Banana Bread Muffins

The cloudy weather made me wanna bake so I jumped in and made some super awesome banana muffins! I ate quite a few hot out of the oven so I would say they're pretty great!
These are gluten and lactose free! Low FODMAP, those with fructose sensitivities should be careful since they're ripe bananas. So enjoy with much less fear for your tummy!!


Ingredients:
2 c Gluten Free Flour
1 tsp Baking Soda
1/4 tsp Salt
4 Eggs
2 c Mashed Banana (~4 ripe bananas)
1 c Sugar
1/2 c Unsweetened Applesauce
1/3 c Oil (Canola, coconut, whatever you please)
1 tsp Vanilla Extract


Directions
Makes roughly 2 dozen, or 2 loaves

1. Combine Flour, Baking Soda and Salt in a small bowl. Mix well.

2. Combine Eggs, Bananas, Sugar, Applesauce, Oil, Vanilla in Large bowl. Mix Well.

3. Stir in dry ingredients until just mixed.
4. Fill Muffin tins half way.

5. Bake at 350 for 30 minutes (or 55 for a loaf of bread)

BONUS- Drop a mini peanut butter cup in the middle of each muffin

6. Enjoy!!

Sweet Treat for Valentines weekend

Ingredients

• 1 Zucchini, grated (2 cups)
• 4 T melted butter (I used earth balance)
• 1/4 cup Oil (I used coconut oil)
• 4 ounce Plain Yogurt (roughly 2/5 cups)
• 2 Eggs
• 2 T Brown Sugar
• 1/4 cup granulated Sugar
• 1/3 cup Shredded Coconut* optional
• 1 t vanilla extract
• 1 1/2 cup unbleached all-purpose or whole-wheat pastry flour (FODMAP followers Trader Joes Gluten Free Flour)
• 1/2 t Baking Soda
• 1/2 tsp. baking powder 
• FOR GLAZE:
• 1/2 cup confectioner's sugar
• 2 tsp + water

Instructions

1. Preheat oven to 350 degrees.
2. Grease 8 x 8 square pan, or if you don't have one of those (like me) split the batter between 2 bread pans!
3. In medium bowl, add zucchini, eggs, melted butter, oil and yogurt stirring to blend.
   
4. Blend in sugars, coconut, and extracts.
   
5. Slowly add in flour, baking soda, and baking powder blending until incorporated.
   
6. Pour into prepared pan. Bake for 30 minutes.
   
   
   
7. To create glaze: add confectioner's sugar, water and almond extract together in a small bowl. Whisk to create a thick-soup consistency adding more water if needed. Drizzle over cake. Add Sliced almonds if desired, but make sure the add them fast so they can stick to the icing before it hardens.
   
   
   8. ENJOY!!

Why I Yoga

Kaitlin Van Photography, back when my hair was short.

     Yesterday I got an email notifying me that I have been at my current yoga studio for 2 years. I've been wanting to write about why I practice for a while now, and this seemed like a pretty good sign that I should.
     Practicing yoga is the one "selfish" thing I do for myself. In almost every other aspect of my life the motivation behind my actions are to help someone (or some creature). Yoga is only for me.
     During the hour I have in a class I don't have to worry about whether other people are comfortable, or if there's anything more I can be doing. I just get to breathe and do what feels good inside of my own body.

      I first began my yoga practice when my mom offered to take me to a yoga retreat with her about 5 and half years ago. It was incredible but I didn't really "get" it. I liked how I felt strong and flexible but I didn't see how this was any different than dance or any other physical activity.

      It wasn't until 2 and a half years ago, when I was working a full time job, that I realized the true benefit of yoga (at least to me).  In my job I was giving all of myself every day. Anticipating another person's needs, working to make them comfortable and happy every minute. This hour gave me the freedom to only care about myself. If I do every challenging pose, great. If i sit in child's pose for 45 minutes, great. It's all about what my mind and body need that day.
    Yoga has pushed my to find my edge, to know when to breath and most importantly, that it's okay to put myself first sometime.

Also, If you're in San Diego and looking for a studio, come practice with me at Pilgrimage of the Heart!