WIAW #61: Simple Summer Eats

This WIAW is all about keeping my eats simple during summer in the city. It’s a little early in the season for some of my favorites, and I only get to enjoy the grill when I’m at home on weekends, but even on a summer night in New York City, I can still whip up a satisfying and summery meal. Without heating up my apartment too much!


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WIAW #56: Home for a Saturday

In this WIAW, I’m showcasing my eats from a Saturday that included a short morning run, one of my closest friends’ bridal showers, and dinner at my family’s house in Connecticut. About 45 minutes before my run, I had a mug of warm lemon water and an apple with peanut butter.



Granny Smith apple and peanut butter



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Four Month Blog-iversary and an Apples n’ Peanut Butter Muffin Recipe

I can’t believe it, but today is my four-month blog anniversary! The past few months have been a whirlwind with family and friends, running and recipes, and of course law school and everything leading up to graduation. But I’ve really been loving every moment I’ve spent on the blog. I had forgotten how much I missed writing for fun, about whatever is on my mind, since I started law school. After all, it doesn’t leave a lot of time for it! But I’m so happy I made the time, because writing, and reading other blogs, and beginning to feel like a part of something in the healthy living community, have all been fantastic little pieces of the journey so far. That said, on to today’s post – a new muffin recipe combining two of my favorite things.

Honeydew makes these muffins another snack that smiles back!

Honeydew makes these muffins another snack that smiles back!

I’m constantly experimenting with new flavor combinations for my muffins because I whip up a batch weekly for breakfast, brunch, an on-the-go snack or a running pick-me-up. Honestly, they’re practically a food group for me (just look at what I eat on a typical day!) These little dollops of deliciousness are what would happen if my Caramel Apple Cinnamuffins and Peanut Butter Cuppins had a muffin baby. Apples + Peanut Butter = Yum. Every time. Plus, I had an excuse to try out my new silicone muffin pan – I usually stick to a regular stainless steel pan, but lately mine has been getting tough to clean and the muffins have been sticking even when the pan is greased well, so I decided to give this cute red one a try. It’s a little trickier to remove from the oven without bending, but I’m happy to announce it was a successful test run! If you slide a knife carefully around the edges of each muffin before removing, they’re easy to pop right out of the pan.


Muffins in their new baking home

Muffins in their new baking home



1 1/2 cups gluten-free rolled oats

1/4 cup gluten-free sorghum or all-purpose flour

6 oz vanilla Greek yogurt (I used Oikos Traditional Greek Yogurt)

2 Tbsp milk of choice (I used So Delicious Vanilla Coconut Milk)

2 large eggs

2 tbsp peanut butter, melted (My favorite Peanut Butter & Co)

2 tbsp powdered peanut butter (I used PB2 Original)

1/2 cup apple, peeled and chopped (I like using Braeburn apples to bake, they’re the perfect twist of sweet and snappy)

1/3 cup applesauce

1 Tbsp butter (you can sub extra applesauce if you prefer)

1/4 cup brown sugar

1 1/2 tsp baking powder

1 tsp baking soda

1 tsp pure vanilla extract

Extra tbsp olive oil, butter, or cooking spray (to grease the pan)


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