Learning to Blog is the Hardest Part....

After countless hours spent perusing other people's blogs while on maternity leave I have decided to start my own! Welcome to Our New Gig! This blog is designed to share our lives with you- the places we go, the things we do and the food we eat. 

This week Will continued his reign of Super Dad while I attended a week long work conference in Milwaukee.  That's right folks Will watched Ava, at eight weeks old, solo for the entire week! Adapting to life as a working mom has it's share of challenges- and while on this work trip I was left with no option other than to pump in an airport family restroom.  I will spare you the details but let's just say that moment had me really questioning how important this "breastfeeding thing really is".  Luckily both Ava and I are happy to be back in our routine and hopefully we can pick up where we left off.  The day that I got back Ava had her two month check up. 

Ava weighing in at 12pounds 4ounces

After a week of hotel food and being drastically off Post Baby Plan I was happy to be back in my kitchen.  Saturday night I made the most delicious Life Changing Bread that my sister in law introduced me to, Hot & Sour Soup, chia seed chocolate pudding and my first recipe created just for Our New Gig! These Protein Bran Muffins are a great morning grab-and-go breakfast or can be a sweet treat for after dinner. 

Protein Bran Muffins

2 cups oat bran
1/4 cup brown sugar
1 scoop vanilla protein powder
1 tsp baking powder
1/2 tsp salt
1 cup reduced fat milk
1 egg
1/4 cup maple syrup
2 tbsp vegetable oil
1/2 cup mini milk chocolate chips

Preheat oven to 350 degrees and spray muffin tin with non-stick spray.  Mix all dry ingredients together. In separate bowl combine milk, egg, maple syrup and oil.  Stir to combine by adding small amounts of the oat mix to the wet.  Stir in chocolate chips (adding ground flax to this recipe would be a fabulous addition)

Bake for 25 minutes

serves 12, 300cal, 7g fat, 56 carbs, 8g protein

 

On Sunday morning we made Pumpkin Spice Amaranth Porridge.  Amaranth is an ancient grain that can be used in both savory and sweet dishes and is packed with protein.  This porridge recipe (while not a Will favorite because it's too "earthy") has loads of fiber and protein to kick the first Sunday of fall off right. 

 

Pumpkin Spice Amaranth Porridge

1/2 cup almond milk (or any milk)

1/2 cup water

1/2 cup whole grain amaranth

1 cup pumpkin puree

1 tsp pumpkin pie spice

1 tsp ground flax seed

liquid vanilla stevia to taste (or maple syrup)

 

Combine water and almond milk and bring to a simmer.  Add amaranth and simmer for 15 minutes.  Mix in pumpkin puree until heated through and add spices, sweetener and flax.  Serve with toasted almonds or pumpkin

seeds and a slash of more almond milk or half and half

serves 3, 200cal, 5g fat, 33carbs, 6.5g protein