Happy almost-Friday! Have a quinoa banana muffin (or save one for breakfast). These muffins are completely delicious. Banana-ey, not too sweet, and made with teff and quinoa, two delicious whole grains. The recipe is from Iris of The Daily Dietribe. I discovered The Daily Dietribe when I decided to participate in the May edition of Adopt a Gluten-Free Blogger. While the event was created by Sea of Book of Yum, different bloggers take turn hosting. Googling led me to Iris’s blog post announcing she was the host. She had also just written a very honest post about blogging, food and self-care, which really resonated with me. So I added her blog to my Google Reader, and when Tia of Glugle Gluten-Free announced she was hosting the July edition of Adopt a Gluten-Free Blogger (there was no June edition) I decided to adopt Iris.
I had this post all planned out – I was going to make the Sweet Sesame Noodles with a side of her Faux Sushi Salmon Rounds. Take-out at home, for a Friday night. But I got home late, decided to just make the Sweet Sesame Noodles and save the faux sushi for the next day and that same day Iris posted the Quinoa Banana Muffins, so of course I had to make those for this post as well. Then when I made sushi the next day, I totally forgot to make the sushi rounds. I was so excited about the lovely sushi rolls I made that I used up all the rice before realizing I had not made the rounds. I hope Iris and all of you will forgive me.
The Sweet Sesame Noodles are delicious and gave me a chance to try out my newly acquired Organic Sunbutter. If you like sweet potatoes and noodles, this recipe is totally your excuse to have them together. I made no changes to the recipe other than realize half-way through I was out of sesame seeds. I did make two changes to the Quinoa Banana Muffins, but they were simple substitutions and did not affect the integrity of the recipe. I substituted agave for the maple syrup and flax seeds and a bit of water for the eggs, as I do not eat either.
So please, do hop over to The Daily Dietribe. I love Iris’ approach of good recipes, life and honesty, interwoven in her blog posts. Plus today is her 1-year anniversary of being gluten-free, so you can wish her Happy Anniversary too! Next on my list to try are her lentil quinoa burgers and a a modified version of her chickpea tomato sauce. Oh, and while you are hopping off to other parts of the internet, do stop by my Facebook page.
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