It’s starting to get chilly in the South so grabbing a slice of pumpkin bread becomes more appealing in the mornings. I’ve gotten Jai on board with enjoying pumpkin bread, so much so that the other day he made a very specific request for pumpkin bread.
When my baby asks for pumpkin bread, I make him pumpkin bread.
Jai is a grazer so it’s important to pack whatever he eats full of nutrients and protein. I had some hemp hearts and flax seeds in the house and decided to add those in my recipe to up the protein potential. The first batch, Jai was less enthused about, but when I added in some applesauce in a second batch, it helped sweeten the bread a little more to satisfy his cravings.
Before you take that first bite…
Something to keep in mind with the following recipe is that one slice will go a long way. This recipe is healthy, in that, it is packed with protein, omega 3 & 6, and other nutrients, but it’s extremely calorie dense. Because the bread is high in calories this isn’t a snack food, but one slice is a meal. If you are watching calories I caution limiting your intake to one slice per meal.
See my notes at the end of the recipe for a way to reduce the calories. Read More
MS//Mommy is reaching a milestone this weekend: on Sunday we will be celebrating our one-year anniversary. In honor of this milestone, we asked Michelle Melton to share with us a sugar-free cake recipe – perfect for all sorts of celebrations.
One of my favorite lines from Ray Romano’s early stand-up routine was about his, then 3-year-old daughter, Alexandra. As they were driving along, he noticed that she stared out the window smiling at nothing in particular. When he asked her what she was thinking about, she replied “candy!”
Even at 60, I remember clearly the joy as a child that was candy, ice cream, and other sugary treats. My friends and I would walk to the drug store clutching our quarters and stand in front of the rows of candy trying to decide which choices would yield the most pleasure for our money. Our neighborhood was visited by three different ice cream trucks each day during the summer and though my mother would limit the purchases to occasionally, the sound of bells or a music box-like jingle would send me running home with the hope that, perhaps today, might be the day. A few years later, when a candy company introduced a large-sized lollipop with a sweet side and a tart side, bringing it to school, became the cool thing to do in sixth grade.
With such a long-standing and deep-rooted love of sweets, one would imagine that once I became a mother, I would be sympathetic to a child’s love of candy and desserts. But nothing could be further from the truth.
As I watched those beautiful new teeth emerge in my infant daughter’s mouth I vowed (successfully) that she would live life cavity-free. Since sugar-filled treats had been the source of my numerous dental fillings, I chose to limit the introduction of candy and other treats into her life. If we did indulge, I chose high-quality or homemade confections and desserts. We enjoyed candy on special occasions and holidays but rather than using candy as a gift or reward, I would instead choose small toys or other useful items like pens and pencils, especially on the annual homemade advent calendar.
My first sugar substitute of choice was coconut sugar. It is readily available at most grocery stores and it is also the least expensive.
It could be substituted one-to-one for the sugar called for in recipes. However, one of the drawbacks is the brown color which, when combined with foods like fruit give the mixture an unappealing look, though it works well in recipes as a replacement for brown sugar.
The last drawback is one I haven’t read about so I am guessing few people have noticed this but coconut sugar is oily. It seems to retain some of the oil found in the coconut and therefore, can interfere in the finished product. For example, when I tried to make homemade chocolate chips, the final product would not solidify properly because of the added oil. Coconut sugar is a great substitute as long as these characteristics are taken into consideration. If appearance, taste and setting up isn’t an issue (as when making chocolate syrup for milk) then I use coconut sugar.
My superpowers reside in the kitchen. I am not going to put on false humility about it: I am a great cook and baker. Are there people who are better? Absolutely, and I am not going to be joining any competition shows because I know there are plenty of people who are better than me. But I am good.
Growing up, cooking and baking was an act of love for my mother. Every meal contained a lot of passion, care, and flavor. Seeing her work in the kitchen was inspiring and made me want to be like her. When I grew up, I wanted to have a family tied together by my cooking just like we were with hers.
What follows is my introduction to the art of cooking (& baking) and how I fell in love with it as a hobby.
A Childhood Introduction
My childhood home was centered around the kitchen as the main gathering place – for eating, cleaning, and chatting. Many hours were spent there – most of the time with my mom working and me just watching her prep, assemble, and make. I would stand behind the stove and chat about my day at school while she made dinner or dessert.
I absorbed all that she did while I watched her work. Many times I was asked to stir something while she moved onto the next step and other times I felt comfortable enough to ask her questions: how can you tell the candy is ready? why does the temperature of the oven matter? what does a clean knife mean after inserting it into the cake?
I never saw her get discouraged in her work. Frustrated, yes. But not discouraged. If a dish didn’t work out quite like she wanted, she never threw in the towel. She would look over the recipe and realize that most of the time it was written badly. Her cookbooks are littered with marginalia to direct her future self on how to make the recipe a success.
I didn’t stay on the sidelines either. My real introduction occurred when my mom had me help her as a toddler, with my first project using cookie cutters for a batch of Christmas sugar cookies. I would press the cutter into the dough and many times the dough would come out with the cutter, stuck. I would pull this dough out of the cutter and pop it into my mouth. I think out of a potential batch of 24 cookies, we successfully made 18. It was my earliest experience as a quality control tester as well.
When we first met, Ash told me how much he loved dark chocolate.
Me: Dark Chocolate? Really?
Ash: Yeah. It’s great. It’s delicious.
M: It’s gross. Ugh. So bitter. How can you like the stuff?
A: Well, I don’t like all dark chocolate. I like specifically 82% dark chocolate. My friend from college – his dad was a Swiss chocolatier and introduced me to that percentage. It’s not too bitter, not too sweet, but it’s the perfect balance of the two for me.
I tried it and rejected it for my milk chocolate love because it was too bitter to get around the flavor. Yet, when I quit sugar it meant I had to quit chocolate. This was devastating because chocolate is delicious and I am addicted to that endorphin release.
I was able to last a month without chocolate at first and focused on fruits as a means to satisfy my sweet tooth. But soon I started craving chocolate again. I looked around and found that there are several options available for those trying to get a chocolate fix without added cane sugar. (These are not sponsored links, but I do recommend them)
Ash saw me unwrapping a candy bar one day and wanted to know what I was eating:
Me: Chocolate. Why?
A: Can I see the wrapper?
M: Yes… (I hand him the wrapper)
A: You know this is dark chocolate right? You always said you hated the stuff.
M: (My mouth full)…so?
A: I TOLD you it was delicious.
He caught me. I found that by dropping sugar I was more receptive (desperate?) to dark chocolate. It was a good thing doing so because I was starting to get the actual health benefits from eating dark chocolate that’s on the news.
This post is timely for me: as I mentioned in my health check-in last week, I am fighting a nasty gut infection from infected tap water. When treating an H.pylori infection it is necessary to take two different antibiotics at the same time to ensure the eradication of the bad bacteria. Both of these antibiotics are strong and the ones I’ve been taking have caused insomnia, an inability to run due to joint concerns, and stomach problems.
Don’t get me wrong – I am a strong proponent of responsible antibiotic use. I am just mildly annoyed that I need to start over and be particularly mindful of my intake to help nurture a healthy gut biome again.
My favorite way to increase my probiotic intake during this antibiotic regimen is to drink a bottle of Kombucha a day. Before I started my diet shift I was always wary and slightly grossed out by the stuff, but I’ve since converted to the dark side.
Let me be upfront: this is in no way a sponsored post. I am going to be talking a lot about my favorite brand of Kombucha, GT’s, because I love it that much. This particular brand may not be for you, but don’t worry, there are plenty of other brands that are just as delicious. Read More