Category Archives: Uncategorized

Healthy-ish Apple Pie S’mores

eating apple pie s'mores

The centerpiece and star of this recipe is the “snackable” marshmallows from the brand SMASHMALLOW (or is it Smash-Mallow? I’m unclear on the capitalization). My grocery store started carrying them recently and I am in love. They’re not like as healthy as brussels sprouts, but that’s comparing apples and oranges (or in this case, marshmallows and brussels sprouts.) I wouldn’t roast these marshmallows with garlic and onion as a side dish, but I wouldn’t make s’mores with green vegetables (or maybe that should be my next creativity challenge?) Anyway, I’m pretty much obsessed with these cute non-GMO morsels, and I’ve been making them into microwave s’mores recently with Lakanto monkfruit-sweetened chocolate — another strange new love of mine — for a less-guilty twist on a timeless campfire classic!

Warning: this will be gooey and messy. (I mean it’s s’mores, what else could one expect?)

Scroll past the step-by-step picture summary for a write-up of the directions.

ingredients for apple pie s'mores

making s'mores

making apple pie s'mores

apple pie s'mores ready to microwave

apple pie s'mores fork

Ingredients:

  • 3 Graham Crackers (I used Honey Maid brand Cinnamon Graham Crackers)
  • Lakanto sugar-free 55% cacao chocolate, about 1/2 bar (link)
  • about 5 SMASHMALLOW marshmallows (I used the Cinnamon Churro flavor)
  • 1 whole apple (I used Pink Lady; Granny Smith would also work amazingly)
  • a dash/pinch each of cinnamon, nutmeg, and ginger, to taste

Directions:

Core and slice the apple. Set aside about half of the slices, and put the other half in a small bowl. Toss in a large dash of cinnamon, and a smidge of nutmeg and pinch of ginger, to taste (you can replace the words “dash,” “smidge” and “pinch” with “sprinkling,” “fistful,” “coating,” “dusting,” “flood”, “microscopic quantity”… you get the idea.) Toss the apple slices with the spices so each slice is coated on both sides.

Arrange graham crackers on a microwave-safe plate. Break small pieces of the chocolate bar and arrange them on top of the graham crackers, spaced out fairly.

Next, add the coated apple slices. Overlap some with the chocolate, but try to also cover areas of the crackers that are still blank.

Finally, the star of the show, the marshmallows. Again, try to balance overlap with the other flavor-elements (chocolate and spiced apples) against covering any last areas of the graham crackers that are still plain. I left some of the chocolate to layer on top of the marshmallows at the end.

Microwave until the marshmallows and chocolate are both nice and melt-y and the apple slices are softened, kind of like apple pie. Every microwave will be different; I start out with 20-30 seconds, then check and add time accordingly in increments of 10-30 seconds.

When the s’mores are sufficiently s’more-y, remove from microwave and top with the apple slices you set aside at the beginning, for a crispy, fresh and cool topping to contrast!

apple pie s'mores

 

No-Bake Summer Berry Cheesecake Brownie Pie Thing

no-bake blueberry brownie cheesecake pie

My interests have shifted over time. For example, when I was very young I remember telling some judgy adult I wanted to be a doctor. That velleity only lasted a few minutes, but I also wanted to be a ballerina and an actress (thank goodness that didn’t last!) and later, a documentary filmmaker under the deep blue sea, a poet, a novelist, a singer-songwriter, a nail artist, a real artist, and others.

