blueberries and anticipating warmer weather

Monday and Tuesday, I played it safe and worked from home. Wednesday, I made the harrowing journey into work, only to stay for a few hours before heading home mid-afternoon to avoid the same tense morning commute, even if it was in vain.

Yesterday, I opted not to put myself through another 20 mile commute, so I worked from home yet again. I’ve heard lots of talk about cabin fever, but so far, I haven’t really caught the bug. When you’re busy working, even if it is from home, the day flies by in a blur and you lose all sense of time. We had plenty of food at home, and we’ve watched a movie almost every night (no cable here!).

So it’s not that I’m hankering to go out and run errands. More than that, I’m just ready to get back to my normal routine. Working from home when it’s sub 20 degrees means you don’t venture outdoors much–which means my concept of time is all awash (and of course the lack of natural light in our condo is to blame as well). But Monday night, after starting out on my laptop at 5:30 a.m., by the time we had eaten dinner and watched a movie that night, I asked James what time it was (thinking it was bedtime), but it was only 7:30 p.m. We’re all about getting plenty of sleep, but the last thing I want to do is wake up at 3 a.m.

But back to the routine thing. During the week, I stay very busy, leaving for work at 6:30 a.m. and getting home 6:30 p.m. after I go to the gym. For me, having a busy day leads to more productivity and efficiency.

So between working and staying warm, I decided to devote this week to the blueberry, because I had stocked up on them Sunday and because they made me think of warmer temperatures and longer days. I have no idea why I’m able to buy blueberries in the winter, since blueberry-picking season is summer, but I’ll take what I can get at this point.

The past three mornings, I’ve made gluten-free blueberry pancakes, which have been quite tasty. In my handy-dandy blend cup, I added two eggs, a few spoonfuls of almond meal and two spoonfuls of cottage cheese. Sorry, no exact measurements.

After blending, I added in a handful of blueberries and poured out the batter onto a preheated griddle.

Flip once you see bubbles coming through.

Then drizzle with honey and serve (with bacon or sausage).

This breakfast was super tasty because it had the perfect combination of savory and sweet, with a hint of acidity from the blueberries.

Then last night, I got in the mood to make blueberry muffins, and I really wanted to use some of my new coconut flour so I could get used to baking with it. And I thought, why not throw a vegetable into the mix, hence the zucchini, which I must say made the muffins very moist.

Blueberry Zucchini Muffins

Ingredients

  • 5 eggs
  • 2 tbsp grapeseed oil
  • 3 tbsp coconut milk
  • 1⁄2 cup coconut flour
  • 5 tbsp coconut crystals
  • 1⁄4 tsp salt
  • 1⁄2 tsp vanilla
  • 1⁄4 tsp baking powder
  • 1 cup blueberries
  • 3/4 to 1 cup zucchini, shredded

1. Preheat oven to 400 degrees.

2. In mixing bowl, blend eggs oil, milk, flour, crystals, salt, vanilla and baking powder.

3. Shred zucchini, and fold in batter, along with blueberries.

4. Spoon into greased muffin tins and bake at 400 for 7 to 9 minutes for mini muffins. Makes 24.

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