Yesterday marked three years of #mandjhappilyeverafter. It seems simultaneously that our wedding was just yesterday and yet so long ago since so much has happened since then. We’ve moved internationally (and are currently coordinating the move back home!), traveled all over Europe, adopted our two little fur babies, and have grown tremendously as individuals and in our relationship. Anytime that I stop even briefly to consider my life, my relationship with Jonathan is something which I never cease to be grateful for. Even when I’m really feeling sorry for myself, I cannot ever come up with any evidence contrary to the fact that he is the best husband in the world. Thankfully we are very much aligned in terms of our values and beliefs, but we are diametrically divergent in terms of our personalities. Those differences can often be the source of our squabbles, but in general I like to think they are complementary. As a team, we seem to balance each other out pretty well, although I would argue I personally get the better end of the deal since I could use a lot of “balancing out!” Thankfully Jonathan has the patience of a saint, one of the many of his qualities I hope to develop.
As is the case with many of the relationships I am familiar with, Jon and I have pretty different personalities and skills which we bring to the table. He is CALM and does a great job of keeping things in perspective. I, on the other hand, am much more “high energy” and let’s just say I am good at visualizing worst case scenarios and catastrophizing. Thankfully as aforementioned, he’s patient even when I am making mountains out of those molehills and he challenges me to consider adding a note of levity to my more inherent serious disposition. He is also kind, intelligent, talented, and definitely easy on the eyes.
However, lest you think he is pure perfection and he becomes puffed up with pride, I must take him down a notch by pointing out the facts that he doesn’t like barre (I know – sacrilege!) and he is not a cook. In our entire relationship, he has cooked for me three times. The first time actually turned out deliciously, but true to form as an engineer, he created a full on process flow for each individual step in excruciating detail. Another time, things didn’t turn out quite as well. It was my first “Nor’easter” (winter snow storm in New England) when we decided to make some chocolate chip cookies. Most of the city was shut down by that point, but our local CVS was holding out strong (it’s kind of like a cross between Boots and Spar for those in Ireland). Needless to say, the ingredient options were limited, like so limited that there weren’t even any chocolate chips. So we settled for some kind of candy covered chocolate buttons which were like gigantic M&Ms. We headed back to the house, I handed things over to Jonathan to mix up the dough, mold into cookies and bake. Leaving him to his own devices, I came back roughly 10-12 minutes later to see that instead of cookies, he had essentially created enormously thick “mini cakes.” He claims that he had done so in proportion to those chocolate pieces, but really he didn’t understand the process of dough rising. Of course they didn’t bake right and they didn’t taste great.
But I’d have to say, lack of culinary skills aside, he’s pretty fantastic and I am incredibly blessed to be his wife for three years now! We’ve had lots of laughs, big adventures, and many, many different cleaned-up treats for my favorite sweet tooth – like these vegan and Paleo Banana Bread Muffins. They’re super clean, really tasty and I would argue easy enough that even a non-baker will find it hard to fail!
- Tapioca Flour .5 cup (60 g)
- Coconut Flour .5 cup (55 g)
- Coconut Sugar .5 cup (75 g)
- Baking Soda 1 TSP
- Sea Salt .5 TSP
- Banana (the riper the better!) 2 each
- Almond Butter .5 cup (130 g)
- Apple Cider Vinegar 1.5 TSP
- Preheat the oven to 350 F / 180 C and spray or wipe the muffin trays with a small bit of coconut oil to avoid sticking or you can use muffin liners.
- Combine the dry ingredients - tapioca flour, coconut flour, coconut sugar, baking soda, and sea salt in a large bowl.
- In a separate bowl, mash the bananas and mix in the almond butter and apple cider vinegar.
- Add the dry ingredients to the banana mixture and mix until well combined.
- Pour the batter into the prepared muffin tray and bake for about 18-25 minutes or until a toothpick comes out clean. I always check at about 15 minutes to ensure that I don't end up with overcooked muffins.
- Enjoy - they'll keep tightly covered and refrigerated for up to one week.