Happy Friday the 13th, my friends! I was thinking about the idea of falling in love today. Actually, I think about this just about everyday, I’m sure, but today, it was a little different. When I take a step back and look at what my thoughts were about “falling in love” like 5 or 6 years ago, I believed that this phrase was strictly reserved for the man that will walk into my life, sweep me off my feet, and earn the label as “the one,” right?! Ha! I am happy to say things have changed a little for me and I do not only reserve my love for the man I’m in a relationship with, but I have fallen in love with SO many other pieces of my life that it makes me giddy just talking about it! I love my yoga practice, my puppies, my home, the moon, my cooking, my creating, my job, tea, my singing, my blog, my work ethic that shows up at my job and at school, my dancing, my family, my girl friends, my guy friends, this moment, my boyfriend, my style, my meditation practice, my books, my spiritual teachers that show up, the birds, animals, kids, the ocean, music, my creativity, the sun, my healthy body, the trees that surround my home, my little business teaching kids yoga & meditation, myself, my playfulness and although it isn’t here yet, my future! I could carry on and on. I am wild for these things and when I think about them at such a high vibration, in essence, I am only attracting more of it! I find that the more thankful I am for things, the more that they keep showing up in my life. The more that I fall in love, the more of those things that make me feel happy and give me the butterfly belly will show up in my life, too! That is my message for today…love life and it will love you back!
Something else that I am completely in love with are holiday treats! I have a couple recipes for you today that you may just fall in love with yourself and my hope for you is to share it with others to make them fall in love, as well!
My first recipe is so simple and tasty that not only will you fall in love but you might shoot to the moon… Or eat an entire bowl of them like I did. 🙂
Maple Cinnamon Roasted Pecans and Almonds
You will need:
1/4 cup maple syrup
2 teaspoons cinnamon
1 teaspoon vanilla extract
Salt, a little sprinkling
1 cup pecans
1/3 cup almonds
Now, you can use any nuts your little heart desires … I chose these because they were all I had… That is also why the measurements are kind of random and funky. Trust me, I would have made more if I had them!!! So, depending on how many nuts you have, you will need to adjust the maple syrup, cinnamon, & vanilla measurements accordingly.
Preheat your oven to 200 degrees. Line a baking sheet with parchment paper. In a bowl, mix your nuts, vanilla, salt, syrup, & cinnamon together until the nuts are bathed in the sweet sauce. Taste tests are welcomed! Then pour your nut mixture onto the pan and put in the oven for about 15-20 mins. Meditate, dance, sing, or do some push ups..then take the pan out and stir the nuts around a little and then back into the oven for maybe 15 more mins. I also turned the heat up to 250… But no higher, you don’t wana burn. I think I took the nuts out one more time, stirred them and put back in for a few mins. Just keep an eye on them. Take out of the oven and let them cool before eating thm up (because you will!). The maple syrup will be soaked up, and that is when I figured they were done… And boy were they!! The smell of sweet maple cinnamon danced throughout my house and the taste was delicious!! What a great little holiday gift these babies would make for your loved ones, as well!
My next treat is truly a recipe that is close to my heart. It is my momma’s sweet potato casserole recipe that she makes for the holidays turned gluten free and vegan. It is a comfort dish, with the sweet potato benefits, a twist of sweetness and seasoned with nothing but love!
Sweet Potato Casserole
You will need:
Sweet Potatoe Casserole
14 cups (one inch) cubed peeled sweet potatoes which is about 5 pounds.
1/2 cup of almond milk
1/2 cup of pure maple syrup
1 tsp vanilla extract
3/4 tsp salt
1 flax egg (1 tbs flaxseed +3 tbs water mixed together)
1/2 cup of gluten free all purpose flour of your choice
1/2 cup of packed brown sugar
1/4 cup of chilled vegan butter cut into small pieces (I use earth balance brand)
1/2 cup of chopped walnuts or chopped pecans
Preheat oven to 375 degrees. Mix together your flax egg in a little bowl and set aside to gel up. Place sweet potatoes in large pot and cover with water. Bring to a boil. Reduce heat and simmer 12 minutes or until tender. Drain. Whisk together almond milk, flax egg, vanilla, salt and syrup together in large bowl. Add sweet potatoes to mixture and beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9 inch dish coated with cooking spray. Combine flour and sugar in a food processor or use a pastry blender with a bowl. Add chilled vegan butter. Pulse or use pastry blender until mixture resembles coarse meal. Stir in nuts and sprinkle over the potato mixture. Bake covered at 375 degrees for 15 minutes. Uncover and bake an additional 25 minutes or until topping is browned and potatoes are thoroughly heated. Yield 18 servings-1/2 cup serving size.
Yum! I had more than one serving of this at Thanksgiving! It was divine!
Light & Love,