Thursday, August 17, 2006

Good for you

I am having a hard time blogging as I hate my skin now. I wrecked it by fiddling with the html and now 1/2 of Bethany's great design is gone and what is left is somehow magnified and it is all weird with frames... I wish I knew enough to fix it or had 4 hours to sit at the computer and learn enough to make my own skin. And the comments still aren't working right... Thank you to all of you who left comments anyways!

Other than that, I am having a great day. I have been industrious in the kitchen inspired by my friend, I have made soup from every vegetable growing in my garden. Okay, so it is a little heavy on zucchini. Did I mention that I love zucchini? My soup is not quite as pure as hers, I added some beef stock... And it does have half an onion and one potatoe that did not come from my garden. Other than that, the beets, the carrots, the basil, the dill, the peppers (and did I mention the zucchini...) all came from my garden. It is simmering now, ready for lunch. Kaetlyn is making biscuits right now to go with it. Yum!

Before I got to the soup I made muffins - my taste-great-and-good-for-you muffins. I have modified the original recipe so much, that I think it is fair to say that this is my own recipe. It varies everytime but this is what I made this morning:

Andrea's Good-For-You Muffins (no sugar and low fat)

-preheat oven to 400 degrees and grease muffin tins (paper liners don't work well because there is very low fat content and the paper becomes one with the muffin...). This recipe makes 24 muffins. Because of the high organic content, I recommend freezing and then thawing muffins as you want to eat them. My kids don't like them (too healthy) so I take out 2 or 3 a day for myself.

1/3 cup water
2 T olive oil
2 farm fresh, free range eggs
5 med bananas
2 cups of grated zucchini (did I mention that I have lots of zucchini?)
1/2 cup unsweetened applesauce

- mix all above ingredients with mixer until well mixed and fluffy

-add following ingredients and then mix with wooden spoon until wet - don't over mix
2 cups whole grain spelt flour
1 cup organic corn meal
1/2 cup organic ground flax seed
1/2 cup sesame seeds
2 teaspoons organic baking powder
1 cup sliced almonds
1 cup dried cranberries

- add more water if it doesn't look wet enough (banana's have varying amounts of water in them and it depends on whether they were frozen or not...) Spoon into muffin tins, bake at 400 degrees for 25 - 30 minutes. Check to make sure they are cooked through.

3 comments:

amebop said...

la la la test!

Chick said...

Hey, you got the comments working! Thanks!

katie said...

i love zucchini. i love zucchini time of year.