The sleep situation over for the last few weeks was humorous. Adrienne decided it was time for her to night-time potty train herself (totally un-prompted). Jesse decided he wanted to be held 24 hours a day (very literally).
I tried to tell Adrienne to potty in her diaper at night (aren’t I the worst? who tells their kid that?). I tried to sleep with Jesse tucked snugly against my side and I told him it was JUST like I was holding him and he could fall asleep without worry.
But neither one of them liked my suggestions.
(she gets the best bead-head ever)
So we were up and down and up and down and up and down all night for a few weeks. Sleeping in hour increments (or less). You should have seen the bags under my eyes. I just laughed every time I looked in a mirror. Luckily, this last weekend, both kiddos decided sleeping was for them again, and I’m feeling like a million dollars with a few consecutive hours of sleep tucked under my belt.
BUT, I’ll tell you what. Our eating habits SUFFERED during those few sleepless weeks. I was pounding coffee and gobbling cookies like they were the nectar of life. Well, they kind of were. Because without any sleep, I had to get some energy somehow, ya know? I mean…who eats kale when they haven’t slept in two weeks? (I totally should have…I imagine I would have felt way better).
Anyway. I’m on a quest to cut the cookies (not really ready to cut the caffeine yet. or ever.) and so I made muffins.
Still easy to grab with one hand. Still full of those appealing energy (life!) giving carbs. But slightly more nutritious. Oh, and they taste good too!
orange date carrot muffins
makes one dozen
- 1 C all purpose flour
- 3/4 C whole wheat flour
- 1 t baking soda
- 1 t baking powder
- 1/4 t cinnamon
- 1/3 t cloves
- 1 medium orange, seeded and divided into segments
- 1 large carrot, shredded
- ~1/2 C sugar (I used a little less)
- 1 1/2 T vegetable oil
- 1/2 C milk
- 1 egg
- 1 t vanilla
- 1/3 C chopped medjool dates (3-4 dates)
Preheat oven to 400 degrees.
Combine flours, baking soda, powder, cinnamon and cloves in a large bowl.
Place the rest of the ingredients – except for the dates! – in a food processor or blender and mix for about a minute until everything is smooth.
With the blender running, add the chopped dates and keep mixing until everything is incorporated.
Mix the wet into the dry and mix just until it all comes together.
Line a muffin tin and divide the batter evenly between the 12 cups.
Bake for 20 – 25 minutes.