Go forth and have no fears //
Almost 24 hours ago, I finished the last exam of my academic career (!!), at least in the meantime- a twenty six year long journey of self discovery; identifying my purpose, shaking up the world to find my place. And now here I am – on the other side, electric. I think what’s most terrifying is not the prospect of being finished, but this bizarre, almost manic grasp for self identifiers, the who am I now and the daunting yet thrilling prospect of what’s next? When so much of my introduction was student, post baccalaureate – it seems I’ve finally reached that tipping point where life is supposed to pick up momentum and go. This is where life begins. With two degrees in my pocket, I’m still unapologetically miserable at small chat, still holding strong to a wild propensity for discussing digestive health at inopportune moments, still bopping, glowing with passion. And now a free bird, a wellness warrior, a creative, and finally a Nutritionist.
When we find ourselves at these transitions, how easy it is to cave into the knee jerk – hiding in the corners of self manifested doubt and anxieties? Thrown out of the familiar and into what’s meant to be adulthood (or perhaps something equally as monstrous – the new). Finding ourselves at a new stepping stone, a new morning, it’s imperative we muster the confidence to take steps forward, be the masters of our time, our creativity, our passion, and our purpose. Mustering these intentions, we can change the world.
I have everyone to thank. To my family for instilling a fierce compassion for others, for focus, for a heart too big, for a steady stream of constructive wisdom. “Who needs friends when you have books?” To the friends that found their ways into my life, making it full, bigger, and better. Thank you for finding me interesting (or perhaps to awkward to let go of). And to my Andrew – my moon. Thank you for letting me wander. the biggest love and goddess vibes, xx
You’re probably here for breakfast ..
For those seeking brunch time magic during workweek chaos, today I couldn’t be more excited to introduce my ‘Caramelized’ Banana Baked Oatmeal. Made with a healthful blend of ripe bananas, sticky dates, pure maple syrup, and a few scoops of granola for extra crunch, this fiber and protein rich, yet sinfully sweet and decadent breakfast pairs perfectly with a piping mug of black coffee and early morning sunshine.
Ps. this vegan baked oatmeals can be prepared in advance and portioned into individual Tupperware for a weeks work of breakfast bliss. Keeps up to 7 days sealed and refrigerated.
‘Caramelized’ Banana Baked Oatmeal [makes 6 servings]
for those in the Washington, DC and Raleigh/Duham/Chapel Hill, NC areas, be sure to snag your recipe ingredients through Relay Foods’ Meal Plan Service (!)
1 tablespoon coconut oil + extra for coating dish
2 ripe bananas, sliced into ½ inch rounds
1 tablespoon chia seeds
2 cups + 3 tablespoons unsweetened almond milk
2 cups old fashioned rolled oats
½ cup walnuts, roughly chopped – divided
6 medjool dates, pitted and roughly chopped
¼ cup shredded unsweetened coconut
1 teaspoon baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon sea salt
1 ripe banana, mashed
¼ cup pure maple syrup
2 teaspoons pure vanilla extract
½ cup original granola
Preheat oven to 375 degrees F, rack in the top third. Generously coat baking dish with coconut oil.
In a medium skillet, heat 1 tablespoon coconut oil over medium-high heat until just hot. Add the sliced bananas and carefully sauté until well browned on both sides (about 2-3 minutes). Remove from heat and set aside.
Meanwhile, in a small bowl, combine chia seeds with 3 tablespoons almond milk. Set aside for at least 5 minutes, or until chia begins to gel.
In a medium bowl combine oats, ¼ cup walnuts, medjool dates, coconut, baking powder, cinnamon, and sea salt.
In another bowl, whisk together the remaining 2 cups almond milk, chia mixture, mashed banana, maple syrup, and vanilla.
Arrange half of the sautéed banana in a single layer on the bottom of the prepared baking dish. Cover with the oat mixture. Slowly drizzle the almond milk mixture over the oats. Gently give the baking dish a couple of thwacks on the countertop to make sure the milk moves through the oats and all ingredients are evenly distributed.
Scatter the remaining ¼ walnuts, sliced banana, and granola across the top and place dish in oven.
Bake for 35-45 minutes, or until the top is nicely golden and the oat mixture has set. Serve with a few extra dashes of ground cinnamon and enjoy!
Nutritional Information [per serving]
380 Calories, 17.5g Fat, 54.4g Carbohydrates, 7.7g Fiber, 25g Sugar, 7.5g Protein [line][line]
recipe ingredients generously provided by Relay Foods