Connor lacks energy some days, which I suspect is related to not getting enough sleep. He wakes up early every day, which I do not understand - and he can't seem to alter that. I entertained the thought that maybe he had low iron, which would account for low energy levels - but I've mostly talked myself out of that. However, just in case, I've gone back to pumping up banana bread with wheat germ, which was a trick my midwife taught me when I was iron deficient during the last months of my pregnancy with Helen. It also has protein and other good energy vitamins - so it can't hurt, right?
Here's the recipe. Even my picky eaters can't tell I've done anything different.
Enjoy! It's adapted from Mark Bittman's "How To Cook Everything" which is my go-to cookbook for anytime I need to make something quickly.
1.5 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup wheat germ (or more, if the batter seems to be able to handle it)
1 tsp salt
1.5 tsp baking powder
3/4 cup sugar
3 rips bananas
1 tsp vanilla
Mix together the dry ingredients; mix together everything else; combine. Bake at 350 until done (45 - 60 minutes in a loaf pan, many fewer minutes if using muffin tins or Helen's teeny-tiny loaf pan).
I served these in muffin form at a farewell party in Connor's class and they were devoured. The kids have been eating them on Mondays whenever I bother to make them. Ironically, the morning after I made these, an email showed up in my inbox from Kretschmer asking if I'd blog about wheat germ. Well, folks, I just used your product so yes, I'll happily pass along my recipe! Clearly, the universe was telling me to spread the wheat germ word.