Biking to Work

Right now my coworkers and I are experiencing some driving pains, as the streets all around our office are being torn up and repaved before winter. There is a LOT of construction going on, and there are pieces of equipment and cones everywhere. Yesterday when I left work, I was very confused about where I was supposed to go, even with a flagger standing in the middle of the street to assist! Luckily, I work earlier in the day on Mondays, so I got to work before the road work started and left before most people in the office buildings lining the street were ready to head home.

I knew that today would be worse, since I would be arriving for and leaving work around the same time as most of the other people. If there’s one thing that makes me crazy, it’s being stuck in traffic, especially traffic that is just not moving. I had an important meeting scheduled for today, so there was no way I could just work from home, I had to come to the office. But I decided that I didn’t have to drive, I could ride my bike instead.

I love my bike. I’ve had it for just about four months now, and in those four months I have gained a lot of confidence. This morning was a new milestone for me, my first solo ride. I decided to drive as far as Log Boom Park, then ride the Burke-Gilman trail a little over six miles to my office.

I had taken the route before and was comfortable with it, and it was a beautiful morning for a bike ride. Bill went to the park with me to help me unload my bike from my car and make sure I got started out all right (have I mentioned that he is the best fiancee ever?). I kept my ride leisurely, averaging a pace of 10mph, both because I wanted to enjoy the experience and also because I didn’t want to get super sweaty! My office does have a shower that employees can use, but I didn’t want to have to re-wash my hair.

It took me just over half an hour to arrive at the office, which was considerably less time than it would’ve taken me to get through all the road work to park!

Even though the road construction is still going to be a pain (I can’t bike to work every day, there are days I will need my car during the day), I’m glad that it pushed me to try biking to work because I really enjoyed the new experience. Sometimes great things can come out of minor inconveniences if we use them the right way!

 

Salted Caramel Muffins

Happy Tuesday! I’m feeling so refreshed after a relaxing three-day weekend, and I’m excited that the weather is starting to cool off and fall is nearly here. While warmer summer temperatures make me hungry for lighter fare like salads, once the days begin to get chilly my urge to bake returns. I could happily spend all of fall and winter in my kitchen, whipping up yummy treats (although I am usually discouraged from doing so, as most of my baking is NOT healthy!).

On Sunday, I really wanted to make a nice breakfast at home, but was pretty limited on ingredients. Rather than change out of my cozy pajama pants just to run to the store, I whipped up muffins using things that I already had in my kitchen. Although I wasn’t sure how my concoction was going to turn out (when Bill asked me what I was making, I replied honestly, “Probably a big mess”), I’m very pleased with the recipe and got a couple of requests to share it.

One of my favorite things about this particular recipe is that since it is so low in sugar, these muffins are relatively guilt-free while still being tasty. I couldn’t help sampling this one before I snapped a photo of it!

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Salted Caramel Muffins

What You’ll Need 

1 1/2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 egg
1/2 cup granulated sugar
1/2 cup unsweetened almond milk
1/4 cup canola oil
1 tsp. vanilla extract
1/4 cup Oikos Salted Caramel Greek Yogurt

Directions

  1. Preheat oven to 425F. Spray muffin tin with nonstick spray if not using muffin liners
  2. In a large bowl, combine flower, baking powder and salt. Whisk to combine; set aside.
  3. In a second large bowl, combine egg, sugar, milk, canola oil, Greek yogurt, and vanilla. Whisk until smooth and combined.
  4. Add the wet ingredients to the dry ingredients, stirring gently until smooth and combined.
  5. Using an ice cream scoop or measuring cup, evenly distribute the batter into the cavities of the prepared muffin tin, filling each to about 3/4 full.
  6. Bake for 5 minutes at 425F. This initial baking period with higher heat will help the muffins form their domed tops.
  7. Lower oven temperature to 375F and continue baking for an additional 15-20 minutes, until tops are set and lightly golden and a toothpick insterted into the center comes out clean.