Whew. I mean this, week! What an emotional roller coaster. We had several classes for the adoption and there were some really tough spots and some tears, but you know what? We made it through. Another thing to check off the list to move us closer to our end goal. I will share more later but I wanted to talk a bit about our trip to Chicago last week for now.
Since food and I have had our ups and downs, travel has always been a tough spot for me. I feel really good and really safe when I have somewhat of a routine, and I think that goes beyond just food. I think that is just the way I am programmed. So letting go of that routine has always been tough for me. Once I get there and I am doing it, it’s not so bad, but the anxiety that ensues prior can be the big issue. I have gotten better and better over the years and the biggest thing I have come to realize is that travel is a time to experience—and that means there is no routine, there is no norm, there is no perfection.
As a traveler, I have not always been the go with the flow kind of girl around food. Not long ago, I would have told my husband to drop dead before stepping into McDonald’s with him. I would have overstuffed my bags with apples and oranges and all of the energy bars and nuts to snack on so that I would never have to worry about being put into that situation. And so when I had the craziest week before the trip, the kind where I didn’t even have time to pack until the morning we were leaving, that kind of meticulous food prepping did not happen one bit.
Did I freak out? No. Did I make Anthony stop at the grocery before we got on the road? No.
And you know what? When McDonald’s was ultimately our only option after both of us tried to hold out for a Panera or something of the like, I said, heck with it, let’s go to Mickey D’s. And guess what, WE DID. And I ate an Egg McMuffin (sans the ham) and a Berry Parfait. And that was the end of it. That was all it was. It was a meal, and I ate it.
And ultimately the way I kicked off the trip was exactly the way it continued. No routine. No normal. All experience. We ate delicious, rich foods. We ate deep dish pizza, pancakes, pasta, amazing desserts and maybe a salad or two! And we enjoyed and savored each and every bite.
While this blog is a place that I share whole food recipes and clean eating, my life is not just that. And neither should yours be just that.
What I am trying to say is that I never want you to think that I am perfect, that I only eat within to four walls of healthy or that I even promote just that. I spent a lot of my life living in such a rigid way that I missed out on experiences such as last weekend. I missed out on life because I was too worried about staying inside the lines. I never gave myself any leeway. And the more and more I actually allow myself to live outside of any rigid rules, the happier and freer I become.
So while being the healthiest I can be is really important to me, and I love to share these kinds of recipes, I also want you to always remember that being too healthy or always healthy is actually the most unhealthy thing to be.
Ok, let’s get to the good part!
These Lemon Berry Mini Corn Loaves were one of those recipes that I put in the oven and said a prayer and boy oh boy, was that prayer answered! I was so nervous these wouldn’t come out, but when I tested a loaf and then ended up eating the whole thing, I knew these were golden. And even better, Anthony LOVED these. (He has actually been pestering me to post this one for quite some time now!) As I continue to move outside of my old ways of food comfort zones, I find this world of new foods that I absolutely love and wonder why I haven’t had them in years. Corn bread was one of these things. A year or so ago, we had some amazing corn bread and I wondered why I never really make it. So as I began making it more, I also decided it was time to play. Lemon and cornbread? Berries and Cornbread? All of the above??! Yes!
These loaves could probably be made as muffins or a large loaf, cooking times would just need to be adjusted. I found a set of four mini loaf tins at TJ Maxx for about $3.00. I thought they were cute of course and had to have them. The recipe came next!
If you are a corn bread fanatic, add this recipe to your list. I used blackberries–giant ones as you can see in the pic–and blueberries. You can use whatever assortment you prefer I think. Just don’t skip them! The flour portions were based on the fact that I ran out of whole wheat flour. I think if you needed gluten free, the 1 cup of almond flour may do the trick still. Enjoy!
- 1 egg
- 2/3 c unsweetened almond milk or milk of choice
- 1/2 c cornmeal
- 1/2 c whole wheat pastry flour
- 1/2 c almond flour
- 1/2 - 2/3 c berries
- 1-2 T pure maple syrup
- Zest of 1 lemon
- Juice of 1 lemon
- 1/4 tsp sea salt
- 1 T baking powder
- 2 T coconut oil melted to room temperature
- Preheat oven to 375°F.
- In a medium bowl, combine egg and milk, whisk well.
- Add in coconut oil and maple, whisk together.
- In a separate bowl, combine flours, baking powder and sea salt.
- Add dry ingredients to wet ingredients and stir to combine.
- Finally stir in lemon juice and zest and berries.
- Pour mixture into 3 mini loaf pans coated with coconut oil or your preferred cooking oil spray.
- Bake for about 35-45 minutes or until edges become browned and a toothpick comes out clean from the center.
- Allow to cool for 10-15 minutes before serving.