Breakfast or Snack @ 226 - Magic Muffins

Things are pretty bleak over here, people.  I have two little people that want to play outside so bad their heads hurt.  They talk about the seasons changing in school.  They talk about how yesterday was the first day of Spring.  They bring home art projects that involve tulips and baby animals.  They beg me to take them to the park, even though they can see their breath.  The walk from the car to our backdoor seems long and we're all holding our breath by the time we turn the knob.  I've thought about starting a fire in the fireplace.

They monitor the plants that grow in our basement, below warm lights, and wonder why the same isn't happening outside.  They look out the window and with their hands to the glass, testing for warmer temperatures, but there are none.  Today, it's snowing.

I think Spring will come.  But truthfully, I'm starting to doubt its inevitability.  I want to believe that its right around the corner and surely it will come with April.  March is supposed to leave like a lamb, right?  But, all I see are grey skies, snowflakes, and restless children.  We have done nearly every Pinterest project.  We've painted and colored until the markers are dry and colorless.  We've run made-up errands just to get out of the house, thank you Target.  We've built every shape and style of fort and had dance parties till our thighs ache.  We've done copious amounts of laundry and reorganized the furniture more times than I'd like to count.

The elbows on my favorite sweater are wearing thin.

There is one thing that Becks and Reed still get excited about.  Any Kitchen Project.  So, we've made a daily activity out of it.  And, even though it's become part of our indoor routine I think a part of them looks forward to it.  In the past week, we've made granola, granola bars, 2 kinds of snack bites, hummus, shamrock cookies, three kinds of muffins, freezable protein snack-cakes, and two loaves of really good bread.  We do a kitchen project almost every morning.  Over breakfast , we comb the internet for ideas and inspiration.  It's a made-up chore because we don't really need any of these things.  But, I don't know what I'd do with my mornings without them.  An added bonus: my kids are going to know their way around a kitchen.

Magic Muffins - In an effort to make every snack we have substantial (my kids are eating a ton these days), I am tending towards flour free recipes.  [Just to avoid the question, I am not, by any means going Paleo.]  However, I refuse to eat a muffin that is as hard as a 2x4.  I don't know how these muffins work, I just know they are puffy and satisfying.  It's hard for me to walk by the freezer without grabbing one.  They're also great to throw in lunches.

1 cup of any nut butter (we have tried peanut and almond)
2-3 bananas with lots of brown spot so they are super sweet*
a handful of pitted medjool dates, only if your bananas aren't brownish
2 eggs
1 teaspoon vanilla
1 tablespoon honey, optional
1/2 teaspoon baking soda
1 teaspoon apple cider vinegar
chocolate chips, optional

Preheat your oven to 400 degrees and line a muffin tin with paper liners.  Put all ingredients into your food processor.  Blend until totally mixed.  Evenly distribute your batter in the lined pan.  Sprinkle chocolate chips on top, if using.  Bake for 13-15 minutes.  They should look puffy and lightly browned on the top. Cool on a rack and store in the freezer for up to one month or in a sealed container for up to one week.

*I have made these twice.  The first time my bananas were not as ripe as they should be so I threw in 6 or 7 pitted dates.  The next time they were super ripe so I skipped the dates and the honey and they were great.  I'm not a fan of super sweet things anyway, so the super ripe bananas were perfectly sweet enough on my second try.

Snack @ 226 - Grain Free Crackers

Life without a good camera is leaving me totally uninspired.  I look at the pictures on my phone and know the food that I made had all the qualities of a bloggable meal, but with the weird shadows and the awful reflections on my iPhone, I don't like what I see.  So, it makes me hesitant to blog about it.

Luckily, I am friends with some pretty inspiring people (thanks, Kimber).  So, I can't sad-sack for too long.  One of them posted pictures of a few homemade snacks she had made and I promptly requested the recipes.   She promptly inboxed me (thanks again, Kimber).

