Milk Crazy

Like previously predicted, the hardest part of this week's rule is avoiding non-fat milk. To substitute, we have stocked our fridge full of other types of milk. On Monday I made vanilla soy, banana, oat french toast. We topped it with fresh blueberries, strawberries and maple syrup. Then, last night I made blueberry muffins and used buttermilk. This was a little bit of a disaster because A) it's hard to find buttermilk that is not "light" or "reduced fat" and we ended up having to go to several stores! And B) The recipe said it made 12 muffins, which did not sound like enough to feed the people I intended to serve (my classmate's final day of school!) so I doubled the recipe. Eight cups of flour should have been a little hint (or a dead giveaway) that the recipe would make a TON of muffins...but I was tired and not paying attention (don't ask) and ended up with the biggest bowl of muffin batter that your mind can imagine. Ryan took a picture (see below) and my face is expressing, "WHAT did I DO?!?!?!" I also tried almond milk for the first time. Ryan described it best when he said, "This tastes exactly how you would imagine almond milk to taste!" I like it better than soy and I believe it is healthier. For breakfast Ryan has been covering berries with various types of milk. I am starting to see a berry and cream theme with this post. Are there any other types of milk we should try? Is almond milk the best alternative to cow?