As the New Year made its grand entrance, Jarid and I were, as always, surrounded by friends and family.
The night was filled with games, noisemakers, fireworks, and food. When 2014 began, all I could think about was the fact that I wanted my bed. I’m just NOT a night owl. We crashed pretty hard on Jan. 1, but slept in and woke up for our very first workout of the year!
Don’t let me fool you, actual elliptical and strength workouts have been happening, too.
Oh, yeah… and I’ve been going to help Coach out at HACC with the women’s basketball team… since my two years of eligibility are used up, I just go to stay in shape and help the team out! Playing full-court feels SO good. Actually, playing at all feels SO good.
I’ve also been enjoying my OPI mini nail polish set that was a Christmas gift… I think my OLD favorite, Essie, has been replaced.
My juicer has also been busy at work… I HATE wasting anything, so of course we’ve had stored containers of pulp in BULK in our refrigerator… that is, until I had the time to find some recipes on Pinterest to make good use of it!
So far, I’ve only tried two recipes… and ONE was successful. The flop, was veggie burgers made from the pulp. I think my issue was the fact that, in my juice, I used a lot of kale. Even when baked, sometimes, kale can be super bitter. The bitterness was hidden by the sweetness of the baked good recipe, but not by the spices (onion, salt, garlic) of the veggie burger recipe. If it’d been spinach, I think I’d have been alright!
Anyway, here’s the recipe if you’d like to try it out for yourself! I’ve made it in snack cake version (as pictured), and also in a loaf pan to eat as bread. It’s gluten-free and sugar-free! Adapted from this recipe.
- 2 C. juice pulp (mine contained, cucumber, kale, celery, carrot, beet, ginger, apple, and clementine)
- 1/2 C. canola oil
- 1/2 C. sugar-free honey
- 2 eggs beaten (I used egg whites in place of one whole egg)
- 1 tsp. vanilla
- 1 1/2 C. all-purpose gluten-free baking flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 tsp. cinnamon
- 1/2 C. nuts or seeds, chopped (optional- I didn’t use them)
- 1/2 C. raisins (optional- I didn’t have any)
- 1/2 tsp. nutmeg
I’ve been eating these little guys spread with some ICBINB Light as breakfast and as snacks! They’re a great way to sneak extra nutrients into the goodness of a “treat”.
On a totally different subject, my crafty side hasn’t been muffled one bit by the New Year.
I created some monogram button art for our living room, and I decked out my plain white and grey Otterbox with some Japanese Washi Tape!
Unfortunately, 2014 brought me a sick husband, too. He’s better now, but for a few days, all he wanted to eat was grilled cheese, tomato soup, and jello.
Thanks to technology, his illness didn’t prevent us from being able to listen to the message at church that Sunday! Live streaming… hallelujah! Speaking of our church…through yardsaling on Facebook, I met a girl who recently invited us to Bible Study (perfect since we’ve been wanting to get involved in a small group for quite some time now!). It’s so cool when God plans out things like this and uses others to lead you. I’ve already fallen in love with the group. Never in my life have I met such warm, welcoming, good-hearted people. It’s so rejuvenating every week to have that one-on-one time with God and fellowship with other followers of Jesus!
Cheers to 2014!