No Joke

Dear friends, junior year of high school is no. joke. To those of you that have already survived it and moved onto bigger and better things, does it get any easier? :-/

But I will be serious now: how do you all handle a heavy work load and lots of stress?

I will be the first to admit that I can work myself a bit too hard. Sure, I have 2 AP classes, 1 honors class, and 2 others that might as well be one of the two, but losing sleep every night just to try to achieve perfection is just not healthy. Silly, Mandiee, perfection is unattainable! In the end I just want to know I tried my hardest and enjoyed it (or at least tried). That is all that really matters, right?

As all things, though, I think these challenging periods come in a wave. I am definitely looking forward to this Wednesday when things should start to look up. In the meantime, though, I have been in need of a little comfort food.

But where do I turn? If you guessed winter squash, you would be correct. While my school work wave should be washed back to sea soon, the squash tide is still going strong. And what is more comforting than some warm pumpkin cornbread with almond milk and coconut butter?

Don't tell me that doesn't look good.

I love the little hint of pumpkin against the soft cornbread. If you are looking for a dense bread, this definitely is not it. However, its crumbly and moist nature make it the perfect delicate delight. I think it is wonderful as shown above, but I cannot help thinking it would be absolutely perfect crumbled into this chili for a Thanksgiving treat. (Speaking of which, I may or may not be making that chili tonight...)

Vegan Pumpkin Cornbread
Makes eight pieces (and can easily be cut in half for smaller servings)

Ingredients:

• 1 flax egg (1 TBS ground flax seed + 3 TBS water)
• 3 cups almond milk (divided)
• 1 + 1/2 tsp baking soda 
• 1/4 tsp baking powder
• 1 tsp salt 
• 1/2 TBS maple syrup (=1.5tsp) 
• 2 cups cornmeal (medium grind preferred)
• 3/4 cup canned pumpkin

Directions:

1. Preheat the oven to 350*F. Spray a baking pan with cooking spray or melt desired amount of coconut oil for greasing.

2. Heat water and add to flax seed. Mix with a fork and let sit until it becomes gelatinous.

3. Combine the "flax egg," 2 cups almond milk, baking soda, baking powder, salt, and maple syrup in a mixing bowl.

4. Carefully stir in the cornmeal.

5. Add the pureed pumpkin and remaining almond milk, starting with 1/2 cup and thinning as necessary. 

6. Pour batter into the greased baking pan and bake in oven for 25-30 minutes, or until golden (I like to use a toothpick to test for doneness, especially because this cornbread is very moist.)

7. Remove from oven and wait until it is cool to take the cornbread out of the pan. It is delicate (and delicious, as is evident from that little nibble)!

Enjoy with a dollup of pumpkin.. 

...and a kiss of coconut butter.

*Wednesday's Note: I had standardized testing today so if all goes well, I will probably be back tomorrow with another post. I specifically want to show you my go-to meal of busy week and the product that made it all the easier. Stay tuned! 

Have a lovely day! 

xox, 

Mandiee 

P.S. I would love to give a little shout-out to my grandmother. She has been the absolute sweetest in helping me with my crazy week. Through thick and thin, I know I can count on her for a hug and a smile. Grandmothers always know how to make things better. I love you, Nan!

Is there anyone you would like to thank for all the do for you just simply by being themselves?