Flops and Failures

It would be great to say that everything I make was wonderful, and disappeared quickly by those who ate it, but that is truly not the case. This week I was faced with another leftover rotisserie chicken and a curry soup was what came to mind. So I purchased some veg and used some stock I had mad over the weekend, and well, much to my disappointment I ended up with a rather large pot of soup that that was just okay. So the next day I made a pot of rice to pour the soup over and spiced the pot up a bit more, which helped a little, but I'm thinking the last of that pot is bound for the garbage disposal. I keep looking at it in the frig and can't bring myself to mess around with it anymore. So in spite of the fact that I've been cooking for over 30 years, there is always another flop out there waiting to happen, a flavor profile that just won't come together (my soup), or a cake that won't rise, a texture that is just not right, it could be any issue, they all happen from time to time to the best of us.

This past weekend was dark and stormy and I found myself in much of a funk. Both my husband and myself slept allot of Saturday away and I had to deal with some chores on Sunday, but the desire to curl back up and the couch with a blanket and nap some more was there in the back of my mind. In turn I failed to get my menus under control, I looked at cookbooks, I watched some food shows, and just couldn't find my inspiration for the week. In turn, this has produced random eating when it comes to my primary meals, we even broke down and had a hot dog at Costco as we ran errands tonight, as I stated in my original post, Failing to plan is planning to fail. Yup, that was my week, but I'm not discouraged, I am already focusing on what to do this next week, so look out world, I'm back in the kitchen!

I have managed to crawl out of my funk mid week and I dove into doing a bit of baking which is something I haven't done much of in the last few years. I found a little something that I can eat for breakfast and not worry that its going to set my system off, as well as fill the need for something that is bready and sweet, and figured I would share it with you. Happy Baking

Zucchini Muffins

3 cups blanched almond flour

2 tsp cinnamon

1 tsp nutmeg

1 tsp backing soda

1/2 tsp salt

3 med eggs, beaten

1/3 cup coconut oil or melted butter

1/4 honey

1/2 tsp lemon zest

3 cups grated zucchini

1. Preheat oven to 350 degrees. Line muffin cups with paper liners

2. Mix almond, cinnamon, nutmeg, baking soda and salt in mixing bowl.

3. Add beaten eggs, honey, lemon zest, and grated zucchini. Stir to blend.

4. Divide batter into muffin tins, but do not overfill. Works betting with smaller cups.

5. Bake for approximately 15 minutes or until done. Remove from oven and let cool slightly on wire racks.

Serves 12

On top of these yummy gems, I managed to make gingerbread cupcakes with a lemon glaze, which were not gluten or sugar free. There are yummy, but I'm paying for indulging. 

Time to focus on eating the right things again and having my plan in place this next week. Hope you are finding fun things to cook and enjoy!