Yesterday I was forced to take a rest day from running and Bar Method, as I've suddenly developed dancer's toes. It seems that Tuesday's particularly grueling (and very tippy-toed) Bar Method class, followed by a long Wednesday run in new, thin socks, was the precise combination needed to render my toes sore and my toenails purple and blue. Yummy.
I'm tempted to say I didn't know what to do with my "free" evening, but I'd be lying. I can't stay out of the kitchen or sit still when I'm at home, which is a good thing because I sit in front of a computer all day at work, where I write, edit, and try to herd kittens. (My colleagues call me The Cat Wrangler. No joke.)
Now we all know that the best thing to do on an evening devoid of exercise is carb it up, right? Ha. While the salmon was grilling and the veggies were steaming, I made some Nutty Berry Granola and The Worst Banana Muffins in the History of Baking, several of which my husband inexplicably ate with breakfast this morning.
Nutty Berry Granola
Makes 6 cups
3 cups old fashioned oats
1/2 cup flax meal
1/2 cup raw almonds, roughly chopped
1 cup mixed berries, dried, preferably unsweetened (I used blueberries, cherries and strawberries)
1/4 teaspoon salt
2 teaspoons cinnamon
1/4 cup maple syrup (or to taste)
1 cup natural peanut butter (I use Laura Scudder's Nutty Organic, which in my humble opinion is THE best tasting)
1. Heat oven to 350 degrees F and line a large rimmed baking sheet (such as a half-sheet jelly roll pan) with parchment. Set aside.
2. In a large bowl, stir together the oats, flax meal, almonds, berries, salt, and cinnamon. Add the maple syrup and peanut butter, stirring and then massaging into the oats mixture with your hands. (If you have children, this is when it gets really fun. And messy.)
3. Spread the granola evenly on the prepared baking sheet and bake on center oven rack for 15 minutes. Remove baking sheet from oven, stir and redistribute the granola, and return it to the oven for about 10 more minutes or until the granola is sufficiently toasted to your liking. Cool on a wire rack and store in an airtight container for up to a week.
The Worst Banana Muffins in the History of Baking
About the banana muffins: for reasons entirely unknown to me, I modified Nigella Lawson's banana muffin recipe from How To Be A Domestic Goddess instead of using my go-to, foolproof adaptation of Flour's Famous Banana Bread. I assure you, you do not want to make my mistake, which was to mash 2 very ripe bananas (what a waste!) in a medium bowl, stir in 3 tablespoons vegetable oil, 2 tablespoons honey, and 1 teaspoon vanilla, followed by a well-whisked mixture of 1 cup whole wheat pastry flour, 1 teaspoon cinnamon, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. And if you really wanted to fully experience my baking debacle, you would spoon the mixture into the paper-lined cups of a 12-muffin tin and bake at 375 degrees for about 25 minutes. But you wouldn't want to do that. Sure, the muffins are refined-sugar-free and whole grain, but they're horrid, absolutely horrid! The saving grace was getting to watch Bethenny Getting Married? after. I love me some Bethenny.
