Attention, y’all: I realize that most of you will hate me for posting anything pumpkin related so soon. I mean, it’s August for crying out loud! And to that I say two things:
- I’m with you – too soon for pumpkin spice anything! I’m still eating watermelon, corn and tomatoes while they’re in season! But…
- My boys don’t really care about the foodie rules and this is one of the only ways I can get them to eat vegetables at all (yes, pumpkin) AND feel good about it.
So there you go. I’m sorry but I’m also not š
It occurred to me the other day that one of the reasons I feel like I burn out so easily a few times per year is that so many times I feel like I need to make EVERYTHING that I make blog-worthy. I try to fit blog meals into our meal plan, try out recipes on my husband, and generally try to create SO MUCH that I end up killing creativity all together. When I finally realized what was happening and figured out the ‘why’ behind it all I found the freedom in letting go of that self-imposed pressure. I also found some really great recipes that I love to make and eat, which is always a bonus!
So what does a food blogger eat when she’s not blogging? Besides, of course, leftovers? That, my friends, is exactly the kind of stuff I want to share with you. It’s my joy to make things for you that are labors of love from my soul, but it’s also a joy to share good food with people I care about. And you know what? I’m OK with the fact that I’m not the only one who creates great food – there is a massive community of women and men who do what I do and do it WELL.
Let’s get started then, OK? These grain-free pumpkin muffins from Yummy Mummy Kitchen have hit the sweet spot between mom-approved and kid-enjoyed. We are working on getting the boys on a higher-fat, moderate protein diet (as much as you can with kids anyway) with fruit and veggies in abundance; I know that’s a tall order for any parent. And I also know that the best way to start changing things is usually with treats. These muffins are great because they use almond flour instead of white/wheat flour and are naturally sweetened with honey. I think you could probably also use maple syrup, too, but this time I used honey. I did use about 1/4 cup of mini chocolate chips, but that’s a small price to pay if my kids are eating pumpkin and almond flour.
Even better news? They taste REALLY good! I won’t say it’s a perfect substitute for those amazing cream-cheese stuffed wonders that come out in the fall, but they are delicious and certainly a worthy opponent. Check out the recipe – I certainly stand behind it!
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