Ben and I are off to Cabo San Lucas tomorrow for a long weekend of rest and relaxation! It's my first time being away from Theo (other than one night at a local resort with some of my mom friends - and my pump! - last October). I am excited and nervous! In the meantime, here are some other bloggers' recipes that I have made lately. I hope you enjoy them as much as we have!
Photo Credits: Paleo Blender Muffins; Broccoli, Cheddar and Quinoa Gratin; Spinach Banana Muffins; Miso Chicken Thighs; Healthy GF Banana Oatmeal Breakfast Muffins; Amazingly Wholesome Five-Ingredient Banana Bread Muffins
Paleo Blender Muffins from Peanut Butter Fingers - The whole family is addicted to these muffins, and I just LOVE the ease of blending everything together. (Can you tell I am all about ease and speed with cooking lately?!) If your baby is under one, make sure to replace the honey with maple syrup here. Also, I'd recommend sticking to the recipe here. The first time I made these muffins, I used a cup of almond flour because I didn't have any coconut flour, and they did not turn out well.
Broccoli, Cheddar and Quinoa Gratin from Cookie + Kate - The whole family loved this gratin. It is one of the best vegetarian dishes I've made in a long time. It was so delicious and easy to make, and I enjoyed the leftovers for days! I prepared it with Theo watching and "helping" (i.e., banging whisks and spatulas and measuring cups on the counter) in his new learning tower... which we got used for $60. Score! I used TJ's unsweetened almond milk and a slice of my favorite GF bread, so it was GF and dairy-free - except for all of the cheese. ;) Theo inhaled fistfuls of the gratin, including the broccoli, which has been among his most disliked foods for a while. WIN!
Spinach Banana Muffins from Tribe Magazine - These muffins are really delicious. I love that they have so much spinach (and other vegetables, if you wish) in them. The first time I made them, I subbed cottage cheese for the applesauce, added some grated carrot and zucchini and used almond flour instead of whole wheat. They did not turn out well, probably due to all of the moisture from the added vegetables. In hindsight, subbing applesauce for cottage cheese wasn't the best idea either. ;) The next time I made them, I added a whole carrot (grated) and made sure to squeeze the excess moisture out of it with a paper towels before adding it to the other ingredients. I also used whole wheat flour instead of almond flour, and the muffins turned out great.
Miso Chicken Thighs from Peanut Butter Fingers - This recipe is simple, easy and delicious! I used low-sodium Tamari for the soy sauce component. I marinated the thighs for about 24 hours, which really enhanced their juicy flavor, and Ben grilled them instead of baking them. So yummy! These thighs are a great, healthy protein for parents and kids. We will definitely be making them more regularly for dinner.
Healthy GF Banana Oatmeal Breakfast Muffins from Gluten Free on a Shoestring - I just made these muffins last night in order to use up some very ripe bananas. They are scrumptious! Some GF baked goods can be gross, but these are fantastic. They are dense yet moist, flavorful and nutritious. I eliminated the chocolate chips, as Theo doesn't need chocolate very often. ;) You can always put some chips on top of a muffin before heating one up for yourself!
Amazingly Wholesome Five-Ingredient Banana Bread Muffins from Pinch of Yum - These muffins are another easy and tasty blender variety, and a personal favorite of mine! With only five ingredients, they are so easy and fast to make. They can be gluten-free if you use gluten-free oats! Again, I eliminated the chocolate chips. You can always put some on top of a muffin before heating it up for yourself!
Can you tell I'm on a muffin kick? ;) I am oatmealed-out after eating it for breakfast every day when I was nursing Theo for his first year of life. Making muffins is fun, especially now that Theo is fascinated by the blender, and we all enjoy eating them. I also love being able to grab one from the freezer and heat it up quickly. Theo always eats a huge breakfast, so I love having muffins on hand as an easy component.
For all of the muffins (and any muffins, really), I strongly recommend using a silicone muffin pan. This pan is my favorite. You don't need to worry about the food sticking or about difficult cleanup! Additionally, for all of the muffins, follow the specific instructions for storing them. After 3-4 days, freeze them by wrapping each individually in aluminum foil or plastic wrap and putting them all in a freezer-safe Ziploc bag with the date written on it. They should last in the freezer for about a month, and can be reheated in the microwave (for about 30 seconds - 1 minute. depending on your microwave) when you want to eat one. :)