Saturday, August 29, 2015
I am always looking for new muffin recipes. Oh, and I am always looking for ways to use up bananas. Seemingly endless amounts of bananas.
You are probably wondering why I have so many bananas. It's not like I grow them in my backyard. I actually buy 2-3 bunches of organic bananas each week and always seem to have some overripe ones left over in the end. Why not buy less bananas you ask? Because my biggest pet peeve is not having ripe bananas around to eat and send to daycare, and we all know that the bananas in the grocery store are usually far from ripe and they ripen at varying speeds. So, I buy lots, using what we need throughout the week, and baking with or freezing the ones that ripen quicker than we can eat them. And this means that I always have bananas in the freezer for smoothies, baking, and popsicle making!
This week in particular, I was confronted with a ton a overripe bananas and a massive harvest of blueberries from our garden. So, off I went in search of a muffin in which I could use both. Of course, for those of you who follow my blog, I also like to make my food child friendly, which means less sugar and whole wheat flour or oats where possible.
And so this muffin came to be :) A banana blueberry whole wheat muffin with a tiny bit of citrus to kick things up. Yum yum!
Friday, August 21, 2015
As the summer winds down (sigh), we are reminded that this is also the season of amazing squash! With zucchini galore, I have found myself trying to preserve the flavours or summer by turning this bounty of zucchini into soup to enjoy all winter long.
My almost 2 year old daughter just adores soups, and this one is no exception. Using very few ingredients, this soup's flavour really speaks to the season, with the taste of fresh zucchini really shining here. It's easy to make in huge batches, so you can enjoy some now and freeze for later, when your body and soul are craving a little taste of summer!