To say it’s been a while is an understatement, however, it is a start.
After a complicated pregnancy, we were blessed with a darling little boy in early 2013 . It was a hell of a ride with tons of scary bits but we made it and are now enjoying life with our little one. However, with all of this change came some big challenges. The dietary needs of our tribe shifted from day-to-day. Most recently with our son who has severe allergies to dairy & peanuts.
It’s challenging to face these allergies in reality since you don’t want your kids growing up with limitations that can keep them from feeling “normal” yet you want to protect them. Unfortunately this is reality for a lot of kids. So, that being said, it’s time to get back in the kitchen with a new mission….
How To Eat n’Drink, now…
First up: BREAKFAST or ANYTIME
When diary is in EVERYTHING, it’s tough to eat out, especially when time runs short during life’s hectic schedule. So we needed an easy go-to option full of only the good (safe) stuff and if it can include more yummy greens into his diet then, yay! That is how these little delicious green gems came to be. So, I had to share this recipe just to keep from having to write it down for strangers everywhere I go! Enjoy!
MEAG’S MIGHTY MUFFINS (makes 24 mini muffins)
10 oz organic frozen spinach (fresh works too but tends to make a dryer batter)
1/2 cup olive oil
1/2 cup unsweetened almond milk (almond coconut blend vanilla is what we use)
3/4 cup maple syrup
1 ripe banana
2 tsp vanilla
2 cups gluten-free flour (bob’s red mill is our fave)
1 tsp xanathan gum (skip if your flour includes this)
2 tsp baking powder
2 tsp baking soda
1/2 tsp pink Himalayan salt or kosher salt
1 1/2- 2 tsp chinese five spice
Note: This recipe works best with a vitamix but a good blender should do the trick, just make sure everything is blended into a purée.
Preheat oven to 400 degrees.
Purée all the wet ingredients (spinach, olive oil, almond milk, maple, banana, vanilla) in a vitamix until completely smooth and blended. In a large bowl add the dry ingredients together and whisk/sift to combine. Add the wet ingredients to the dry and mix until combined. It will have a few lumps but shouldn’t be too loose or soupy. (If so, just add a bit of extra flour.)
Line a mini muffin sheet pan with paper liners or use a silicone mold oiled with a bit of olive oil. Scoop the batter into the molds until about 2/3 full…
Bake them until they are starting to brown and a toothpick comes out clean. Remove them from the oven and brush the tops with a bit of maple syrup to create a nice sweet crust, just make sure to do this when they are still hot or it ends up sticky. (It’s alright to skip this part if you like.)
Cool the muffins on a rack and enjoy! (Don’t forget to throw some in the freezer for later. Reheat at 200-250 degrees for 10 minutes to refresh.)
*this recipe was inspired by the sweet potato muffins in It’s all good by Gwyneth Paltrow & Julia Turshen & the delicious green muffins from Patricia G.
*photography + recipe © copyright howtoeatndrink