Category Archives: Uncategorized

Real Food Banana Cinnamon Muffins

banana muffinsMmm, muffins. Delicious, single serving, cake-like treats. I’ve found that since I’ve gone off the refined foods that my sweet tooth isn’t quite as strong as it used to be and that it’s a lot easier to be satisfied with treats that are less sweet. I also don’t eat a whole lot of grains these days, so when my mind starts wanting something baked I like to make it myself so I can control the ingredients. And lately, muffins fit that bill perfectly.

This recipe is a riff on my Real Food Blueberry Muffins, which you should also try. These muffins are tender and sweetened with coconut sugar and (wait for it) bananas! That’s right, those super ripe bananas on your counter or in your freezer are perfect for this recipe. The darker and mushier, the better!

INGREDIENTS

1 3/4 cups sprouted or soaked wheat flour (If you find 100% whole wheat to be too “wheaty” for your taste, than you can cut in pre-ground Einkorn flour or white flour as the 3/4 cup)
1/3 cup coconut sugar
2 teaspoons baking powder
1 1/2 teaspoon cinnamon
1/4 teaspoon salt

2 large or 3 small super ripe bananas, mashed
1 beaten egg
3/4 cup milk
1/4 cup melted butter

1/2 cup nuts of choice, chopped (optional)

MAKE IT

First things first, you should make this by hand. A mixer will over mix the batter and hand mixing will keep it light and fluffy. So get out a mixing bowl and whisk. Also, I like lining my muffin tin with cups, but if you have your own tried and true way, do that. You should get 12 muffins.

Preheat oven to 400*

Melt the butter and set it aside to cool.

Add all dry ingredients in a big mixing bowl and combine with your whisk. Make a well in the middle.

Mash up your bananas.

In a different bowl, beat the egg and add the other wet ingredients, including the bananas. Make sure the melted butter isn’t so hot that it cooks the egg.

Add the wet ingredients to the dry and mix until ALMOST completely combined.

If using nuts, add them now and mix gently until just combined.

Now STOP mixing, don’t over mix, it’ll be better this way.

Fill muffin tins 3/4 full.

Bake for 20 minutes, until golden brown.

Let cool.

If you take off the paper too soon, it’ll tear apart your muffin. So, let it cool awhile before eating, preferably with some salty pasture raised organic butter. But plain is good too!

 

This recipe featured on: Party Wave Wednesday, Thank Your Body Thursday, Tasty Traditions, Small Footprint Friday, Fight Back Friday, Real Food Wednesday, Family Table Tuesday, Fat Tuesday, Sunday School, Thank Goodness It’s Monday

 

Weigh In Wednesday #14

weigh in wednesdayWe’ve reached the time of year where you can tell the people who resolved to take weight off actually followed through. I have a boatload of friends who (for many reasons) have been losing weight and are looking awesome. It makes a wonderful atmosphere to keep the momentum going and for us to inspire each other.

On the other hand, I experience some envy around the friends who went über gang-busters and lost a TON of weight really fast. A few years before Porter was born I did this too, but over the years it crept back on. What this means to me is that I have to constantly remind myself that I’m in this for the long haul and I have to set good examples for my son while doing it.

There is little interest for me in spending hours at a time working out in a gym, especially now that the weather is making the outdoors so enticing. I also have to remember that I’m resetting my lifestyle. One that includes healthy eating all the time and creative ways of being active that are inclusive of my whole family.

I guess the lesson this week is one I’ve learned many times over in other aspects of my life, that everyone is on a their own path. Everyone finds their success differently. I am enormously happy for my friends to get healthier with me, no matter how they go about it.

For the first time, since childhood, I’m making legitimately healthy choices. No sneaking candy or binging on baked goods. In fact, Porter and I have been baking together lately, and how can I not share in the foods we prepared while he’s enjoying them? I’m getting better at enjoying the small treats when they come along, setting that good example for Porter, and satisfying my sweet tooth with real food in a sustainable way. That feels pretty good.

