change of season, means fall in love with life.
i’m going to discuss gratitude today, cause it’s the weekend, and you have time to reflect, relax, and rejuvenate a bit.
it’s easy to spot the difficulties or inconveniences in life. the pile of dishes after a homemade meal, the traffic causing you to be late, the devastating news you receive unexpectedly.
but just as it is easy to spot the annoyances, hardships, and struggles, you can see the good.
think of gratitude as the final piece of the happiness puzzle. this final piece harmonizes the positive experiences, healthy lifestyle, supportive friends and family, and countless encouraging affirmations. it takes the desire for inner peace from goal, to reality.
I discuss more about gratitude, self love and self care in the GOOD Society, an online membership I just launched with my friend, Jess! I wanted to incorporate a guide (written prompts multiple times per week) to get you thinking about health and balance both body AND mind!
If you still haven’t checked out, there’s still time to join the premier FALL season!
The society will feature amazingly quick and delicious, gluten free and plant based recipes – similar to the healthy pumpkin spice muffins I’m sharing today.
healthy pumpkin spice muffins.
whether led by a higher power, or simply the universe, everyone can express some form of gratitude countless times a day. think of week one- where you were challenged to do a kind thing for yourself through self care. how lucky are we that we have the ability and security to go on a fun adventure, see a sunset, or laugh at a great movie.
today, I challenge you try a gratitude list. It doesn’t have to be thanksgiving, (although soon enough it will be!) to express gratitude. when it becomes habit to express gratitude and fall in love for your life, loving yourself and others becomes easier.
how to: the gratitude list…
do it often.
try to name, think of, or generally reflect on a few things you’re grateful for almost everyday. if you can’t write it, take a second to say it to yourself on the commute to work or while preparing a healthy meal for your family.
write it out.
but when you can, write them. all of them. keep a long list that you continue adding to. anything you can think of that you appreciate, add it to the running list. nothing is too small, <ex: a fresh out the dryer, warm towel after a long shower>. when you start to see even the smallest gesture or item as something to appreciate, it only makes sense that you’ll appreciate yourself, too.
particularly to people, although I like to tell my dog a lot too. if they are on your list of treasures, let them know.
I’m grateful for family recipes.
this week’s recipe is directly related to a blessing I never forget to count. my family. through it all-they have been there. (kinda of because they signed up to be- ha).
when you change your diet to be gluten free, dairy free, or vegan you may have what I call a OH SHIT moment. like, OH SHIT, I can’t eat XYZ, anymore. It can feel disappointing.
one of my holy shit moments happened when I realized my favorite family recipe wasn’t plant based. every. single. year in late October/November, my grandmother has made me a loaf of her pumpkin bread full of raisins and walnuts. It’s easily my favorite thing she makes.
before my grandmother made it, my great-grandmother did and I just couldn’t handle the thought of a holiday season without it.
so, i asked for the recipe (which she dug out of book that looked like an ancient artifact – sorry, granny), + i got to experimenting…
…with flax eggs, gluten-free flour and coconut sugar, of course.
i have to say, this healthy pumpkin spice muffin recipe is pretty much spot on to her original recipe. I chose to make them into muffins, but the only change is the pan you bake it in and the time you bake for. it’s missing the grandma touch, but i will be the only one who tastes that difference.
not-your-grandma’s (my grandma’s!) healthy pumpkin spice muffin recipe:
- 2 1/2 cups sugar (i used coconut sugar)
- 1 3/4 cups gluten free baking flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 2 flax eggs (1 flax egg = 1 tablespoon ground flax + 2 tablespoons water mixed.)
- 2/3 cup water
- 1/3 cup oil (I used extra virgin olive oil)
- 1 cup pure pumpkin puree.
- 1/2 cup nuts or seeds (I used a blend of pumpkin and sunflower seeds)
- 1/2 cup raisins
- Preheat oven to 350 degrees.
- Prepare flax eggs- set aside for 10 minutes.
- Add all dry ingredients to a large bowl and mix well.
- In a medium bowl combine wet ingredients and stir well to combine.
- Add to dry mixture and combine.
- Grease or line a muffin time and fill 2/3 of the way with batter.
- Bake for 20-22 minutes.
- Allow to cool completely.
- Enjoy! Share them with grandma!
there ya go! a family favorite- made healthy!
enjoy it, comment if you like it, tag me if you make it, + be damn grateful for it! enjoy your weekend babes! xo