Mixed up in all this, as well as the confusion of going to college and thinking I was cured of all body-image and food-related thought traps, it makes sense that I often forget I like to make recipes. I only did this one yesterday because I was suffering an extreme terror over having to meet a friend today and having to make sure I got enough exercise… After doing some yoga, I made up this random recipe for a no-bake brownie cheesecake that just happened to turn out post-able, if not magazine-photogenic. Of course, my interests nowadays lean farther away from baking and more towards marine conservation…

Pserudobiceros_gloriosus_(flatworm)_on_Polycarpa_aurata_(Seasquirt)

Above: “Pserudobiceros gloriosus (flatworm) on Polycarpa aurata (Seasquirt)” by Nick Hobgood (see bottom of page for full credits)

I was thinking of titling this post “Berry Turbellarian Brownie Cheesecake,” or “Chilled Flatworm Brownie Delight,” in reference to how utterly flat this layered dessert turned out (food often reminds me of marine animals.) But despite the delightful colors of some turbellarians (free-swimming as opposed to parasitic flatworms) I didn’t think that would be a great title for a recipe (after all, I don’t want to encourage people to take flatworms out of their natural habitat in order to enjoy them in dessert recipes!) So here is the flatworm-free Summer Berry Brownie Cheesecake, which I made in the shape of a square field but which might work out better in a smaller container so as to make the layers thicker and easier to cut and eat (and photograph.) Enjoy!

No-Bake Summer Berry Brownie Cheesecake

*Note: I recommend doubling the whole recipe so it makes a thicker layer of brownie, or you could put it in a smaller pan/container)

blueberry chocolate brownie cheesecake no bake

Ingredients:

brownie

  • 1/2 cup pure cocoa powder
  • 1 tbs white sugar (or use your favorite type of granulated sweetener; this is just all I had in the house at the moment)
  • 5 tbs milk
  • 2 squares of a solid, dark chocolate bar (I used the store brand “Signature Select” 72% cacao dark chocolate with almonds and blueberry)

cheesecake

  • 1 container Chobani Pure Raspberry “Flip” whole milk Greek yogurt (or your favorite thick Greek yogurt, preferably the type where the yogurt and fruit sauce are given separately)
  • 1/4 cup granulated sugar (of your choice)
  • 1 Laughing Cow light creamy swiss cheese triangle
  • 1 cup fresh, washed blueberries

Directions:

Line a brownie pan, bread pan, or a gaggle of muffin cups with aluminum foil.

In a medium bowl, combine cocoa powder, 1 tbs sugar and milk.

Melt one square of chocolate and mix the melted chocolate into the brownie batter.

In another medium bowl, combine just the yogurt (not the fruit-syrupy stuff) with 1/4 cup sugar and 1 Laughing Cow Creamy Swiss cheese triangle. Mix gently with a spoon; try to blend the cheese into the yogurt instead of chopping it into isolated cheesy morsels.

Knead the brownie dough/batter/stuff until it is thick and mostly contingent (it will never stick together). As best you can, press it onto the foil in your pan like a holey crust.

Break the remaining square of chocolate into little chunks and sprinkle them to fill the holes between brownie batter splotches.

Pour the yogurt cheesecake mixture over the brownie crust. Use a spoon to gently spread it evenly.

Drizzle the fruit syrup over the yogurt and gently mix it in with a spoon.

Distribute the blueberries evenly on top.

Refrigerate overnight and enjoy cool.

brownie blueberry raspberry cheesecake no bake

Full image credit for flatworm image:

“Pserudobiceros gloriosus (flatworm) on Polycarpa aurata (Seasquirt).” By Nhobgood Nick Hobgood (Own work) [CC BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0) or GFDL (http://www.gnu.org/copyleft/fdl.html)], via Wikimedia Commons. https://en.wikipedia.org/wiki/GNU_Free_Documentation_License

Echinodermity: 5 Healthy Ways to Live Like a Star

378px-echinodermata

Echinoderms are a phylum (Echinodermata) of five-based marine invertebrates including the ever-popular sea stars (“starfish”), as well as brittle stars, sea cucumbers, sea urchins, sand dollars, feather stars, sea lilies, and a wide variety of other delightful creatures. The Latin word Echinoderm literally means “spiny skin,” and all echinoderms have some level of spiky armor, which as a sort of prickly introvert I find inspiring.

640px-islas_el_rosario_cartagena_d_indias_colombia

This young lady has the right idea.

