Today’s post is a guest post from my web buddy, Kristen. We met last year when she asked Super Healthy Kids to become a contributor to her app, The Daily Mom and we’ve found common ground in our quest to feed our families well. I think you’ll like what she has to say today.
I’ve always seen food as fuel. I’m a former Division I athlete, so I suppose my perspective on food comes from seeing my body as a vehicle for activity. During my most competitive years I was under the guidance of a nutritionist, a personal trainer, a swing coach, and a sports psychologist, so it became really natural to view my body as a machine that reacts to how I treat it.
Today, I’m a wife and a mom of four children ages 9 and younger. I’m by no stretch a competitive athlete anymore, but I still love to go hard from sun up to sundown! Most of the time that “going hard” means shuttling kids to and from school, mediating sibling squabbles, and making meal after meal (after meal!). I bet you can relate!
Feeding my family well is something I really take joy in, and my earlier years as an athlete really helped shape my cooking style. Following is a little bit of what I learned then – and how I apply it now.
1. Our kids are going to get plenty of junk food outside the house, so do the best you can to feed them well at home.
2. If it makes them whine, makes them beg, or causes them to act like circus clowns, don’t buy it.
3. Would you eat it on its own?
4. Keep it easy.
5. Brace yourself for 4pm!
This Banana-Date-Carrot Muffin Recipe is easy to make. Simply combine wet and dry ingredients, spoon mixture into paper lined muffin tins, and bake at 350 for 30 minutes or until done.(see full recipe below)
- 12 standard cupcake liners
- 2 cup flour, almond
- 2 teaspoon baking soda
- 1 teaspoon sea salt
- 1 tablespoon cinnamon
- 1 teaspoon cloves, ground
- 10 medium dates, Medjool
- 3 medium banana
- 3 large egg
- 1 teaspoon vinegar, cider
- 1/4 cup coconut oil
- 1 1/2 cup chopped carrot
- Preheat oven to 350 and line 12 muffin tins with paper liners.
- In a large bowl, sift together flour, baking soda, salt and spices.
- Peel and chop carrot.
- Using a food processor (or hand blender), combine the dates, bananas, eggs, vinegar, oil, and carrots. Puree.
- Combine wet and dry ingredients.
- Spoon mixture into paper lined muffin tins.
- Bake at 350 for 30 minutes or until done. Best when refrigerated.