Tag Archives: Pumpkin

Theirs, Mine, and Ours

Before I even jump into today’s post, I want to express my sincerest thanks for all of your comments on the vlog that I posted Friday. I cannot even tell you how hesitant I was to share it, and then how much I dreaded my decision in the few hours after. Where you all called me “cute” I saw myself as “flighty.” Where you said that I seemed so “relaxed” and “real” I thought rather that I was “rambling” (as I appropriately indicated in my post title for the day). I still think that most of you were just being nice, but all the same I appreciate you taking the time to watch it. I have no idea when I will make another or IF I can even gather up the courage to make another, but I’m glad I bit the bullet and did a second one (my first was all the way back in October 2012, more than a year ago!).

[youtube=http://www.youtube.com/watch?v=8kTxlEQq4zI&w=420&h=315]

Also, another note before sharing some delicious food pictures with you all, I’m going to be blunt and admit that I have no idea how much time I will be able to spend blogging this semester. Right now in fact I should be reading for one of my classes but that will come in due time and staying up just a little bit later is definitely worth it.

At the start of 2014 I had all of these big plans for Eating 4 Balance including finally getting a self-hosted site, upgrading to a new theme, working on more professional pictures/recipes. Yada yada yada. Oh, and being more faithful with comments too. I know that January is not even half way over yet, but can I just say MAJOR FAIL? Sorry everyone. I’m going to do my best. It’s not really an option for me to quit entirely or take a break because blogging IS MY BREAK. Really, reading blogs and blogging is my relief from college life and classes. Take that away and you have a Madison ten times more strung out and scattered than you saw in my video (I think beginning to refer to myself in third person may be a sign that the craziness has already begun? Is there no hope of turning back?!!! 😉 ).

With those hundreds of words put out there, this WIAW will be probably less wordy and more picture-heavy than normal.

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I called this post “Yours, Mine and Ours” to represent the variety of food that I made over the holidays and am about to unload on you. There are some pictures of food that I made for my parents and/or brother (theirs), some food that I made for myself (mine*), and the food that I made for both (ours).

*Although as noted on Friday, I have basically backed off of trying to add anything new. Simple is the name of the game once more as I try to go back to how I felt before the holidays. Meat and veggies here I come… Already feeling much better though thankfully!

THEIRS

wiaw-buckwheat-pancakes

Gluten-free buckwheat pancakes inspired by Gluten-Free Goddess

wiaw-maccheese

Homemade macaroni and cheese

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Whole wheat pasta, organic cheese and milk

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Pumpkin oatmeal with granola and almond butter

wiaw-pear-apple-oatmeal

Oatmeal with pears, almond butter and maple cinnamon pecans

wiaw-quiche

Quiche inspired by Meghan

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Made with an almond flour crust, eggs, milk, cheese, seasonings, onions, squash and broccoli

wiaw-puppy-chow

Puppy chow for my brother’s New Year’s Eve party

MINE

wiaw-biscuits

Gluten-free and vegan biscuits

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Oh so moist, flavorful and crumbly!

wiaw-goatmilk-icecream

Homemade ice cream with goat’s milk and stevia

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Gluten-free, vegan, and sugar-free pancakes

wiaw-potato-pancakes

Sweet gluten-free and vegan pancakes made with potatoes

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Potato pancakes topped with New York maple syrup

wiaw-wf-saladbar

Whole Foods salad bar: red quinoa, grilled chicken and cucumber slices

wiaw-pudding

Chocolate pudding: cocoa powder, pumpkin puree, tapioca starch, water, stevia and frozen blueberries… yum!

wiaw-yogurt-blueberries

Goat’s milk yogurt with stevia and frozen blueberries

OURS

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Alright, so we didn’t actually share THAT much food-wise over vacation

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Paleo pumpkin chocolate chip cake with a chocolate frosting (I just ate some of the frosting. It was amazing and tasted like a rich chocolate pudding.)

I do have plans to share some of these recipes eventually, hopefully sooner rather than later! 🙂

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Questions for you:

  • Can you guess what inspired the title of this post?
  • Do you make food that is just for someone else, yourself, or even both?
  • What is your favorite food to make? Obviously mine is pancakes!

Pumpkin Apple Streusel Muffins-In-A-Jar (Recipe Redux)

Pumpkin Apple Streusel Muffins (Gluten and Grain-Free)

Do you know what happens when you are a recipe fiend like myself? You write them down on random scraps of paper and then lose them. You type them up in random word documents and forget to save them. Both happened to me yesterday as I went to work on this post for my first ever Recipe Redux.

