I have been away. From my computer, I mean. I miss sharing recipes and projects here, but I have just been so busy that I haven’t really had the time. I began working again outside the home back in October, and though I am thankful for the additional financial support and benefits the job offers, I am struggling to accept that I am being required to set aside the things I feel I am meant to be doing. I know that nothing is permanent, and this is a necessary phase in my life, but sadness and self-doubt have been frequent companions.
That said, all I can do right now is embrace the situation. I am doing my best to be fully present, not only when I get to be home with my kids or doing something else I enjoy, but also while I am working and would rather be someplace else. There is no benefit to feeling regretful, to doubting the validity of past decisions. There is only now.
I know there is a balance, and I will find it.
I haven’t been doing breakfast very well lately. Before leaving for work I sometimes have enough time to make my usual smoothie, but that has been becoming less and less frequent. One of these will be perfect to grab as I go, and Lu helped make them, so there’s a little love in there (and probably a little spit from when he licked the spoon, but love kills germs, right?).
This recipe is Paleo; free of gluten, grains, dairy and sugar. Oh yeah, and they’re super yummy.
- ripe bananas, mashed, 2 1/2 cups (about 4)
- organic, free-range eggs, 4
- almond butter, 1/2 cup
- coconut oil, 4 tablespoons
- vanilla extract, 2 teaspoons
- raw, local honey, 1 tablespoon
- coconut flour, 2/3 cup
- flax seed meal, 1 tablespoon
- ground cinnamon, 1 teaspoon
- fine sea salt, 1/4 teaspoon,
- baking powder, 1 teaspoon
- aluminum-free baking soda, 1 teaspoon
- pecans, coarsely chopped, 1 cup
- Beat the eggs and place them in the bowl of a stand-mixer along with the bananas, almond butter, coconut oil, vanilla and honey. Mix well at medium-high speed.
- In a separate bowl combine the coconut flour, flax seed meal, cinnamon, salt, baking powder and soda.
- Slowly mix the dry ingredients into the banana mixture, scraping down the sides of the bowl until smooth.
- Stir in the pecans.
- Line a muffin pan with 12 paper muffin cups, and divide the batter evenly between them.
- Bake at 350 degrees for 30 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
- Allow the muffins to cool completely before serving.
Do you know what you are?
You are a manuscript oƒ a divine letter.
You are a mirror reflecting a noble face.
This universe is not outside of you.
Look inside yourself;
everything that you want,
you are already that.