Six days in to the new year, and one measly blog post to show for it. I did not made any resolutions, and I did not intend to (although given my two week absence from this space, recommitting to a frequent blog schedule seems like a good one). I rang in the new year with friends, had a great couple of days, then promptly fell ill.
But I don’t have time to be sick! The laundry needs washed. The floor needs mopped. The trash is in desperate need of making its way to the dumpster. And I am sure there is some sort of rule that says the Christmas tree can not be up for more than two days past the new year!
“Good luck with that,” I picture my body saying to my mind, “I’m out.” Hence, I have spent the majority of this new year feeling not so good. And you know what? The laundry remains safe and sound in its pile. The mop is still ready to be used when I get to it. The trash has not yet started moving on its own, so I’m pretty sure all is well on that front. And it’s actually been nice to enjoy the tree lighting up my space for a few more days.
The point I wish remind myself of in the event I look back at this post is that things are going to happen, and like it or not, the world will keep right on moving. Good things will happen and bad things will happen and a bunch of mundane things thrown in between those highs and lows will happen.
I want to have the sense to know when it is okay to float along with the current instead of rapidly swimming upstream all the time. The sense to take comfort in a little rest now and then.
When I fill up on rest, I may just turn to comfort food like this pumpkin breakfast quinoa. As it thickens in the slow cooker, the quinoa takes on the consistency of a porridge rather than fluffy grains when it boils. It is hearty, flavorful, and filling. I feel better already. Enjoy!
- 1 cup quinoa, rinsed and drained
- 4 cups unsweetened almond milk
- ½ cup pumpkin puree
- ¼ cup maple or agave syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- For Garnish
- dried cranberries or other dried fruit of your choice
- toasted walnuts or other nut of your choice
- Oil or spray the slow cooker insert with non-stick cooking spray.
- Combine all ingredients except the dried fruit and nuts reserved for garnish in the slow cooker.
- Stir well, cover and cook on low until the quinoa is soft and thickened, four to six hours.
- Dish into bowls and garnish with dried fruit and nuts. Enjoy while still warm.