WHAT I'M UP TO AND A FAVORITE RECIPE: BANANA CHOCOLATE BLONDIES
This morning marks our return to reality.
We wrapped up Spring Break yesterday. It was a blissful time off from our schedules and the busy-ness that can fill our everyday lives.
Want to know the silly part? I was ever-so-tempted to cram our break time with loads of activities and plans. Sound familiar? Phew! Thank goodness I saw the craziness of that plan before it was too late.
Instead, we checked out, relaxed, wandered, and released all schedules (or as much as possible). Life without a plan for a few weeks was pretty grand. Especially for the 12 year old who slept until almost noon a few days!
I stuck to my workouts and took the puppy for quite a few leisurely walks and even a few short runs. I wrote, baked, contemplated and wrote some more. I worked with standing clients and scheduled everything unnecessary for dates after today. This means that even my re-entry has been fairly balanced.
I faced a few more fears...yup, still at it. I'll have more to share this week. It's been glorious and at times, a little messy. And I'm coming to terms with the idea that I don't like to share the mess. I'd love to be able to wrap it all up into a neat little package with a happy ending and tell you all, look at THIS. Instead, I've carved an opening. It's rough, raw and a little uneven, but I'm proud of the work I'm doing, just the same. There are days when I listen to thsat little inner voice that tells me I'm not doing enough. Do you ever have those days?
I'm here to tell you: We're doing PLENTY. We are plenty.
And in the midst of the writing, cooking, working and mothering, (dating, yes, you read that correctly, I'm facing that fear) I'm baking.
What are we cooking these days? If you're ever wondering what’s happening in my kitchen, you can always stop by my Instagram, where you’ll typically catch a glimpse of what’s cooking. These days it’s loads of fish tacos, lighter greens and salads, steamed fresh peas, kale and broccolini and of course, a few sweet treats.
That's where the baking comes in...
There’s simply something refreshing about cleaning my kitchen, baking and cleaning again - Coming full circle. I’m finding completion in the small chores and daily details that I DO have power over.
Where do you find you’re able to come full circle?
And I keep coming back to this: 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. *
In the meantime, whip up some gluten-free, grain-free, paleo-style lighlty sweet Banana Chocolate Blondies. These are often requested and a true family favorite. So I'll share them with you today. Happy Spring!
I may not have the answer to all of the BIG questions yet, but I know who I am, what I want and how to gracefully share that with the world. I may not have started to share my life with my soul mate yet, but I’m actively searching for him. And each time I settle down to write or into the kitchen to create, cook and share, I feel I’m a little bit closer to where I’m headed. How about you?
With happy thoughts and a BIG, warm hug,
BANANA CHOCOLATE BLONDIES 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
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
*Always read your labels carefully 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.
EAT INSPIRED TODAY TIP: Refrigerate to store for up to 5 days. 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
+Ready to create lasting change in YOUR life? Let's connect!