Back to School and What to Eat?

Back to school. Yesterday was the first day of my last year of college (at least for a while). So, since I knew this would be a busy time of year, I prepared ahead and stocked the freezer with some “instant” breakfasts. I really do love muffins for those “I stayed up too late last night” mornings. So here is a new favorite recipe.


Blueberry Apple Muffins

½ cup canola oil

1/3 cup agave

1 ½ cups cinnamon apple sauce

1 tsp vanilla

1 tsp cinnamon

3 cups bob’s red mill (or King Arthur) all purpose baking flour

¾ tsp xanthan gum

1 ½ tsp baking soda

2 Macintosh apples

2 Handfuls of blueberries (I have small hands)

Preheat the oven to 350 degrees. Line a muffin pan with muffin liners. Combine all wet ingredients and cinnamon. In separate bowl combine the dry ingredients. Add the dry ingredients to the wet until just combined. Fold in apples and blueberries. Fill muffin tin with batter (makes 12 heaping muffins). Bake for 25 minutes or until golden brown.

Dinners aren’t any easier to prepare when on a tight schedule, or just feeling plain tired (which can happen when your body is constantly attacking allergens). We made a spaghetti sauce tonight that was simple and delicious and is also a nice make- extra-and-freeze dinner.

Spaghetti sauce on rice noodles

1 Summer squash

2 Tomatoes and handful of cherry tomatoes

1 Onion

1 Green pepper

Fresh Oregano

Fresh Basil

1 lb Turkey burger

½ jar of spaghetti sauce

½ cup of water

Chop all vegetables and herbs, and sauté squash, onion, and green pepper until tender. Brown the meat. Add meat and tomatoes to the sautéed veggies and sprinkle with fresh herbs. Add ½ jar of spaghetti sauce and ½ cup of water. Stir until heated through and serve over rice noodles.


I hope you enjoy some pictures from my last summer bike ride in my beautiful home state, Vermont.