Sometimes the best therapy is curling up with a cup of coffee, a warm homemade muffin and a little piece in quiet.
Or a bottle of wine… massage… vacation.
Annnnd I’ll take one of each please!!
Damn, it’s been a tough few weeks. So many things have come up recently that have made the grieving process that much harder. Plus, the hormones and lack of sleep from being a new mom don’t help.
Last week, my sister and I stood in front of a packed ballroom. Bright lights and microphone, eyes and ears all on us. We already had tears in our eyes before we made our way to the stage. There was an incredibly long pause as I tried to get out the first words. “Most of you in this room knew our mom…”
We were asked to speak at a fundraiser luncheon for the non-profit, Art with Heart. Mom served on the board before becoming President of this organization. During the course of seven years, she helped merely 800 children who had experienced some sort of trauma.
To honor her and to continue her legacy, we didn’t hesitate when asked.
Now, we prepare for the next one.
Tomorrow we stand in front of nearly 500 people to tell our story. This time, a fundraiser for Hospice.
This is very close to our hearts as they were such a special part in our journey.
Writing these speeches have been incredibly emotional, as you could imagine. Then practicing again, and again saying the words, “mom died of a brain tumor in 2014” just never gets easier.
I know with both the writing and the public speaking, we’re getting just a little more complete in our loss journey. I’d also like to think that those listening will find comfort and peace in their journey as well.
This sounds funny, I know, but I feel that losing mom has made me a better person.
Whether someone is putting their grief and anger on me or I’m faced with a hard conversation or even just my reaction to my toddler’s full blown tantrum, I just think of my mom and what her advice would be. It’s always clear what she’d be telling me.
I hope that never goes away.
While mom was sick, a family friend brought over these muffins and before the night was over, we’d eaten them all. Clearly, we needed a little ‘comfort food’. After that, we had requested the same muffins every time she offered to bring something.
Ever since, I make these muffins every time we or someone else needs a little comfort.
Okay, enough with the tears and more about these muffins!
The muffins are light and won’t leave you feeling guilty. They aren’t overly sweet, but just the right amount of sweetness that if feels like a treat. If I don’t pack them in a care package, I’ll eat them for breakfast with my coffee or enjoy as an afternoon snack. My son also loves these muffins and I don’t feel bad sharing them with him.
Of course, they’re best eaten warm and my favorite, a little smear of coconut oil!
So, whatever your therapy is, here’s a little piece of comfort from me.
Gluten-free Oatmeal Cranberry Pecan Muffins
Recipe adapted from Dr. Oz
makes 12 muffins
- 1 cup gluten-free oats
- 1 cup low fat buttermilk + 1/3 cup
- 1 cup gluten-free all-purpose flour*
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon teaspoon sea salt
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1/3 cup canola oil
- 1 egg, lightly beaten
- 1/2 cup brown sugar, firmly packed
- turbinado sugar for topping – optional
Preheat oven to 375 degrees.
Grease muffin pan with a little butter or non-stick spray.
Add the oats and 1 cup buttermilk in a large bowl (you’ll eventually add ingredients so make sure there’s room). Stir well until the oats are nicely coated. Cover and let sit for 20-30 minutes.
In a large bowl, mix together the gluten-free flour, baking powder, baking soda, and salt. Add in the cranberries and pecans.
Uncover the oat mixture and add in the oil, egg and brown sugar. Add in the reserved 1/3 cup buttermilk & mix together.
Add the oatmeal combination into the dry ingredients.
Stir to combine, but careful not over-stir. It’s okay if its lumpy.
Pour or scoop with ice cream scooper the batter into the greased muffin pan. Optional – top with a little raw or turbinado sugar.
Bake for 20-25 minutes.
Remove the muffins and let sit for about 5 minutes before removing them from the pan. Place on a cooling rack.
Also good with a little slab of coconut oil!
Best eaten within the first few days of making.
*I had the best results with Cup4Cup gluten-free flour. Next best were Arrowheads gluten-free flour and King Arthur gluten-free flour.
November 12 2014