Tummy-thyme: coconut muffins, flips and toys

1st shadowing yesterday - went well. Felt terrible to leave the baby though. I really love being with that munchkin. Only 2 more nights out this week, shadowing tonight and then cheerleading tomorrow night and then I get to spend Friday through Monday afternoon with Kasey-girl!

She is constantly rolling around these days - loves going from her back to her belly, although she can't do it yet when swaddled! She is also starting to really love toys - mostly she just put them in her mouth, but still it is a fun new addition.

Andy is in the process of building her exersaucer and I think once he is done she will just love that thing!

Yucky outside today so baking, hanging around the house, and letting the baby nap in the sling. Hopefully it gets nicer out later for Kasey's 2nd baseball game. She was clearly the good luck charm that gave Uncle Joey a homerun yesterday too...so she has a lot of games to go to keep up the good work!

Monday for St. Joseph's Day we made Andy brownies. We didn't feel like paying for any pastries.
Used this recipe. Just used half the butter and half coconut oil to replace it and threw in a scoop of chocolate protein powder and a teaspoon espresso powder. Yum!

Yesterday I made pasta salad since I am not able to cook dinner for Andy until Friday. Farfalle pasta with wilted spinach, radish, capers, kalamata olives, cherry tomatoes, feta, pine nuts, and a lemon mustard vinaigrette, based off of a recipe the mom I babysat gave me ( I think it was from Gourmet magazine but I can't find it online)

My Lemon-Mustard Vinaigrette
2 lemons - juiced and zested
1 tablespoon + to taste - dijon mustard
1 teaspoon + to taste dried dill
1/2 cup olive oil
1/4 cup apple cider vinegar
1 teaspoon minced garlic
Red pepper flakes, pepper, salt - to taste

Kasey and I also made Coconut Muffins today! We based it off of this recipe.

Coconut Muffin Recipe

1/2 cup virgin coconut oil
3/4 cup white-whole wheat flour
1/2 cup almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup low fat plain yogurt, at room temperature is best
1/2 cup granulated sugar
1 large egg, at room temperature is best
1 teaspoon vanilla extract
3/4 cup shredded coconut, divided

1/2 -1 cup chocolate chips, optional

Preheat oven to 375°F.

Microwave coconut oil so liquid but not warm, about 20-30 seconds
Combine all flours, baking soda, salt, and 1/2 cup shredded coconut (I used unsweetened but upped the sugar from 1/3 to 1/2 cup)

Combine oil, yogurt, sugar, egg, and vanilla
Mix in dry ingredients

I filled 6 muffin tins up with the plain coconut mixture
Then I added 1/2 cup chocolate chips to the rest (if you wanted all chocolate chip coconut muffins you would stir in 1 cup)
and filled another 6 muffin tins

Put 2 teaspoons shredded coconut on top of each muffin- I did 1 teaspoon sweetened coconut and 1 teaspoon unsweetened coconut since that is what I had on hand.

Bake for about 20 minutes.