I hate to admit it, but it’s almost been a month since I’ve posted! I cannot believe how insanely busy I have been these past couple weeks. Between work and a trip to Paris, I’ve neglected this sweet creative space. I know, I know… Paris! I have no complaints of course, but it can be such a struggle to prioritize time. I’m sure you’ve been there and know exactly what I’m talking about. With work, and boring adult duties aka bills, laundry, cleaning the bathroom, and the DMV — yuck — we often put aside the things that bring us happiness such as yoga, painting, crafting, blogging, or insert your happiness here.
Me, with my Type-A-ness, I tend to turn things into “duties” which consequently makes them unappealing. You know what I mean? For example, working out. I LOOVVEE a good sweat. Really though. I love the way it makes me feel, I love accomplishing a new PR and pushing myself throughout the process, and hey, the natural endorphins don’t hurt either. But, you know what I do. When I have so much on my plate, I make working out a chore. I add it to my “To Do List” as if it were a bill to pay or homework assignment. And in return, I don’t end up not wanting to do it. But that’s crazy, why not want to do something that you enjoy?! I’ve come to the realization that it’s all mental. And by mental I don’t mean insane (or, maybe I do?). I mean mental as in control. We control the million and one things we MUST do and at the time we do it. Sure, often we have some restraints here, but think about it… you can do anything for 20 minutes. And maybe doing something you absolutely love for that 20 minutes will make you an overall happier you. Then it’s totally worth the 20, 30 or hour, right? I most definitely think so. Starting tomorrow I am going to challenge myself to set aside 30 minutes and do one thing that makes me happy and only benefits me. Not a selfish statement at all… Like my dad always says, ” You’ve got to pay yourself first.” Now, he sometimes is referring to money, like pay yourself by putting money into a IRA. Note to self, open that IRA. But, mostly his advice stands for paying yourself with good health and happiness. This could be and extra 30 minutes of sleep, journaling, picking up a new hobby, painting your nails, meditating and the list goes on. But whatever it, take the challenge with me, and test yourself to do something each day for yourself. Life’s too short to get overly consumed with everyday noise.
If theres one thing I’ve learned from my visit to Paris, that would be to just enjoy. The french have it all figured out, live at your own leisure, enjoy the simple things, and consume a baguette at every meal.
So, what’s the key to happiness? For me, at times its paying myself by enjoying a delicious dessert– worry free, guilt free and best of all — gluten free. This trifle is a perfect summer treat. It’s fluffy filling and sweet fruit are satisfying with each bite. And to me, a dessert is not complete with out some hint of dark chocolate. I imagine this being a perfect Fourth of July pleaser or a dinner party favorite. Bon Appetit!
- Purchase here: http://www.amazon.com/Beyond-Bacon-Paleo-Recipes-Respect/dp/1936608235
- cream from two cans of full-fat coconut milk
- 1 tsp vanilla
- 1 tsp honey
- Put two cans of full fat coconut milk in the refrigerator and let chill over night.
- The day of usage, put a steel or metal bowl into the freezer for 20 minutes. When ready, turn the coconut milk can over and remove the bottom with a can opener. You will then easily drain the coconut water from the coconut cream. Next, scoop the coconut cream into the steel bowl and add vanilla and honey. Then mix with an electric mixer for about a minute on high. Put back in the refrigerator for a later use.
- Yellow Cake: http://www.amazon.com/Beyond-Bacon-Paleo-Recipes-Respect/dp/1936608235
- In individual glasses you will layer the cake, whipped cream, berries and chocolate (in that order). When ready to assemble, pull your whipped cream out of the refrigerator and rewhip for a few seconds. Next, tear apart some of the cake and lightly press into the bottom of the individual glasses. You want your first layer to fill about 1/2-1 inch of the bottom of the glass. Next, scoop in enough whipped cream to cover the cake. Then, add your berries and drizzle your melted chocolate. Repeat until the glass if full, aiming to have the berries and chocolate being onto, as the last layer.