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September Overview & Atkins’ Muffin In A Minute

September 30, 2011

Okay, folks, it’s not just me – the days are speeding up! One morning I fully expect to awaken & the calendar has flipped several pages over to February!

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It’s been a busy month. I’m so glad to be back in Tuesday morning Bible study at church, back at regular choir rehearsals, regular exercise, taking control of my food intake without allergens.

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What happened in September…
Moxie, Yo Yo Ma, college football began, diet restriction & discovery, the Natchez Trace, we passed the 10th Anniversary of September 11, 2001 with a hole still in the ground in NYC, DH & I celebrated another year of marriage with a trip to the North Carolina mountains, a visit to Asheville (no, we didn’t go to see the Biltmore) & drove from Asheville, NC to Cherokee, NC – this entire section of the Blue Ridge Parkway at one time finally! No hiking this time though.

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How about an explanation about Mute Mondays – as in July, I have been spending an inordinate amount of time writing these Posts, getting ahead by a couple of weeks sometimes. This must stop because there is so much I need to do, so much writing I need/want to do but on a different literary piece.
My solution for the moment is to have only photos on Mondays. I will try to make them interesting/beautiful/different/unexpected, but be patient with me, please.

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I have drastically changed some of the foods being prepared in my kitchen: fewer carbs in general with desserts being a thing of the past. I do still make them for others on occasion, but only occasionally… probably rarely would better describe.

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Muffin In A Minute

This is an Atkins.com recipe. If you aren’t familiar, Atkins eating plan focuses on the number of carbohydrates being eaten, emphasizing good fats & proteins. This muffin has 393 calories, but only 1.41 carbs! It is simple, quick, filling, has a good taste & will solve constipation problems for those of you who struggle there.

Ingredients:

Instructions:

  • Stir the dry ingredients in a microwave-friendly or heat-proof coffee mug, measuring cup or ramekin.
  • Add the egg & the butter/oil, stirring very well.
  • Microwave 1 minute or bake in a pre-heated 325-degree oven for 15 – 17 minutes.
  • Take out, slice, butter & eat.
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