My friend pointed out last night that it had been a long time since I posted – shout out to the LionWhisperers – which is true. It’s been a long busy few months (work and personal) and I just haven’t found the time or motivation to post. If you must know as well, I’ve done some damage to myself (arm injury, slamming my face into a wall) which has made me a little lazier than normal. I think, too, I cook a lot differently these days than I used to cook so my “recipes” just don’t really seem like anything worthy of sharing. Most nights of the week I throw a piece of cod or flounder basted in olive oil, salt, and pepper on the grill with some asparagus and cherry tomatoes on the side, which let’s admit isn’t really ground breaking cooking.
I should also admit that I don’t think writing and photography are my strong points, so I’m not 100% happy with how my blogging turns out most times (I can also be a bit overly critical of myself). I really enjoy blogging, but not sure that my readers always get where my mind wanders due to my writing/thinking style (if I can call it a style?).
For example, as I am sitting here typing I can’t decide where to take this particular post next. Do I talk about lunch? Which is the one meal that is always (still) a challenge on the Paleo diet…but as I think that, I think I may need to do a lunch specific blog one of these days to get all my ideas in one place and to see if I can solicit some new ones as well.
Do I talk to you all (if there are any you’s reading) about cleaning all the carbs out of my pantry?? About the fact that I cheat every weekend on my diet??
So then I try to refocus my mind again, back to the subject at hand, my lack of exciting cooking and blogging. So, while I say that I don’t cook like I used to I have been doing a few interesting experimentation’s with different forms of carb substitutes.
I know I’ve mentioned one of my favorite sites these days, Elana’s Pantry, quite a few times. The recipe today is a modification, once again, from her site. When you can’t have carbs, you really need to find some substitutions for things like bread, muffins, and potatoes. Elana has a lot of great ideas and most are easily modifiable.
I decided to try out a recipe for muffins made with coconut flour earlier this week but Elana made Blueberry and Cream Cupcakes and I made mine into Banana Walnut Muffins. I also cut back a bit on the agave and oil a bit – but I can tell you from experience that her recipe is amazing as written and I may go back up on the oil and agave next time. Either way, the muffins were tasty and satisfied my need for carbs. I had at least two a day and here is how I made them…
Banana Walnut Muffins
Makes 12 muffins.
½ cup coconut flour, sifted
¼ teaspoon salt
¼ teaspoon baking soda
3 eggs
2 ripe bananas, mashed
1/5 cup agave nectar
1/5 cup grapeseed oil
1 tablespoon vanilla extract
1/4 cup chopped walnuts
Preheat oven to 350 degrees F. Line or grease muffin cups. Combine flour, salt, and baking soda in bowl. In a separate bowl, combine the eggs, bananas, agave, oil, and vanilla extract with a hand mixer. Mix dry ingredients into wet ingredients with hand mixer and mix until smooth. Fold in walnuts.
Using an ice cream scoop, scoop and one scoop of batter into each muffin cup. Bake for 20-25 minutes or until knife comes out clean.
Read Full Post »