revelations & pumpkin muffins.
I woke up on Sunday morning feeling incredibly cozy. The window of my studio was cracked about an inch, letting in the crisp, cool fall air. I wanted nothing more than to remain curled up under my down comforter and quilt, so I did for a little while longer. I stared outside to see a bright blue sky, not a cloud to be found. The leaves in the trees were shimmying with the breeze. And I felt so happy and grateful.
This feeling of total ease hasn’t been a regular one for me over the past couple of months simply because I’ve been in a period of transition. I think my last post in July was a premonition of things to come because just a few weeks later, I decided to leave my full-time job. It was a leap that required some serious courage, but it was necessary and absolutely for the best. Ever since, I’ve enjoyed great personal freedom, big creative emergences, and a new curiosity about life. I’ve written a wellness center business plan. I’m having my blog redesigned. And I’ve either met or reached out to every entrepreneur that inspires me. In the process, I’ve been consulting while also exploring full-time job opportunities.
To say I’ve been busy is an understatement, but I wanted to share all of this with you because I want my blog to be a place where I write about what’s really going on in my life. I’d be lying if I didn’t tell you I’ve had some real freak out moments. Risky moves come with anxiety, naturally. But the practice of having faith and living really purposefully each day has allowed me to stay grounded in the process. I have a deep faith that everything is as it should be even though it’s not exactly how I imagined it.
I don’t know if it’s been the practice of continually releasing my fears or this awesome fall weather, but I feel a totally renewed sense of joy. The kind of joy that happens when you decide to fall in love with your life just as it is–flaws and all. This perspective has brightened everything up and I’ve been finding inspiration–big and small–wherever I go. Most recently Whole Foods inspired me with its giant stacks of organic canned pumpkin puree (yes, even this got me inspired!) and I decided to make Gluten Free Pumpkin Muffins that I could enjoy and share with you! I also stocked my fridge with kale, carrots, sweet potatoes, celery, goat cheese, apples, roasted red peppers, olives, eggs, blueberries, hummus, and more so that I can do more of what I love: cook. Nothing brings me more fully into the present than chopping veggies, inventing a delicious dressing, or enjoying a meal I just created.
The muffins turned out delish–my boyfriend agrees so it’s not just me. The recipe below is adapted from MindBodyGreen’s and, I made them extra special by whipping up some coconut honey butter for spreading. Yum!
Gluten Free Pumpkin Muffins
1 cup millet flour
1 cup brown rice flour
1 tsp baking powder
3/4 tbsp cinnamon
1/4 tbsp nutmeg
1 can organic pureed pumpkin
1 egg
1/4 cup honey
1 tsp vanilla extract
1 tiny pinch of sea salt
Heat oven to 350 degrees fahrenheit. Start my mixing all of the dry ingredients together in a medium size bowl. In a separate bowl, combine all wet ingredients and whisk until combined and smooth. Slowly mix dry ingredients into wet. Scoop a large tablespoon of batter into lined muffin tins. Bake for about 25-30 minutes or until the muffin tops spring back when pressed. Allow to cool, and serve with coconut honey butter.
For butter, mix together 2 tablespoons of coconut butter with 1/2 tablespoon of honey and use as as spread for the muffins. Enjoy!
Here’s to new seasons and following our hearts. If you’re someone who is interested in my health coaching or consulting services, please email me at [email protected]. The new site will launch in November!
