Pumpkin is a vegetable that my kids and husband are a bit resistant to. They only tolerate it in very small quantities (if at all), so I am always looking for ways to integrate (read:hide) it in different things I cook. There’s only so many vegful meatballs they’ll eat, so this week I turned to chocolate to help me out 🙂
Today, I am sharing a chocolate brownie recipe, which is loaded with pumpkin and the kids gobbled it up! It’s low in fat too (if you’re worried about that type of thing 😉 ).
Life has been crazy busy these last few weeks. I feel like I’ve been on some psychotic merry-go-round that is spinning out of control, I’m pretty sure there was a laughing clown there somewhere too. Thankfully, hubby seems to be getting better, and things are starting to settle back into some form of normality.
When things are out of control, as a mother, I find myself putting my own needs at the bottom of the list. This week, I made a promise to myself that I would start prioritizing my own needs a bit more and taking care of myself, as well as my family’s. So I’ve re-established an exercise routine (by golly my legs are sore today!), upped my water intake, and put aside some time to do things that make me happy. Like eating. Eating muffins. Healthy muffins. And then sharing the recipe with you so that we can all eat muffins together. Continue reading
dairy free with gluten free options 🙂
It has been one helluva week. Hubby ended up in hospital (and is still there now, 3 days on), nothing too serious, but something that needed to be monitored. Hopefully, fingers crossed, he will be out tomorrow. We are so close to the end of the school term, Friday next week is the last day, and I find myself struggling to keep everything together. I even said to Miss E the other day “you only need to read 4 pages of your reader because it’s nearly the end of term”. Complete lie. Thankfully my kids are pretty good readers, so I don’t tend to stress too much about that anyway, but still, my standards are slipping in more ways than one. Continue reading
Many years ago I made cookies using chickpeas. The kids liked them, but I stopped making them and promptly forgot all about the recipe until recently when a friend told me about a delicious cookie recipe she found with chickpeas and peanut butter. I looked up the recipe and thought I’d share it, as they really are melt in your mouth delicious – even better than the ones I used to make from memory (although now I want to find the recipe to compare it!). Because our school has a nut free policy, I subbed tahini into the recipe instead. You can find the original recipe here. My daughter loved these, as do I. My son, who thoroughly dislikes peanut butter thought these were still too nutty, even using the tahini. Tahini, which is made with sesame seeds is high in calcium, which great if you or your child can’t tolerate dairy. Chickpeas are a rich source of protein, so, combining these two ingredients, we pretty much have a healthy cookie! Right? Right. *dusts crumbs from mouth* Continue reading