Saturday, January 28, 2012

January 28, 2012 - Exercises & Meals

80 jumps on trampoline
20 counter push-ups (10 forward/10 backward)
Vacuumed doves'/exercise room

Breakfast - organic lemon/organic local raw honey/filtered water with  NOW MSM powder & Nature's Answer Astragalus Extract
Lunch - Homemade carrot/apple/ginger juice; Donut Muffin
Snack -filtered water 
Dinner - Homemade burrito: homemade tortilla; Organic Valley Pasture Butter; ground elk with cayenne pepper, chili pepper, Mediterranean spice & garlic salt; Trader Joe's Organic Refried Beans; white rice made with homemade bone broth; shredded Organic Valley Raw Sharp Cheddar Cheese; homemade raw almond milk
Snack - Donut Muffin; filtered water

Donut Muffins recipe

I found this recipe here: & adapted it slightly ...

1/2 cup C&H Organic Pure Cane Sugar
1/4 cup Organic Valley Pasture Butter, melted
3/4 teaspoon ground nutmeg
1/2 cup Straus Organic Whole milk
1 teaspoon baking powder
1 cup Bob's Red Mill Stoneground Whole Wheat flour
1/4 cup Organic Valley Pasture Butter, melted
1/2 cup C&H Organic Pure Cane Sugar
1 teaspoon ground cinnamon

Preheat oven to 375 degrees F. Fill muffin pans with 12 regular muffin cups. 
Mix 1/2 cup sugar, 1/4 cup butter, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared muffin cups about half full.
Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
While muffins are baking, place 1/4 cup of melted butter in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. When muffins are removed from oven, use a basting brush to coat the tops with butter, then sprinkle sugar mixture over top. You can shake any excess back into the sugar mixture bowl. Let cool and serve.
This made 12 muffins.
Any excess sugar mixture can be saved in a glass jar for future use.