The days have started blending with one another and it's getting harder to keep track of the different days of the week. We didn't have an eventful week at The Ordon School of Ballerinas, partially because my Jon was home and took over the role as teacher for a few days so that I could have a much needed break. Monday is the start to a new week which I plan on filling with tons of new activities and opportunities to learn. My goal for this weekend is to make it feel different than the other days of the week. It's easy when we have scheduled programs to get to but when you're stuck at home keeping your distance and guarding your health, it really is hard to differentiate the weekday from the weekend.
I went out the other day for the "last time" until all the coronacraziness is over and made sure to buy extra veggies for baking. Avery and Noa have been having so much fun in the kitchen and I need to make sure the girls have a variety of breakfast and snack options so it only makes sense to get them involved in something I already have to do. I figure, instead of making meal prep feel like a chore, why not turn it into a family activity and get everyone involved? Honestly, Avery feels so proud when she helps and even though it might not be easier, it's definitely more fun.
The girls have REALLY impressed Jon and me with all the veggies they have been eating. At least once a day we snack on raw veggies with hummus, tzatziki, hutziki (see what I did there?), guacamole, almond butter, peanut butter or chocolate chickpea butter. I don't feel like I need to bake something filled with veggies but Avery loves peeling carrots (sometimes I honestly forget she's 3) and my zucchini's didn't look like they have much life left to them. I found a recipe for carrot zucchini muffins from Veronika's Kitchen and decided to adapt them into a gluten free version. We made enough for 3 days of breakfasts/snacks and froze the rest. The girls LOVED them so here I am - one happy mom!
Carrot Zucchini Muffins:
2 cups all-purpose gluten-free flour (I use Bob Red Mills(
1 tsp baking powder
1tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup avocado oil
1/4 cup unsweetened apple sauce
1 cup raw coconut sugar
3 large eggs
1 tsp vanilla extract
1 1/2 cups carrots, grated
1 1/2 cups zucchini, grated
1/4 cup walnuts chopped + some to add on the top of each muffin
Preheat oven to 375F. Line a muffin tin with cupcake liners or spray with coconut oil spray
In a mixing bowl, whisk together avocado oil, apple sauce, sugar, eggs and vanilla extract
In a separate mixing bowl, mix flour, baking powder, baking soda, salt and cinnamon. Add dry ingredients to wet ingredients and mix.
Add grated carrots, zucchini and walnuts and mix until well combined.
Scoop mixture to fit into a 12 muffin tray.
Bake for 20-25 minutes, until a toothpick inserted in the middle comes out dry.
Take them out of the oven and let them cool for about 10 minutes.
Be sure to squeeze any excess water from the carrot and zucchini after you grate them.
Make these muffins sugar free by substituting maple syrup or honey (for a vegan version)
Stay Home and Enjoy!!!
Dr. Shelly Ordon, N.D.