Cole's Moveable Feast

Cole's Moveable Feast

Friday, December 22, 2017

Brotherhood of the World Blogger Award!

Oh my gosh, thank you Allergy Shmallergy for nominating Cole’s Moveable Feast for the Brotherhood of the World Blogger Award! I’m so flattered. Baking for CMF customers has taken up some of my precious blogging time, so I’m hoping to devote more resources to this blog while everyone’s dieting in January!

As part of the nomination, I’m to answer the following questions, and I’ve posted the rules and additional nominations below.

Where do you get inspiration for your blog/writing?
My family and my sweet tooth. Cole Seevers, of course, is the one with all the food allergies. But I love to bake and celebrate with my family, so the blog just kind of evolved as I began experimenting with recipes for treats without dairy, eggs, nuts, gluten, etc. . . And then Cole’s Moveable Feast, the home bakery, was inspired from the blog a little over a year ago. So now I’m inspired by every single person who calls me looking for something special for a loved one with food allergies or restrictions.

If there are past lives, who were you/what was your profession?
I was a singer/performer in the 50s and 60s. For sure. Like Rosemary Clooney or Eartha Kitt.

What song brings back a strong memory each time you hear it?
Grateful Dead, Sugar Magnolia. . . running around in the summers in high school with my best friend.
And Rod Stewart’s “Maggie May” . . . It was always playing around the house when I was a little girl.

What’s your hidden talent?
I’m pretty good at impersonating people. People I actually know, not famous people. I had a Scottish client when I was practicing law, and he told a hilarious story about passing a kidney stone. When I acted it out, I thought my husband was going to pass out laughing.

What makes you feel grateful?
All the gifts and opportunities that have come from situations that seemed like obstacles at the time. Cole’s food allergy struggle is just one small example of the things in my life and family that have been blessings in disguise.

I nominate these fabulous bloggers:

Finding Ninee, for Kristi’s real and brilliant and funny writing about life, parenting and kids who do things at their own pace.
Fletcher & Lola because Ashley Waldvogel Gaddy takes the most amazing, capture-the-moment photographs.

Here are the Rules:
Thank the blogger who nominated you and post a link to his/her blog.
List the rules of the award and post a picture of the award.
Answer the questions from your nominator.
Nominate other bloggers and be sure to let them know.
Write a list of questions for your nominees to answer.

Questions for CMF’s Nominees:
What inspires you to write?
What obstacles do you face when you’re writing, and how do you get past them?
What is one thing you wish you’d worked harder at when you were younger?
Name something most people would never know about you?
What’s one of your goals for 2018?

Sunday, June 25, 2017

Stealth Health: Banana Muffins

As many of you know, notwithstanding my love of baking (and a sweet tooth I inherited from my grandmother), I eat a primarily plant-based whole foods diet, and I at least try to minimize added refined sugars. That being said, sometimes a girl needs a treat. These banana muffins last about 10 minutes in my house. I also keep some in the freezer, and Cole takes them to parties when he knows he'll be allergic to the birthday cake.

Banana muffins

¾ cup all-purpose flour
¾ cup white whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 T flax/chia blend (I keep a bag in the refrigerator of ground flaxseed meal mixed with chia seeds)
3 large ripe or over-ripe bananas, mashed
⅔ cup coconut palm sugar
3 T unsweetened applesauce
⅓ cup olive oil
½ teaspoon vanilla extract
Optional mix-ins: 1/2 cup chopped walnuts (if no nut allergy), blueberries, chopped dates or 1/4 cup mini chocolate chips (I like Enjoy Life allergy-free chocolate chips)

Preheat oven to 350 degrees. Whisk together in a large bowl: flours, baking powder, baking soda, flax/chia blend and coconut sugar. In a separate bowl, mash bananas and stir in applesauce, olive oil and vanilla extract. Add to dry ingredients and stir until mixture is combined. Stir in any add-ins. Spray a muffin pan with olive oil or canola oil, add cupcake liners and lightly spray again. Spoon 1/4 cup of batter into each cup. Bake 20 to 22 minutes or until a wooden pick inserted into muffin comes out clean.