Amazing first impression, no?

Thankfully I have a wonderful mother at home who is an expert at finding those random scraps of paper when her daughter texts her at obscene hours in desperation. Two hours away and she is still taking care of me.

Pumpkin Apple Streusel Muffins (Gluten and Grain-Free)

It is with a smile on my face that now I am finally typing up my entry for Recipe Redux’s November 2013 of Adding Merriment to Mixes. The description for this month’s challenge is:

From hostess gifts to holiday gifts, it’s the season for DIY offerings from your kitchen. And homemade mixes couldn’t be easier! Think about healthy bread, hot cocoa, cookie bars, dressings or even spice mixes. Share the recipe for how you package up a little shelf-stable love from your kitchen!

I have always wanted to make one of those cookies-in-a-jar mixes that just look so incredibly seasonal and crafty. With this challenge I had the perfect excuse to do so. Except my favorite muffin recipe was on my mind instead of cookies and I just knew that a recreated grain-free version would be absolutely perfect.

Pumpkin Apple Streusel Muffins-in-a-Jar (Gluten and Grain-Free)

Check out my instructions below for how to assemble (and bake) these scrumptious muffins!

Pumpkin Apple Streusel Muffins-In-A-Jar

Grain/Gluten/Wheat-Free, Dairy-Free, Nut-Free Options, Paleo/GAPS-Friendly

Makes approximately 18 muffins

Pumpkin Apple Streusel Muffins (Gluten and Grain-Free)

Dry ingredients:

  • 1 cup almond flour*
  • 1/3 cup coconut flour
  • 1/4 cup ground flaxseed*
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg

Wet ingredients:

  • 3 eggs
  • 1 cup pumpkin puree
  • 3/4 cup honey*
  • 1/4 cup coconut oil, melted*
  • 1 cup chopped apples (about 2 small)

Optional streusel topping:

  • 3/4 cup ground sunflower seeds*
  • 3 tbsp coconut flour
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 1/4 cup honey*
  • 3 tbsp coconut oil, melted*

Pumpkin Apple Streusel Muffins-in-a-Jar (Gluten and Grain-Free)

*Ingredient substitutions: You can use any kind of nut or seed flour in place of the almond flour to make this suitable for allergies. Ground chia meal would also work subbed in for the flaxseed in equal amounts. Instead of the honey maple syrup can be substituted. And if you don’t have coconut oil on hand, melted butter, ghee or a neutral-tasting oil should work fine as a replacement. For the ground sunflower seeds 3/4 cup of any nut or seed flour would be great.

Instructions for muffin mix jar:

Combine all of the dry ingredients into a glass mason jar or other container. (If you want to include the streusel, mix up just the dry ingredients of that in a separate bowl, put into a small ziploc baggie, and place that in the top of the jar/container before closing). Attach a fun gift tie or a handwritten note with the directions below. Prepare for family members to love you even more! 😉

Pumpkin Apple Streusel Muffins-in-a-Jar (Gluten and Grain-Free)

Directions for mix:

  1. Preheat oven to 350 degrees and line 18 muffin tins with paper liners (to prevent sticking you can further spray the liners with oil).
  2. In a large bowl beat the eggs and then add the pumpkin puree and honey, mixing well.
  3. Now add the dry ingredients to the wet ingredients and stir until thoroughly combined.
  4. Mix in the chopped apple chunks.
  5. Divide the batter equally among the 18 muffin tins.
  6. If making the optional streusel combine the dry ingredients with the wet ingredients (it should resemble a sticky dough). Break the dough up into little pieces and sprinkle over the muffin batter.
  7. Bake the muffins for approximately 30-40 minutes (oven times may vary). The muffins will be done when the tops spring back when slightly touched and the streusel topping is a dark golden brown.
  8. Let cool for about 10 minutes before eating.

Pumpkin Apple Streusel Muffins (Gluten and Grain-Free)

Pumpkin Apple Streusel Muffins-in-a-Jar Instructions (Dry Mix Ingredients on Blog)

After you whip this mix up, check out the collection below for more mixes to enjoy this holiday season:

Also shared at Real Food Forager.

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What is Recipe Redux? 

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Great question!

As the first and only recipe challenge founded by registered dietitians,The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Dietitians Regan Jones (of ReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications) founded the group on the belief that healthier eating should always taste delicious. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.

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Questions for you:

Have you ever made or received a baking mix as a present before?

What is your favorite holiday muffin recipe?

Any requests for a paleo/grain-free/allergy-friendly recreation this season?