This afternoon found me with free time and a few clouds. In San Diego that's weather. So of course, I ended up in my kitchen.
I've been facing fears left and right, so it seemed only appropriate to bake something gooey and chocolatey. Beside, my daughter had a friend over...plenty of reasons to gather ingredients and pull out the stand mixer.
Here's what I've found: cooking is soothing.
When I cook I'm creating and serving. Much like mowing the lawn, there's a clear end in sight. That's satisfying, especially when my mind is spinning with big tasks that don't necessarily have a clear and foreseeable ending.
I'm thinking a lot about my father today. It's his birthday today. While he's no longer with us, he taught me much of what I know about work ethic, persevereance, appreciating Star Trek and BBC television and mowing the lawn. He also happened to have a terrific sweet tooth, especially for home-baked brownies. This one's for you Dad.
Today I baked. I missed my Dad. I'm sharing with you.
I hope you'll find some peace and quiet in your head, heart and kitchen in the week ahead.
I'd love to know what soothes you when your head and heart are heavy.
In the meantime, whip up some gluten-free, grain-free, paleo-style Double Chocolate Brownies. Satisfying. I guarantee.
With brownies and a BIG, warm hug, Clea
DOUBLE CHOCOLATE BROWNIES makes 24
1 ripe banana
1/3 cup maple syrup
1 tsp vanilla extract
3/4 cup almond butter (we used Justin's)
1 cup gluten-free almond meal
3 tbs cacao powder
1 tsp baking soda
Pinch of sea salt
2 eggs, beaten
1 cup gluten-free chocolate chips (we used Enjoy Life mini chips)
1 tsp grape seed oil
*Read your labels to insure your ingredients are gluten-free!
Preheat oven to 350 degrees F.
In a stand mixer or large bowl, combine wet ingredients through almond butter.
Slowly add dry ingredients. Stir until thoroughly blended.
Gently fold in eggs.
Pour into a lightly greased (use grape seed oil)rectangular baking pan.
Bake at 350 degrees F for 20-25 minutes or until edges release from sides of pan and toothpick comes out clean.
Allow to cool for 15 minutes before cutting.
Refrigerate to store and use for after school snacks, mid-day treats and to simply share some healthy inspiration and home-cooked LOVE!
© Copyright Clea Shannon 2014 | Eat Inspired Today™ LLC
Find my healthy inspiration and images from my 40 day challenge on Instagram @liveinspiredtoday
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