Zucchini Chocolate Chip Muffins [Vegan]

It’s officially begun. Our dreaded October of relentless work travel for Tom. Neither of us were looking forward to it and since its overwhelming to think about all of his upcoming trips, we decided to just take it one trip at a time. I’ve never been alone this long with the two babies. We are officially half way through his first trip and I was doing good until today. The babies have been great until today. Lots of crying. Apparently neither wants to give me the precious hour of silence I can generally bank on during their afternoon nap as they both protest from their cribs and for some reason I’m finding myself fighting back the tears today. I need to shower, I’d be smart to chop some veggies in any spare time I can find, I could do laundry, organize my closet or maybe organize my life, but I’m tired and just sitting here hoping there’s babies doze off eventually in their cribs so I can have a breather and think about having that shower or just fantasize about not being tired!

My goal was to stay as positive as possible while I’m on my own. I’ve filled my days with activities and friends and it’s been great. Time is moving along but it’s just tiring being on all day long. By the time I get everyone to bed, I’m pretty done myself and don’t get to take advantage of my free time as much as I wish I did. These babies are so unpredictable. Things can be going so amazingly smooth, then in the early evening for example, out of nowhere I have two baby boys both wanting to be held as they cry on and off for an hour while I’m in the middle of trying to make dinner, then Wylder doesn’t feel like eating what I made and he throws rice all over the floor while I’m trying to feed myself and Bash is crying in my arms so I try to breastfeed him and ignore the rice thrown all over my dining room all while I’m trying to feed myself with my left hand. So I give Wylder an apple sauce pouch so he doesn’t go to bed hungry, clean him up and set him up with a show, meanwhile Bash is inconsolable because he’s now overtired and needs to go to bed. Not every evening is this much fun, but it’s the nights like this that leaves me wondering how I’m going to still be standing after a long month of Tom being away. It’s not easy, so I’ll just continue to take it one day at a time and pray for extra energy, sleep and happy kids. Oh and I have wine in case of emergencies!

Regardless of the insanity, I’ve had some rare shining moments of being a wonderful mother and housewife. I cook a healthy dinner every night. I’ve managed to keep my house relatively clean, with the exception of laundry folding (reminder: start folding the laundry)! I somehow get to where I need to be on time and I haven’t forgotten one appointment since I had Bash. I’ve also been trying to bake more good snacks for Wylder so I don’t feel guilty feeding him so many store bought snacks.

These mini muffins are a new favourite around here. When I’m overly ambitious I will make a mass batch and freeze them, otherwise I just do a single batch and if Tom and Nolan are home, they last only a few days so sometimes I hide them to help them go further! I highly recommend these for lunches, snacks, breakfast, or dessert… Enjoy!

Zucchini Chocolate Chip Muffins [Vegan]


  • 1 1/2 cups spelt or all-purpose or Bob’s gf flour
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/3 cup coconut sugar
  • 1/2 cup enjoy life mini chocolate chips
  • 1/2 cup applesauce (120g)
  • 1/3 cup coconut or avocado oil
  • 1 tsp white or apple cider vinegar
  • 1 1/2 tsp pure vanilla extract
  • 1 cup grated zucchini


Preheat oven to 350F and grease a mini muffin tin. Combine all dry ingredients in a mixing bowl, then set aside. In a large measuring cup, combine all liquid ingredients (including zucchini). Mix wet into dry, and immediately portion into the muffin tin and place in the oven. Bake 13-15 minutes, then allow the muffins to cool before removing from the tray.

Avocado Salad

And now it’s time for me to share some of my favourite recipes I’ve been cooking up!  I’m coming back!  Unless I’m interrupted by one or more of my handsome men.  

This salad is my favourite thing to make right now.  I just took a little breather from it because I’d hate for Tom and Nolan to dread eating it every night.  It makes for such a good summer lunch that I like to hoard for myself then I allow Nolan to eat the rest as a snack.  Or lately it’s been such a great side to a perfectly bbq’ed chunk of meat and grilled veggies!  

I promise it’s so good that I’m salivating as I share it with you.  I like to go heavy on the tomatoes which is going to be even more wonderful now that my tomato plants are ready!  This salad is guaranteed to please your taste buds!  

Avocado Salad

  • 1/4 c. avocado oil or extra-virgin olive oil
  • Juice of 1 lime
  • 1/4 tsp. cumin
  • kosher salt
  • Freshly ground black pepper
  • 1 pint cherry tomatoes, halved
  • 1/2 c. black beans, drained and rinsed
  • 1/2 c. corn
  • 1/2 medium red onion, finely chopped
  • 1/2 jalapeno, minced (optional)
  • 2 ripe avocados, cubed


Mix oil, lime juice, cumin, salt and pepper in medium size bowl. 

Add remaining ingredients to bowl.  Toss to fully coat salad with the dressing.  Serve immediately or chill in the fridge until your ready to eat.  

Banana Chocolate Pancakes 

Wylder is an exceptional eater.  He eats pretty much anything we serve him.  Not only that but he eats an adult portion often which has stumped me because I don’t know where he puts it and I never seem to make enough food to feed my hungry boys lately!

Wylder’s absolute favourite would be pancake day!  This takes place on average one to two times a week around here.  Sometimes it takes the place of lunch or dinner.  This baby just increased his pancake intake from 3 full pancakes to 4!  Nolan will ask if he can have any leftovers…it used to be the other way around.  

This happens to be our current favourite recipe!  It is totally kid friendly and easy to make, plus it’s an excellent source of protein, gluten free (& sugar free also if you omit the syrup, but coming from a pregnant gal, that just seems silly)!

Chocolate Banana Pancakes 


  • 1 ripe banana, plus more to serve
  • 2 large eggs
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp nut butter (optional)
  • ½ tsp baking powder, aluminum-free
  • maple syrup, to serve


Combine all of the ingredients in a mixing bowl. Whisk until there are minimal banana chunks. 

Spray skillet with oil and heat over medium heat. 

Once skillet is hot, pour in 2 tbsp of batter. Cool until bubbles appear on surface, then flip and cook other side. 

Serve with slices bananas and maple syrup.