I had unplanned breakfast guests this morning. But let me back up and tell you the back story first….
Earlier this week, I got a call from Stephen, the youth pastor at my church, asking if I could provide breakfast for the three summer interns’ weekend retreat. I said sure — thinking that I’d drop off a carton of OJ and a giant box of donuts. So fast forward to this morning. I woke up around 6:30 and notice that Anthony is also just waking. I sleepily asked him if he thought donuts and juice are sufficient for the three interns and Stephen, and that I was going to drop it off at the church on my way to run errands this morning. Anthony said, “Stacey, they are coming here!” Wait…what?
So now it was around 6:40 a.m., I was still in bed, and just realized that I have four people coming to my house expecting a home-cooked breakfast in just over an hour. (I may have said a few choice words as I rushed to shower and get dressed.) I plotted out my menu in the shower.
Luckily I had everything that I needed except OJ and coffee creamer. I had two baked sweet potatoes in the frig — that became sweet potato muffins. I always have eggs, cheese and some sort of meat on hand — that became a ham and Swiss cheese quiche with a pepperoni crust. I had a bowl of fruit that was nearing it’s end of life — that became fruit salad. And finally I sliced up some Italian sausage and cooked it up in a hot skillet. Anthony ran to the grocery store for the orange juice and creamer.
Success! Most all the food was eaten, and everyone seemed to enjoy it. My kids even helped load the dishwasher afterwards — bonus!
I feel like Superwoman right now. Guess I’ll tackle errands and laundry next.
I received a package of Otto’s Naturals Cassava Flour for free for review purposes, advice but all opinions here are my own.
Whenever I have a couple of too ripe bananas lying around, I make muffins. Today was such a day. And I figured it was a great time to try out this Otto’s Naturals Cassava Flour. It’s made from 100% yuca root and is gluten-free, grain-free and nut-free.
I based my Morning Glory recipe loosely on this one. I almost never follow a recipe exactly. I used a chopped Honeycrisp apple, left out the coconut, two ripe bananas, olive oil and sour cream in place of coconut oil, and a few other minor alterations. I also sprinkled a little sugar (yes, real sugar) on top of each muffin before baking to make a sweet, crispy top for each muffin.
I tried one with a generous pat of butter hot from the oven. Delicious! I can’t even tell that it was made with a flour substitute. And my taste tester approved!
You can learn more about Otto’s Naturals Cassava Flour at their website.
We got a pie pumpkin last weekend in our CSA basket. It sat on the kitchen counter taunting me all week, allergist “You won’t cook me.” Well, search take that sassy pumpkin — I have Google and a pressure cooker now. So there!
It was quite easy actually. I just washed the pumpkin thoroughly, cost cut off the top and sliced it vertically. I scooped out all the seeds and gunk. Then I sliced it up in smaller pieces — about eight total — and placed in my pressure cooker with a cup of water. I sealed up the pressure cooker and turned it on high for five minutes. Using tongs, I removed the pumpkin slices from the pressure cooker and let them cool slightly. After they were cool enough to handle, I cut the skin off. Finally I used an immersion blender to puree the pumpkin. It made about 6 cups of puree.
I only need 1 1/4 cup for my recipe, so I divided the remainder into freezer bags for future use.
Then I proceeded to make Healthy Pumpkin Muffins. I like the fact that this recipe uses no oil. But with the Greek yogurt and fresh pumpkin puree, they are very moist. Also the recipes uses oat flour (just blended old-fashion oats in the Vita-Mix), wheat germ, and whole wheat flour (I use King Arthur White Whole Wheat). They turned out great! The girls asked for a second one. Along with a glass of milk, I think this was a good Sunday afternoon snack. I’m going to save the few remaining ones to take to work each day this week for breakfast.
Today my family and I have been running in different directions. This morning I was at the gym. They went to the farmer’s market. Then I collapsed in my bed from said gym experience. They were kind and let me have an hour nap while they played downstairs. Then this afternoon, pancreatitis I had a baby shower to go to, allergy and they are running errands. I have said it before — my husband is really AWESOME. I just got home from the baby shower, prosthesis and they are still out. The house is quiet — just me and the dog. And I see cups on the counter, toys on the coffee table, guitars on the floor — all little reminders of my wonderful family and how blessed we are. The old me would have just seen a mess, but this new me, the me that’s really trying to live in the moment and be grateful for the little things, sees a beautiful mess. It’s a mess of reminders of how God has blessed me with a loving man who adores me and three smart and funny daughters who continue to amaze me every day and a snuggley old dog who has been by my side through good times and bad over 14 years. I am one lucky girl.
Always looking for a good recipe to use up soft bananas, somnology
I found this one this morning, health and it was a hit! I used more banana that it called for, and they were super moist. My crew gobbled them up in mere minutes.