April Recipe Recap

Can you believe that April is over? This is crazy to me.  What’s even crazier is that it’s still snowy and crap outside.  Hello spring?! Where the FRIG are you?!?!

Well, if we can’t have spring at least we can have muffins. How those are a trade off I’m not sure.  But I made some yummy ones this month so I’m going with it.

Raspberry Oat Bran Muffins – Peas and Thank You: A couple of weekends ago I woke up feeling domestic.  I got out of bed, did the dishes from the night before and made these muffins all before the Boy got up.  I woke him up to let him know how I had spent my morning and his response “Wow, you’re such a great wife.”

It’s true.  I am.

Anyway, that was Sunday and by Monday I was informed that while the Boy and I eat very well – apparently he is not getting enough fiber. This will not do.  My response? Make more muffins.

Morning Glory Muffins – Spilling the Beans These I just made this week.  And they are quite possibly the most filling and awesome muffins ever.  Packed into each deliciously moist bite, red lentils, sweet potato, apple, raisins, coconut and I even snuck in some extra bran in there – just to make sure things keep moving! 🙂 I cut the buttermilk and used Almond Milk instead. It made 18, I made them on Tuesday night. We have 6 left. They’re really good.  AND they were a really great pre-yoga snack this week. SOLD!  The Boy likes them too although he did mock my excitement by saying “You’re right they’re so good we shouldn’t eat anything else EVER!” 😐 In truth he can be as snarky he’s eating more than nothing for breakfast this way, so I’ll take it.

I already mentioned the Corn Chowder – from Cooking for Carnivores.  Some other recipes I’m looking forward to from there include Buckwheat Waffles, and Fajita Quesadillas. I’ll be sure to report in May.

I made my own brilliant recipe with pasta, and sauteed portabello mushrooms, red onions, sun dried tomatoes, grape tomatoes, spinach, a little red wine, a little balsamic and a little fresh basil. Topped with crumbled goat cheese – quick and DELICIOUS! A perfect combination.

I rediscovered the felafels that are in our freezer from Peas and Thank You cookbook.  I wasn’t a big fan of them as felafels (a bit dry) which is probably why they’ve been in the freezer for 6 months.  But as crumbly goodness on top of salad – yummy.

Last but CERTAINLY not least, Peanut Butter and Jam Nanimo Bars. OMG Angela from Oh She Glows.  I love her. These were SO amazing.  They are miraculously still in our freezer since they have nuts so the Boy can’t take them to school for snack.  I offered to use sunflower butter instead of peanut butter but since I had already made the crumb that has 1/4c of almonds in them – he wouldn’t take them.  So I didn’t bother altering the rest.  Stupid nut rules at school! So frustrating!!

Oh well, leaves more for me!

Like the pictures? Can you tell I’m practicing taking the camera off Auto?! 🙂

Learning takes time.

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2 responses

  1. Pingback: Meal Planning – Week 2 | The Ginger & The Giant

  2. Pingback: Morning Glory Muffins | Bike, Banjo & Baby

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