We’re finally starting to adapt and adjust. I wondered why I wasn’t posting anything yet, since I am cooking, and realized I was taking more pictures of my food than my new baby. That came after watching the video from this NPR story. As my friend who shared it said, ” the video jumps the shark about half way through.” I had to look up jumping the shark. And I fully agreed, but the first minute or so made me reconsider the uses of my camera.
My kids are watching more television than ever, my baby sleeps on my chest rather than in his crib like he “should” and I’m snitching snacks I won’t let my kids eat – not because they’re bad necessarily, but because I want to hog all of the calories in my house that are tasty!
My little chunk is chunking up nicely and sleeps happily when held. I can’t believe I made this little person and want him to stay small, even with his baby acne forever. We have my stepmom in town to help out and as a result had my “little” brother and his cute wife up for dinner Monday night. We did put out cheese to go on the veggie burritos, but other than that it was all plant food. And you know what? Not a single person asked where the meat was and most people had seconds, and some even had thirds! I wasn’t even tempted after dinner to partake of the ice cream (we have to use it up somehow and company loves treats!) and sent them home with a nearly full bag of Costco chicken thighs and a pork roast since they’d been talking about doing the Cafe Rio pork barbacoa. I have loved the feeling of not craving the foods I used to love, but I’m still working towards more salads and raw foods.
As a result, I still have a thing for treats, but am trying to do it a bit better than the normal. I couldn’t stop eating Somer’s no-bake cookies after making a half-batch just for myself. And sadly, I find myself snacking on cereal and granola at night when I fear that 2am is going to put me into calorie deficit from feeding my small tanker. But all that aside, I eat muffins. And I only call them muffins so I can feel good about them, but when they are called Banana Chocolate Chocolate Chip muffins, I’m hard pressed to not call them cupcakes. But I won’t, because then I’d have to try to feel guilty eating them. And I won’t, you can’t make me.
Banana Chocolate Chocolate Chip Muffins recipe
Adapted from The 30-Day Vegan Challenge by Colleen Patrick-Goudreau
Makes 18 large, 24 mini muffins
- 4 cups (+2T for elevation) whole-wheat pastry flour or unbleached all-purpose flour
- 2ish teaspoons baking soda (adjusted for Utah elevation)
- 1 teaspoon salt
- ½ c. cocoa powder
- 1 ¾ (or less) cup granulated sugar
- 2/3 cup canola or grapeseed oil
- 8 ripe bananas, mashed (this is important – well mashed gives a more moist muffin)
- ½ cup water
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips (and/or 1 cup walnuts)
Preheat the oven to 350 (360 for Utah) degrees. Lightly grease your muffin tins. Mix together the flour, baking soda, salt and cocoa. In a large bowl, beat the sugar and oil together, then add the mashed bananas (or add bananas and use mixer to mash them!). Stir in the water and vanilla and mix thoroughly. Add the flour mixture, along with the chocolate chips, and stir to mix.
(Alternatively, you may just peel the bananas, break them into a food processor, and puree them along with the sugar and oil. Add the water and vanilla, then transfer to a bowl. Stir in the flour combo, and add the chocolate chips.)
Fill each muffin tin halfway with the batter. Bake full size muffins for 24-ish minutes, 18 for mini muffins, until a toothpick inserted into the center comes out clean.