This round of treatment, which began the day before New Year's eve, is ending as bad as the last. I've spent this weekend on the couch feeling like crap. Body aches, chills, stuffy nose, sore throat and foggy head. I had all of the side effects at once and nothing got rid of them. Yesterday was the worst and I'm thankful that I felt better this afternoon. It is good to be able to salvage some of the weekend and not feel like it just passed me by. I was able to do some cleaning, laundry and baking. Teya and I just got done baking muffins. It is my favorite recipe and I make them about every two weeks. The recipe makes 18 muffins and they freeze well. The recipe is below if you are interested. It is actually for bread, but I make mine as muffins.
This past week I began working everyday and all day with the exception of Friday mornings as I have weekly doctor appointments. I was a little on the tired side, especially since I am on treatment (luckily these flu like symptoms waited until Saturday to throw their party). I was glad when Friday came. I'll see how it goes and if it becomes to much then one of my partners in my class said she would take some of the hours. It is good to have options. The school has been really really good to me through all of this. It has been great to work with such understanding and compassionate women.
Pumpkin Spice Banana Bread
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2 ripe bananas -- mashed
1 cup canned pure pumpkin puree (unsweetened & organic if possible)
1/4 cup canola oil – I replace with 1/4 cup applesauce
2 eggs (I use flaxseed substitute 1/3 cup of water & 2 tbsp of Flax)
1 teaspoon pure vanilla extract
2 cups whole spelt flour (or wheat or white whatever you prefer to use)
2/3 cup turbinado sugar or ¼ cup honey (I prefer using honey to sugar)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon kosher salt
1/4 teaspoon nutmeg
1/2 cup chopped walnuts
Bread – preheat oven to 350 degrees and grease a large loaf pan (approx. 8 ½ x 2 ½ x 2 ½). Bake until top is deeply browned and springs back when touched gently, about 60 - 70 minutes.
Muffins – preheat oven to 300 degrees and bake for about 20 minutes.
In a large bowl, whisk together mashed bananas, pumpkin puree, oil, eggs and vanilla until combined well. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice and salt. Add flour mixture to wet ingredients in large bowl and stir until just combined. Fold in Walnuts.
Pour batter into prepared loaf pan or muffin tin.