#14 4/3/13 Last Week This Week Difference Overall Loss
Weight (lbs) 244.5 240 4.5 21 lbs
Left Leg (in) 31 31 0 -1.5
Hip (in) 51 50.5 -0.5 -3.5
Waist (in) 42 42 0 -9
Chest (in) 45 44.5 -0.5 -3
Left Arm (in) 15.5 15.5 0 -1.5
Neck (in) 15 15 0 -1
 Total inches Lost -19.5

Real Food Blueberry Muffins

blueberry muffinsUpon waking one day my son asked for muffins. Hmm, okay. We didn’t have muffins. It took me a moment, but then I realized that we had everything we need in our pantry to make blueberry muffins. They aren’t crazy ingredients, it’s not shocking that I had them, but in that moment I felt like the best home-maker ever. And I never have that feeling. It felt really good. Not only that, but it was easy enough to do with my 2-year-old son. And triple bonus, the hubs loves blueberry muffins above the rest. I became giddy about these muffins.

I followed the Better Homes and Gardens Cookbook recipe with my real food ingredients and they were eh, and then realized I could make them better. So I did. These aren’t the overly sweet dessert muffins with giant tops that you find at bakeries. They’re slightly sweet delicious treats for breakfast or snack time. You can feel good about your kids eating them too, especially slathered with butter.

Ingredients

1 3/4 cups sprouted or soaked wheat flour (If you find 100% whole wheat to be too “wheaty” for your taste, than you can cut in pre-ground Einkorn flour or white flour as the 3/4 cup)
1/3 cup coconut sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 beaten eggs
3/4 cup milk
1/4 cup melted butter
1/2 teaspoon lemon extract (or vanilla in a pinch) or 1 teaspoon lemon zest
1 cup blueberries, fresh or frozen. Reserve 1/4 cup.

Make it

First things first, you should make this by hand. A mixer will over mix the batter and hand mixing will keep it light and fluffy. So get out a mixing bowl and whisk. Also, I like lining my muffin tin with cups, but if you have your own tried and true way, do that. You should get 10-12 muffins.

Preheat oven to 400*

Melt the butter and set it aside to cool.

Add all dry ingredients in a big mixing bowl and combine with your whisk. Make a well in the middle.

In a different bowl, beat the eggs and add the other wet ingredients. Make sure the melted butter isn’t so hot that it cooks the eggs.

Add the wet ingredients to the dry and mix until ALMOST completely combined.

Add your berries and mix gently until just combined.

Now STOP mixing, don’t over mix, it’ll be better this way.

Fill muffin tins 3/4 full.

Using your reserved berries add a few to the tops of each muffin so they peek out.

Bake for 20 minutes, until golden brown.

Let cool.

If you take off the paper too soon, it’ll tear apart your muffin. So, let it cool awhile before eating. My son hated this part.

The part he loved was eating them covered with butter, duh.

Now go enjoy your muffins!

This post featured on: Party Wave Wednesday, Thank Your Body Thursday, Tasty Traditions, Small Footprint Friday, Fight Back Friday, Real Food Wednesday, Family Table Tuesday, Fat Tuesday, Sunday School, Thank Goodness It’s Monday

Knowing Birth Series: Vanessa of Unchained Sunday (6)

knowing birth

WHAT IS KNOWING BIRTH?

Here is the link to the original Knowing Birth post.

There are so many books and studies claiming to know the truth about birth, but what I’ve found in my conversations with mothers and birth professionals are so many unique experiences surrounding each birth. A book or study can’t possibly take into account the actual voices of individuals. So what better way to find out than to simply ask.

That led me to what I call Knowing Birth interviews. I have come up with a handful of questions that, moms, dads and care providers will answer. I’ll then take their answers and put them directly on this blog.

The only requirement is honesty and openness, and maybe a few pictures too. If you would like to share your experience and answers to the following questions, please email me at doulamegan@gmail.com and I will get the questionnaire to you directly. Anyone can participate and there’s no judgment from me about your answers. I promise to keep a close eye on the comments and keep ‘em clean.

THIS WEEKS INTERVIEW IS THANKS TO…

Vanessa of the blog Unchained Sunday. Let me tell you, she is awesome. Her passion for real food, her critical eye towards the staus quo, and her adorable son are all worth finding out more about. So after you read her Knowing Birth interview, go check out her blog at www.UnchainedSunday.com
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Where did you choose to have your birth and why? What are your feelings about that choice now?

