It was time. It was time for a season of change, and a chance to do work for God. I have poured myself into working at the kids’ school, and found it to be very rewarding! I also discovered some things just in the past 2.5 months:
I am fulfilled.
I am blessed. Being able to do God’s work and be near my kids at the same time… amazing!
I have fallen into eating routines I’m not proud of, and discipline is slowly slipping. But I am not worried; as this is normal for people when change disrupts the routine. Things will fall back into place accordingly.
I miss cooking and baking. It is something I continue to do to feed our family, but experimenting with recipes has seemed like a burden… until now.
I’m thankful. God has given me new vision on how hard it is to work, eat well, exercise, clean the home, be a parent, be a wife, and seek balance in life (and not in that order!) This insight has provided me a chance to see how I can help you even further to balance work and home and still eat well.
Paleo Parsnip Banana Muffins (Recipe slightly adapted from Paleo Newbie Recipes)
Personal thoughts: This recipe below takes time. Prepare this on a Saturday or Sunday and freeze the muffins until ready to consume. Muffins came out beautifully, and I was not disappointed! I completely recommend this recipe, and that it is sound.
Messy factor? Medium Level. Lots of bowls, cups, measuring devices were used. (But nothing out of the ordinary for me, and I can easily toss into the dishwasher.)
- 1 1/4 cup almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbs cinnamon
- 1/2 tsp allspice
- 3 eggs – whisked
- 2 bananas – mashed
- 1/2 cup almond butter
- 1/3 cup raw honey
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1 cup grated parsnips
- ¼ cup chopped walnuts
- Makes 12-14 muffins
Preheat oven to 350 degrees. Line muffin pan or use a silicone muffin tray. Combine dry ingredients in one bowl and wet ingredients in another bowl. Mix together, and set aside. Using a food processor (grater attachment) grate up 2 parsnips (about 1 cup.) Fold in parsnips and walnuts. Pour batch into a large measuring cup to help with pouring into muffin tins. Bake for 22-25 minutes. Delightful!!