I hope you like bread. I hope you also like sweet potatoes. I hope you really like my blog and me as a person enough to read through this post because I'm sharing some life updates because I can't stimulate my creativity enough at the moment to come up with other words.
Update #1: I'm starting my senior year of college - AHHHH! Yeah, I usually scream like that (in my head, most of the time) when I think of how quickly the past four years have flown by. This is not, however, my last year; I'm sticking around for two more quarters because I have some units to catch up on. I'll graduate in March of 2019 (so I'll start counting down the days in March 2018??). Still, I'm at a loss for words as I watch freshmen walk around campus and think that I was in their position four years ago, which simultaneously feels like forever and yesterday.
Along with that update goes my change-of-career decision, which you can read about here. Long story short, I'm no longer pursuing a dietetic internship/grad school to become an RD. Instead, I hope to continue blogging, stay involved on the Cal Poly campus with our health center to promote mental health, body positivity, and the like, and someday open my own coffee shop and/or cafe. *deep breath*. I don't know what of that God has in His plan, but I'll keep following Him and find out :)
Update #2: I've been non-vegan for almost six months now! The many questions flooding my inbox about my transition, about my current diet, and about the vegan diet itself prompted me to share some more information (you can find the first two posts here and here). My original plan included a mainly vegetarian diet with some fish here and there and maybe some meat. Welp, that didn't last long. My current diet looks like nothing it ever has before. I'm eating meats of all sources and locally/sustainably raised as often as possible. I'm eating yogurt and cheese and sausage and eggs. I'm eating and LOVING ice cream and good ol'-fashioned cookies and donuts (I'm actually eating one right now as I type this). I'm regretting not a single bite of these foods which is probably my absolute favorite part, and that's why I say my diet now is like nothing it ever has been.
Physically, I feel strong. Mentally, I feel mostly stress-free (around food). Emotionally, I feel enthusiastic and passionate like I always have, but there's an extra... I don't know, spice (??) to it now. I feel more like me - the me I'm supposed to be.
Update #3: Feelings. My mind and heart are bringing me a ton of them and I cope as they come. Some of them are familiar, like those associated with school and family and friends and jobs and stuff. I know how to deal with those. Others are foreign, like those associated with body image and self-love/worth/forgiveness and boys and stuff. I'm learning how to deal with those. The best way I've discovered thus far - just feel them. Don't try to push them out or numb them. Recognize them. Acknowledge them. Most importantly, understand that they are not the definition of you. While they reflect what's going on in your heart at a particular moment, they do not reflect you as an entire person. They may not even be permanent.
Another important point for both ladies and gentlemen: just as your own feelings do not reflect your worth, nor do another person's feelings towards you reflect your worth. Whether you're single have been for five years or are in a long-distance/long-term relationship or are seeking that intimate partnership with the right person, please please please don't feel discouraged.
Sometimes feelings are REALLY uncomfortable and maybe even terrifying, which makes housing them - without pushing them out or numbing them - quite difficult. However, squatting is uncomfortable, too. Running uphill with no end in sight is terrifying, too. But, true strength rewards those who can recognize the discomfort and fear, avoid numbing mechanisms, and persevere day by day with a grateful, God-centered heart.
I think "FEEL THE BURN" is an appropriate phrase here (please say it with all the P.E.-teacher-esque force within you). Feel the feelings.
Because I don't want to overwhelm you with my life, and also because that's pretty much the end of my exciting-news-worthy-of-sharing list, I'll drop you off here at the intersection of text and recipe! Thanks for making it this far! Tell me, what's new in your life? What are you excited about? Leave a comment below!
Makes 10-12 slices
1 cup cubed sweet potato
1/2 cup honey
1/3 cup almond butter
1 tsp. apple cider vinegar
1/2 cup milk
1/2 cup Greek yogurt
4 tbsp. coconut oil
1 1/2 cups whole wheat flour
1/2 tsp. baking soda
3/4 tsp. baking powder
1 tsp. sea salt
1 1/2 tsp. cinnamon
1/2 cup raisins
Oil or butter, for greasing the pan
- Bring a large pot of water to boil and toss in the cubed sweet potato. Cook until very tender when pierced with a fork, about 10 minutes. Place in a strainer and cool.
- Preheat oven to 350F and grease a large loaf pan with oil or butter.
- Toss the wet ingredients - everything from the cooked sweet potato through the egg - in a blender and blend until smooth. One by one, add in the dry ingredients, blending for a few seconds each time until well incorporated. Stir in the raisins.
- Pour the batter into the loaf pan and bake 40-42 minutes, or until a toothpick comes out mostly clean. Remove from oven and cool completely before slicing.
- Slice and serve immediately, and store leftovers in an airtight container for up to two weeks.