at home with ann

You knew that I, queen of the muffins with muffin monsters to feed, could not let zucchini season pass by without making muffins one or twelve times.  Some questionable looking bananas on the counter were begging to be added in, and Zucchini Banana Muffins were born. We made these to snack on at a play date this morning. The batter comes together quickly, and thanks to their mini size, they bake in about 15 minutes.  I had just taken them out to cool when it was time to put James down for his nap.  While I was upstairs I heard what I could only guess to be many, many small items being hurled across the floor.  After leaving the baby's room I knew there was some frantic picking up to be done, but also delicious warm muffins as my reward.  By the time I got downstairs Colin had sampled a few, of course, and confirmed they are great. Zucchini Banana Muffins Ingredients: 1 cup banana, mashed (I used two bananas) 1 cup zucchini, shredded, squeezed to remove...

I've tried to convince you to drink green smoothies before, and I'm not giving up!  They taste bright and refreshing, and on the mornings after a particularly rough night in baby land, they give me energy.  This mix gets it's tropical taste from the combination of banana and coconut oil, as well as the usual suspects of spinach, almond milk, and a handful of ice.  It would also be delicious with the addition of pineapple or mango. Let's go back to the coconut oil, though.  According to Organic Facts.com: The health benefits of coconut oil include hair care, skin care, stress relief, maintaining cholesterol levels, weight loss, increased immunity, proper digestion and metabolism, relief from kidney problems, heart diseases, high blood pressure, diabetes, HIV and cancer, dental care, and bone strength. These benefits of coconut oil can be attributed to the presence of lauric acid, capric acid and caprylic acid, and its properties such as antimicrobial, ...