None of us are wheat free or suffer from wheat allergies of any kind.  Actually, none of us have any allergies at all.  We're freaking lucky in that regard.  But, I just feel like (unless it's in treat form like coconut cake or whoopie pies) flour is an empty ingredient.  (If you're interested in knowing more, this is a great read about the developments in the wheat industry in the last 60 years and the rise of Celiacs and gluten sensitivities.) And, if I can replace it with something more substantial and still end up with tasty results, I'm so in.

We tried to roll out the scraps and use a cookie cutter with decent results.

Well, that happened with these crackers.  They're fairly mind-blowing.  I made them with the babes after school and they were out of the oven by 4:00 p.m.  That means it took us a total of 30 minutes to make 60 crackers.  I can't wait to try them with hummus but they'd also be good with a slice of cheddar.  We ate nearly half the bag plain so we didn't get to, ahem, experiment much.  So much for being uninspired.  As for the photos, they still are.  Please accept my apology.






































Awesome Grain Free Crackers - adapted from this recipe

1 1/2 cup unsalted sunflower seed or pepitas or some mixture thereof (I used half and half)
1 teaspoon sea salt
1 teaspoon salt free seasoning mix (I used Trader Joe's 21 Seasoning Salute)
2 garlic cloves, peeled
1/2 cup sesame seeds
about 1/4 cup water

Preheat your oven to 350 degrees.

Whiz the sunflower seeds (and/or pepitas, if you're using), sea salt, seasoning, and garlic in the food processor until the mixture resembles coarse cornmeal.  Add the sesame seeds and pulse a few times to mix.  Now, lightly drizzle in the water while the machine is running until a dough ball forms.  I used exactly 1/4 cup.

Roll the dough out between two sheets of parchment paper, until the crackers are 1/8 of an inch thick.  You can always opt for a thicker cracker and leave them at 1/4 inch, but I really liked mine crispy.  Once they're rolled out, remove the top sheet of parchment and slide them onto a cookie sheet.  Take a sharp knife and slice the crackers into the size of Wheat Thins, approximately.  You can leave the misshapen edges and have some irregular crackers or you can remove the scraps and roll them out and repeat the process again.

Poke each cracker twice with a fork and then bake them for 12-15 minutes.  Keep an eye on them because the time will depend on how thin you rolled them out.  Remove from the oven and let them cool in the pan.  Break apart the crackers along the scored lines and munch away.

Breakfast @ 226 - Banana Crunch Muffins

I had dinner ready at the Senior Citizen Hour of 4:10 p.m. yesterday.  There were a few reasons for this, none of them planned.  I knew Jason was going to be working into the night so I was preparing myself to be a One Man Band by getting all my dinner ducks in a row before I picked Reed up from school.  You know, mise en place, as they say.  

When we arrived home, I was barraged with 1,700 only slightly whiney requests for food.  The phrase , "May I please have..." was on repeat, not to mention it's less formal and more demanding cousin, "Mama, make me..."  The scene was really, very charming.  Every time the tip of my toe crossed the threshold of leaving the kitchen (to say, go do some laundry or get the mail) there was another child.  Another child, asking for more food.  At one point I was slicing an apple with one hand and dishing out snap peas with the other.  I only survived one hour before...

I started making dinner.  I know it's a drastic decision to pour a little olive oil in a pan at 3:45 in the afternoon.  But, if I hadn't done that, I would have done something worse.  Like, maybe...run away to a deserted island where no one even snacks, or eats at all.

The only backlash of this wild decision was that dinner (usually the main time-consuming event of the evening) was over at the ripe hour of 4:30.  Plates in the sink and faces wiped: Done.  Before the begging for dessert or complaints of boredom even began, I announced the post-dinner project.  "We're making muffins!"  Of course, I announced this before checking the pantry to see if we had anything with which to make a decent muffin.  Small Detail.  The kids were thrilled because our evening rituals usually include something less involved like taking a walk or reading books.  Making muffins in the evening time was a major deal.

Get your hand out of the frame, dude!

Though, in the wake of our evening chaos, I quite honestly have no idea what I made for dinner.  I do know I made some bomb-ass muffins.  And for a moment, everyone was content.  Here they are.