I recently took a poetry class at my college where I created a short book of poetry that I decided to base around the theme of what humans can learn from marine (and other) invertebrates. Entitled Invertebration, that class assignment has inspired my current personal trend in my philosophy and writing: how can I write like a human and let myself live and love like a sea star? Here are 5 lifestyle tips from the realm of echinoderms:

  1. If it’s closed, pry it open and drain every drop of its nourishing juices.
  2. If s/he climbs on top of you to get closer to the sun, you climb right on top of him/her and get even higher.
  3. If the tides are crashing and trying to wrench you away from your rock, solidify your malleable form to fit the place you want to be, and harden your musculature so nothing can pull you away.
  4. If it bites off your armored arms, grow back more colorful and stranger arms with fancier spikes.
  5. If it piques your instinct, seize and devour it.

320px-starfishes

Image credits in order of appearance:

By E. M. Grosse – The echinoderm fauna of Torres Strait: its composition and its origin (1921) Clark, Hubert Lyman, 1870-1947, Public Domain, https://commons.wikimedia.org/w/index.php?curid=38650232

By Sebastian Grajales – Colombia, GFDL, https://commons.wikimedia.org/w/index.php?curid=5102157

By Steven Pavlov – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=16279384

“Heavy,” a poem by Hieu Minh Nguyen

This poem was chosen and sent out as part of the Academy of American Poets’ poem-a-day program today, January 27th, 2017. As soon as I read it I knew I wanted to give it to you. Not because I think you are heavy – I know you are each different – but because I think this poem can bring a ray of sunlight to the mind, no matter where the body is at, and can help heal any warring crevasse between the two.

This poem is copyright 2017 by Hieu Minh Nguyen and published on https://www.poets.org/poetsorg/poem/heavy.

600px-great_blue_heron_5179504700

The narrow clearing down to the river
I walk alone, out of breath

my body catching on each branch.
Small children maneuver around me.

Often, I want to return to my old body
a body I also hated, but hate less

given knowledge.
Sometimes my friends—my friends

who are always beautiful & heartbroken
look at me like they know

I will die before them.
I think the life I want

is the life I have, but how can I be sure?
There are days when I give up on my body

but not the world. I am alive.
I know this. Alive now

to see the world, to see the river
rupture everything with its light.

hieu_minh_nguyen_1-1

Above is Hieu Minh Nguyen’s image from his bio on poets.org.

Image of a heron at top of page is credited to U.S. Fish and Wildlife Service Southeast Region – Great Blue Heron Uploaded by AlbertHerring, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=29815482

A Small Step For Beethoven…

Yesterday, my sum achievement from the two weeks I have spent trying to learn Beethoven’s violin sonata movement one… amounted to a small seed. Think a sunflower seed, the kind that pierces your gum and mostly causes a nuisance while you are trying to enjoy some trail mix. Today, that tiny seed of progress has grown – it’s now beginning to think, somewhere in its subconscious seed brain, about potentially becoming a bigger seed. Like maybe the size of a pumpkin seed, or a cashew half, even.

As I wipe down my violin after watering that seed with a practice session, a familiar voice creeps into my head: “Why do you even waste your time practicing? You’ll never be a virtuoso. You should just quit.”

I smile and say back, “I will never be a virtuoso. But I will always be me, and there is only one of those in all of time and space.” I decide to myself that the best anyone can do is to open the floodgates of their rich character and let it channel into their instrument – be it a violin, a tennis racket, a computer, or something totally different. No one can be the best, only the best self that they can be. That self will always be worse than someone else’s self – until it is able to appear on the universe’s stage, concept of ranking coded into a foreign language it no longer comprehends. That will be the day.

I might take small steps most days. I imagine that the step I took today with my music-seed is a very small one, in Beethoven’s shoe size. But it is a giant leap in my personal journey, with what I was born with, what I have been given all my life, and what I want to give back.

This is also why I usually sing while I clean my violin.

