Up and At ‘Em
I’m super psyched. Why? Because I slept through the night, got up early and was at work by 7:15. I know so many people are early risers, but for some reason, it seems like people in NYC don’t move quickly in the morning. Unless they’re in finance. Anywho, I usually go to bed late, toss and turn all night and wake up late. So being asleep by 11 is a big accomplishment for me.
Some studies suggest that going to bed early is better than sleeping in. I’m not sure whether I believe this, I mean rest is rest and as long as you are getting enough quality sleep I don’t think when that happens should matter. Regardless, waking up early allows me to get much more done before 5:30 so I won’t feel guilty when I leave work. Plus I’ll actually be prepared for the holiday weekend. And we just got a last minute rental at the Jersey shore! Sweet!
So what did I do differently? Well first of all, I did Core Fusion yesterday morning, leaving my early evening free to go to the gym and get in a run. After that I got cracking on dinner, while our fish was cooking, I prepped today’s lunch and breakfast. Jeff and I sat down to eat around 8 and spent the rest of the night chilling and talking about our big move. I was showered by 10 and asleep by 11. And because I took care of a lot of the things I leave til the morning, I wasn’t stressed.
Since I got to work so early, I wasn’t as hungry as I usually am. I didn’t end up eating til closer to 8, and breakfast was wonderful. I had cottage cheese (I forgot how much I love this!), a Coconut Very Berry Muffin, inspired by How Sweet It Is, and some fresh fruit.
I love that I had a delicious baked good, but still had a really healthy breakfast, thank you How Sweet It Is!
I haven’t posted nutritional informaiton in a little while, so here’s some of the stats from b-fast:
Calories: 346, Fat: 6g, Carbs: 47 g, Protein: 29 g, Sodium: 560 mg, Fiber: 11 g, Sugars: 23 g, Calcium: 20%
The muffins were a breeze to make, deciding which recipe I would use was the tough part. I wanted to make both the Loaded Blueberry Coconut Muffins and the Very Berry Muffins, so I ended up making a hybrid.
Loaded Berry Coconut Muffins
Here’s the recipe with my modifications:
Loaded Berry Coconut Muffins
1/2 cup sugar
2 teaspoons baking powder
1/3 cup canola oil I didn’t have canola oil, so I melted 1.5 tbsp butter with 1/4 cup Fage
1/2 cup strawberries (subbed raspberries), chopped
1/2 3/4 cup blueberries
1/4-1/2 cup milk (I used Almond Breeze unsweetened vanilla)
1/2 cup shredded coconut
1 teaspoon vanilla extract
2 tablespoons raw turbinado sugar I omitted since I didn’t have anyPreheat oven to 400.
Mix flour, sugar, and baking powder in a large bowl. Melt butter with Greek yogurt. Add melted butter mixture, 1/4 cup milk or Almond Breeze, vanilla, and egg, and mix until combined. If your dough is very thick, add the rest of the milk. In a separate bowl combine blueberries, raspberries and coconut. Fold into dough.
Bake for 15-20 minutes or until golden brown.