Banana Crunch Muffins - which should really be called Survival Muffins are adapted from these

3 super ripe bananas

1 large egg

1/3 cup coconut oil, melted

1/3 cup dark brown sugar

1/4 cup maple syrup

1 teaspoon vanilla

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 teaspoons cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

a hearty pinch of cloves

1 1/2 cup your choice of flour (I used oat bran, white whole wheat and spelt, 1/4 cup of each and I love how they turned out)

1 tablespoon ground flax seed

1 tablespoon chia seed

1/4 cup uncooked millet

Preheat your oven to 350 degrees.  Grease a loaf pan or line a muffin pan.

Whip your bananas and egg together in an electric mixer, fitted with the whisk* attachment until light and pale yellow.  This can also be done with a hand mixer.  Add the oil and fully incorporate.  Add the sugar, maple syrup and vanilla and whip until uniform.  

Sprinkle the baking soda, salt and spices over the batter and mix.  

Lastly, add your flours, flax, chia and millet and with the mixer on low, mix until just incorporated.

Pour into prepared loaf pan or a lined muffin pan.  Bake loaf for 35 minutes, or until toothpick comes out clean.  The muffins will bake for about 18 minutes, or until a toothpick comes out clean.

These stay good for a while (5 days), and really get a little better each day!  Though we won't really get to find out, we only have four left.

*The paddle attachment would also work.  But, the whisk just made the batter light and creamy, and broke up the bananas.

So thrilled he gets to eat the prop.

Snack @ 226 - Chocolate Cookie Dough Bites

I wish I didn't have to admit this to you.  This is not the conversation that I set out to have, but we're having it.  Right Now.  I just brought a small bowl (pictured below) containing three of these bites up into my bedroom so I could 1) photograph them and then 2) sit down to write this post.  I was, of course, planning on returning the Snack Bites to their safe and chilled home in the refrigerator.

Somehow, I got distracted and threw one in my mouth.  It was casual, nobody saw.  Luckily, I had already taken a totally underwhelming picture of them.  That's not to say that I didn't want to take more, better pictures.  "That's not too bad," I thought.  There are still plenty for after-school treats throughout the week.  One less?  No one will even notice.  Not even my major chocolate obsessor whose name starts with a B.  My mind is full of all kinds of denial.  Mostly regarding chocolate and growing credit card debt.

And then, I think you know what happened.  I'm not proud.  I totally set out with pure intentions.  Then there was chocolate and snack and dough.  But, not real dough.  It just tastes like dough in the best, most guiltless way.  The bowl is empty.  But, I didn't have to say that, did I?

Now, as I sit here in a pile of shame and tears the only penance I can think of is to share the recipe with you and hope that you don't have a modicum of self control.  Best of luck to you, friends.

Chocolate Cookie Dough Bites - makes 20-30 bites

2 cups dates, pitted (I use Medjool)
1 teaspoon vanilla
a scant 1/4 teaspoon sea salt
3 mounded tablespoons Raw Cacao Powder*
4 tablespoons unsweetened coconut
3/4 cup raw walnuts or pecans or a mixture of the two

Blend all ingredients in the food processor for about 1 and 1/2 minutes, or until mostly smooth.  Take "dough" out, wrap in plastic wrap, and chill in fridge for 1 hour.  When ready, roll "dough" into balls of a snackable size.

*I found my cacao powder at the health foods store.  It is a brand called Navitas Naturals.  If you can't locate cacao powder, unsweetened cocoa will do the trick.

Snack @ 226 - Snack Bites

If you're on Pinterest, you probably know all about these little gems.  No-bake snacks and homemade versions of energy bars seem to be one of the most FPed items on pinterest.  Oh, that means Frequently Pinned, duh. But, I always feel like having one more Real Life Opinion takes me one step closer to actually making the things on Pinterest.  Validation, I guess.  So, here I am to tell you - make them now.  I don't know why I waited so long.

The Taste Tester.

