I've been thinking a lot lately about seasons.
Summer has slowly faded away (my heart is still breaking a little), and we've been left with crisp air, chilly mornings, and sweaters and boots strung out all over the house. The mountains are burning up in reds and yellows, I've been waking often to rain, and we've had our first dusting of snow up on our favorite peaks.
But these aren't the seasons that have been on my mind.
These last two months of school have been a rough adjustment for out little family, I'm not going to lie. We are all constantly moving in opposite directions--I feel like I am flying though my weeks completely out of control--limbs flailing in all directions, uncertain of what is around the next corner (and there are just. so. many. corners!)
I was laughing at myself last week thinking of how I used to make LITERALLY almost everything we ate, from scratch. EVERYTHING! Some of you probably remember that too... Yogurt! Almond milk! English Muffins! Who WAS that person?! Certainly it wasn't the same tired lady who slops together nachos once a week for dinner?
I used to run several times a week and practice yoga on the days I didn't run--always working to strengthen mind and body. I'm now happy to get a run in ONCE a week, and haven't been to yoga in an actual studio in over a year--my hips are paying the price.
I want to snuggle up with my babies, and watch movies and make cookies while it rains, and read the BFG with all different voices. I want my house to be picked up, and laundry washed and folded every day. I want to talk to Robby about life and things that are funny, and not just send quick kissy-faced texts when I have an extra minute.
I want it ALL.....and it's not working out that way. As we've been trying to adjust, I've been feeling down--I just can't do it all....not even close. And it's a hard realization, let me tell you. But these last two weeks I've made it my goal to see all the good that is happening within the chaos. It's pretty amazing, that once you start looking for something, you can always find it....imagine that.
Guess what I've found?.....Life is GOOD. It came to my attention that my kids have no idea how chaotic it is--they love school, soccer, they think having nachos and pancakes for dinner all the time is the best thing ever. They are becoming more and more independent and smart as we all take on more responsibilities at home.....what amazing little people they are....and they are figuring it out all on their own (and maybe sometimes they pretend they are the boxcar children....oh well). Just when I am feeling terrible about not helping Jonah with his book report he's like, "don't worry mom, I'm all done". And then I turn around and Lucy is frying eggs for breakfast. They've got this. We've got this.
I am finally figuring out how I need to organize my time, making sure there is always enough for playing and spending time together on the weekends--and they get my 100% undivided attention--we make the most of every single minute, let me tell you. I am doing my best to get rid of all the unnecessary things in life--cutting the fat--so my energy is not wasted on things that don't matter.
We had our time--our season--to take things slow, and now we are in a new season. I'm learning how to embrace it, how to run with it, and how to love it. I'm buttoning up my sweater, slipping into my boots, and stepping outside into the chilly morning air.
and as long as we are talking about seasons, I will share a very cinnamony pumpkiny and fallish recipe. Perfect for Sunday mornings in pjs.
Whole Wheat Pumpkin and Zucchini Muffins
Naturally sweetened with bananas and maple syrup.
Made with whole wheat flour, flax,chia, and hemp seeds for a protein boost.
1/2 cup coconut oil, melted
2 cups pumpkin puree
1 cup shredded zucchini
1/2 cup maple syrup
2 tsp Mexican vanilla (I like THIS one)
3 very ripe bananas, mashed
1/2 cup-1 cup dark chocolate chips
1/2 cup-1 cup chopped pecans
1 3/4 cup whole wheat flour
3/4 cup rolled oats
1/4 cup hemp seeds
1/4 cup ground flax
1/4 cup chia seeds
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
Preheat oven to 350 degrees.
Grease muffin tins. Combine all dry ingredients and mix. In a separate bowl, combine coconut oil, pumpkin, zucchini, syrup, and vanilla--mix together. Mash in bananas. Mix in eggs until thoroughly combined. Dump in chocolate chips and slowly add in dry ingredients, a little at a time, until just mixed in. Do not over mix. Spoon into muffin tins (mixture will be thick) and place on bottom rack of oven, and bake for 20-25 minutes for regular muffins or 16-20 minutes for mini muffins. Muffins will be soft but a toothpick inserted into the center will come out clean when they are done.
More fall baking: