Self-compassion

Sometimes I put off house repairs or projects because I think they’re going to be complicated or time consuming or expensive. And then once I finally tackle them, I realize how easy they were and I think about how much time I wasted not doing the things because I was scared. 

It’s okay to be scared. 

Do the things anyway. 

You’ll be glad you did. 

Pumpkin banana muffins

1 c homemade pumpkin purée

2 mashed bananas

2 eggs

1/3 c plain Greek yogurt

1/3 c sugar of choice (I used brown sugar)

A splash of vanilla 

1 c white flour

1/2 c wheat flour

1/2 c quick oats

1 tsp baking soda

1 tsp pumpkin spice

Thoroughly mix all wet ingredients, then add dry ingredients and mix again. Pour 1/4 cupfuls into greased muffin tins and bake at 350 degrees for 20 minutes until a toothpick inserted comes out clean. As a bonus, sprinkle with streusel before baking. Makes about 18 muffins. 

Chocolate banana muffins

 2 mashed bananas 

3/4 c plain yogurt 

1/4 c milk 

1/4 c oil

1 egg

3/4 c each white and wheat flour 

1/2 c sugar of choice

2 tbsp cocoa powder 

1/2 tbsp baking soda 

Whisk together all wet ingredients until combined. Add dry ingredients and mix again. Pour batter into greased muffin tins and bake at 375 degrees for 18 minutes or until cooked through. 

Slow granola

4 c rolled oats

1 c chopped pecans

1 c coconut chips

1/2 c sliced almonds 

1/2 c coconut oil, melted

1/4 c brown sugar 

A dash of salt

Mix well in slow cooker. Cook on high for 2 hours with the lid ajar, stirring every 30 minutes. Cool completely before storing. 

Super Moist Pumpkin Banana Bread

2 mashed overripe bananas 
2 eggs
1 scant cup each white flour and whole wheat flour
3/4 cup pumpkin puree 
1/3 cup plain yogurt 
1/3 cup brown sugar 
2 tsp vanilla 
1-2 tsp pumpkin spice, to taste
1 tsp baking soda
A dash each of cinnamon and salt
Mix all ingredients thoroughly. Bake in a greased loaf pan at 350 for 40 minutes or until cooked through. 

Your sourdough isn’t dead

Sourdough starter can look super funky after you’ve neglected it in the back of your fridge for a month (two months? Longer? Who can even remember?), but if you give it a good stir, feed it half a cup each of flour and room temperature water, then let it hang out on the counter for a couple hours, it will likely get right back to normal. (You’ll know it’s alive if it’s bubbly.) You may then use it or screw the lid back on and put it back in the back of your fridge until you remember it again. 

Here are some sourdough recipes I like:

Sourdough sweet rolls  

Keto spaghetti squash alfredo

 1/2 spaghetti squash, cut lengthwise 

1 lb mild Italian sausage 

4 oz cream cheese

1 1/2 cups cream

1-2 cups freshly grated Parmesan cheese 

Microwave spaghetti squash upside down in a shallow dish of water for 8 minutes until it shreds easily with a fork. 

Meanwhile, cook sausage in a large pan. Once cooked through, add cream cheese and stir until melted. Add cream and Parmesan and continue stirring until melted together. Mix shredded spaghetti squash with sauce and serve sprinkled with parsley or basil, to taste. 

Sourdough sweet rolls

 1/4 cup starter

1/4 cup brown sugar 

3/4 cup milk

1 egg

2 1/2 cups flour

A splash of vanilla 

A sprinkle of salt

1 egg, beaten (for egg wash)

Knead with mixer for 5 minutes, then rest covered overnight. Roll into 8 balls, then rise again for two hours until doubled in size. Brush on egg wash. Bake 375 for 25 minutes. 

Chocolate muffins

 3/4 cup flour

2 tbsp cocoa powder 

3/4 tsp baking soda

1/4 cup sweetener (I used honey)

1 egg

3/8 cup plain yogurt 

1/2 cup unsweetened applesauce 

2 tbsp oil

Mix dry ingredients, then add wet ingredients and mix again. Pour into muffin tins until almost full. Bake 350 for 20 minutes until a toothpick comes out clean. 

