Pumpkin Muffins

It's late August in Seattle - the time of year when fall gives tiny hints that it is just around the corner. The first leaves have turned a shade brighter and eager spiders have started spinning webs. As the clouds turned a little more gray this afternoon, I couldn't help but dream about pumpkin. I love love love pumpkins; from the bright orange color to the smell of the mushy flesh. I even love the hollow sound they make when you pat their sides.

I usually exercise restraint in my seasonal cooking, saving the flavors of that particular season for those few months. It makes it feel exciting and fresh. Today was an exception because as soon as the idea of creating a pumpkin muffin that was packed with nutritional fuel came to mind, it was a done deal. This is the first recipe I have ever created - I made this - and that is almost as sweet a victory as these muffins. They taste like fall. The gritty teff flour and quinoa flakes hold the maple tinted pumpkin in your mouth long enough to remind you they must be nutritious.

Combine the following in a large bowl:
1 cup teff flour (lots of fiber and protein)
1/2 cup tapioca flour
1 cup white rice flour
1/2 tsp xantham gum
1 tsp each salt, baking soda, and baking powder
1/2 cup each of sugar and brown sugar
10 dashes each of nutmeg and cinnamon (or more if you like it spicy)

Mix these together, then add to flour mixture:
3 eggs
splash of canola oil
1/3 cup maple syrup
1/2 cup soy milk (or any milk)

Fold in the following:
1 can pumpkin
handful or more of chopped walnuts or other nuts (hello omegas)
1/2 cup quinoa flakes (quinoa is a protein powerhouse!)

**Bake at 350 degrees for about 30-35 minutes. Test with a toothpick.

My secret? I threw in what I thought sounded good. If you don't have an ingredient, substitute it! I hate having to run out to the store to pick up more so I don't...just get to know your ingredients and what they bring to your recipe, and the proper substitution will present itself.

Elimination Diets are Evil

I am struggling to enjoy food. I felt like I was finally reaching the peak of the gluten-free mountain and the challenge was soon to be conquered. Almost 2 weeks ago my new doctor suggested I also go off of dairy, eggs, and yeast as a way to see if I was truly allergic (allergy panel says I am) and potentially get rid of my chronic migraines. Elimination diets are intended to rid your body of toxins and is a great way to test allergies. I committed to this extreme diet because I will do anything short of jail time to get rid of the migraines. So I can essentially eat produce, nuts, GF grains, and meat. This sucks. Not like an inconvenient suckage, but an intense, depressing suckage. As you know, food is a really special thing in my life - it's family, love, travel, spice burning on your tongue, comparing different flavor profiles....I feel like that joy is just gone, poof.

Having food allergies and celiac disease pop into my life as an adult feels like a chronic illness. I know it sounds dramatic, but it's how I am experiencing it. I'm angry. I'm grieving. I'm tired of hearing myself talk about food and what I can and can't eat. People can't outwardly see how much of a struggle this is for me but internally I am drowning.

Why don't you just cook more veggies and fruits? Awesome suggestion! I'll get right on that in a year and a half when I am done with my master's program. I don't know how to cook produce well and in a short amount of time. With my schedule I have to cook for a few days at a time with leftovers for class nights... cooked veggies turn into mush and frankly I'd rather not eat. If you have suggestions, I'm open to them. For now, I will go back to sipping a soy chai and doing homework.