Lots of exciting/new things going on right now so I thought I would update you all on some of them!
Update on my knee: Still killing me! The five story school I go to certainly isn’t helping my recovery. Right now, going up and down stairs is the most painful movement for my knee. The past few days the pain hasn’t decreased at all and I am getting really worried that it’s more than a strain. I think it’s time to call the doc again 🙁
Update on the SAT: I got my scores this morning! I woke up earlier than ever and rushed over to my computer to check them out. I am pretty happy with my scores for this being my first time taking it, but I want to bring them up a bit. I plan on taking the SAT’s either one or two more times.
For those of you who got your scores today, how did you feel you did? Happy with them?
Update on the yummy eats I’ve been enjoying:
Well yummy for the most part. Remember those kelp noodles I was excited about trying?
Well, it turns out I shouldn’t have been too excited. I completely hated them! YUCK! It’s not so much the consistency that was so bad (they were kind of like spiralized radishes), but the TASTE! Completely bitter and almost soapy tasting. Not my fave fo’ sho’.
How about you? Kelp noodles yusss or nah?
But there has been some great stuff as well!
Updates for the blog:
Did anyone notice the new header!? It took me so much time….I am not skilled with photoshop in the least :/. There are so many additions I want to make to the bloggy, but each one is just going to take a bit of time. So the new header is the first part of the face-lift I want to give the blog!
Do you guys have any tips for sprucing up a blog? Or any sites that are cool sites that help you fix up your blog?
Also this weekend I am (FINALLY) going to update my product review and recipe pages. They are long overdue for some TLC. The recipe page will include this new recipe I came up with today:
Blueberry Cornbread Muffin Tops
3/4 cup whole grain corn meal
3 oz flour (I used spelt and ww)
2 tsp baking powder
1 banana, mashed
1/2 cup apple sauce
1/4 cup pumpkin
2 tbsp greek yogurt
1/4-1/3 cup milk
1/2 cup frozen blueberries, measured out and then sliced
Preheat over to 425*. Combine dry ingredients in one bowl and wet in another.
Combine both the dry and wet ingredients. Stir in blueberries.
Plop 10 equally sized scoops of batter on a parchment paper lined baking sheet.
Bake for 15 minutes. Remove from oven, cool, and store in the refrigerator. Best served chilled with a smear of vegan buttah!
Update on how much I love you all: More than ever! You all have been fabulous lately with commenting and giving your feedback on my posts! That is honestly my favorite part about blogging….get your insight and finding out your opinions on the things I write about. So thank you once again for your continued support. Keep the comments comin’….I love ’em!
Tomorrow’s Friday! This week has gone by waaay to slowly. My school’s talent show is tomorrow and it’s always really fun because we have a fashion show too! Should be fun!