Oops! It's the month of March already? I promised I would blog more but I was away for a good reason. We took our first plane trip as a family back to KL and SG to celebrate CNY. Alas, I had to stay a few weeks more to look after my grandmother who was in hospital.
Family portrait before granny was admitted. I love this shot of my family and us!
It was a very traumatic few weeks as we had to call an ambulance and witness my beloved grandmother being in ICU and intubated. She is a strong lady and gradually responded to the treatment. I was so pleased that she is home, that I could barely let her off my sight and monitored all her food and vitals closely.
Hubby and I were also apart for a few weeks as he had to fly back to work. It was a tough few weeks as I learned how to juggle
All these though, brought us closer as a family unit. I can't wait to see my parents and grandmother again. I have learned to appreciate time- and be in the moment even more.
I'm back sharing this recipe by Slim Palate. I have only recently discovered Joshua (who is 18 by the way and cooking fabulous food) and his blog. Browsing through his story makes me ashamed of how basic and simple my cooking is compared to his! He comes up with amazing real food recipes and this one caught my eye. I love how he used chia seeds as "poppy" and use of apple cider vinegar to give it a tang.
Paleo Lemon Chia Muffins (makes around 8 for me)
1/2 cup of coconut flour
2 tablespoon of chia seeds
1/2 tsp baking soda
zest from 2.5 lemons
4 tablespoon of lemon juice
1 tablespoon of apple cider vinegar
pinch of salt
1/2 cup of almond milk
1 tsp of honey
1/4 coconut oil
Preheat Oven to 180C. Line liners into muffin trays.
Whisk dry ingredients (coconut flour, chia seeds, baking soda, and salt) together. In a separate jug, whisk all wet ingredients such as the juice, vinegar, almond milk, honey, eggs, oil and zest. Pour wet to dry and fold. Bake for 25 minutes. Cool and eat.