Having kids has made me think about our health a hell of a lot more than before they were born. I mean, I was reasonably healthy, I exercised and did yoga and ate mostly well, but I also didn’t think much of it.
When Abby started eating solids, I looked at what I was eating myself and saw it fell far short of what I could be doing. Our overall health became a much more important value, and since then I have been meaning to go see either a dietician or nutritionist to pick their brains on just what is healthy for my family (especially because it is covered by my health insurance policy).
In the mean time, I started exploring healthier versions of regular things like muffins and cookies. Why was I giving her wholemeal pancakes, but scoffing refined white flour stuff myself?
The first thing to be revolutionised were muffins. I have been on a muffin-making blitz here at VMHQ lately, because they are so fabulous at being a vehicle for so many fruits and veggies and they are easy to make, low in sugar and high in good-for-you items. While I love a treat from time to time, I also like to see if I can make healthy food taste good! Seriously, I have been putting the most random things in muffins these days and pretty much everything works! And they are all freezable so are therefore ticking every box I have right now.
Veggies and cheese go into lunch or dinner muffins for Miss Picky Eater Oh My God Is That A Vegetable? No Way Man. Bananas and half the fruit bowl go into breakfast and snack muffins. I’ve even just frozen a few punnets of organic
blueberries while they were reasonably priced for future muffin-making efforts, and I made a gorgeous apple, vanilla bean and cinnamon compote for a run of appley muffins this week. Muffin, muffin, muffin.
I have fiddled with my original banana-chia muffin recipe, subbing either wholemeal or spelt flour, trying egg-free, replacing the butter with oil, and next week I’m going to try a gluten-free option.
This recipe was actually a happy accident. I was going to try oil instead of butter (too lazy to melt some and dirty another bowl) but I totally forgot to add it. When I was looking at the mix trying to figure out how to make it a muffin batter and not a muffin dough, I thought to add some almond milk. I went to the fridge to get it and was distracted by a little leftover coconut cream. The rest is history…
I do recommend though that you eat them within 24 hours or freeze them, without the butter or oil they don’t stay moist if left past a day at room temperature.
A bit about Choosi Health Insurance:
Health is more than just a healthy muffin. I let my health insurance lapse last year and of course that’s when I actually needed it – dentist and chiro appointments can really add up, so I rejoined. I much prefer to know we’re covered in case something major happens. At this age I’m hearing of too many friends with health issues that come out of left field and not much about health care is cheap. But I love the wellness options too, which help us keep on top of issues before they blow out of control. And if that means dietary help, then I’m keen! Choosi has a nifty online insurance comparison site so you can find out which company best suits your needs. It’s free and fast and saves you trawling each website for quotes. Try it here.