The Lately and More

Summertime is in full form around here. The last day of school was last Friday, so we're well into a weeks worth of endless amount of "whatever." And while it might not officially be summer, we are taking advantage of the warm weather during this awfully short window (at least to this southern gal).  And just so it's clear, we did buy another pool for the kids.

The girls have been busy playing in the sprinklers and enjoying splashing around with Moose in the little pool. He loves playing in the water just as much as they do, and if they're not careful he might just push them out of the pool. Legos have been brought out of hibernation and I have been enjoying a daily dose of high pitched voices and conversations. It's been lovely.

 We went on our first camping trip Memorial Day weekend. We found a little spot tucked back in the trees and set up shop. This was the first time the girls camped without the park type amenities and they did great! It was so nice to get away from the daily grind. To just sit and listen to nothing loud and obnoxious. To be able to watch nature in action and enjoy seeing my girls light up over it like I used to. To come back to grips with what is real and pure. It was amazing and beautiful. The perfect recharge.

The girls have slowly been sleeping in later each morning. I've been able to enjoy coffee out on the back patio with Moose's company. I have also been able to reconnect with the slow of things and take joy in slipping back in to my bible readings. I'm appreciating the grounded feeling that I have long since missed. 

We have so much we want to do this summer. There are more camp trips on the horizons, fishing adventures and as always, soaking up the joy of being with those we love. How is your summer so far?

a happy heart

Can I be honest about something? Some times I struggle big time with anxiety and the overwhelming feeling of stress. Most of the time I worry about something that may or may not happen in the future or that is potentially going to happen. It seems silly, I know, but it's most of the time it feels so real and it irritates me so that I allow it to bother me. This past week I was totally consumed with stress and anxiety about who knows what.

The snow.
The ice.
 Is there enough gluten free bread?

Will the girls have enough presents for Christmas?
Will I ever get to go home?
Am I raising my girls to be ungrateful for what they have?

All of this at once. In my head doing circles and causing nothing but internal chaos. It's tiresome and it wears me out. After dealing with it all, I stopped and turned my eyes to God. I gave it all to Him and decided to let Him take control.
If I trust in Him that I'm doing everything I can to be true than I have nothing to worry about. By putting Him first before all worry, doubt, stress, and anxiety I know that I will be able to start this new week with a happier and less weighted heart. 
Oh...and a new hair cut. That'll surely help with the stress. 

Have a good week!!!

Gluten Free Banana Muffins

Breakfast used to be the girls favorite meal. It was one that I could guarantee would be fuss and whine free. The problems started when we found out they had celiac disease. Majority of their favorite go-to breakfast meals were filled with gluten. That meant their favorite blueberry bagels and easy cinnamon rolls were out of the question. Nowadays, our breakfasts are on a rotation of about 3 options and are mostly homemade and always gluten free.

Muffins are the easiest to whip up. I especially love muffins when the ingredients include bananas. I have always loved banana bread and banana muffins and I believe I passed that love down to my girls. Sometimes we go through spouts where we can't eat enough bananas and then there are times when no one eats any. So these are the times I save them up for banana muffins.

This recipe can very easily be used for banana bread. I just like making the muffins because they're perfect for little fingers to grab and run.

Gluten Free Banana Muffins

2 ripe bananas mashed
2 eggs
3/4 cup sugar
1 cup white rice flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon cinnamon
1/2 cup coconut oil
 1 teaspoon gluten free vanilla

Preheat the oven to 400 degrees.
In a bowl, mix the mashed banana, eggs, vanilla, oil and sugar. Once combined well,  add in the flour, salt, baking soda, baking powder and cinnamon. Mix well.
In a muffin tin, I use the small size, either line with muffin papers or spray with nonstick spray. Fill all of the spots 3/4 of the way. Bake for 18-20 minutes depending on your oven. 

These are so good and so easy to freeze when you have leftovers. 
That's IF you have leftovers. Enjoy!!!