Vegan and Gluten Free Apple Banana Muffins

Vegan and Gluten Free Apple Banana Muffins

The recipe for this is really easy and super fast to make!

1 1/2 cups apple, cut into bits and pieces
2 tbsp. flour
1 tsp. cinnamon
Mix the above and set aside. They’ll go on top in the end.

1/2 cup banana
3/4 cup sugar
1/2 cup almond milk
1/3 cup coconut oil
1 tbsp. vanilla extract
2 tsps. cinnamon grated
1 tsp. nutmeg grated
1 cup flour (I used gluten free Farina)
2 tsps. baking powder
pinch of salt
pinch of sugar
pinch of cinnamon (These pinches will go in the very end after you’ve topped with the apple pieces)

Add everything in the order that they are listed and bake for 12 minutes or so in a 180 degree Celsius oven and voila! Chunky muffins that are tasty, vegan and good for you too!!

All my worries laid to rest. Well, at least some of them.

All my worries laid to rest. Well, at least some of them.

You know I got alot of weird looks and some pretty harsh comments when I became pregnant with Maria just as Panayioti was diagnosed with Autism Spectrum Disorder. I even got a comment from a parent of a child on the spectrum not too long ago. Aren’t you worried that the second child will have autism too? Aren’t you worried of how Panayioti will react? Aren’t you worried this, aren’t you worried that! Ugh, it was all too much. Almost a year and a half later I thank God that I had her. There are days, quite a few I admit, where I don’t feel up to being a mom of an autistic child. I don’t feel strong enough, or good enough, and she literally keeps me afloat. Afloat. As in keeps me from drowning because the sirens and the noises and all the other ‘quirks’ that a boy on the spectrum has . . . well, that’s enough to kill you sometimes. She is the glue that keeps this family together most days. I feel sad sometimes that I may be putting too much pressure on her to become more independent and basically grow up a bit faster than the normal pace maybe but then I see her and how she’s totally ok with everything and I’m ok too. She eats by herself, chooses what she’s going to wear, and pretty much chooses everything that has to do with her. She’s very strongwilled, almost too strongwilled. But what I love most about her is her ordinariness. She is your typical toddler, calling out to me or her dad or her brother even when she wants something, pointing to things, showing affection, being timid at times around strangers. Saying ‘yes’ when asked if she wants something and meaning it. And then of course shaking her head no when she definitely doesnt’ want something. She knows something’s up with her brother but she loves him anyway and doesn’t get annoyed or upset when he gets into his zone sometimes. In fact, she may just be the reason he has improved so much lately. We were at the park the other day and he saw a little girl just like Maria and he approached her and hugged her. Who? Panayioti!! She’s always on him when he’s at home, hugging him, kissing him, sometimes hitting him (but playfully) and all this she does because she wants to play with him. Pretend-play, play with blocks, puzzles, draw, anything. You name it! As soon as I say ‘come kids to the table and let’s play’ she’ll grab him by his arm and basically force him to sit down with her. She’s my co-therapist. The best sister a boy on the spectrum could ever have.

The Best and Moistest Chocolate Cake I’ve Ever Made – and it’s Vegan!

The Best and Moistest Chocolate Cake I've Ever Made - and it's Vegan!

It just wouldn’t be a weekend at this house if there wasn’t fresh, moist and just absolutely melt-in-your-mouth goodness that is chocolate cake. It’s been three weeks since I started fasting and I’m still keen on staying on the vegan bandwagon even after Lent.
Here is the recipe for one of the best chocolate cakes I’ve ever made, and I’ve made plenty!!

Cake Ingredients:
1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar

Chocolate Glaze:
1/2 cup sugar
4 tbsp margarine
2 tbsp soy milk
2 tbsp unsweetened cocoa powder
2 tsp vanilla extract

I of course traded regular flour with gluten free one and for the chocolate glaze what I did was melt dark chocolate instead of using cocoa powder. Everyone loved it even my very traditional father-in-law. Enjoy!!

Creole Black Eyed Beans with Rice

Creole Black Eyed Beans with Rice

Oh my, oh my . . . I am a big big fan of comfort food. I admit that I am prone to comfort eating, have been the past couple of years. Whenever the going gets tough, I get cooking. I don’t want to put the blame on the autism diagnosis, I think it has to do mostly with genes. My father had a healthy weight up until he retired and moved to Greece in his little cottage in the village, lost all his money (actually, lent all his money and never got it back), his friends became foes and lived pretty much all by his lonesome. All he did to pass his time was cook and eat, cook and eat . . . and then whistle some tune away on his balcony. I think he would’ve loved this dish. It’s exactly his type of food. I found this recipe on yet another vegan website I’ve come across. Here is the site:
Serve with rice and you’ll be thanking me, trust me! I made basmati with a few strings of saffron and a cube of vegetable stock. It is one of the most ridiculously delicious meals I’ve had in a while 🙂