my key to happiness: exercise. so boring, so true

I’ve been thinking a lot about taking care of myself physically since recovering from childbirth the second time around. It’s a painful SLOG to get back into shape. I get why some mamas never do it. When I realized that going on 20-30 minute slow jogs once or twice a week wasn’t going to cut it, I decided I needed to sign up for a half marathon: Not only to motivate myself out the door, but also to carve out that time for myself. When I run regularly, I drop weight, I sleep better, I have less stress, I’m happier, and — most importantly — I have much more patience for my little ones. Also, I age better. I want to be fit and spry when I’m an old woman and minimize inevitable pain I might encounter.

I’m now up to 9 miles for my long run — mostly through the desert. (One house I avoid since a little yipping dog chased me and bit my leg, yeah — that happened.) May 23 is the big day.

Also: Yogaglo? The best thing I’ve discovered online. Check it out. Your body will thank you for it.

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magic muffins: third time’s a charm

When A. and I went to stay with my aunt in Atascadero on the California coast for New Years, she offered us delicious magic muffins. Why are they magic? Because her friend, who’s a nutritionist, gave her the recipe and they’re not only addictive, but also full of good-for-you ingredients.

The first time I made them I cut my hand on the food processor and had to get five stitches (ow). The second time I made them, they were a little undercooked. I was beginning to think these muffins were cursed. Well, I made them yesterday, and I have to say that I nailed it.

I’ll admit, the recipe calls for skim milk and I pilfered from C.’s stash and used whole milk. I also didn’t fill the muffin tin to the top so that they cooked perfectly. Now, C. keeps asking for “muh-muh”s. They’re delicious and filling and perfect for travel and breakfast.

Blueberry Oat-Flax Muffins

(This recipe was in an old-fashioned binder. Now it’s digitized. Thanks Aunt. J.!)

Ingredients
1 1/2 cups unbleached flour
3/4 cup flaxseed meal
3/4 cup rolled oats (not instant)
3/4 cup brown sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 tsp cinnamon
1 cup shredded carrots (peel on)
2 cups shredded apples (peel on) (I used Macintosh)
1 cup chopped walnuts
3/4 cup milk
2 eggs beaten
1 tsp vanilla
1 cup fresh blueberries

Preheat oven to 350 degrees. Rub a bit of butter in the muffin tin.

In a large bowl, mix the flour, flax, oats, brown sugar, baking soda, baking powder, salt and cinnamon. Mix in shredded carrots, apples and walnuts.

In a small bowl, mix together milk, beaten eggs and vanilla.

Gently add liquid mixture to dry ingredients. Don’t over mix. Fold in fresh blueberries.

Fill muffin tin almost to the top and bake for 15 to 20 minutes, or until a knife comes out clean.