I have created a foodie.  I realized this when she was only 3.  She ate, and enjoyed, things like cooked mushrooms.  She loves sophisticated things like dark chocolate, cooked spinach, balsamic vinegar on her salad (Straight!  And she dunks each piece of lettuce and makes horrible faces and loves every minute of it.) and blood oranges.

Today we baked zucchini muffins from a gluten free recipe I developed.  I let her eat one of these very healthy muffins right before dinner–they weren’t done till then–so I knew there wouldn’t be much interest in dinner.  She ate mostly pomegranate kernels.  Then her dad made tea and she wanted some too.  She choose Roast-a-Rama, a Celestial Seasonings herbal blend.  She wound up dropping pomegranate  kernels in the tea and eating them with a spoon.  It was surprisingly delicious.  A culinary genius.  I hope she’ll cook for me when I’m old and feeble.

Here’s the recipe for the muffins, in case you’re hungry.

Zucchini muffins (GF) (12/6/09)

1/2 C coconut flour
1 1/2 C other GF flour
1 scoop vanilla whey protein powder
1 t baking soda
1/2 t cream of tartar
2/3 C xylitol

2 large zuch pureed
2 large eggs
3/4 C canola oil
1 t vanilla extract

Add 3/4 C chopped walnuts, if desired
Add 1 C chocolate chips if desired

Divide into muffin cups.  Bake at 325 for 3o minutes for mini muffins, 35 minutes for full sized muffins.

The coconut flour is kind of a specialty item found in health food stores and worth finding. (Or try http://www.tropicaltraditions.com)  It’s loaded with fiber and protein.  You can use wheat flour for these I guess, but get the coconut flour; it’s awesome!

Xylitol, a healthy alternative to sugar, is becoming more mainstream.  It has a very low glycemic load so it doesn’t spike your blood sugar.  It can be used to replace sugar almost one-for-one so it’s easy to cook with, although it is a little sweeter so things turn out sweeter (darn!).  It’s not cheap but it’s good for your teeth so try it.