Cauliflower au gratin

 1 head cauliflower, riced

8 oz smoked gouda, shredded 

1 cup cream

I used my kitchen aid shredder for both the cauliflower and the cheese directly into an 8x8 pyrex pan, then poured cream evenly over the top. Baked 350 degrees for 25 minutes. 

Baked egg bites

Blend 6 eggs, 1/4 cup ricotta, and cheese to taste (I used 5 slices of smoked Gouda, but play to your tastes) for one minute until frothy. Pour into well-greased muffin tins almost to the top (mine made 9). Top with crumbled bacon. 

Preheat oven to 300 degrees with a tray of water on the bottom shelf. Bake 30 minutes, then rest for 5 minutes before eating warm. 

Loaded roasted cauliflower

Break a head of cauliflower into florets and spread in an 8x8 pan. Roast 400 degrees for 20 minutes. Sprinkle generously with cheese and cooked, chopped bacon. Roast another 5 minutes, then broil until the cheese is starting to brown. Remove from oven and sprinkle with chopped green onion or chives. Drizzle ranch over all. 

Keto-ish chicken alfredo bake

1/2 spaghetti squash, cooked and shredded

1 large can chicken 

1/2 jar alfredo sauce

Fresh basil, to taste

8 oz ricotta

1 egg

A handful of spinach, chard, or kale

4 oz shredded mozzarella 

Spread half the spaghetti squash on the bottom of a loaf pan. In a separate bowl, mix chicken, Alfredo sauce, and basil. Spread half on top of squash. In a separate pan, wilt greens, then mix in ricotta and egg. Spread half on top of chicken. Sprinkle with mozzarella. Repeat all layers. Bake, covered for 30 minutes then broil until the cheese on top is nice and crisp. 

Alternately, use an 8x8 pan and do single layers of each filling. 

Fruit leather

Cook 2-3 cups of fruit for 30 minutes until soft. Blend. Spread on a parchment-lined baking sheet and bake at 170 for six hours or until dry. I’ve so far tried this with apples and blueberries and my kids have liked both, but the possibilities are endless! Pro tip: splash water on baking sheet before putting down parchment and it will stick perfectly.

My favorite stir fry

1 lb ground meat (I used pork)

Fresh bok choy leaves 

A handful of cashews

A handful of sliced mushrooms 

Coconut aminos or soy sauce

Sesame oil

Thai basil and sesame seeds, for serving 

Directions: brown meat in a skillet over medium high heat. Add mushrooms when meat is mostly cooked, then bok choy, cashews, and a generous splash of coconut aminos and sesame oil. Toss to combine, and reduce heat to low. Simmer until leaves are wilted and sauce begins to thicken. Serve with a rice or noodles. Our current favorite is miracle noodle. 

Weeknight BBQ chicken dinner

In the morning of a busy day, throw a package of chicken thighs in slow cooker. After aforementioned busy day, shred chicken and add bbq sauce to taste. 

Quick slaw: whisk together 1/4 cup mayonnaise, 1 tbsp vinegar, 1 tbsp truvia (or sweetener of choice), and a dash of pepper. Mix into slaw veggies (we like the superfood veggie slaw from Costco). 

Serve stacked together on slider buns, or in a bowl for anyone who is low-carb. 

Blueberry apple sauce

 4 c quartered, cored, peeled apples

1 c blueberries 

1/2 c water

1 tsp vanilla 

Simmer for 30 minutes until soft. Purée with immersion blender. 

Pizza stuffed peppers

Brown sausage. Cut tops off peppers. Place a layer of sausage in the bottom of peppers. Put a slice of mozzarella on top, then another layer of sausage. Top with mozzarella. Bake at 350 for 30 minutes, then broil for another minute or two until the cheese browns nicely. Sprinkle with parsley, and serve with marinara sauce for dipping. 

Sourdough quick pizza

1 c sourdough starter

2 1/2 c flour

1/2 c warm water

Mix 5 minutes until cohesive, then divide into desired number of crusts and smush with fingers until flat. Bake for 5 minutes at 400, then add toppings and bake for another 10 minutes. 

Mandarin Creamsicle Ice Cream

 1 cup milk

1/2 cup cream

1/2 cup fresh squeezed mandarin juice 

Scant 1/2 cup sugar of your choice (I used truvia)

Mix all ingredients. Pour into ice cream maker. Let the ice cream maker work its magic. Enjoy. 

Note: my kids added orange food coloring because in its original state it “wasn’t orange enough”