Quite a lot happened this past weekend. It was Earth Day. I had an opera rehearsal. I saw a Broadway play. I ran a race in a pink tutu and pink, fuzzy devil horns.
What? I did! Need proof?
I've been using metal water bottles for the last 4 years and was very happy to get a spiffy glass one. This bottle is super cheerful and easy to grip. Also, the larger opening makes it easier to clean. (Not to mention that having a glass bottle means I can SEE that it's clean inside.) The bottle, sleeve, and cap are all dishwasher safe. I also love that it has ounce measurements on the side. So far I've drank 80 ounces of water today and it's only the afternoon. (I drink a LOT of water.)
Now you have the chance to win one of these great bottles! In honor of Earth Day (it WAS a busy weekend...), I'm giving away one of these bottles.
To enter, go to lifefactory.com and figure out if you'd like a flip cap or a classic cap bottle and what color you love the best out of the options. Then write a comment in the comment form below with your choices (flip vs classic and which color you'd want.) Also, leave a way to contact you in the comment form if you don't have a blog profile and are leaving a comment as anonymous (email or twitter name only).
The prized bottle will be the 22oz version. Drawing will happen on Tuesday, May 1.
This giveaway is open from April 25th through midnight EDT on April 30th. You must be 18 years old to enter and live in the United States.
Please see official rules HERE.
CONTEST CLOSED: The winner was #9, Nansi, who wants the classic cap in orange. Congratulations!
1 1/2 cup all-purpose flour
3/4 cup white sugar
1/2 cup oat bran
1/4 cup quick cooking oats
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
1/2 cup chopped walnuts
1 banana, mashed
3/4 cup almond milk
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1.Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
2.In a large bowl, stir together the flour, sugar, oat bran, quick-cooking oats, baking powder, baking soda and salt. Gently stir in the blueberries, and walnuts. In a separate bowl, mix together the mashed banana, almond milk, egg, oil, and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
3.Bake for 15 to 20 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched. Or test by inserting a toothpick. If it comes out clean, the muffins are ready to be taken out of the oven.