Sweet Life

BACK in the homeland.  BACK to reality.  There's nothing I love more than a tropical getaway. Turns out we didn't hit the bahamas, but Key West & Cozumel instead.  No complaints WHAT.SO.EVER.

Key West Conch Fritters: Tasty, SINful little suckers.  Now to wash 'em down...

with PINAS of course.  Any they didn't turn us into knuckledraggers either Mollie & Brit! HA  These were SO good.

Next stop: Cozumel, Mexico  HEAVEN

My favorite day was spent at a secluded beach with a hole-in-the-wall restaurant called PLAYA BONITA (meaning nice beach-creative).  They served PLATTERS of local, fresh seafood, delicious homemade chips & guac, and 793,1560 calorie MARGARITAS!  Happy girl.  Tipsy everyone.

Ugh, I didn't wanna leave! :(

All in all, cruises are good for your spirit, and just plain bad  for your bod.  I got so used to 3 course meals w/desserts at every sitting-haha.  It was ridiculous.  To fill my desire to bake and my need to get back on the somewhat healthy track upon my return...I decided to whip up some sugar-free, 100% wholewheat, zucchini mini-muffins.  Here's the recipe...but, BEWARE, you'll wanna pop 'em like skittles. 

Guilt-free Zucchini Muffins

3 eggs, beaten
1 3/4 c. splenda
1 c. vegetable oil
2 c. grated zucchini
2 c. whole wheat flour, sifted
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
3 tsp. vanilla
1 c. chopped nuts (pecans or walnuts)

Preheat oven to 350°F.

Beat eggs until light and fluffy. Stir in sugar, oil and grated zucchini. Sift together dry ingredients and blend into egg mixture. Add vanilla. Fold in nuts. 

Bake for about 30 minutes.  If you're making a loaf, it'll be close to an hour!

*Just a tip:  Add a little pumpkin pie spice- MMM*

Until next time... TREADMILL.