Happy Monday! I’m back, just not in full swing. With three kids and a hubby I have to be back in the kitchen, ready or not. I must say, bless everyone who brings a new momma a meal, like seriously. I don’t think my family would have eaten had it not been for the lovely food we received during this transition. My husband especially thanks you!
On a different note, we took all three kids on a road trip this weekend. Call us crazy but if we didn’t get out of the house we were going to go crazy. Saturday morning we loaded them up and headed off to our alma mater for the day, baby and all. I knew it was going to be a good day when we safely arrived at our destination two hours later with no crying. You guys, this is unheard of for our family! Usually a 10 minute car ride has them getting cranky so this trip with no crying is remarkable. I’m fully convinced my husband either bribed them or sedated them, either way it made for one happy and relaxed momma. What a great way to start the day.
We had some activities planned (more on this later), lunch at our favorite local restaurant, a short drive and walk around campus and then off to the solar car race we went. Yep, you heard that right the solar car race. My hubby says it was to let our girls see the mascot, Cy. I think he secretly was really excited to go check it out and he used our girls as an excuse to get himself there. If you didn’t know, he is an engi-nerd….I mean engineer so this stuff is right up his ally. Jock turned nerd is his reality. I love him none-the-less though.
So we arrived at the solar car race and we honestly stayed for a good majority of the afternoon. We were able to watch two cars leave, one car arrive and we interacted with Cy more times than I can count. Apparently three year olds cannot get enough of human sized birds, we just couldn’t get too close.
I’ll admit it wasn’t too awful, I may have even slightly enjoyed it. Or maybe I enjoyed watching my hubby show the girls what solar power means and watch him teach them some of his knowledge. The picture below is of him helping them run a miniature solar car. I’m pretty sure he was enjoying it just as much if not more than them. Our oldest even enjoyed watching them take the top off the car and watching the driver get in and out during their checkpoint.
And I did learn a lot about solar cars. Me thinking a race, like these cars are going to get in a line, start their engines and proceed to go hundreds of miles per hour. I learned that this is not the case as I watched the first car slowly take off and I proceeded to blab my big mouth, “I thought this was a race.” After a few dirty looks from those who know way more about solar car racing than I, my husband nicely informed me it is an endurance race not necessarily a speed race. And who would have thought that cloudy days makes for slower cars to conserve energy, maybe that is why it seemed to putter down the road at a normal pace. Either way it was a good way to spend the afternoon. Apparently I really needed to get out!
We ended the day with a little shopping and reunited with some old college friends. It was good to see everyone and it was even better to see that no one had changed (other than adding kids to the mix). Same friends, same entertainment, same fun times!
I’d like to tell you that I made these pretty little raspberry muffins to take to our get-together. But nope, I hadn’t reunited myself with the kitchen since little Auden arrived. These are actually something I have been meaning to post after we made these a few weeks ago when our neighbors let us have free picking in their raspberry patch. Although I wish I had some baked up in my kitchen now…drool. Moist, slightly sweet raspberry muffins to mix up your breakfast routine or to just have as a treat. Make it from freshly picked raspberries or frozen, either way you will get a tasty end result. The better news, you won’t even know they are grain-free and refined-sugar free. But remember these are to be used as a treat, not an every day occurrence.
- 3 cups Blanched Almond Flour
- ¼ tsp Salt
- 1½ tsp Baking Soda
- 2 tsp Cinnamon
- 2 Tbsp Coconut Oil
- 1½ cups Unsweetened Applesauce
- ⅓ Cup Honey
- 3 large Eggs
- 1½ cups Raspberries, chopped (fresh or frozen)
- Preheat oven to 350 degrees.
- Mix dry ingredients together in a large bowl
- Mix melted coconut oil, honey, and eggs together in separate small bowl.
- Place wet ingredients into dry and add applesauce.
- Fold in raspberries and fill muffin tins.
- Bake for 35-40 minutes.