The temperatures have really dropped now here in New Jersey. That means I love to have my oven going with something scrumptious baking in it. It warms the house both with the heat and the great smells! I’m still trying to eat a little better in 2016 though, so I have been trying to find ways to make my baked goods a little leaner and more nutritious. This herbed lemon poppy seed bread was just the ticket! It had all of my favorite Mediterranean flavors that I grew up loving without as much of the guilt. I used almond milk to make it lighter and give it a nutty flavor at the same time. I also used quinoa flour to make it more nutritious. Best of all, it was so easy to make!