The years just fly by, don’t they? Another Thanksgiving is upon us and soon it will be Christmas and then we are on to a New Year. When I reflect on this past year, I’m amazed at all that transpired and yet how little has actually changed. Life happens in each moment… some of those moments can be transformative, and others mundane, but it is all life, all very beautiful.
I learned an important lesson on appreciating every day when planning for and traveling to Nepal. Fozzy and I planned our trip for a year. As we got closer, we spent four months apart in order to be able to take a 3-week holiday. Those four months felt like an eternity and I couldn’t wait for them to fly by. Then it was finally time to go. And in a flash, it was over. The trip passed within a blink of an eye and now it almost feels like a dream; fragmented, elusive and surreal.
What I learned is that as enthusiastic as I may be for an upcoming event, it should never obscure the moments leading to it. There is too much to enjoy in every second of life. In anticipating Nepal, I wished the days away, time I will never have again. While I enjoyed those four months, it was as though I was holding my breath in expectation of the trip. Nepal was amazing. But so were all those moments I didn’t fully appreciate in the waiting. I will never overlook time like that again.
Life is the ultimate gift, the most adventurous journey. As much as we all have goals, aspirations and hopes for a beautiful future, we need to sit in appreciation and gratitude for right now. This moment. Your future is created in every single experience of your life and you have the opportunity every minute of every day to participate in your life in a way that will help you achieve your vision. Goals don’t miraculously show up. Fantasies don’t automatically come true. Everything achieved and experienced in your life you created and those events are a result of the seeds you sow every day.
This Thanksgiving I sit in gratitude for every single aspect of my life. I have incredible parents, a very special and loving boyfriend, the best friends any one could ask for and a career that makes me happy every day. I also have the privilege of connecting with people around the world who are inspired to live a healthier life through this blog. My responsibility to you sparks my creativity and encourages me to try harder in order to help you embrace the principles I know will help you to not only feel and look your best, but also to live a happier life.
Wishing you all a wonderful Thanksgiving filled with good food, great health and a lot of love. I am grateful for each one of you.
Gluten-Free Corn Bread
Admittedly, corn is not the healthiest grain on the planet and if you look back in the archives you will see exactly one other recipe containing it (Mexican Salad).
Most of the corn grown and consumed in this country is genetically modified (GMO). If you are unsure of where you stand on GMO’s you may want to take a look at this study on the potential health effects of GMO corn.
Additionally, relying on corn and corn products in your diet can lead to obesity and inflammation. Remember, it’s one of the principle foods fed to animals to fatten them up before slaughter. For these reasons, I would suggest you keep your corn consumption to a minimum (be mindful of all packaged food that may contain corn products such as high fructose corn syrup).
If you have it once in a great while and you make sure to buy organic, non-GMO corn, there is a little wiggle room with how much you can consume. Once every couple of months is certainly not significant enough to negatively impact your health.
Because it is so delicious and in an effort to enjoy a traditional Thanksgiving meal (and because I miss it), I came up with this healthier version of corn bread and the end result was awesome! If you want to add more salient properties to your version, I’d suggest adding the jalapeno and scallions.
Enjoy! And let me know what you think if you give it a try.
- 1-cup stone ground corn meal
- 1-cup almond flour
- 1-tablespoon coconut flour
- 1 cup organic corn kernels (I used frozen and thawed)
- ¼ cup ground flax seeds
- 1-teaspoon baking powder
- 1 teaspoon Himalaya salt
- 2 large eggs
- 1-cup light coconut milk (I used Native Forest unsweetened in a can)
- 1 tbsp raw honey
- 2 tablespoons ghee
- 1-tablespoon olive oil
- 1 jalapeno, minced (optional)
- 3 thin scallions, sliced thin (optional)
- Pre-heat oven to 400 degrees.
- Mix all dry ingredients together in a small bowl.
- In a large bowl mix together eggs, coconut milk, and corn kernels. In a small saucepan melt ghee and honey and add to the liquid mixture. Mix all liquids well.
- Add dry ingredients to wet ones and blend well.
- Use olive oil to grease a 9 ½ x 9 ½ baking pan. Pour batter into pan and bake for 20 to 25 minutes. Check with a toothpick to insure that it is cooked through (remember that every oven is different and baking times may vary).
- Allow to cool. Enjoy~