Tag Archives: cooking

Taking time to just be

30 May

Last week, I chucked in my job. My body was telling me to give it a break. My mind was craving a new challenge. And my spirit – my poor spirit – was silent, waiting to be granted the freedom to soar.

I’ve realised I’m not good at the 9 to 5 gig. I feel boxed in, like a little bird with clipped wings. And when I feel caged, I squirm and squawk until I finally undo the latch and give myself the permission to just float. To just be. And to trust that all will be well. My wings will grow. They’ll flap. I’ll find a new nest.

It’s now the middle of my first week as a ‘proper’ freelancer and, for the first time in a long time, I’m breathing. Not short, shallow, stressed breaths. But deep, nourishing, nurturing mouthfuls of air.

I’m still busy – incredibly so – with exciting new projects and many challenges. But it’s a busyness that I’ve created myself. I’ve chosen those clients, I’ve welcomed the work and I feel like I’m in an endless forest of opportunities, rather than a little wire cage.

For the first time in a long time, I actually feel in control of my life. And when I’m in control, I treat myself well.

I’m sitting still. I’m closing my eyes to meditate. I’m up early each day to cook a fresh brekkie. I’m slowly sipping tea. I’m listening to lovely tunes. I’m baking with wholesome ingredients. I’m not spending much money. I’m dreaming about India…

Of course, I should have lived this way while I was working for an employer. I’m sure many people don’t have to quit their job to feel the way that I am. But for me, freelancing fits.

I’m in a good place. Just letting things be.

Scrumptious sugar-free berry muffins

28 May

I’ve undertaken a bit of a baking bonanza. Since discovering sugar-free substitutes and other handy whole foods, I’ve been whipping and whirring and mixing and stirring and licking the bowl of a whole range of delicious treats.

It’s fun chucking chunky heaps of ingredients into a bowl and seeing what works. I’ve never been one to experiment with cooking, but now I’m leaving the measuring cups and tossing everything in with wild abandon (a bit like my life at the moment, actually!)

Here’s a quick treat I whipped up yesterday, while Sex and the City played in the background. I’ve written the measurements, but you can also throw it all together like I did and adjust until the mixture is gloopy.

Presenting…my scrumptious sugar-free berry muffins

What you need

  • 3/4 C xylitol (or another sugar substitute)
  • A heap of frozen berries (I used a mix of blueberries, mulberries and raspberries)
  • 1/2 C coconut oil (or another vegetable oil)
  • 1 egg, whisked lightly
  • 1 C full cream milk
  • 2 C wholemeal self-raising flour (or a gluten-free substitute. You may need to alter the wet ingredients if substituting the flour)

How to make it

  • Preheat oven to 190C
  • Mix the flour and xylitol in a large bowl
  • Toss in the berries and stir (it will turn purple/red immediately)
  • Add the milk, egg and oil
  • Stir it all together with a big metal spoon
  • Pour the batter into muffin pans. I used silicone pans to avoid greasing.
  • Put the pans in the oven for 20-30 mins. Test by poking a skewer or knife into the centre of a muffin. If it comes out clean, your muffins are ready!

Wait til the muffins have cooled before serving. I cut mine open and placed a chunk of organic salted butter inside.

You can keep the  muffins in an airtight container, or freeze them in individual zip-lock bags for a quick and easy snack.

Enjoy! 🙂

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