I knew I wanted a non-medicalized birth because I’m crunchy like that. I didn’t really want a home birth, though, because I was a little scared about complications (I have some health issues and wasn’t sure how everything would play out). I liked the idea of a birth center (my mom delivered me in one) and a midwife.
It was only when I was pregnant that I learned about Ina May Gaskin. I found out that the Farm’s Midwifery Center ( http://www.thefarmmidwives.org ) was still around, and went down there for a weekend to check it out (both the Center and the community in general). It wasn’t going to be realistic to have my baby there, but from being there and after a long conversation with one of the original and still-practicing midwives, I felt better-equipped to make a decision (even though the videos they showed scared the crap out of me).
In a kind of roundabout way, through a doula that knew my grandmother’s chiropractor, I was referred to Rhode Island’s preeminent home-birth midwife, Mary Mumford-Haley. She’s pretty (in)famous around here. At the time, she was running the prenatal program at a family clinic run by a local community action program. Which was a bonus because I had Medicaid. Prenatal visits were in the clinic offices and deliveries took place in the birth center of a nearby hospital.
I am grateful to have happened upon Mary and the clinic (where my son and I continue to go). Prior to the referral, I’d done a bit of research but nothing panned out. With the clinic, everything just slid into place; I knew I was in good hands, and would be taken care of in ways that jived with my own strong sensibilities about health and wellness and medicine, and pregnancy and birthing and childrearing.

How did you prepare for your birth?

IMGP7349Prenatal yoga. I tried not to think about it. That’s not true. But I was kind of terrified and knew that I didn’t know anything, that I wouldn’t know what to expect. Different techniques were suggested to me, which all sounded good, but my financial situation was very prohibitive. The doula at my clinic said that yoga would be a good all-encompassing practice for me, especially with the compilations of my health problems. I had a work-trade deal with a yoga studio (thank you Kaeli!).
Also, I kind of waited till the last minute to do a lot of things, which turned out to be a bad idea because my kid came early! So it was all very spontaneous at the end. Which, overall, worked well.

Who was invited and present at your birth?

(Just to get this out of the way, and in case you’re wondering, I’m single, so there was no partner to be there.)
Aside from the plethora of nurses, doctors, residents, and trainees I hadn’t invited, I scored big-time with not one but *two* volunteer doulas. Bianca’s the doula I mentioned before, who was an Americorps member at the clinic and had the desire (and stamina) to attend every birth she could. Dawn was a nurse at the clinic, who just randomly said to me one day, “I want to be at your birth! I want to be your doula!” I said sure, if you insist! The two of them were absolutely godsends and I wouldn’t have made it through as (relatively) well as I had without them, no question.
My midwife Mary was not there—the OB, Heidi, that worked for her handled the delivery. I’d only met her once before, but now we’re BFFs.
My mom also came. We’d discussed whether or not that’d be a good idea, didn’t really come up with a decision, and just played it by ear. It ended up being a good thing. I was pretty out of it and oblivious of everyone except my doulas for a while there, but I know she was glad to have been present.

What qualifications do you look for in a midwife/OB/primary care provider?

I look for a referral from someone, or from a network, that I trust. I look for a person both skilled in, and critical of, Western medicine. Skills/knowledge in other traditions are a plus. Anything for a well-rounded, holistic perspective, basically. I look for knowledge in and encouragement of alternative and traditional remedies, even when that means no remedies at all. I look for a person I can hash things out with, who respects me as a person not just a patient, and who will say the right things in the right tone when I get all neurotic. (Mary was *really* good at that last thing.)

What is your ideal relationship with a birth attendant?

BFFs! I need to have a pretty close relationship with someone to be that comfortable with them.

If you have received maternity care from both the medical and midwifery models of care, what are the biggest differences? Pros/cons of each?

