Ok guys I’m going to keep this post short. The little monkeys got a horrible cold at the end of last week so while playing doctor to them I managed to pick this bug up from them and have a low gas tank. Basically I feel like crap!! So much so that I don’t want to do a darn thing! I haven’t been sick in the longest time but I think with everything going on in my crazy life my immune system was down compared to normal so of course the bug got me. I have to say I forgot what it feels like to be sick too. I contribute the changes in my diet to keeping most of the many other bugs the little ones have brought home this year. And they have brought home a couple yucky ones! Any way I’m tired and I’ve got a box of tissues attached to my side. I cut out of work early today actually just so I could get a nap in before picking up the munchkins from school. I woke up from a 2 hour nap still tired. Booo! I don’t know when the last time I’ve been able to take a nap though and it was pretty awesome. Especially on a overcast day…..ahhh
Now lets talk muffins. I had zucchini and carrots on hand and wanted to make something with them, but somethign more in lines with a “treat”. I actually attempted two versions of these muffins. One using almond flour and one using coconut flour. The coconut flour was by far the better muffin. The almond flour was ok but nothing compared to the coconut flour version. So with that being said I’m going to share the coconut flour version below, trust me it’s better….a whole lot better! I made these especially for the little monkeys as a easy breakfast grab since lately breakfast has been quite the battle. Actually, every meal is a battle these days. Not sure what new leaf they have turned over these days but they are extremely picky and anything green that they used to love is no longer coming close to their mouth. So I did something I never wanted to do as a parent, but I did….I shredded zucchini and carrots and added it to a muffin in the attempt to get some veggies into two little girls. Oh well, got to do what you gotta do. These are sweetened with only banana and dates and the added spice from the cinnamon, nutmeg, ginger, and cloves takes the muffins to a new level.
Ok, my nose is off to the races so while I run to get tissue and head off to do my homework for this week I’m going to leave you with some interesting facts I came across last week while doing research on delayed food allergies for my class….
From an article from the Journal of American Medical Association (JAMA) it was revealed that more than 75% of the money spent on health care is spent on chronic conditions. It indicates that a great deal of these chronic conditions are the direct result of food toxicities; easily treatable by simply removing the foods from your diet. BUT, with only 270 million people in this country more than 2.9 billion prescriptions are written every year (generating a whopping $131.9 billion for the pharmaceutical companies). Many of these prescriptions mask the conditions caused by food toxicity and rarely lead to a cure. Scary information especially that our healthcare industry is eager to write a prescription instead of simply testing to see if a food allergy might be the culprit!
I’ll be back later this week sharing more…stay tuned…
Zucchini Carrot Spiced Muffins
1/2 cup ripe banana
4 organic mejool dates, pitted
2 teaspoons vanilla extract
1/2 cup coconut flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup coconut oil, melted
1/2 cup carrot, shredded
1/2 cup zucchini, shredded
Preheat oven to 350 degrees. Line a 12-cup pan with paper liners of grease with coconut oil.
In a microwave safe bowl place 4 dates and 1 tablespoon water and microwave on high for 30 seconds. Remove from microwave and mash with a fork. Add an additional 1 tablespoon water and microwave for another 30 seconds and mash.
Add date mixture along with banana, vanilla extract, and eggs in a bowl of a food processor. Process until smooth.
In a small bowl whisk together dry ingredients (coconut flour, cinnamon, ginger, nutmeg, cloves, salt and baking soda). Add dry ingredients into bowl of food processor with the wet ingredients and process until well combine. Stopping to scrape down the sides of the bowl.
Remove blade in food processor and stir in shredded carrots and zucchini to the mixture as well as the melted coconut oil. Stir until everything is incorporated.
Using a ice cream scoop evenly distribute the batter into the prepared muffin cups. Sprinkle tops with additional zucchini and carrots and cinnamon. Bake for 30 to 35 minutes until golden.
Let cool and serve. Enjoy!