Today is our second day back to work after eleven days off. Ryan and I are fortunate to work for a company that gives everyone off from Christmas Eve to New Year’s Day. It is something we look forward to every year, as it happens to fall just when we’re exhausted and worn out and in desperate need of a break. This year was no different and we spent the break with our families, catching up on much needed sleep and relaxation.
All good things must come to an end, however, and thankfully we both felt reenergized enough that returning yesterday wasn’t nearly as miserable as it could have been (although I was a little depressed when I saw 5:00 am on the clock for the first time in nearly two weeks!). To help us ease into the week, I’ll be making a few treats like this. We’re a little sugared out after nonstop indulgent meals followed by Christmas cookies, so I skipped the glaze on this quick bread and swapped in a little whole-wheat flour. Between that and the hefty portion of flaxseed, this errs on the side of a healthy. The lemon flavor is subtle, adding a burst of freshness (the glaze would’ve added additional lemon taste). A slice of this with a side of fruit makes for a good breakfast. I personally enjoyed it as an afternoon snack, a necessary boost of energy to get me through the rest of the workday!
One Year Ago: Broccoli, Cannellini Bean, and Cheddar Soup
Two Years Ago: Autumn Salad (just as good in Winter!)
Three Years Ago: Pomegranate Salad with Honey Vinaigrette