I began my prenatal care in a county health department in Ohio. Six months into my pregnancy, I moved to Rhode Island, where I met up with Mary and her cronies at the crunchy clinic.
There was a world of difference. In Ohio, I was herded like cattle and looked at sideways like they assumed I was a junkie or something. It was one of the most impersonal and depressing experiences of my life, and at an especially vulnerable time. I connected with one person, a social worker, who left the department after I’d seen her once. My care was rotated between three local OBs who spent about 10 minutes with me and never learned my name. I fibbed at certain questions (what I was eating, if I was taking the right prenatal vitamin, that sort of thing), knowing that I was doing the right thing for me but that they probably wouldn’t see it that way and might refer me to DCYF for early intervention or something. If I’d delivered through the department, I have no idea who would have done it, and I probably would have had little voice in the circumstances of my birthing. Thankfully I did not stay long enough to get acquainted with their delivery system.
Meanwhile, back in Rhode Island. My first visit to the clinic, I was met by the nurse I’d talked to on the phone, who remembered our conversation. (This was Dawn, mentioned above, who was my doula. See, it all comes full circle.) Mary treated me like a friend from the start. They all seemed *happy* that I was there. And I knew I could talk to them—I could be honest about what I was doing and thinking about, and not only would they not judge, they’d probably agree with me. Imagine that!

Did you feel adequately informed of your options?

IMGP7350For the most part, yeah. Honestly, there was so much information out there, I got kind of overwhelmed. How to sort through it all? How to know what’s important to know and what’s not? How to make decisions regarding something you can’t ever truly know about until you’re *in* it? I don’t do well under information overload.

How do you feel about the safety of birth in a hospital vs outside of a hospital?

I don’t think it’s about hospital versus not-hospital, but rather about who’s handling the birth, if you trust them and they know their sh*t.

Is there anything you would change about public policy relating to birth/maternity care? Why/how?

Pretty much everything. Why? Because it’s all wrong. How? I don’t know, a coup? All the crunchy pregnant people of the world could be quite the proverbial force to be reckoned with.

What do you feel were the most influential factors surrounding your birth? Why?

Ina May Gaskin and The Farm. Mary Mumford-Haley and the clinic. The crunchiness and anti-establishment-ness that pervades all aspects of my life. It keeps me critical of the status quo and helps me to find alternative spaces where I belong.

Who owns birth?

I would like to say “the community,” but let’s face it: community is dead in our society. Between the atomization of the nuclear family and the impersonal and diabolical interference of the government on our bodies, we’ve pretty much only got ourselves.
I guess I can still say “the community”—and define “the community” as the person who’s pregnant, and those nearest and dearest, who will be most affected by the birth—be it the other parent, or, as in my case, family and friends. My son only needs one parent—he’s got tons of aunts and uncles, who are not literal aunts and uncles (I’m an only child), but who are his family, his community.
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 Want to know more about Vanessa?

Check out her blog Unchained Sunday to learn about real food, parenting and a unique perspective on life. You can also read her birth story, which I happened to find quite powerful. Thanks Vanessa!

HOW TO JOIN THE KNOWING BIRTH SERIES

Email me at doulamegan@gmail.com and I’ll send you the questionnaire directly. There are no requirements, only that you have a voice about birth and want to share it openly and honestly.

THANKS FOR FOLLOWING AND BE WELL!

Happy Easter!

porter easter basketToday’s post is for the fam. This is the first year we’ve celebrated Easter with Porter. We’re celebrating the gift of Spring, and Porter was psyched (to say the least) when he learned of a bunny that will hide eggs. So yesterday we went to our friends house to color eggs in anticipation for the Easter bunny. That furry friend didn’t let us down. Not only did he hide our beautiful eggs, but he left Porter some homemade marshmallows and graham crackers. He also got Thomas the train bubbles and a kite. We celebrated with some more friends this morning and with the warm sun shining. I hope your day is beautiful, warm and hopeful for the days that are ahead. Happy Easter!

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This was Porter’s favorite egg. He carried it around all morning long and loved it to pieces.

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This is a particularly lovely photo of my mom.
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Getting tangled up in the Banyon tree in Lahaina.

And a few lost pics from Maui too. P1020462 P1020468

Weigh In Wednesday #12 – Maui Edition

weigh in wednesdayAlright, I did my “new” measurements and compared them to the last measurements in Weigh In #9 (before my trip) and I’ve lost 0.5″. I’m calling that a success since I’ve been barely watching my diet.

