At 3am this morning I thought of the perfect intro for this column. Can I remember it now? No. I remember thinking it was pretty funny too, damn it! Ah well. Instead let me just tell you about my half (or two thirds, really) empty nest.

Chloe is in the UK at a University interview and Belle is in the States on a school ski trip. It feels very odd to be here, when they are both away in separate places.

It helps to look at Life360 (aka the family stalker app) and see their little dots moving about. But my phone keeps popping up memories from when they were small and I do miss that time so much.

I remember walking into nursery events and seeing their tiny faces light up. It really was an incredible privilege to be the most important person in the room (well one of two). At this age, I’m realizing just how important all the friends are as well and I am trying to learn to stand to one side gracefully (gracefully-ish.)

Of course, all this throws some perspective on the baby days with Atticus. What might have thrown me through a loop in the past, doesn’t trouble me so much now.

Yesterday, I had to retrieve him from the dishwasher (he likes to climb into it as I’m unloading…) but it just seems like another day in the life of a boy. The thing I do still struggle with, is the constant decision-making when it comes to dinner. The doing isn’t so much of a drama, it’s the choosing and planning and shopping – a never-ending open tab in the mind of this mom.

However, I’ve rediscovered that dinner for him can be incredibly simple. Sometimes it’s just hummus, crackers and frozen blueberries. Yesterday, he had a fried egg, a potato waffle, raspberries and peas. Tonight is rotisserie roast chicken, broccoli and a banana muffin. There’s no need to overcomplicate it and survival comes first!

I came up with the banana muffin recipe when I was planning recipes for the Waterfront Wellness Healthy Kickstart. Atticus was turning one at the time and I needed a smash-cake recipe that wasn’t full of refined sugar and artificially dyed frosting. This one fit the bill and was a huge hit! These days I often give him one (unfrosted) after a little protein at dinner time. They are a good sweet but not-too-sweet afternoon pick me up for adults too. So, whether you have littles in your life or not, give them a try and enjoy!

Baby banana cupcakes (makes 12) (GF, DF)

Ingredients

1/3 cup melted coconut oil

2 large eggs, room temperature

1 cup mashed bananas, very ripe

1/3 cup pure maple syrup

1 teaspoon pure vanilla extract

2 cups oat flour

2 teaspoons double-acting baking powder (orange tin)

1/4 teaspoon kosher salt

Frosting (optional)

2 tbsps Earth Balance organic vegan margarine (or organic butter if dairy is OK), room temp

3 tbsps plain or vanilla coconut yoghurt, room temp

Icing sugar to taste

1. Preheat the oven to 350F and line a cupcake pan with non-stick liners (Chef Shop have some super cute ones)

2. Mash the bananas. I use defrosted frozen bananas when I can’t find fresh here in Bermuda. It works just as well but you need to make sure you have 1 cup mashed vs 1 cup frozen pieces. Defrost a little more than one cup if using frozen as they condense volume-wise when they are mashed.

3. In a large bowl, whisk together the coconut oil, eggs, banana, maple syrup and vanilla extract. Note, you will want the mashed bananas and eggs to be at room temperature. If they are cold then the coconut oil will harden and make the mixture go clump. If this happens to you, set the bowl aside until everything has reached room temp and melted again.

4. Add the oat flour, baking powder, pinch of cinnamon and salt. Whisk lightly to incorporate.

5. Fill each cupcake liner three-quarters full.

6. Bake the cupcakes for 18 minutes, until the tops are lightly browned and feel bouncy. All ovens are different, so pop them back in for another few minutes if need be.

7. Allow to cool in the pan for five minutes, then cool the rest of the way on a cooling rack. Note: do not refrigerate as these will go hard quite quickly! They are lovely and soft at room temp and will be fine for 48 hours in an airtight container (once cooled) in winter months in Bermuda.

8. If you choose to frost, then whisk the Earth Balance and yoghurt together in a medium-sized bowl. Add icing sugar until your desired sweetness is reached. We frost with India Tree dye-free sprinkles (Chef Shop) but you could also use Blu Majik Spirulina from Miles (near the collagen) for a naturally vibrant blue!

The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION is the Managing Director of Natural Ltd and a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in the UK. Please note that she is not a Registered Dietitian. For details, please go to www.natural.bm or call 236-7511. Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda