I just finished reading Better than Before by Gretchen Rubin. I identify a lot with her pursuit of habits as a means to happiness. Nearing the end she states “research shows that we tend to believe what we hear ourselves say, and that the way we describe ourselves influences our view of our identity and from there, our habits.” Woah…that is deep. These couple of sentences have been rolling around in my head, challenging me. As I reflect on what my self talk is versus what I say I am and want to be, I realize there is some disconnect. I want to work on what I think about, or allow myself to focus on. What I say to myself matters and can influence my life.
My healing journey, the Autoimmune Paleo diet. The rehab, the good days and the bad. They are all part of my story. In order to move forward in my life, I have had to own all parts of it. Accept what I cannot change, and change the things I can. Sometime s I feel like I am moving at a snails pace, then other times I am reminded of Part of my self talk that I am changing is just reminding myself to breathe, give myself some compassion and space to just be. And what a difference this has made.
“People pay for what they do, and still more for what they have allowed themselves to become. And they pay for it simply: by the lives that they lead.” James Baldwin
I somehow always tie cooking and baking to meditation, reflection and growth. Ideas rumble around in my brain, are born out of some effort and elbow grease, and eaten with gratefulness and joy.
*notes: This should be cooled first, in order to slice it. But can be rewarmed if so desired. I wrapped these in cellophane and they traveled amazingly well in a backpack for a hiking snack! also tastes great with some warmed coconut butter for a drizzled icing!
- 2 large, ripe plantains, peeled and chopped
- 2 tbsp arrowroot flour
- 2 tbsp coconut flour
- ½ c pumpkin
- 3 tbsp coconut oil, melted
- 3 tbsp coconut butter, melted
- 2 tbsp gelatin
- ¼ tsp baking soda
- 1 c blueberries
- ¼ c coconut flakes
- ¼ c unsweetened banana chips
- 1 tsp cinnamon
- 1 tbsp coconut sugar
- 2 tbsp coconut oil, melted
- Preheat the oven to 350 and grease a 8x8 pan. (i used a similar dimension round dish as pictured)
- In the bowl of a large food processor, add all ingredients up to flakes.
- Pulse first, making sure to scrape down the sides occasionally to get in chunks.
- Once the batter starts to form, cream for ~2 minutes, until the batter is smooth and fluffy.
- Line the pan with blueberries, then pour batter on top
- Pulse together the coconut flakes, banana chips, cinnamon and sugar until the texture of oatmeal.
- Add the last 2 tbsp of coconut oil.
- layer on top the batter, spreading out evenly. This is the crumble
- Bake for ~45 min. A knife inserted in the middle should come out clean. The middle will still seem springy but will firm up.
- Let cool on the counter until able to place in the fridge. Should firm up in the fridge for at least an hr. 2 or more is better.
- Once cold, you can then slice and eat!
*shared on AIP Roundtable #85