I’ve been eating lots of salads still and avoiding rice and most breads, but I’ll tell you mochi ice cream balls and Lappert’s Kauaii Pie ice cream is too delicious to deny. I had planned to lose weight at the same pace as I had been at home, but obviously I’m in an island state of mind. This looks like many macadamia nuts, and more than 1 tortilla chip (but the guacamole was SO good) too. Now I have an even better reason to get back to hardcore when I get home.

I did give up my daily cappuccino for the duration of my trip and I’ve been really good about that. Porter’s also eaten an abnormal amount of french fries on this trip, so I’m sure his little digestive system will be happy to get back on track too. Now for some pictures!

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Weekly Link Love

link loveLast week I let the best of the islands get the best of my blogging, but I can’t let it get so bad that I’m unable to put up a few of the links that I enjoyed throughout this week. So, without further ado I present the love.

Because It Feels Good

When in doubt, hug it out!

I think this qualifies under the “feels good” category?

Know Your Food

This post talks about the meaning of the word organic as it pertains to our food. It’s a lot of quotes from the book The Omnivore’s Dilemma, but since I haven’t read it yet I found the post pretty interesting. Especially since I often buy the “washed 3x” organic lettuce in a box. Not only wasteful, I know, but possibly chlorinated?

Oh Nutella, how I loved you and pined for you since I gave you the boot. Thankfully I’ve found an alternative in Justin’s Nut Butters. Here’s why you might want to look for an alternative to Nutella too.

I’ve sung the praises of pastured meat and dairy products, here’s why.

In my Real Food Easy As 1,2,3 post my first suggestion is to change your fats. Here’s a quick and interesting video about why it’s important to toss the bad fats.

Be Well

I’ve talked about trying out the whole barefoot idea for the sake of my aching feet, and this is why.

Children or not, I totally understand how hard it is to fall asleep in the summer with the late sun still shining. Now we can all look forward to bedtime with this treat, no matter what time of year.

Did you or a loved one suffer from that insufferable cough that lasted for weeks after the cold was gone? Yeah, we did too. If only this how to massage video was on my screen a month ago.

Prioritize Your Life

Cooking Real Food is a lot of fun most of the time, but that doesn’t mean I want to spend forever in the kitchen. Here are 4 ways to save time and the virtues of cleaning up as you go (my dad’s mantra).

Are you a Pinner? Do you use Pinterest to plan your weekly menus?

Make It

My friend Chelsea swears by this baked hard boiled egg method and I’m pretty sure I will too.

Roasted chicken is a staple in our house, every Sunday. And until it’s hot enough to cook mine on the grill, I think I’ll try this method.

 

Weigh In Wednesday #11: Maui Edition

Alright, I admit it. I’ve given in to the island life. Especially since Luke arrived and we’ve been in ultimate vacation mode. I’ll mention that I brought a different measuring tape on the trip and was using it wrong (I know – face palm), so I’m rendering last weeks measurements void. Thanks to my laid back atmosphere and mentality, I don’t feel like doing it again until next week. I’ve been ok with my eating, not perfect, and great about doing exercise and yoga daily.

We play a lot. Days are spent: gazing at the ocean, identifying wildlife (turtles, whales, birds, crabs, fish, snorkelers), doing yoga, playing in the sand, floating in the ocean, swimming in the pool, eating guacamole and macadamia nuts, grilling fish and veggies, pondering whether or not Molikai (the island opposite Maui) has cloud cover, sleeping, laying in the sun, doing puzzles, and (lately) stand up paddle boarding. Island life is grand, but no place for me to get work done. Especially with the spotty internet, giving me even more reasons to log off. I’ve progressively been looking at screens less and outside more. It’s nicer that way.

We went to the aquarium and out to dinner in the last couple days. Porter and I did a bit of a photo shoot tonight while waiting for our main course. I have videos and pictures of paddle boarding and my novice attempt to hula dance (it was Body Jam night after all!) which I’ll post when I get all the appropriate technology together. Until then, I hope you’re enjoying your days as springtime peaks it’s head around the corner and aloha!

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