They take under 10 minutes of active prep.  You don't need a food processor. They stay good in the refrigerator for over two weeks.  They are free of most allergens.  They satisfy both a need for a snack and a subtle sweet tooth.  You may never buy another insert your favorite 7$ energy bar here.  Your kids will love them.  You can customize them for your own taste buds.  What?  You want more reasons?  Well, that's just greedy.  Now, get in the kitchen and get not baking.

No-Bake Snack Bites - inspired by this recipe

1 cup oats
2/3 cup shredded and unsweetened coconut, toasted
1/2 cup peanut butter*
1/2 cup ground flax seed
1/2 cup cranberries, roughly chopped
1 tablespoon chia seeds
1/3 cup honey
1 teaspoon vanilla extract
1/4 teaspoon sea salt

Stir everything together in a medium bowl, cover and refrigerate.  Once they're chilled (about 1/2 an hour), take them out and squeeze Tablespoons of "batter" in your hand and then form into little balls.

Store in an airtight container for up to two weeks.

Makes 20-30 balls, depending on size.

Oatmeal Cookie Version - these were my favorite

1 cup oats
2/3 cup shredded and unsweetened coconut, toasted
1/4 cup peanut butter*
1/4 cup almond butter
1/2 cup wheat germ
1/2 cup raisins
1 tablespoon chia seed
1/2 cup honey
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon sea salt

Follow the directions above.

*Of course, you can make these with whatever you have on hand.  Substituting any variety of dried fruit, nut butter, spices, etc.  Use Sunflower Seed butter to make them peanut-free, for a school snack.  And, use Gluten Free Oats to make them gluten free.

Enjoy!

Dinner (not really) @ 226 - Sick Kid Diet Part 2: The Recipes

Vita C Salad

1 Pineapple peeled, cored and cut into 1/2 inch chunks
4 Mangoes peeled, seeded and cut into 1/2 inch chunks
Seeds from 1 pomegranate
Juice and zest from 2 oranges
Juice from 1 grapefruit
Juice from 1 lime
1 Tablespoon raw honey

Directions:
Mix chunks of fruit and pomegranate seeds together. Whisk together orange zest, juice from oranges, grapefruit, lime and honey. Pour over the fruit and mix.

I usually leave this out on the living room coffee table while we're watching a movie, or reading, or resting. You can't get a sick kid to eat a WHOLE lot, but they do mindlessly pick at foods that are left VERY accessible. If your kids are old enough to use them as something other than eye daggers, set out some toothpicks too. It makes it more fun, like a little kid cocktail hour. And fun is appealing.

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Sick Girl Smoothie
1 cup frozen blueberries
1 cup frozen pineapple
1 cup frozen mangoes
1 cup frozen strawberries
1/2 of 1 avocado
Juice from 4 oranges
Honey (optional, depending on how sweet your frozen fruit is)

Blend well. It is great to get the calories and healthy fat of the avocado into your sick child, as they probably haven't eaten much of anything else. Also, it gives your smoothie a super creamy, thick texture.

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Hungry Monkey Smoothie (not necessarily a sick kid smoothie, but one of our favorites, nonetheless)

1/2 cup ice
3 bananas, chopped
1/3 cup natural peanut butter
1 Tablespoon honey

Blend well.

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Sick Boy Smoothie

1 Cup frozen Blueberries
1 Cup frozen Rasberries
1 Cup frozen Strawberries
1 banana, chopped
Juice of 2 oranges

Blend well.

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Our Green Smoothie

6 leaves Lacinato Kale, torn
1/2 cup frozen mango
2 sweet apples, cored and cut into chunks
1 banana, chopped
1/2 cup organic, pure Apple Juice
Juice from 2 oranges

Blend well.

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A note about smoothies: depending on the sweetness, ripeness, juiciness of the different fruits and vegetables used, the recipes can change. Put in honey, if you don't think it's sweet enough. Add more fresh orange juice, if it needs more juiciness. Feel free to adapt the recipes to fit your family and the fruit they love.





Whip out those blenders, people. And fill those little loves full of fruity goodness. And, take them to the park!!