Every year, the holiday season comes and goes in a snowstorm-like flurry. I take that back, it’s more like a foodstorm-like flurry. Rich foods lurking on every table, stuffed into every stocking, practically jumping off platters and fighting their way into my mouth. Or at least that’s how it seems to me…. I’m guessing sweet treats probly don’t fly off the table into your mouth. Anyway. By the time the new year rolls around, I’m usually feeling a little bit peeved at myself. One or two…..
or ten extra bites of insert-something-scrumptious later and my mojo’s cowering in the corner. This year left me feeling about the same, so a few days ago, I decided to change my perspective.
So here is my 2015 resolution, or let’s call it a paradigm shift: I’ll celebrate every healthy food choice I make, no matter how small or insignificant it may feel at the time. See, some days I find myself overlooking the ten great choices I’ve made for the day, just because I wolfed down double helpings of dessert at dinner. But over time, it’s the small, frequent choices that add up to the whole. We don’t suddenly leap into good health; we attain it slowly, one forkful at a time. The occasional double dessert is far less significant than the months of nutrient-dense breakfasts, the hearty lunch salads, and the veggies or trail mix snacks I eat on a regular basis. Don’t get me wrong, chocolate treats may still fly into my mouth unbidden, and sometimes I’ll eat one too many appetizers, but I won’t allow those moments to bring me down. This year, I’ll find happiness knowing that most of the bites and nibbles I take will nourish me, fuel me and bring me closer than ever to my healthiest, happiest self.
On that note, Happy New Year, lovely readers. May 2015 bring a deluge of delectable dishes to your table, abundant, deep friendships, and self-forgiveness for those occasional indulgences. Let’s enjoy them for what they are, in the moment, and then move on. To more nourishing bites. In order to get 2015 started right, I’ve got a gluten-free pancake recipe, to help us enjoy these cold mornings. It takes all of three steps to make and is adaptable to the current fruit situation in your pantry. And if you’re looking for even more breakfast inspirations? Check out: Five Ways to Spice up Breakfast.
2 c rolled oats
1 ¼ c non-dairy milk of choice
½ c pearsauce (may sub applesauce or mashed banana or even pumpkin!)
½ tsp cinnamon
1 Tbsp maple syrup
½ tspsea salt
1 tsp almond extract (may sub vanilla, depending on the fruit choice)
2 tsp baking powder
1 egg or 1 flax egg (3 Tbsp water and 1 Tbsp ground flax seed. Whisk together and let sit 10 minutes. Then use as recipe calls for)
Oil of choice for cooking pancakes
Toppings: toasted almonds, jarred cherries, maple syrup and cacao nibs
1. Place all ingredients, except egg or flax egg, in a high speed blender. Blend until well mixed, about one minute. Then, add egg or flax egg, and blend again until mixed. Allow mixture to sit at least 10 minutes. You can also make the batter ahead of time, and place batter, covered, in the fridge overnight.
2. Heat a skillet on medium heat. Add oil and when oil is hot, cook pancakes, ¼ cup of batter at a time. You may have to add a small amount of water to the pancake batter, 1 Tbsp at a time, if the batter seems too thick after sitting. Batter should flow easily off your spoon.
3. Place cooked pancakes on a plate, cover, and place in the oven at 200 F until all the pancakes are ready to eat. Top with desired toppings and serve hot.
Soundtrack: Feeling Good. Nina Simone.