Today I’m serving these delicious and nutritious zucchini muffins. They are the ones I mentioned a few weeks ago in my MMM (Must Make Monday) post. A gluten free snack I’m happy to share. Would you like a cup of tea or coffee? I’m a tea kinda gal myself. You’ll almost always find a pot of tea brewing here in the Fox Kitchen. Come on in, put your feet up and relax.
I’m afraid I missed publishing my usual MMM (Must Make Monday) and Easy Like a Sunday Morning posts this week. I have been dealing with a couple stressful family situations of late. One of those being my oldest son’s recent illness, from which he has thankfully recovered, the other having to do with my aging parents.
Since starting this blog last year, I have come to love blogging and my fellow bloggers. I’m especially grateful when I come across words, written by others, that open my heart to peace, understanding, grace and gratitude. I came across this heartfelt post simply titled Gratitude by Chelle at Treat Me To A Feast. Her words meant a lot to me. What stood out the most, were the words about “honoring her mother”.
Mommy has given her home, time and energy over to caring for her ailing mother. She could find other ways to manage this task, there are sufficient resources, sufficient insurance. However, she takes seriously the notion of honoring her mother. She is grateful to have a living parent at her age; grateful to have the capacity and the resources to provide extraordinary care to her in her home. She has unlocked the fullness of life. She, despite her own health and other challenges, daily exhibits grace and gratitude.
I am grateful that I come from a large family, there were six of us and many more as my parents took in foster children. We are truly blessed that both of our parents are still alive. They have always been there for us. As they age, the tables are turning, their dependency on their children is increasing. We are grateful that we are there for them.
Despite my own health concerns, I take seriously the notion of honoring my parents. The greatest difficulty lies in the miles between us. Mom and Dad are about a four-hour drive away from Vancouver. It’s a drive that we are making more and more often these days but I always come away feeling grateful that I could be there for them.
As Chelle, in her blogpost about gratitude, comes to understand why, despite having her own challenges, her mother chooses to manage the task of caring for her grandmother, I am beginning to understand why my parents choose to live at risk. Seemingly, the only other available option for them is to have one of them go into a residential care facility. They would then have to live apart and that is not an acceptable option.
As with most elderly couples, my parent’s health has been deteriorating at different rates. One aging parent has had to step up into the role of primary caregiver for the other. All of the lifting, driving, shopping, cooking, cleaning, laundry, etc falls on the shoulders of one eighty-year old. As we their children debate what would be best for each of them, they dig in their heels. Despite deteriorating health, they will not be parted. They choose to “honor” their bond, their marriage.
I’m not sure whether Mom and Dad have expressed it in words to each other but through their everyday actions, they exhibit grace and gratitude for one another. At the end of the day when they lay down together, they are grateful to still have each other after 59 years of marriage. I’m grateful they share that bond and I’ve come to realize that breaking, or even expecting them to loosen it a bit, would do more harm than good, not just to one or the other, but to both of them.
They are strong in their love for one another, adamant that others, especially their concerned offspring, honor them both as individuals, and as a couple!
I’m sorry, here I invite you into my kitchen and then I bend your ear with all this talk about my parents. It’s been heavy on my mind. We made a trip to their place again this past weekend and that is one of the reasons why I didn’t get my blog posts out on Sunday and Monday. One of the other reasons…spiritually, I was starting to feel the strain. My body then decided it has had all the stress it can handle and it’s forcing me to take a break.
Funny, even though I’m sick, I don’t really mind. You see, I’m grateful that I’m learning to listen to my body. I find grace in that. Even though I have been (mostly) eating right, I’m exhausted and my emotional strength has reached its limit. I need some ME-time to recuperate.
Anyhow, since it’s always nice to have something to serve visitors, I was happy to find these Zucchini Plus Muffins tucked away in the freezer. They freeze so very well and are perfect with a healing cup of Organic Pu’erh Ginger Tea.
This recipe dates back about twenty years. I used to make these muffins for my kids when they were little. The kids loved them and I thought it was a great way to get more heathy veggies into their diet. Of course now that I’m gluten free and mostly grain free, I had to switch things up a bit. These are also refined sugar-free. The dried cranberries (or raisins), honey, carrots and apple combined, lend plenty of sweetness.
Recipe: Zucchini Plus Muffins
Summary: A delicious gluten and grain free way to get more veggies into your diet.
Gluten Free | Grain Free | Dairy Free (Option) | Refined Sugar Free | Vegetarian
- 1 Cup almond flour
- 3/4 Cup coconut flour
- 3/4 Cup quinoa flakes
- 2 Tbsp psyllium husk
- 1 Tbsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/4 Cup dried cranberries, or raisins
- 1/4 Cup pepitas (pumpkin seeds), or raw sunflower seeds
- 1/4 Cup shredded coconut, unsweetened
- 4 eggs, lightly beaten
- 1/3 to 1/2 Cup honey
- 1/2 cup plain unsweetened yogurt***
- 1/4 Cup butter*** or dairy free fat of choice, melted
- 1 tsp vanilla
- 1 Cup zucchini, peel on, grated
- 1/2 Cup carrots, peeled and grated
- 1/2 Cup apple, peeled and shredded
- Heat oven to 325°F. Line cupcake pan with 12 liners.
- In a medium mixing bowl, add almond flour, coconut flour, quinoa flakes, psyllium husk, baking soda, cinnamon, nutmeg and salt. Whisk until well blended.
- Add dried cranberries (or raisins), pepitas (or sunflower seeds) and shredded coconut. Mix until blended. Set aside.
- In a small mixing bowl, add eggs, honey, yogurt, butter and vanilla. Stir until blended.
- Add wet ingredients to dry ingredients. Gently stir until incorporated.
- Add zucchini, carrots and apple. Fold until evenly mixed. Batter will be quite thick.
- Bake for 25-30 minutes. Until brown around the edges and the middle is firm to the touch.
- Best if served the same day, or these muffins freeze quite well.
- Add 1/2 Cup chopped nuts, or chocolate chips
- For dairy free*** use dairy free fat of choice instead of butter. Omit yogurt, use 1/3 Cup almond milk plus 2 Tbsp lemon juice or cider vinegar.
Recipe by Laureen
Preparation time: 20 minute(s)
Cooking time: 25 minute(s)
Diet type: Vegetarian
Diet tags: Gluten Free | Grain Free | Dairy Free (Option) | Refined Sugar Free
Number of servings (yield): 12
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
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