A girl’s gotta do whatta girl’s………
Please don’t laugh. I’ve hit my fitness rock bottom and saw no other choice. Here enters the Ab circle and no, that is not me with the yellow workout outfit on. I have red hair. 🙂
So here’s the thing. I’m 40. That’s not all, I’m 40 and I have 2 kids. Oh and I’m 40, I have 2 kids and I have no good gym near me and…… yeah, even I don’t believe me! My ambition is waning as of late, my energy is low and I pretty much make excuses every chance I get not to move and I’ve decided (actually a really good infomercial decided) that I needed the ab circle to shake things up a bit. I’m a bit embarrassed because I’m probably the first person to criticize silly fad equipment but in my almost desperate attempt to continue being physically fit in this new environment, the ab circle seemed convenient and the movement made sense to me. My body is changing and in doing my best not be to self-critical lets just say that the middle parts could use a little extra attention. So 15 minutes on the ab circle combined with a 35 min Pilates CD is my workout twice a week combined with 3 to 4 km runs and weight training 3 different days with a good long walk in between. Although not always achieved, it’s a goal and that’s important since I’ve flailed for a good 2 months. Wish me luck!
And to continue Dairy free week I begin with Dairy free rhubarb muffins
I picked up a few stocks of rhubarb last week and ended up with about 9 cups chopped which was more than I had bargained for but no problem! Rhubarb is a great ingredient and so much more than just strawberry rhubarb pie. I had a large plant in my garden every year and it never went to waste! This is a really easy recipe and I got 1 dozen extra-large muffins with it but if you use regular muffin tins then you should easily get 2 dozen. These freeze well and I’ve tried to make them whole grain and low sugar and of course, dairy free. This time I’m using Rice milk which is a very good substitution in baking. Would I have a big glass of with my muffin? nope, no way, yuck. It’s watery, sweet and a bit funky tasting to me. I’ve even tried it with my oats and nope, no way, yuck. But that’s just me and it worked perfect in the muffins. You can pretty much get rice milk anywhere now, just make sure to get fat-free.
2 cups whole wheat flour
1 cup white flour
1 cup soy flour
2/3 cups canola oil
1 cup splenda (or white sugar)
1 cup white sugar
2 tsp salt
2 tbsp baking powder
3 cups chopped rhubarb
3 tbsp ground flax
2 tbsp Splenda or sugar (white or brown)
2 tsp cinnamon
In a glass measuring cup add both eggs and beat. Fill to the 2 cups mark with rice milk and stir. In a large bowl add all flours, baking powder, salt, sugars. Stir and then add rhubarb coating well with the flour. Make a well in the centre of the flour and add milk with eggs and canola oil. Stir just until blended. Pour into either a greased cake pan or muffin tins and sprinkle with cinnamon topping. Bake at 350 degrees until brown and cooked through.
They came out light and fluffy with one person waiting for a bite,