2018: the year of acceptance

i fucking hate new years eve. new years day. new years resolutions.

actually the only thing i do like about it, is this meme.

if-you-chug-a-bottle-of-vodka-on-december-31st-at-115732-youll-probably-be-vomiting-horrendously-when-the-clock-strikes-midnight-start-off-your-new-year-at-rock-bottom-so-you-can-only-go

wise words.

stay with me. i actually think we’re onto something. and no, i’m not encouraging you to get blind drunk (although i’m not discouraging you either, you do you), rather, i’m asking you to reflect on what you want for yourself in 2018 and whether a new years resolution is actually going to help get you there.

let’s build on that. for 2018, i’m positing that we do something a little different. we practice acceptance. because acceptance must precede change, that is, if we want it to stick!

but what do i mean by this? and what does it look like?

well, put simply, the message is that i’ll love you and you’ll love you exactly as you are, warts and all (although you should probably get those checked out).

you can change, if you want but if you don’t, that’s okay too.

at this time of the year, we are bombarded with messages that we are not good enough. too small, too big, too loud, too quiet, too busy, too lazy. but don’t you think that practicing acceptance of yourself and others wholly and completely is a far more useful new years resolution?

i mean, if it’s a choice between than that and a list of things that are wrong with you, i know which one i’d pick. coz seriously, do we really still believe that ticking off a list of superficial shit that our whole life will suddenly be perfect?

soz. doesn’t work like that.

long lasting change doesn’t come from a place of lack. rather, change comes from knowing that you are good enough exactly as you are and anything else is simply a bonus.

so let’s flip it and reverse it.

instead of writing new years resolutions based on what you are not, write one based on what you already are.

i am strong.

i am caring.

i am grateful.

i am funny.

if you seriously do want to create some change in your life, let’s break the illusion of perfection, be okay with being “good enough”and work on gratitude and acceptance.

coz you know what. i already think you’re pretty awesome.

25498364_2060990407465624_7041953184598972679_n

cara x

 

 

 

 

 

 

 

Advertisements

better butter, butter better

try saying that 3x times fast.

this recipe for homemade super creamy almond butter tastes better than a bought one. it also costs about half the price so your tastebuds and your hip pocket will thank you.

2x ingredients. that’s all. plus a high speed blender or food processor. i’m not sure why i thought it would be so difficult. or maybe i was just lazy. either way, even sceptics will agree, this DIY butter is better.

let’s do this.

IMG_3620 (1)

ingredients

2x cups of roasted unsalted almond

1-2 tsp of pink rock salt (to taste)

method

pre-heat your oven to 160 degrees celsius and roast your almonds for 10-15 minutes, flipping them over at the halfway mark. let them cool on the tray and then add the almonds and salt to the blender/processor.

*note that it will need to be able to sustain up to 10 minutes without overheating.

you’ll need to scrape down the sides with a spatula to loosen the mix every couple of minutes. once the almond butter is smooth and creamy, you can chuck it in a jar and sprinkle on some extra salt, storing it in the fridge for up to 3 months.

IMG_3619

eat it on toast. eat it out of the jar. lather it on your body.

you do you.

cara x

badass banana bread

girl loves a good alliteration… and banana bread. mostly, banana bread.

but what i love most? baked treats that don’t send my blood sugar levels sky high, only to come crashing down harder than my hopes of that guy i liked ever calling me back.

but i digress. this dessert (or breakfast if you’re me on a monday) is full of the good stuff. protein, fats, fibre and antioxidants. too good to be true? nope. and i’ll let you in on the secret.

18836700_1968072396757426_5415951361106683405_o

ingredients

1 1/4 cups GF plain flour

2 tsp GF baking powder

1 tsp ground cinnamon

2/3 cup LSA meal

1/3 cup desiccated coconut

2 free range organic eggs

1/2 cup good quality oil

3/4 your choice of nut mylk

1/4 organic honey

1 cup mashed banana

125gm your choice of berries

1 tablespoon chia seeds

method

pre-heat oven to 180 degrees (10 degrees less for FF) and line a loaf pan with baking paper. sift the flour, baking powder and cinnamon into a bowl then stir in the LSA and coconut.

whisk the eggs, oil , mylk and honey in a jug then add the banana. stir into the flour mixture until just combined. stir in the berries gently (fun fact, if you coat them in a little flour they don’t tend to sink as much).

spoon into the pan and sprinkle with chia seeds. cook for around 45 minutes. it should be golden brown with a nice crust on the outside. use a skewer if you’re an amateur.

if you have left over mixture like me, make a baby cake that you’ll pretend to share with someone but really just eat the whole thing yourself… what?

18891785_1968101090087890_4187897646696346434_o

eat well, homies.

cara x

lentil lasagne

 

just like children, my dad requires some innovation when it comes to meat-free recipes. classic country man, that he is. luckily, this recipe hits all the right spots; heaps of vegetables make it nutrient rich but it still tastes just as naughty as nonna’s.

without further ado…

ingredients

2x grated zucchini

2x grated carrot

1x tinned tomatoes (or if you have cherry tomatoes coming out of your ears… two birds, one stone)

3x garlic cloves

1x tub of ricotta

1x tin organic lentils

1x leek or onion

splash of balsamic vinegar

splash of red wine

sprinkling of cheese

cracked pepper (to taste)

lasagne sheets (fresh is best)

method

preheat oven to 180 degrees celsius.

cook off leek/onion in olive oil. add tomatoes, balsamic and red wine and allow to cook down.

grate all your vegies and rinse lentils. squeeze excess moisture from the zucchini. add to the tomato mixture and cook for about 10 minutes or until nice and saucy.

chuck in the pepper as well.

IMG_0432.jpg

layer the sauce, pasta sheets, ricotta until the casserole dish is pretty much full then sprinkle with cheese and bake for approximately 30 minutes.

ta da. so easy. so delicious. serve with pear and walnut salad and a glass (bottle?) of red, if you wanna be fancy.

IMG_0724

cheers,

cara x

box of bliss

it’s thursday. oh, happy days. one day until the weekend and all that.

but what makes THIS thursday extra special?

a very unexpected care package from carman’s muesli… for reference, nothing gets me going like a box of bliss balls.

IMG_0616

jam-packed with all the good stuff, these superfood bites are gluten-free, dairy-free and naturally sweetened with fruit.

they’re a natural pick-me-up to combat the dreaded 330itis. and with three different flavours, everyone should be able to find a healthy alternative to those left over easter eggs.

IMG_0611.jpg  IMG_0614.jpg

so do yourself a favour and grab some next time you’re at the supermarket. this nutritionist (in training) approves 😉

cara x