On top of spaghetti…

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Happy October!!! Ahh, i love October and it is refreshing to know that this month has begun! So many fun things are going on in my world this month and I am totally pumped! This month reminds me of being a kid more than anything! Halloween, pumpkin patching, apple orchards, corn mazes, scarecrows, skeletons, carving pumpkins, carmel apples, haunted houses, candy corn, hay rides, apple crisp, pumpkin pies, raking leaves, jumping into the piles of raked leaves, and the fall air. I live in Florida and unfortunately many of the things I just named I do not get to see anymore….but, I do have a mother that still lives up north and you better believe that I hit her up for a box of leaves just so I can experience the true season down here in sunny south Florida! Ha! And, you better believe I will be dressing up and hitting up the haunted houses this October! Oh ya!

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Ahh, isn’t this quote the best? And, the truth. Although, it is so easy for me to look at this quote on a happy October day and say, “Oh, that is so true and I love that!” But catch me on a day where my boat is just full of “visitors” and it is rockin’ me all over the place, hangin’ on for my dear life… it can be challenging. But, still a beautiful quote and after the initial freak out over a particle feeling(s), I can usually move to this place of just sitting down in my boat taking my “visitors” to shore, letting them off, and peacefully rowing away. I like that.

This all reminds me of my yoga practice this week. I practice Vinyasa yoga. Vinyasa is a style of yoga that is known for moving from pose to pose while linking the breath. It is about movement and flowing and breathing through it all. I learned this week that the Vinyasa practice ┬áreflects impermanence and change and teaches one not to hold on to each pose, but let it go and move onto the next pose. Impermanence and change. Kinda like feelings, right? Kinda like life. I like that. Life is a series of poses. Each pose connected to the next and as long as we don’t focus too much on the pose we were in before, we can gracefully move to and experience the others all while riding on the currents of our breath.

Today, I have a vegan and gluten free meatball recipe! This recipe was inspired by the blog.fatfreevegan.com. They look an taste like real meatballs!! I altered the recipes a little and in the future I probably would alter it even more by adding more of the spices and taking out the kasha (which is just buckwheat groats). I like buckwheat, but sometimes it can overtake the other flavors because it has a strong earthly flavor of its own. BUT! It was still a fab recipe! Have fun with it!

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You will need:

1/3 cup chopped walnuts, or other nuts or seeds

1/3 cup gluten free rolled oats or quinoa flakes would work

1/2 cup chickpea flour

1/4 cup kasha (Also known as buckwheat groats…i think it can be optional, you decide!)

1 tablespoon of cornstarch

1 tablespoon nutritional yeast

2 teaspoons of dehydrated onion flakes (I could not find these, so I used onion powder instead)

1 teaspoon dried oregano

1/2 teaspoon basil

1/2 teaspoon granulated garlic

1/2 teaspoon paprika

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon tomato powder (optional)

1/2 teaspoon fennel seeds (optional)

1/2 teaspoon red pepper flakes (optional)

To Prepare:

In a food processor, chop the nuts and oats . Do not grind the nuts completely; they should be the size of popcorn kernels. Remove combination and set aside.

Add all the remaining ingredients to the food processor and mix well.

Boil 2/3 cup of water.

Combine the nut/oat mix with the combination of all other ingredients you just made up in the food processor in a bowl and add the 2/3 cup of boiling water all together. Stir and let the mixture sit for about 15 minutes.

Preheat your oven to 350 degrees.

Using wet hands, form little meatballs and place on an oiled baking sheet. Bake the meatballs for 20-25 minutes, turning them over halfway through.

While your meatballs are baking, prepare your choice of spaghetti. To keep the meal gluten-free, I used quinoa corkscrew noodles. Yum! Also, heat up your spaghetti sauce and prepare any other sides you may want with your meal.

When meatballs are finished, add a few on top of your noodles and cover with spaghetti sauce! You will definitely feel on top of spaghetti after this meal! Enjoy!

Light & Love,
Amanda

Let yourself off the hook!

‘Ello loves! & Happy Friday!

I woke up this morning not the way that I intended to kick off my Friday morning. Not. At. All. I’d like to blame it on a female hormonal imbalance, if you get my drift. Normal morning tasks, like walking the dogs and doing my morning meditation, just seemed so…ugh! Challenging! So, after sitting in the uncomfortable feeling chair for more than I wanted to, a voice came into my head and she said, “Relax. All you have to do is your best for today. And your best for today may be different than your best was yesterday or will be tomorrow. Embrace what shows up.” Immediately, I felt some relief.

I notice that most of the time when I am struggling it is because I am the one putting all the pressure on myself. My ego tells me it is other things…my boyfriend, the dogs, homework, hormones, the weather… But, once I move into some kind of acceptance by opening my heart, embracing what is, and letting myself off the hook, I can breathe normal again.

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So, I made the commitment to myself to do my best today by embracing what shows up and giving myself the permission to let go no matter what. This is my mantra. And when I feel myself starting to tense up, I go right to this, and I kick my ego out of the way. Pow!

Be gentle with yourself.

To go along with today’s gentle theme, I have a real simple, but fun, recipe.

Spaghetti Squash Noodles!

Go get yourself one spaghetti squash from the grocery store…

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Cut the squash in half (long ways)

Scoop out the seeds and set aside (maybe to roast & eat later, hmmm?)

Brush inside of squash halves with tiny amount of olive oil (maybe 1/2 tsp on each half)

Sprinkle salt & pepper over the olive oil coated halves.

Place squash halves on parchment paper lined baking sheet, the cut side down (or inside of squash facing down)

Roast squash for 30-45 minutes @ 375 degrees. (I think I might have done mine for 40 mins, some ovens get a little hotter/cooler than others)

Once you take the squash out of the oven, take a fork and start to scrap away at the inside of each squash half and the “spaghetti-like strands will start to form. I was so very amused with this process. It connected to me then where this squash got its name. ­čÖé Leave the strands IN the squash and serve right out of it like a bowl or put strands in an actual bowl. (I just LOVE eating right out of the squash! Makes it so fun!)

Let cool for 5-10 minutes or so.

Season again with salt & pepper, or whatever seasons your wild heart desires and serve!

*I heated up a little spaghetti sauce and poured right on top of the squash, like it was a traditional spaghetti meal. I sprinkled a little nutritional yeast on top. I added a little side salad and some garlic bread, as well.

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Mmmm. Enjoy!

Light & Love,
Amanda