If anyone were to ask, I would proudly say I eat healthily. I make dinners from scratch most nights, and try to eat five portions of fruit and vegetables a day. But this is not the whole truth, and what’s worse is I think I’ve been lying to myself as well.
It’s easy to overlook those places that processed foods slip into your routine. A chocolate bar when your days not going right, a take away when you’re tired. Individually they seem innocent enough, but they can soon add up.
One of the worst offenders in my house are granola bars. Initially introduced as an emergency snack to keep in my handbag (to quell any fits of hunger rage) they fully invaded and became a mid morning work essential.
Instead of relying on prepackaged treats, I have been experimenting with different baked goods that will keep until the end of the week and travel well (Dan’s current commute is about an hour and forty minutes). These banana bread muffins fit the bill perfectly, they are rich and satisfying, just what you need with a cup of tea at eleven am if you’re starting to flag. And because I am obsessed with the combination of spices after making my first pie a few weeks ago, I threw in a helping of pumpkin spice too.
If you’re interested in the recipe you can find it over at Little Ferraro Kitchen where I have shared a post this week. The lovely Samantha is away on holiday at the moment (and whilst the rain pours just the other side of the window pane I can’t help but feel a stab of jealousy). I can’t wait until she gets back to see more recipes like this ginger and lychee mojito and this gorgeous pear tarte tatin.