I can't believe that in less then a week the munchkin is going to be a year old. Almost an entire year has gone by since she came into our lives. Holy Crap. She is walking more then crawling now and she looks so cute swaying around and catching her balance and "practicing" her walking.
Here she is eating some of her favorite foods recently. She has been loving the black beans, avocados and mozzarella cheese combo. I just lay it all out on her tray and she gobbles it right up.
So this also means I am down to only a week until her party. I haven't even done anything yet, other then buy her dress and some decorations. We are scaling things back from our (my) original plans. It will still be fun, but not quite as expensive. I just can't justify going crazy and spending all that money right now. This next week will be spent cleaning and decorating the house, grocery shopping and preparing the food. I can't wait!
I have decided that I am going to make her little personal cake myself. A little chocolate cake with chocolate icing. She'll never know that it's healthy and sugar free. And no, I will not be making it low fat, low calorie or using any artificial sweeteners either (dont want to be giving anyone the wrong idea)... just yummy and healthy!
Speaking of yummy and healthy.... last night I made some delicious Banana Nut Muffins. I finally got around to using the coconut flour that I have been storing in my pantry. They were amazing! Everything I have made from this chick's Blog so far, has been delicious. These muffins were no exception. Next time I will bake them for a little bit less time and cook them in the muffin papers.
Here is the recipe, directly from Lauren at the Healthy Indulgences Blog:
Banana Bread Muffins
Makes 10 muffins
1/2 cup sifted organic coconut flour
4 tablespoons organic unsalted butter, softened
6 large eggs
3/4 cup mashed banana (2 medium bananas, overripe to the point of being black)
1/2 cup erythritol
1/4 teaspoon good-tasting pure stevia extract
1/4 teaspoon unrefined sea salt
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon aluminum-free baking powder
1/2 cup walnuts or pecans, chopped
Preheat oven to 350 degrees Fahrenheit.
Beat butter with erythritol until fluffy, about 2-3 minutes. Beat in vanilla. Add eggs one at a time, beating for 30 seconds after each addition. Combine coconut flour with baking powder, cinnamon, stevia, and salt, and beat into batter until there are no lumps. Beat in mashed banana. Fold in nuts, reserving a couple tablespoons for sprinkling the tops. Pour batter almost up the top of greased muffin papers (the shiny tins work best), and top with nuts. Bake 35 minutes, covering the muffins with a sheet of foil after the 30 minute mark. Let cool in pans for 5-10 minutes, then remove and let muffins finish cooling on a wire rack. When completely cooled, transfer to an airtight container. Store at room temperature for 24 hours, then move to the refrigerator.
I heated one up this morning and had it with my breakfast (scramble eggs and turkey bacon). Yum!!