It was another fun fall week, with mostly good weather. We had rain for the first time in weeks a little early in the week, but the rest of the week was warm and sunny again! While I didn’t get in any running outside during daylight, I did get in some good walking outside when I could and enjoyed taking in the nice weather.
Here’s what the week looked like (spoiler alert, once more it was walking, cycling and weight lifting, notsomuch running):
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Wow, we had some GREAT weather this week. It was 60s in the morning, upper 70s/low 80s in the afternoon, and 60-70s in the evening. It was sunny and blue skies. I wish it were likely this year-round, because it just brings me so much joy to be outside – it’s really good for your mental health! Even though I’m not really running, I was able to take advantage of it and get outside to walk.
Here’s what the week looked like:
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First, before you get any further – I should note that the title of this recipe may be confusing. These are not made with peach yogurt. Could they have been? Yes, but I made them with Greek yogurt and added peaches. Ok… now that that’s shared, I can get started with this recipe.
Here we are, back at school and back with another muffin recipe. This week as I was preparing snacks for the kids’ lunches, I made some mini banana muffins again, and, realizing I had a surplus of nectarines and peaches that were starting to go bad, I decided to make these peach muffins. Yes, we bake a lot of muffins, but they are such an easy snack inside or outside of school!
As usual, I’m not claiming these are the healthiest recipe. But they’re homemade, have white whole wheat flour and plain Greek yogurt, so I feel good about my kids having these every so often. And they’re easy to make, store and transport, so they really are a win for a back-to-school snack.
Makes 12
Here’s what you need:
Here’s what you do:
These store well in the fridge for about 5 days, but like most muffin recipes, I like to keep them in the freezer and take them out the night before enjoying them. I pack 1 in my kids’ backpacks, still frozen, the night before and they’re defrosted and ready-to-eat by their snack time the next day!
Some questions for you:
Let me start by saying fall is NOT here yet. I’m a summer lover, so I will be the first to correct you and say that summer is still here (at least for another week or so officially). But it has started feeling like fall here. The temperatures are crisper, the days are darker, and I’m in denial!
It’s the perfect running weather — but as you know, I’m being careful with my hip and not really running (instead mostly walking with some running thrown in), and it’s chilly for walks! I don’t love it, especially since my hands are cold. But it’s feeling like fall, and with that, we have had a ton of fun things going on, which I do love! So with fall around the corner, I am enjoying the fun festivals, celebrations and more fun that comes with it.
Here’s what the week looked like:
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Ahh September is here!! How did that happen? Whetr did my beloved summer go?
August was a mixed bag for me. After running nearly 200 miles in July (a lot for me!)I started August with a hip injury and have been nursing it ever since. This means that instead of a lot of running miles to report, I’m instead walking and doing weights. I’m staying active, but in different ways.
Here’s what the week looked like:
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We’re back to school, here, which means it’s back to baking some snacks and treats for the kids to take with their lunches. If you’re new around here, here’s something you should know — we eat a lot of muffins, so I bake a lot of muffins.
My oldest son now has snack OUTSIDE during the school day – it’s the same time as his recess – so he asked me to start packing him some smaller, bite-sized snacks. I’ve made energy bites (maybe that recipe will come soon), and the latest snack for him and his sister to bring — mini banana muffins.
Now, I’m not claiming these are the healthiest recipe. But since they’re homemade, have some flaxseed and white whole wheat flour, I’d like to think they’re healthier than those pre-packaged muffins I’ve seen at the store. And they’re super easy and fast – in one hour (or less if you’re faster than me and not sidetracked with your ADHD) on a Sunday, you have snack for the week ready to go.
Here’s what you need:
Here’s what you do:
These store well in the fridge for about 5 days, but I like to keep them in the freezer and take them out the night before enjoying them. I pack 2-3 for my kids’ snacks the night before in their backpack and they’re defrosted and ready-to-eat by their snack time the next day!
Some questions for you:
I Crashed The Web 