This Weeks Menu (Nov 5 - Nov 9) and Banana Nut Muffins

What a lovely week this will be! Michael, my wonderful husband, will turn 29 on Wednesday! This IS reason to celebrate! Michael and I are roughly 9 months apart, we often joke about this!! I'm older. The poor guy married an older woman! But I'm so happy he did. Michael and I will be 29 together until March, when I turn the big 3-0. *sigh*

I'll be making a lot of fun recipes this week, both new and old! To celebrate Michael's special day we'll be having tacos for his birthday dinner, and I'll be making a chocolate cake for dessert, thanks to Natalie's No Frills Chocolate Cake recipe.

This is my best friend, my biggest supporter, my steady hand, and the kindest person I have ever met. I am so thankful that I have the opportunity to spend the rest of my life with him! Here, Michael is with Sampson, a neighbor's dog, and to him, a good buddy!

I'm also excited about sharing two new recipes this week from some dear, longtime friends of mine:

• I've known Amy since elementary school. She's a sister to me in my faith, and she's a better friend than I deserve. Amy will readily admit that she doesn't enjoy cooking, but I think that's just a cover up... because she's a pretty fabulous cook! I'll be making Amy's Pecan Chicken tonight for Monday's dinner!

• John has been a great friend since high school. We've come a long way since French 101 John... and honestly I don't remember a lick of it! (Except that my name in French class was Mireille...) John is an incredibly good cook, and is always willing to try new foods and new variations on old recipes. I turn to John when I need a new perspective or I want to try something different and exotic! Thursday I'll be making John's Pumpkin Lasagna!

Monday Mommy Brag:
Okay, so I'm not a Mommy yet, but this little guy is the cutest and sweetest nephew a girl could ever have! He makes me want to be a mommy one day! This is Christopher, he's 3 1/2! The darling boy of my lil' sis LeeEllen! Look at those curls and that smile!

This Weeks Menu:





Monday:
Amy's Pecan Chicken
Lemony Broccolini
Steamed Sweet Brown Rice



Tuesday:
One Dish Bake and Rise Pizza
Homemade Ceasar Salad



Wednesday -- Michael's Birthday:
Tacos
Black Beans and Rice

Thursday:
John's Pumpkin Lasagna
(made with spinach)



Friday:
(Going out of town, so either eating out -OR-)
Grilled Cheese Sandwiches
Homemade Tomato Soup




Baked Goodies, Breakfasts, etc...
5 Flour Yeast Bread
Natalie's No Frills Chocolate Cake
Bette Hagman's Buttermilk Biscuits
Some sort of cookie... haven't decided yet!


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These are my favorite gluten-free, easy, on the run, morning muffins so far!! They are GREAT for those tons of bananas you have stored in the freezer (I completely how this can happen Mary Frances!!) These muffins are not super sweet and I like them that way. The bananas are sweet enough on their own, and adding cinnamon enhances the sweetness! I think you'll also like using agave nectar, it's a great alternative sweetener that does not affect blood sugar levels.


I made these muffins this morning, while awaiting the arrival of Heater Dude to fix the furnace. Now the furnace has decided to heat continuously without stopping until we kill the power on it (we woke up to 80 degree tropical weather on Saturday morning! The thermostat was set on 63!!)... oh the joys of home ownership! ;-) Hopefully these muffins will convince Heater Dude there is no need to charge us poor first time home owners! Ha!


Banana Nut Muffins

• 1 cup brown rice flour

• 1/2 cup tapioca flour

• 1/4 cup cornstarch

• 1 TBSP baking powder (YES! A Tbsp!)

• 1/2 tsp salt

• 1/4 cup - 1/2 cup walnuts, coursely chopped

• 1/4 cup heart healthy omega 3 oil (like smart balance)

• 1/4 cup agave nectar (or brown sugar -- I really like the agave nectar)

• 1 large egg, slightly beaten

• 3/4 cup milk

• 1-2 small bananas, preferably over-ripe, mashed

Preheat oven to 350. Grease or line muffin tin with paper liners. In a medium sized bowl, mix together flours, cornstarch, baking powder, salt, until thoroughly combined. Make a well in the center of the flour mixture. Add oil, agave nectar (or brown sugar), beaten egg, milk, and bananas. Combine with flour mixture. Add chopped walnuts and stir throughout batter. Spoon batter into prepared muffin tin. If you would like, sprinkle cinnamon and sugar on top of the muffins Just before baking. Bake for 15-18 minutes, until a toothpick inserted comes out clean. Makes 12 nice sized muffins. These can be frozen for up to 1 month.

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Check back this week for Amy and John's fabulous recipes and some awesome gluten-free cookies!!