Greetings from Niagara-on-the-Lake! I bet you’re surprised to see a recipe posted this week. I almost didn’t plan on anything since we’re going to be married tomorrow, but I managed to find time on the weekend to make muffins and since their existence in our kitchen barely lasted two days,  I thought it would be a crime if I didn’t take a few photos and schedule a posting of the recipe. I made them on a whim for an easy breakfast since the last few days have been pretty busy and it’s always nice to have a quick grab-and-go healthy snack.

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I really need to start eating better.

Case in point, we have not only surpassed the 100 day mark, I’m pretty sure we’ve recently passed 90 days until the wedding. This past long weekend, we also managed to eat through an entire Japanese cheesecake. (Both events were not related).

I say “we” but you all know better. Trevor had a slice, maybe two. I couldn’t help it though. I discovered a fantastic new bakery on Spadina Avenue, (near China Town) and the cheesecakes were on sale for $3.50. Having paid double this price the last time I had Japanese cheesecake, I couldn’t pass it up. This was Friday and the cheesecake was non-existent by Sunday night.

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I’m interrupting the usual flour and sugar-fueled madness that goes on around here to talk about one of my favourite green smoothie recipes. I was almost hesitate to call it a recipe since I really don’t have a set way of making this drink. Every time I make it it’s a little different since I never measure and tend to just eyeball the ingredients when I’m throwing them into the blender. However, once you find your favourite way of making something, it’s hard not to want to share it with the world.

(Are you still here? Good, I was worried that once you saw the first picture and read the words green smoothie everyone would just stand up and leave. Trust me on this, it’s delicious, refreshing and jam-packed with plenty of vitamins and nutrients. I understand that vitamins and nutrients are not words I use too often here on She Bakes Here, but I thought I would make an exception this time around.)

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I’ve been toying with the idea of making my own cereal for a couple weeks now. The amount of boxed cereal we go through is insane and as much as I want to believe it, the cereal we eat isn’t exactly considered healthy. We may not be stuffing our faces with Corn Pops or Lucky Charms, but most cereals on the market that are marketed as healthy are also loaded with less “whole grains” and more sugar and high fructose corn syrup than many people realize. HFCS is pretty must one of the worst things you can put in your body (thanks Jillian Michaels!). I stopped baking with corn syrup a few years ago and I even remember throwing out the giant bottle I had in my cupboard, which I probably only had so I could make puff wheat squares.

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January is the month that I always find that I eat the healthiest. I stock up on portable fresh fruit and vegetables to take to work and I avoid junk food like the plague. I feel really good for about three-ish weeks and then as February starts to inch closer, I slowly fall off the wagon.

But like every year that I can remember doing this, I am thinking not this year. This year is a big wedding year, and with being a bridesmaid in one of my best friend’s wedding in July and our wedding in August, I figure that this alone is enough motivation to keep on eating better.

This is one of the challenges I’ve faced since starting a food blog – trying to eat healthier. Since I bake something new at least once a week, its almost a guarantee that there will always be baked goods in our kitchen. That’s not a lot of willpower for someone who wants to keep fitting into both a bridesmaid dress and her wedding dress in less than 8 months.

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