Yesterday, during my late afternoon yoga session-shoutout to the AMAZING YogaSalt Studio!-I was mid-savasana and had a realization.
In practice, it’s custom to think about the floor below you; experiencing the weight you exert on it and recognizing that it will not give way. The support the floor provides is essentially what makes striking a pose possible, even if it is just lying on your back like a corpse (not that there’s anything wrong with that).
Existing in such a fast-paced society, it’s easy to overlook the elements in my life that make living seamless. From my family and friends, to the roof over my head, and yes, even the floor. There is so much to be thankful for everyday, but how often do I really stop and take the time to appreciate what I have?
We like to worry so much about the way we look, what we do, and especially how others perceive us, but do we every think about the floor? No, I don’t literally mean the floor itself, but here is what I am really trying to get at, there are things in my life-and probably in yours too-that are constant. Things that will always be there to support you without much thought on your end. Although you may not have to acknowledge them on the regular, at least make a note to appreciate them on the regular. Just imagine if the floor gave in and folded over around us this instant, the world would come crashing down. If your support system did the same, would your world come crashing down too?
ANNNNND of course, while you ponder that, you may want to enjoy a delicious treat as well. SO I finally get to share with you all one of the best recipes yet! And might I add it’s just in times for Valentine’s Day..so DUH chocolate! These moist+fudgy+minty+decadent treats are also CLEAN and can be made VEGAN. You’re welcome.
Clean Eating Chocolate Mint Cupcakes
1 Can Black Beans 540mL (rinsed thoroughly)
2 Egg Whites and 1 Full Egg (Or two flax eggs)
1/3 Cup Plain Pureed Pumpkin
3 Tbsp Coconut Oil
1/4 cup + 1 tbsp Cocoa Powder
1/8 Tsp Salt
1 Tsp Vanilla Extract
1 Tsp Almond Extract
6 Packets Stevia
4 Tbsp Honey or Agave
1/2 Cup Dark Chocolate Chips
Preheat your oven to 350 degrees and spray your mini muffin tin with olive oil spray. Place all ingredients excluding chocolate chips into your blender or food processor and blend until smooth scraping down the sides if necessary. Once blended, stir in chocolate chips. Spoon batter evenly into your prepared muffin tin. Bake for about 20 minutes or until toothpick comes out clean. Let cupcakes set for 5 minutes before transferring to a cooling rack.
Mint Fudge Frosting
1 Cup Plain Pureed Pumpkin
1/4 Cup Cocoa Powder
2 Tbsp Honey or Agave
1/3 Cup Coconut Oil
1/2 Tsp vanilla
1/2 Tsp Mint Extract
Blend all ingredients until completely smooth. Adjust the mint flavor by adding more or less if desired. Make your own piping bag by simply filling a ziplock bag with your icing and cutting the tip of the corner off. Top the cooled cupcakes with the mint fudge frosting and enjoy!