We all have the days in the year that feel like fresh starts. For many of us, it's January 1st, or the start of September. For me- it's today, October 25th. Today is my birthday and today, I am 34 years very, very young!
Birthdays are funny things as it's impossible not to think about where we were last year at this time, where we were ten years ago, or where we hope to be ten years in the future.
On October 25th, 2003- ten years ago, I was waking up in Maputo, Mozambique. We had an early start to the day in order to drive off road for four hours to the South Coast of Mozambique, to a town called Ponta do Ouro. I was too sick to celebrate that night and instead spent the evening watching the most electrifying lightening storm while eating a white bread roll and sipping on tea. I can tell you now that what I thought mattered then (aside from health, family. friends aside), is not what matters now. I am now a different person from the cells up.
A birthday reminds me that all that we can ever know or be certain of is how we feel right in this moment, and knowing that our actions, thoughts, words, attitude, and choices in this moment, can have a cascading affect on all the moments of the future.
Something we can all think about:
Is what you are working so hard for right now, fulfilling you and bringing joy and abundance now?
Is how you are living sustainable (for you and our planet)?
Are you expecting that your current level of suffering and struggle to make some future version of you happy?
Now that's not to say that we don't have to, or shouldn't work hard for what we want. But we also can't be too attached to the outcome, or constantly be fighting against the flow of nature, allowing stagnation to set in because we think that will be the ticket to future happiness.
This birthday is one of my best birthdays ever. For one, I'm 34 now so that's awesome (and awesome to know that maybe I've settled into me. I'd still take most of my top 30 from when I turned 30). One week from today, my husband and I are fulfilling a dream which is to spend some time travelling and working in new spaces and places. It has been a full ten years since I have dared to travel as far away from home as we are going, since getting sick in Africa.
The main reason that this birthday is awesome is because of you. The work that I get to do is fulfilling me in ways I didn't even know I was seeking, and didn't even know existed ten years ago. That you read this little space on the internet, that so many of you have invited me in to share knowledge with you, and that so many of you have taken the leap with me and joined me the Culinary Nutrition Expert Program- truly the culmination of what the last ten years have taught me- as I went from sickness through fear- to hope and health- well that is just the best thing ever. Thank you!
I have some really fun plans for the blog over the next year- with continued episodes of MeghanTV, new recipes, a new fun series to keep the pot stirring and trouble in the making, and whole new kind of tour. If there is more that you would like to see here, or if there is a type of post or video you love most, post a comment below. I do this for you!
And now that special announcement!
Today marks the day that registration opens big and wide for the Spring 2014 Culinary Nutrition Expert Program. All of the information and enrolment application is now available over here.
Because birthday need cakes- here is one of my favourite cake recipes. It would make me so happy if you would make it and love it too!
Oatmeal Banana Bread
1 1/2 cups gluten free flour (rice flour)
1/2 cup rolled oats
1 tsp baking soda
2 tsp baking powder
1 heaping tsp ground cinnamon
3-4 ripe bananas, mashed
1/3 cup apple sauce
1/4 cup coconut oil
1/2 cup honey
2 tsp vanilla extract
pinch of sea salt
- Preheat oven to 350
- In a mixing bowl, mix together all dry ingredients (flour, oats, baking soda, baking powder, sea salt and cinnamon)
- In a separate bowl mix together the remaining ingredients until thoroughly mixed
- Mix the wet into the dry
- Mix until well blended
- Grease a 9-inch Pyrex with coconut oil and dust with a little flour
- Pour batter into the pan and distribute evenly with a spatula
- Place in the middle of the oven and bake for 40 minute or until lightly brown on top, firm to the touch and a toothpick comes out clean
Option: Chocolate chips! Add about a 1/2 cup once batter is mixed. That turns this from banana bread into banana cake.
Have a gorgeous weekend!
Big birthday love,