Musings about Parenting Through Culinary Creations

To Travel or Not to Travel

 

I am inspired by cookbooks on a daily basis– not only by the amazing recipes or the mouth watering photos, but also by the little excerpts and tidbits these chefs share about their lives. Cookbooks have an amazing ability to transport a person to a far away destination through food. However, it is also nice to actually travel to these far off destinations of delectable wonder. Anthony Bourdain, a foodie nomad if there ever was one, once said–“Travel isn’t always pretty. It isn’t always comfortable. Sometimes it hurts. It even breaks your heart, but that’s okay. The journey changes you. It should change you. It leaves marks on your memory, on your consciousness, on your heart, and on your body. You take something with you. Hopefully, you leave something good behind.” This quote has never rang truer for me than after traveling with children. Good grief, if you have never traveled on an airplane with infants or small children my friends, know it is not for the faint of heart. However, despite the frequent glares from wary travelers and 360 degree stranger-danger radar on full blast, it is also spectacularly fun all at the same time. Don’t get me wrong…I am all for the day when teleportation is a thing, and I am not at all saying that traveling with children is easy. However, what I am saying is that do not be afraid of traveling with your little ones. You won’t know if you have a great traveler if you allow fear and anxiety to rule your wanderlust. Plus, haters gonna hate no matter what.

I’ve learned that even though walking through the airport doors is like willingly stepping into the unknown there are a few things that I can always have control over (or at least perceived control!). One of those things are¬†snacks. I always bring a variety of goodies for travel and they are a mix between homemade and store bought. I do this because it makes the adventure even more special for my family. My daughter loves it when she opens her little snack bag to find her favorite muffins, fruit, and a few treats that she doesn’t get very often. For the baby I always make sure to pack snacks that take a while to eat and that will not stain or emit juice if squeezed too tightly (because who wants to do a full outfit change at 35,000 feet?).

Snack Bag examples

M’s snack bag: sweet potato muffin, carrot sticks, kids CLIF bar, organic fruit snacks, apple, fave sandwich, fave cookie, crackers, and she gets to pick out her own drink at the airport from a shop of her choice.

C’s snack bag: baby food pouches that are light in color–like apple sauce and plum makes a “white” veggie pouch, sliced star fruit, goldfish crackers, cheerios, puffs, and I make sure to have more than enough bottles.

Here is the sweet potato muffin recipe that is a huge crowd pleaser at my house (we really don’t have a huge crowd here, we are only a family of four, and my two vegan neighbors–and the kids that hang here while on play-dates. Okay, I guess that is a crowd). Side-note, if you have anyone who needs a little more fiber in their life this is a good snack to incorporate into their diet. This recipe was inspired by Catherine McCord founder of Weelicious (who I think is beyond awesome) but I modified the recipe here and there to make it vegan.

 

Listening to: Welcome to LA by King Lil G

Print Recipe
Sweet Potato Muffins
Prep Time 20 Minutes (give or take if you have a helper and the age of that helper)
Cook Time 10 Minutes
Servings
dozen packed full of goodness muffins
Ingredients
Prep Time 20 Minutes (give or take if you have a helper and the age of that helper)
Cook Time 10 Minutes
Servings
dozen packed full of goodness muffins
Ingredients
Instructions
  1. First, I create my egg replacement. This sounded so very very scary to me when my neighbor first showed me how to as she calls it,  "make an egg". Add the ground flax seed and the water together and mix it around with a fork. it should be kind of goopy and sticky like a raw egg white. Sometimes it takes a minute for the flax to absorb the water. if it becomes too thick or pasty add a little more water, and if it becomes too wet add a little more flax. Then just let it sit for a bit until you are ready to mix it into the batter.
  2. Next, combine all dry ingredients in a large bowl and give everything a little mix up just to blend everything together. After, put in the grated sweet potato and toss till potato bits are covered in the dry mixture.
  3. In another bowl combine all the wet ingredients as well as your egg replacement,then combine the wet and dry mixtures being careful not to over mix your batter.
  4. Line your muffin tins with greased muffin cups or grease the muffin tins if you are not using cups. If you forget to grease your muffin tins or cups the batter will stick and you will end up with only muffin tops. I usually use a vegan or regular butter to grease the tins or cups. After your tins and cups are ready to go spoon in the batter. Fill each cup about half way. Before baking I usually sprinkle these beauties with pumpkin seeds but its totally optional. Then bake for about 10 minutes or until these little guys pass the clean toothpick test.
  5. Now comes the fun part! Serve warm or cooled. We have an array of creative ways these muffins are consumed. Butter and honey, agave, and even maple syrup with a glass of milk. The possibilities are endless. I hope that you all enjoy these as much as we do and feel more confident in your ability to handle the friendly skies with a healthy snack to pass the time.
Recipe Notes

I like to measure out and prep all my ingredients in order to have them all ready to combine, not because I am weird (even though I do let my freak flag proudly fly) but because M will usually want to help, and this is a good recipe to have little helpers get in on the cooking action. So after I have everything ready to go I get combining.



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