Pages

Pages

Spending time with my family has proved to be a form of self-care and self-awareness. I love being with them but I now realize how much it takes out of me to engage with people I love, especially after having a rough couple of weeks (and who am I kidding–months). I wanted to be there for all of it but I found myself crashing pretty hard in the evenings. I even dealt with feelings of guilt for not being able to put on a more exuberant and fresh face but everyone understood.

Artist’s Way update: I didn’t really start The Artist’s Way but I read the Foreward and the Introduction. I also started writing my morning pages which is supposed to be 3 pages of stream of consciousness journaling with no expectations attached. I plan on diving into the first chapter tomorrow. Just like previous journaling practice, I feel more centered after doing it. It’s as if my brain believes it has accomplished a great feat first thing in the morning.

I was looking forward to seeing if morning pages would affect my anxiety level throughout the day. I can confidently say I was calmer right after but since I wasn’t in my usual environment, it is hard to gauge if it made much of a difference after that.

Today, I wrote and prayed and walked and worked and trusted.

Trusted that I left on my heart and my most hopeful, erratic, loving thoughts on the page.

Trusted the process.

 

Meatless Monday Christmas: Chickpea Flour Omelette

Meatless Monday Christmas: Chickpea Flour Omelette

This morning our family gathered for breakfast and opening of presents. I decided to look up vegan breakfast options that aren’t smoothies/oatmeals. We found the Chickpea Flour Omelette recipe from strengthandsunshine.com.

INGREDIENTS

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INSTRUCTIONS
  1. In a small bowl, mix together all ingredients except the greens and optional veggies.
  2. Let stand for 5 minutes. Add more water if too thick. It should be pancake batter consistency (but not too runny).
  3. Meanwhile, heat a lightly oiled non-stick pan over medium heat. Once the pan is hot, pour the batter in the pan like you’re making a pancake. Cover the pan with a lid and cook on low heat for 3 minutes until the edges dry and bubbles form on the surface.
  4. Now add the greens and/or veggies to one half of the omelette and take a spatula to fold the omelette over in half and cook uncovered for 2 more minutes.
  5. Remove and transfer to a plate before topping with ketchup, salsa, hot sauce, etc.!

We used the Follow Your Heart brand for the egg replacer and used salsa on top. Next time, a little more salt and green peppers will be added. The consistency reminded me more of a Southwestern chickpea flour cake than an omelette. I was happy to have this option and will cook again soon.