How has your new year been so far? Everything you’ve hoped and dreamed? Good.
Over here I’ve just been sleeping a lot and practicing RPM and BodyFlow like no one’s business. In the Les Mills world, we release new music and choreography every quarter. During this time, I probably spin and flow more than I do the entire rest of the quarter combined. So much practicing and perfecting and hoping you know the music enough to remember what’s next. Geez Louise. Except… I love it. Of course.
Well, it’s the beginning of the year, and this time of year comes with lots of focus on what we’re not and what we want to change. There’s a lot of focus on the things that need leaning out or toning down or some extra cardio and less carbs. I feel it in the air…do you feel it? Yuck! It stinks.
So, honestly, I’m not doing a Whole30. I’m not doing a 21-Day Sugar Detox. I’m not adding extra New Years goals and my 10 action points to change my body in 2015. I’m not even that paleo right now. I have chosen to seek out self-love, balance, and grace instead of perfection. Truthfully, I’m not great at doing this. I have my moments where I’m frustrated, want to get really disciplined, and start some kind of clean eating challenge to get me “back on track.”
But then I remember that in order to be healthy right now I need to get out of my comfort zone of structure, discipline, and the constant list of things I could improve. It’s time to live a life of balance and love. That will change the quality of my life & heart more than any weight-loss-get-fit-quick plan could right now.
I’m not saying don’t be healthy. Trust me- I’m all for that.
But it’s important for us to redefine what healthy actually means instead of what we’ve perceived it to be for so long. Being true to yourself and assessing what you (your body and heart and mind) actually need right now instead of what everyone else is wrapped up in is essential.
End rant. Moving on! Here are some noteworthy things:
Merry Christmas from Kipling! We took our tree down this week.
Also baked with whole wheat flour and white sugar a couple days ago for the first time in almost 2 years. Wow. It was liberating and funny and fun all at the same time. 3 types of banana bread- 2 for the neighbors and one for our house 🙂
I also ran for the first time yesterday since November. Wow! I was going to run this 2 miles on January 1st but I was so exhausted all day and I’m trying not to over-do it…so I skipped. This run felt so good. I’m happy to be running again!! I’m really easing in slowly.
Also posted a recipe on my Instagram account for this yummy crockpot cranberry pear chicken. We had it on New Years Eve and it was a hit with my hubby. So check out IG for the recipe if you’re interested!
I have been in a baking frenzy. I don’t know what it is! Maybe it’s the rainy weather and cold temperatures that make me want to stay inside all day and eat baked goods. Yikes! I really wanted scones yesterday so I whipped these goodies up. They taste PHENOMENAL. Who doesn’t love a good banana topped with salty peanut butter? Is there anything much better than that? Well, now you can make that in gluten-free paleo-friendly scone form. Lucky you!
Salted ‘Peanut Butter’ Banana Scones
Adapted from Sheknows.com
Makes 8 scones
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp salt
- 4 tbsp cold butter, chopped (you could also use shortening)
- 1/4 cup pure maple syrup
- 1/3 cup creamy nut butter (I used actual peanut butter, but you could use almond or sunflower butter as long as it’s CREAMY and not the freshly ground kind!)
- 1/2 cup almond milk
- 1 1/2 tsp vanilla extract
- 1 egg
- 1 large banana, sliced
- Extra butter (melted) and coarsely ground salt to top the scones
- Preheat oven to 375 degrees. In a medium mixing bowl, mix dry ingredients (almond & coconut flours, baking powder, and salt), then add in cold chopped butter and mix really well with your hands until a crumbly mix forms.
- In a separate bowl, mix together maple syrup, nut butter, almond milk, vanilla, and egg until well incorporated. (I used my stand mixer)
- Add in the dry crumbly mix to the wet mix and mix together a little bit, but do not over-mix! Then fold in banana slices.
- Place parchment paper on a baking sheet and sprinkle a little flour on the parchment paper and your hands. Place dough on the parchment paper (it will be sticky) and fold/mix it with your hands a few times. Roll it out until it’s about 1/2″ thick and in a circle shape.
- Using a knife or a pizza cutter, cut the circle into 8 even pieces. Brush the scones with a little bit of melted butter and sprinkle some coarse sea salt on top (optional, but I love the salt contrast with the peanut butter and bananas!)
- Place in the oven and bake for 13-15 minutes, or until the tops/sides of the scones are golden brown. Remove from oven and let cool for 10 minutes. Enjoy with some delicious coffee on a cold rainy January day!