Feeling super creative the other day, I came home from the grocery store with a new vegetable Rhubarb!
Although many people may think of it as a fruit, since it is often used in pastries and pies, I was excited to search the web to get inspired for a new Trimarni creation.
(you can learn more here about this tart vegetable).
When Karel opened the fridge later that evening, the first thing he said was
"It's Rebarbora - I haven't had that in forever!!!"
Speaking Czech-lish....Karel told me that Rebarbora (czech for rhubarb) reminded him of his mother's recipes, specifically her desserts. He was so excited for me to make something with it and that really made me happy.
Sadly, many people in our society have such a bad relationship with food that stories are lost, memories are not shared and traditions are forgotten. We are told to be so overly obessed about calories, fat and carbs and often times, we forget the beauty that comes with home-cooked meals and making memories with good food.
Speaking of memories, here's my favorite cyclist at the young age of 4....on his first bike.
Selle Italia Turbo Matic saddle
3ttt handlebars and stem
Wolber rims and tubulars
As much as Karel and myself love living an active lifestyle, we both know that we need to place just as much emphasis on our diet as we do with everything else in life. Finding that right balance is so important in a quality life and I am so happy I can share my life with Karel....oh, and this furry little one.
As you enjoy this absolutely amazing creation (they are SO good!!) I invite you take some time every day to think about your own life, how you are choosing to live your life and what you can do to find that perfect balance to make your life that much better.
Yummy-licious Rhubarb muffins
2 cups chopped, fresh or frozen rhubarb
1 cup milk
1 tbsp sunflower oil
Pink lady apple (you can use red) - whole apple, shredded
1 large carrot (or 8 baby carrots) - shredded
2 cups whole wheat flour
1/2 cup sugar
cinnamon (5 shakes from container)
all spice (2 shakes from container)
1 tsp. baking soda
1/8 tsp salt
1. Preheat oven to 350 degrees.
2. In medium bowl, mix together wet ingredients (top ingredients down to carrot, except rhubarb).
3. In large bowl, mix together dry ingredients with fork (flour until salt ingredients).
4. Slowly pour wet ingredients into dry ingredients and mix until combined.
5. Add chopped rhubarb and mix until combined.
6. Spray muffin tin with non stick spray (I rubbed a little olivio butter in the muffin tins instead of spray) and pour muffins into each tin (this recipe should make 12 large muffins).
7. Bake for 18-28 minutes or until top is firm.
Serving size 1 muffin
Calories - 140
Fat - 2g
Carbs - 28g
Sodium - 46mg
Sugar - 12g
Protein - 4.3g