I took a plunge yesterday. A huge one. One I’ve talked about, yet feared, just about my whole adult life.
I applied for a business license, registered a business name and bought a domain name. My heart is pounding just typing that! I’m heading into the professional photographers domain and I don’t take the step lightly. I know that the market is oversaturated with photographers who picked up a DSLR and thought they were God’s gift to photography, but I think I have a certain style and knack that might just please a few people. At first I will just be doing family and friends, building a portfolio, but I do hope to get mentored by a few great photographers I know and soon enough I’ll be living the dream. The dream of having a job that really gets you excited and out of bed each morning (and pays at least a fair wage). You may all think food blogging is a lucrative job, and it is, but it pays more in connections and community then it does in cold hard cash.
So now I step into the unknown. A world that is full of professionals that I must compete with on my own terms and I couldn’t be more excited. I wake up each morning giddy with thoughts of what I can do that day to further my career. What can I take pictures of today? How is the light out there? Should I drive the kids all over town and hop out of the car whenever I see something magical? And the answer is yes! I’ll do whatever I can to further this dream
If you are a photographer or have experience in the business side of things, please don’t hesitate to offer me your kind words of encouragement or advice. Feel free to e-mail me (link in right side bar) or leave a comment on this post. I will take whatever the Internet people have to offer. (If you want to check out what I have done so far, follow my progress on Facebook.)
What I won’t leave behind and hope to continue on with is this blog. Food and photography are my passions and I love that I have married them up into this blog where I get to express my feelings and thoughts out to the listening masses. I can’t let all the work and effort I’ve put into this space go away and I won’t, so continue to come back for more recipes and photos as I continue on this journey.
I’m always in the kitchen creating, trying to make my family healthy and happily fed. One thing I often keep in the freezer are healthy muffins for my toddler. He loves to help me make them and then eat them too and it makes for a quick breakfast on the go when frozen and stored for short periods (they don’t last long around here!).
I have variations on this recipe that I also make and will post them sometime soon, but this banana oatmeal muffin with it’s rich roasted banana flavour and lower than usual sugar and fat make for good eats anytime of day. Paired with a little Nutella or peanut butter, I feel like he’s getting a complete meal when time does not allow for more.
One Year Ago: Black Bean Salad
Banana Oatmeal Muffins
Yield: One dozen regular size muffins or six Texas size muffins and two regular size
Prep Time: 30 minutes
Cooking Time: 20-25 minutes
1 cup rolled oats
1 1/2 cups whole wheat flour
1/2 cup pastry flour
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cardamom (optional)
2/3 cup brown sugar, packed
3 tbsp butter, melted or use grapeseed oil
3 ripe to overripe bananas, roasted** and mashed
1/3 cup milk (soy, almond, skim, 1%, 2% or whole)
1 tsp vanilla
1 cup plain yogurt (full or low fat, not no fat)
1. Preheat oven to 400°F. Line muffin tins with paper liners or grease very well.
2. Combine oats, flours, baking soda and powder, salt, spices and sugar in medium sized bowl.
3. In separate large bowl, combine melted butter, mashed roasted bananas, milk, vanilla, yogurt and egg. Stir to combine very well.
4. Stir dry ingredients into wet very gently and JUST until incorporated. Do not overmix!
5. Spoon evenly into 12 regular sized muffin tins or 6 Texas sized muffin tins and two regular. Bake for 20-25 minutes. Muffins are done when golden brown on top and a toothpick inserted into the center comes out clean.
6. Allow to cool in tins for 10 minutes, then turn out onto cooling rack and cool completely.
** To roast bananas: Place skin on bananas on a baking tray (lined with foil if you don’t want a sticky mess!) and pop into a 400°F oven for 15-20 minutes. You’ll know they are done when a) the bananas have turned black or b) your house smells like banana caramel. Remove from oven and allow to cool slightly before using.
Other awesome banana recipes from Guilty Kitchen:
Similarly delicious recipes from other fabulous food blogs:
Nutella Banana Muffins on Delicious Days
Low Fat Oatmeal Banana Bread on Joy the Baker
Baked Banana Crumble on Dine and Dish
Blueberry Banana Cake with Cream Cheese Icing on The Kitchn
Banana Oatmeal Cinnamon Crème Brulée on Steamy Kitchen