Tuesday, August 6, 2013

Whole Wheat English Muffins

Days seem to be flying by lately and it's hard to believe that summer is coming to a close. And even after being out of school for 4 years, it still feels strange not to be in Auburn this time of year. It's hard to believe that I've been out of college for the same amount of time I spent there. Those days went by far too quickly. I think Fall is when David & I miss Auburn the most, because some of our fondest memories happened during that time. The craziness of rush, tailgating & football games with friends, rolling Toomer's Corner, Fall formals & date parties, etc. There's just something uniquely special about Auburn that you can't fully grasp without being a student there. I'll always be thankful for the life-long friends and amazing husband that I met during my time there.

Speaking of my sweet husband, he asked if I could pick up some english muffins for him at the store this week for breakfast. We've made a huge effort over the last year to switch to a more "real food" mindset, cutting out as much processed foods as we can. I'd say we live by the 80/20 rule, with 80% of what we eat being healthy, clean, whole natural foods & allow ourselves to indulge about 20% of the time. The 20% typically happens when we eat 1 lunch & 1 dinner out on the weekends. I have to say that since we've made this change, we both feel SO much better and are much healthier overall. I also just don't keep things in the house that we can't resist. I have a hard time resisting sweets & soda, so I don't keep them in the house. Back to the english muffins...the ones at the store had way too many ingredients to fit into our "real food" rule so I decided to make them myself.