This afternoon while I was working at the hospital I got a text from my husband. “There was a bombing at the Boston Marathon”. I told a few of my coworkers and we immediately pulled up the news. The TV in the break room was covered with the awful news.
Shock, was my initial reaction. All of those who qualified and had been pouring their hearts into training for this one day, was now ruined. We should be celebrating when all of those runners crossed that finish line, but instead we are saddened, wondering if they are all okay.
I’m sure we all know people who were either running or watching this race in Boston and my thoughts and prayers go out to all of them. I am Thankful to all the first responders who were at the scene for they have risked their lives too. May God’s peace and healing hand be on this city!
Check out this article on “losing faith in human nature”
Good Morning! Happy Monday.
So My favorite fruit is blueberries!! I eat them year round. They are just so great by themselves or in baking! I use them in everything from protein pancakes, to healthy blueberry muffin bakes, in cereal etc. And today I made a low carb blueberry muffin with them. That’s another one of my weaknesses, besides chocolate- BLUEBERRY MUFFINS! Especially the ones with the crumble topping, omg! We all know those aren’t kind to the waistline though 🙂
With spring and summer upon us I know a lot of people are trying to watch what they eat! Here is a low carb, low sugar blueberry muffin Recipe that I hope you all will try! I used a little bit of honey and a few liquid stevia drops for sweetness. You don’t need to0 much because the blueberries are already sweet 🙂
Low Carb, Low Sugar Blueberry Muffin
- 1 cup almond flour
- 1/2 tsp baking soda
- Pinch Salt
- 1 egg
- 2 tbsp coconut oil- melted
- 1/4 cup unsweetened vanilla almond milk
- 1 tbsp pure honey
- 3 drops liquid stevia (you can omit this or just add more honey if you don’t have this)
- 1/2 cup blueberries
- Preheat oven to 350 degrees F
- Mix dry ingredients together in one bowl.
- Mix wet ingredients together in a separate bowl.
- Add wet ingredients to dry and mix well.
- Fold in blueberries
- Pour batter into muffin paper liners
- Bake for 20-25 minutes
- Let cool. Enjoy!
Makes 6 Muffins.
They are so moist, they melt in your mouth 🙂 They were filled with blueberry goodness. If you want to use less blueberries you can.
Nutritional Info: 1 Muffin
- 165 Calories
- 14 g Fat
- 7.8 g carbohydrates
- 2.5 g Fiber
- 4.5 g Sugar
- 5 g Protein
What is your favorite low carb or low sugar snack? Feel free to link up!!