It's a great day to remind ourselves of where we've been and where we are right now, and to look around and appreciate all that we do and don't have in our lives. I personally count my blessings every morning when I wake up and every night before I go to bed. Gratefulness is THE number one way to channel your energy into positive vibrations.
When we focus on what we are grateful for, the energy that gets sent back out into the universe only comes back to us with more of that which makes us happy. Conversely, when we focus on what we don't have, we will keep perpetuating that negativity. It's a choice. You can literally choose happiness just by making a daily list of what you are thankful for.
That being said, I am extremely grateful for being able to spend the holidays this year with my wonderful boyfriend, to be where I am here on Cape Cod surrounded by my family and friends and lovely co-workers and clients. I'm grateful for my health and wellbeing, and my newfound sense of balance. The list goes on and on, but that's the big picture:).
Cooking brings me so much joy because it's a celebration of life and connection, and that's why I get SO excited about the holiday menus, so I wanted to share with you what I was up to in the kitchen this past week!!!
Here's what I made to contribute to the dinner we were invited to:
First, I had to make my Pumpkin Muffins to have on hand because who doesn't want to get as much pumpkin into their lives as possible this fall?! ;)
This recipe is inspired by Gwenyth Paltrow's Sweet Potato and Five Spice Muffin recipe from her cookbook, "It's All Good". Gluten Free and Vegan! Makes a dozen.
1 can of organic pumpkin puree
1/2C unsweetened almond milk
3/4C grade B maple syrup (plus 2TBS for brushing muffins)
1tsp pure vanilla extract
2C gluten-free flour
2tsp baking powder
2tsp baking soda
1 1/2TBS pumpkin pie spice blend
1/2tsp fine sea salt
Preheat oven to 400 and grease muffin tins or use paper liners. In a large bowl, whisk together the pumpkin puree with olive oil, almond milk, maple syrup and vanilla. In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice blend and salt. Fold the dry ingredients into the wet. Evenly distribute the muffin batter among the cups/liners. Bake for 20-25 minutes, or until a toothpick comes out clean, brushing the tops with the extra maple syrup during the last 5 minutes of baking. Let them cool before serving.
We brought corn bread, Paul's famous butternut squash dish (it's a secret recipe, but I'll have you know the walnuts and ghee are the best part!;) and banana ice cream.
I love this Corn Bread recipe from Alicia Silverstone's, "the kind diet" cookbook. Super easy and super yummy!!!
1C maple syrup
1 1/4C soy milk
1/4C sunflower oil
1 1/2C cornmeal
1/2C whole wheat pastry flour
1tsp baking soda
1/2tsp fine sea salt
Preheat oven to 400. Oil a 9x9inch baking dish. Combine the maple syrup, soy milk, and oil in a medium bowl and mix well. In another bowl, stir together the cornmeal, flour, baking soda and salt. Add the dry mixture to the wet mixture, and mix just until well combined. Pour the batter into the prepared pan, and bake for 25-30min. or until toothpick comes out clean at the center.
The Banana Ice Cream we brought for dessert was a total hit! The recipe is straight from Gwenyth's cookbook as well, in a previous post of mine here.