In praise of bananas
I don't often think in terms of calories, glycemic load, specific vitamin or mineral counts. As farmers, we have tons (probably quite literally) of amazing veggies right out the back door. Good clean well-raised meat is only as far away as the venison or home-raised broiler chickens in our chest freezer or the tent next to ours at market every week. We keep a larder stocked to the hilt with real, whole ingredients. We eat a fair amount of fat but only what we consider to be the good stuff, the stuff people have been eating for a very long time: extra virgin olive oil, butter, unrefined coconut oil, and real lard. We're blessed with work that keeps us moving around for much of the day. I also acknowledge the power of good genes. And I agree with Michael Pollan when he says Americans have become so obsessed with nutrition that we have forgotten how to feed ourselves and the people we love.
And so I don't worry much about the cakes and scones and cookies I love to bake and gobble up and share -- they bring me pleasure, and they're just one piece of our pretty darn healthy diet.
But.
My sweet tooth kicked into seriously high gear somewhere around the middle of my second trimester, and I've been thinking maybe I need to reel it in a little for the sake of the little Beckham/Baryshnikov/Beyoncé dancing around in this belly of mine. Mainly, I'm trying to curb the amount of white flour and white sugar I bake with -- for now, anyway -- and concentrate even more on feeding myself and the little monkey with real food.
But I still want cookies.
Heidi to the rescue! This afternoon I made Nikki's Healthy Cookies. They're chock full of bananas, coconut, ground nuts, oats -- real foods every one -- and I can report that they are scrumptious.
In praise of bananas
I don't often think in terms of calories, glycemic load, specific vitamin or mineral counts. As farmers, we have tons (probably quite literally) of amazing veggies right out the back door. Good clean well-raised meat is only as far away as the venison or home-raised broiler chickens in our chest freezer or the tent next to ours at market every week. We keep a larder stocked to the hilt with real, whole ingredients. We eat a fair amount of fat but only what we consider to be the good stuff, the stuff people have been eating for a very long time: extra virgin olive oil, butter, unrefined coconut oil, and real lard. We're blessed with work that keeps us moving around for much of the day. I also acknowledge the power of good genes. And I agree with Michael Pollan when he says Americans have become so obsessed with nutrition that we have forgotten how to feed ourselves and the people we love.
And so I don't worry much about the cakes and scones and cookies I love to bake and gobble up and share -- they bring me pleasure, and they're just one piece of our pretty darn healthy diet.
But.
My sweet tooth kicked into seriously high gear somewhere around the middle of my second trimester, and I've been thinking maybe I need to reel it in a little for the sake of the little Beckham/Baryshnikov/Beyoncé dancing around in this belly of mine. Mainly, I'm trying to curb the amount of white flour and white sugar I bake with -- for now, anyway -- and concentrate even more on feeding myself and the little monkey with real food.
But I still want cookies.
Heidi to the rescue! This afternoon I made Nikki's Healthy Cookies. They're chock full of bananas, coconut, ground nuts, oats -- real foods every one -- and I can report that they are scrumptious.