Does anyone else feel like the days are speeding past? Maybe it’s the time of year, but it seems like I blink and another day is finished or another week is about to wrap up.
In the midst of the mind-numbing speed with which the days and weeks are passing, I wanted to take a moment to reflect on the month that is ending.
This month has had the lion’s share (like what I did there?) of challenging days, tempered by a sprinkling of good news and respite. I struggled in relationships with other people, finding myself angry or disillusioned and wishing I felt differently. Balanced against that, I celebrated a new and exciting step in my day job… and then crashed as the wave of relief let me know exactly how stressed I felt until hearing the news. February was a busier month, but all of it — the weariness, the emotions, and the workload — caught up to me in March. Especially in the beginning of March, I found myself needing little breaks just to breathe and focus myself again. Most of the time it is all I can do on those days to drag myself into the kitchen and make a quesadilla or cheese and crackers.
Yet, I know that avoiding the feelings, the workload, or the process of unwinding catches up with me in the long run. As tempting as I find it to pass on a delicious dinner in favor of easier snacks, I know that the next day I will look back and think “is it so bad that I can’t even eat real food?” and the cycle builds back into itself.
At the beginning of the month, I wrote about a saying from my childhood: March comes in like a lion and out like a lamb. If my social media is any judge of the accuracy of this saying, then the wise sages got it right. March is leaving sedately with beautiful blooms, pleasant temperatures, and outdoor adventures across the country. Not surprisingly for Southern California, I was outside on a lawn chair just the other day, marveling at the idyllic weather and blue sky.
As the month wraps up, I am spending more moments in lawn chairs, on hiking trails, and making simple but delicious meals. The weather isn’t the only part of March that is going out like a lamb. I am also unwinding and relaxing through little actions of caring for myself.
- 13.6 ounces coconut milk (1 can)
- 2 bananas
- 10 dates, pits removed
- 2 tablespoons boiling water
- Place the can of coconut milk upside down in the fridge for 24 hours.
- After chilling the coconut milk in the fridge, slice 1½ bananas into half-inch slices. Set aside.
- Place the pitted dates in a heat-safe bowl and pour the boiling water on top. Let this mixture sit for 10 minutes.
- With an immersion or stick blender, mix the dates and water together to create a creamy paste.
- Take the coconut milk out of the fridge and remove the bottom lid. Dump out all of the liquid; you won’t need it. Spoon the remaining coconut cream in the bowl with the dates and water. Add the half banana that wasn’t sliced, and blend using the immersion blender.
- Layer the pudding and the banana slices in a clear cup, bowl, or serving dish. Sprinkle cinnamon or roasted coconut on top and enjoy!