Welcome to the second week of December. For us, it’s the start of base training while still in “off-season.” Meaning, no races of course, but the Kiwi will start his 2014 training prep. Thank goodness there will still be dog walking on the trails. Phew!
The off-season always brings extra budgeting strategies as well. You see, when the Kiwi doesn’t race, he doesn’t get a chance to bring in extra money from prize money, bonuses, etc. Also, sponsorships can change at the end of the year and most of the time we are fortunate enough to keep and/or make new sponsorship deals, but sometimes we are not. It’s always a hit or miss this time year. But that’s part of dreaming big! Making sacrifices and shifting focus from time to time.
So what do we do about this? Like I said above, we shift focus and switch gears. Putting on a holiday training camps (the kiwi coaches an Alaska training camp in Anchorage every winter), Healthy Bites making, blogging campaigns and recipe development (yes I do blog for money if the opportunity arises), etc. Although this year is a little different. I decided to take the entire month December off from selling Healthy Bites, but still make them for giveaways and non profit bake sales. It was a decision I had made because I needed that mental break, I also just wanted to give back some way, ya know? Tis the season!
Anyway, with a little bit of extra time, I am able make homemade “budget friendly” gifts and focus on the holidays.
chili pepper/wasabi roasted peas anyone? (recipe this week!)
So yes, this time of year can be a bit of a financial strain, but I know it will all work out and is so worth ENJOYING the season! And with that being said, this week I want to share a slew of recipe ideas so that if you’re tight on a budget like us, you can still give …HOME BAKED style. Besides, creating a gift with your bare hands, I think, is 10 times more memorable and meaningful. So come on, let’s get cracking!
My first GIFT idea recipe is a muffin recipe. Or you can make a little gift basket with the ingredients and the mix in a jar. Include the dried apricots or apples, a can of gingerale, and some chopped nuts, a mini jar of maple syrup, etc.
- 1 Cup Brown Rice Flour
- 1 Cup Sorghum Flour or other flour of choice
- 2 tbsp flaxseed (optional)
- 1 Tablespoon Baking Powder
- 1/4 Teaspoon Cinnamon
- 1/2 Teaspoon Salt
- 1 Egg
- 2 –3 Tablespoons Maple Syrup
- 1/4 Cup Coconut Oil
- 1/4 cup chopped dried apricots or apples
- 1 Cup Ginger Ale ( I used Zevia)
- 1/4 cup baking Stevia (optional, but adds a little more sweetness)
- 1/2 Cup Chopped Nuts
- Mix your dry ingredients (minus the fruit/nuts) together in a large bowl.
- Next beat your egg (separate bowl) then add it to your flour along with the maple syrup and oil. Mix batter well.
- Then fold in your chopped nuts and fruit.
- Finally, add in your cup of gingerale (slowly) and mix again. Might be a little clumpy but that’s okay. You don’t want a smooth batter.
- Grease your muffin pans and fill each with batter. Bake at 370F to 375F for 20 minutes. Be sure to watch the oven though. Some will bake faster than others. I like to take mine out of the oven when they are slightly brown, not over baked.
- Sprinkle extra cinnamon on top when done
Makes 10 medium-sized muffins.
Cheers to a MARVELOUS Week of Recipes and Home BAKED gifts! More to come.