5 things I learned this weekend:
- The underside of the tale of a humpback whale is different for every individual whale, like a fingerprint.
- Far more people than I thought don’t even give the notion of seasickness a thought until it they are out to sea.
- I am a total “tomboy”.
- My son is quickly surpassing my reading pace. He read 200 pages of Harry Potter and The Chamber of Secrets in two hours. (Is that even possible?!)
- I love my husband even more with each passing day.
Saturday, my husband and I took our son to Boston for a whale watch. We had a little bit of time beforehand to walk around Quincy Market and eat at that place where everybody knows your name, and they’re always glad you came. We boarded the catamaran with 397 other people and tried to get the best position possible for whale viewing. It took an hour and a half at 35 knots to get out to where the humpbacks were feeding at Stellwagen Bank in the Atlantic Ocean. The humpbacks were frolicking in the beautiful weather and the minke whales were showing us their m0ves. We probably saw ten different individual whales. While we were on our way back, I noticed a young woman combing her hair and checking her makeup in a compact. She continued to touch up her “face” and while I was witnessing this, I became aware of just how “tomboyish” I must be. I don’t carry a comb or a compact in my bag. I don’t even call it a “purse”. I carry waterproof matches, a breathing valve for giving mouth to mouth resuscitation and an all-in-one tool among my other necessities. I mentioned this to my husband and he simply stated “I just think of you as natural, the way a woman should be.” Isn’t he sweet?!
Yesterday, I wanted to make a muffin that we could feel good about eating. These “Farmer’s Market” muffins are low in fat and highly nutritious, with zucchini, carrots and sweet potato.
Recipe adapted from American Heart Association’s Low-fat and Luscious Desserts.
Farmer’s Market Muffins
1 1/2 cups all-purpose flour
1/2 to 3/4 cup sugar
1 tsp baking soda
1/2 cup shredded zucchini
1/2 cup shredded carrot
1/2 cup shredded sweet potato
3 Tbs. chopped walnuts
1/2 cup pineapple juice
1 Tbs canola oil
1 tsp ground cinnamon
1 tsp vanilla extract
Preheat oven to 325 deg F. Line your muffin pan. In a large bowl, stir together flour, sugar and baking soda. Stir in zucchini, carrot, sweet potato and walnuts. Add remaining ingredients and stir just until combined. Fill muffin cups and bake 18-20 minutes. Enjoy!
Each muffin contains 135 calories, 2 grams of protein, 28 grams of carbohydrates, 1 gram of fiber and 2 grams of fat.