The last two weeks we’ve explored how to begin to have a true relationship with food. First we got curious and open about what kind of eater we are. Then we began to see that maybe we use food for relief or reward and often create unwanted habits in doing so.
Today we talk about how our feelings may be telling us more about the nature of our thinking than the circumstance we’re thinking about. Join us:
The more we see how circumstances are neutral and that our experience is a reflection of the meaning we’re giving the circumstances, the easier it is to let the thoughts and feelings move on by. When we begin to see that our experience is coming out of our thinking ABOUT the circumstance, we don’t feel so compelled to manage the circumstance in order to feel better. We can let the thoughts flow on by instead.
As a result, negative or anxious feelings diminish much more quickly. Nothing to do. We simply see deeper into what creates our experience and how it changes naturally. As we see that the feelings resolve on their own as our thinking changes, we end the need to reach for food (or any other habit) to try to feel better.
The recipe this week is a fun breakfast idea. Bill thinks of them as his “chocolate waffles” with a high nutrient dense twist. Try these chocolate squares. They are delicious, healthy and a great breakfast option. Serve them in a bowl with thick homemade almond milk and fresh fruit. Enjoy.
To Your Amazing Health,
Connie and Bill
Chocolate Cookie Breakfast Squares (Serves 4)
1 1/4 cups oat flour (Grind 1 heaping cup of rolled oats in a blender)
1/4 cup raw cacao
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon sea salt
1 ripe banana
1/2 cup applesauce or grated apple
1/4 cup almond milk (see below on how to make your own)
2 tablespoons maple syrup
1/4 teaspoon vanilla stevia (we prefer Sweet Drops brand)
1 cup shredded zucchini
Preheat oven to 350 degrees F.
In a large bowl, whisk together flour, cacao, baking powder, baking soda, cinnamon and sea salt.
In another bowl the mash banana.
The add the applesauce (or grated apple), almond milk, maple syrup, stevia and zucchini. Stir until evenly combined
Spoon batter into 8″ x 8″ baking dish.
Bake 25-30 minutes, or until an inserted toothpick comes out clean. Cool completely and cut into squares. You can also cut them smaller into bars for snacks.
Cut as many apples as you want into a saucepan and turn on very low heat. Stir occasionally as the apples heat and the juice from the apples will collect in the bottom of pan so you don’t need to add additional liquid.
Cook 20-30 minutes until soft, mash with a potato masher. Store in refrigerator.
Homemade Almond Milk
Blend 2/3 cup raw almonds and 2 cups purified water in a high-speed blender for 30 seconds or until creamy. I use this as is without straining, but you may prefer to strain it to get a clear milk.
This is more almond milk than the recipe calls for. We make this larger quantity so it will blend well (it’s hard to get 1/4 cup to blend well in a blender) and it gives us milk to top the squares with later or use in other recipes.