably the busiest time in my life. So much to do and so little time, but it’s all for a very good reason (more on that in the coming weeks!). So, while many flee the city for Memorial Day Weekend, I hunkered down at home to work on my latest project. But, as the old adage goes – all work and no play makes The SavvyBostonian a dull girl, so I did enjoy a few simple delights over the weekend. From strolls, to a bit of shopping and cooking, here are a few highlights from a relaxed Memorial Day Weekend.
Please allow me to introduce you to my newest obsession – avocado toast! Simple, yet decadent, avocado toast is an easy way to splurge a little at breakfast. Just toast your favorite bread (my favorites are Iggy’s or Pain D’Avignon), brush on a little extra virgin olive oil with a pastry brush and mash 1/4 avocado for each slice of toast and top with a little sea salt. One slice of avocado toast on whole wheat bread clocks in at about 185 calories, so I pair with an apple for a delicious, yet satisfying breakfast.