Time is flying, am I right or am I right?! Recently, Michael and I went to North Carolina to both Winston-Salem & Asheville, NC for a combo Christmas/Birthday gift. We stayed in a log cabin with a wood-burning fireplace and he was in fire-heaven (oxymoron?) building that fire. I enjoyed gazing at those muscles building that fire! OW OW! Hehe!
We explored The Biltmore on a snowy day, visited a few breweries, and hit the slopes for a little skiing. We took advantage of our on-deck grill for steaks, grilled pizza, and salad (of course), cozying up for the Super Bowl, basketball games, and a movie!
My new favorite ripen banana recipe makes 24 delicious Banana Walnut muffins, good throughout the week and perfect for individual freezing:
Mix Dry Ingredients:
- 4 cups 100% White Whole Wheat Flour
- 8 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
Mix Wet Ingredients:
- 7 very ripe medium bananas
- 2 large brown eggs
- ½ cup organic cane sugar
- ½ cup zero calorie baking stevia
- ½ cup organic agave syrup
- ½ cup organic melted coconut oil
- 10oz 0% plain greek yogurt
- 2 teaspoons vanilla extract
Stir together, fold in 1 cup of chopped walnuts, pour in greased muffin pan, and bake at 350 for about 22-25 minutes!
Funnies and Warm Fuzzies:
And finally, watch & listen to this video. SO good.