Life, it seems, is moving at an utterly disorienting speed.
This months have passed in a flurried blur of ordinary frenzy. I lay in bed clutching my beloved blankie and anticipating the ever-unknown future, feeling excited, anxious + happily exhausted for what lies ahead. Tonight, that’s a sink filled with dishes because an unfortunate fishy odor is wafting from the kitchen. Some things change, my hatred for dishes does not.
I wish I could tell you I know what my future holds, but I honestly don’t know. And I am strangely okay with that. Because everything feels right even though it doesn’t quite all make sense yet. I go to school and feel more love for design each and every day. I go to work and feel like a responsible adult getting a part-time paycheck. And then I come home and fill the remaining hours of my life with freelance work, which continues to come steadily and graciously in my direction.
I cook less. I don’t really workout. I rarely blog. I am way behind on this season of Project Runway.
Sometimes, I feel bad about all these things, because inadequacy is a conniving demon. But then I remember to stand in my truth. And right now, standing in my truth means letting some things go so that others can thrive. Standing in my truth means serious growth and change – two scary yet remarkably powerful transformations that are absolutely needed in this life.
My dear, they are exhausting though. Just be sure to come armed to the transformation game with coffee and a good masseuse, my only recommendations.
I guess what I am trying to say is I am half-sorry, half-not-sorry for disappearing from the blog. I hope you understand and know that I still totally love all of you, which is precisely why I’ve made you Gluten-Free Almond Quinoa Pancakes. I even woke up at 4:45am this morning to share them on TV. You can watch the video here and hear my sexy voice a la Phoebe.
Almond flour, quinoa and gluten-free oats pack a serious pancake punch. These three gluten-free amigos make pancakes that won’t leave you hungry for breakfast #2 at 10:00am, which is totally the worst. Did you know that I once ate nine buttermilk pancakes (not the mini kind), then ate a breakfast burrito two hours later because I was still hungry? That happened.
The best part about these pancakes is the Meyer lemon + ginger berry compote, however. It’s the perfect mix of zing and tang and mouth pucker…and ooh ooh, does it ever get me excited for summer berry picking. And all you need for this entire recipe is two bowls, 20 minutes and a serious hankering for a giant stack of pancakes. Not too difficult, I presume?
If you’re like me, devour these pancakes for dinner with a glass of wine or beer. Because when you’re putting in the hard work to become better – be it personally, spiritually or professionally – and are 21 years of age or older, wine and pancakes is a totally legitimate reward.
Because really, it’s our only work. To dare greatly. To stand in our truth. To accept that the world is going to bring us exactly where it wants us to be, even if that world means less Tim Gunn.
Keep on keeping on friends, I know I will.
Gluten-Free Almond Quinoa Pancakes with Lemon Ginger Compote
Prep time: 10 minutes
Cook time: 10 minutes
2 cups almond flour
1/2 cup raw quinoa
1/2 cup rolled oats
1 t baking powder
3 T sugar
1 t salt
1 1/2 cups Almond Breeze Almond Coconut Milk or almond milk
1 (6-oz) container raspberries
1 (6-oz) container blackberries
1 Meyer lemon, zested and juiced
1 t grated fresh ginger
In a medium bowl, sift flours, quinoa, oats, powder, sugar and salt together. Add almond coconut milk and eggs, and mix. Let batter sit for 10 to 15 minutes, or until slightly thickened. In an iron skillet or fry pan over medium heat, pour 1/4 cup of the batter in the pan. Let cook 3 to 4 minutes or until golden brown. Flip and repeat.
In a small bowl, mash together berries, lemon zest + juice and ginger.
To serve, top pancakes with berry compote
Makes 12 pancakes
[This post is sponsored by Almond Breeze. All opinions are my own.]