Wednesday, August 14, 2013

Muffnies

That's what Grant called them until a few days ago. So sad that he is losing his baby talk and exchanging all words ending in "-nie" for words like "memoirs" (The Pooh Movie). Sniff.

It is our practice run week for school. K is in camp, going to a "Hop into Kindergarten" week every morning, so that we can practice getting ready and out the door for real school. Its the third day and she said to me this morning, "Mom, I don't really want to go away from you."

Double sniff.

That what you call a "muffin morning". When we woke up, it was low 60's outside too, so it really was a perfect cooler morning to try these muffins and heat up the kitchen with the warm smell of bananas, spices and oats.

 Here's a gluten-free recipe for you to try: Banana Oat Spice Muffins.


Banana Oat Spice Muffins.

1.5 cups gluten free flour (trader joes)
1.5 cups quick steel cut oats, whirred in the food processor for 2 minutes
1.5 teaspoons baking soda
2 tsp cinnamon
1/2 tsp ground nutmeg
1 tsp fine sea salt

1 1/3 cups brown sugar
1/3 cup oil
2 eggs
1.5 rip bananas

1/4 cup buttermilk (I used kefir :)
Salted, shelled sunflower seeds (opt) for garnish

In a stand mixer bowl, beat wet ingredients (except buttermilk) until thoroughly combined, about 2 minutes, until bananas are broken down evenly into other ingredients.

In a separate bowl, whisk together flours and other dry ingredients. 

Add dry ingredients all at once to the wet ingredients, mix on low speeds, then add buttermilk, until ingredients are just combined.

Let stand for one hour or overnight in the refrigerator.

Scoop into standard muffin tins. Sprinkle with seeds if desired.
Bake at 350 for 12-15 minutes, or until lightly browned on edges and firm to touch on top.
Enjoy!

Tuesday, August 13, 2013

Back to school

I am trying to get prepared for a very busy fall. We head to our (last) beach trip the week after next and then it's back to school. Since I have a kindergartner and a preschooler this year, I have to make take-and-go lunches for the first time since I was in highschool.

One food challenge is new to me: the "nut-free" dilemma. Fortunately, with my background as a dietitian, I have some experience with this topic. That doesn't mean that it is easy to apply. Especially when you add two peanut-butter addicts to the mix.

When I asked K why she likes peanut butter so much, she said, "Because it's thick. It's salty. And it's crunchy.And it makes me feel good."

Enough said.

It's all this guy's fault: meet D, the man who eats peanut butter every day. I think my dad put a genetic code into our bodies to love the stuff. It might be a little thick to run like blood through our bodies, but with the amounts that my collective family eats, it might as well.

Alas, this causes a slight problem for school aged children in my household. Fortunately, for K, she can have nuts in her lunch, just not in her snack. Here's a list of lunch ideas I came up with to post on my fridge  (note: K doesn't like most cheese, so that creates additional obvious eliminations) so that I know what to do on coming morning rush moments...