Which is why I was so excited to attend a real wedding last weekend! My close friend and her long time boyfriend tied the not in Temecula, CA on Saturday. Travis and I flew out to California to attend. Saying we had a "good time" is quite the understatement. Weddings are fun to watch on TV, but a hundred times more fun to actually attend. Not to mention, I finally got to try out Rent the Runway, an awesome online service that allows you to rent a designer dress for a special occasion. I couldn't have been happier with the dress I chose - they even send you multiple sizes to ensure one of them fits! I am also happy to report that I wore the larger size and I didn't even feel bad about it. On the contrary, I felt amazing!
After a great weekend in California, we were happy to get home to our little DC apartment. Fall has just begun and the colors of the leaves are slowly changing, each day I notice a very slight shift in their shade. Being a California native, it is always so neat to see. And it always makes me crave pumpkin. This week, I decided to experiment with a new muffin recipe. As you know, I am all about my pre-workout muffins. And these were an AMAZING success. Fluffy, melt in your mouth - pure pleasure :) By the way, the picture below shows all the muffins I have left... I have got to stop eating the batter. I swear, if I drop dead, you can probably assume it was salmonella.
Bakes 6 muffins
Bake at 375 degrees for 15-18 minutes
Mix wet and dry ingredients separately and then combine (careful not to over-mix)
1/2 cup of rolled oats
1/2 cup of whole wheat flower
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1.4 cup stevia extract
1 teaspoon bakng soda
1/2 teaspoon baking powder
2 egg whites
1/2 cup almond milk of choice
1/4 cup nonfat greek yogurt of choice (I used plain, but vanilla would be good)
1/2 teaspoon vanilla extract
1/2 cup of canned pumpkin
Now tell me, do you like weddings?
Any ideas for leftover canned pumpkin?
Did you dream about your wedding day growing up?