Maybe it’s just the hustle of life, but I know I’m not the only one who sometimes feels overwhelmed by the weight of the everyday. I’ll look down at my list of what needs to happen today, tomorrow, this week, this month - the big projects and the small - and wonder how will I ever get it all done (and done well). There’s always a mess (in my head or in my home), there’s always more to be done - there are always ways to be better. I’ve always struggled with this concept - the continual pursuit for more, for better. You’ll see these quotes about *enjoying the process* & *doing what you love*, but they don’t mention the amount of grit that goes into it all, no matter your love or dedication. I’m often overwhelmed by the process, feeling like “will this ever be enough? will I ever feel satisfied?”
When I have these moments, I’m usually succumbed by darkness & doubt - feeling like I can’t possibly go on. But like anyone does when they’re knocked down - either by themselves or others - you find your way back to your feet. Maybe it’s OK that there’s no script, that I don’t have all the answers. Maybe the concept of perfection or feeling “complete” is actually an illusion. Although I know I’ll still strive for it, maybe some days we have to settle for good enough. Some days the floors won’t be clean, and the deadlines will be late, but it’s good enough for today. And we’ll see where tomorrow takes us.
BLUEBERRY & RICOTTA SKILLET CAKE (gluten-free) Serves 6-8
- 1/2 cup almond meal
- 1 1/3 cup sorghum flour
- 1 cup cornmeal
- 2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 3/4 cup turbinado sugar (+ 2 tablespoons to top)
- 1 cup almond milk, unsweetened
- 3/4 cup extra virgin coconut oil, melted and cooled
- 1 cup ricotta cheese, close to room temperature (not chilled)
- 1 teaspoon vanilla extract
- 4 eggs, separated
- 3/4 cup blueberries
- Zest of 2 lemons
- Confectioners sugar, to top
1. Preheat oven to 350 degrees. In a large mixing bowl, whisk together first six ingredients (dry ingredients) until well combined. In a separate mixing bowl, stir together almond milk, coconut oil, ricotta, vanilla & egg yolks. Set egg whites aside &chill separately for 10 minutes. Mix wet ingredients into the dry until combined well. Stir in blueberries and lemon zest, then set aside.
2. Grease a 9 inch cast-iron or springform pan with coconut oil. Add chilled egg whites into a stand mixer and whip on high speed for 1-2 minutes until fluffy with soft peaks. Fold whipped egg whites, into the batter, adding a little at a time, making sure not to overmix.
3. Add batter to your greased pan, top with 2 tablespoons raw sugar & bake for 45-55 minutes or until a toothpick entered into the center of the cake comes out clean. Set aside to cool for 20-25 minutes before serving. Top with confectioners sugar & serve!