Fruity PB & Raisin Bran Muffins

Do you save papers? I do. All kinds of papers. I think I come from the transitional generation whose formative years gave them the impression that paper (along with cursive writing and envelope addressing) was one of the pains of daily life and always would be. And then in the middle of our adolescence, it became necessary that we also know how to turn in all our assignments online (even when the website was made by dinosaurs from a millennium past), as well as have all the social media accounts in order to stay on top of last minute homework assigned at midnight (not to mention if we wanted to have any friends.) Typing was also an issue. So I save paper, and once or twice it has really saved me from a lot of grief, but other times it kind of weighs me down.

For instance, I still have a binder full of my “following a columnist” project in AP English in 10th grade. Four years later, it’s lying in a box on the floor of my room (a nice little nest for the cat, I guess, but little else.) I don’t really expect my teacher from high school, who moved to a different school district, to suddenly barge into my house and demand to see my columnist project. Teachers always warned us to save papers until the end of the term to help make up for their capricious tendencies to accidentally give students zeros on papers that were turned in, graded and returned. But I took that practice to heart in a big way. My accordion binder never gets opened, but it sits fatly on the floor looking all self-important and bulging with all my little quizzes and worksheets from years ago, from schools I already graduated from – just in case.

oatmeal banana chocolate raisin bran muffins

Sometimes the reason I keep the papers is sentimentality. I was so happy the first time I got an A+ 100% Wow! 🙂 on a sixth grade history test that I cherished the paper with the precious red pen marks on it like a sort of Rosetta Stone, a reminder that no matter how discouraging my teacher might be later, she had smiled and said Wow! to me once. I also tend to keep ticket stubs, pages of magazines I like and steal, even notes to myself from a different period of my life to help me remember what it was like to be inside my own brain at that time. For instance, I still have pages of emails I printed between myself, my mom, and my dietician when I was first re-learning to eat in the ninth grade. Questions about half-tablespoons of olive oil and how much lettuce was necessary to make that a feasible conquest, and whether I could take a week off running when my tooth was extracted. And tons of post-its from the years afterwards, covered with my obsessive calculations and kind of stern notes to self intended to make sure I did everything right. I don’t believe in those post-its or what’s on them anymore, but for some reason it felt wrong to just recycle them. Like maybe one day some researcher on eating disorders like the one I had will benefit from the documents. Again, though, I’m not expecting a researcher to break into my house, any more than I expect my tenth grade English teacher to do so.

So far I have mentioned papers that I keep because of superstition and those that I retain for sentimental reasons. There is a third and final class of papers that haunt my drawers, binders, shelves, and basically every corner of space in my physical life, and this is the category that ought to be the least consequential: papers I keep simply because I am too lazy to do anything else. I picked up an informational flyer about how to rescue a baby bird – and when not to interfere – the last time I was at the vet, and I think it is still in my drawer with the millions of golden safety pins and plastic bags I hide from my cat (who chews on plastic.) I could have scanned it, saved it on my computer, even shared it on social media to help spread the knowledge – but I never did. I also could have read it over, decided I was done with it, and recycled it – but I didn’t want to make that kind of irreversible commitment. Hence its perpetual purgatory in my desk drawer.

Most of these papers are just nuisances and really nothing too interesting in the context of this blog: the cut-up black and white model from an art school workshop that revealed to me the horrors of the fashion design business; a magazine full of advertisements that seemed like a really great free souvenir at the Oregon Symphony last fall; the program from a play I liked but really have never wondered since what was the last name of the person who played Matt. However, one such paper is the source of this post today: an idiosyncratically-folded notebook page where a certain recipe was jotted down, many weeks ago, the last time I was at home with a real oven. I wanted to share the recipe with my readers, but the desire was apparently not so burning that I was able to get the post finished within the week I had at home. So I stuffed the batter-blotted, pencil-smeared page into the back pocket of my music binder, along with a practice record from March 2015 and a failed start to a drawing of jellyfish fashion designs. Luckily for you all, I am not going to be blogging about practice records or my terrible drawing skills today. Instead, here is the recipe for some hearty, dense, and nuanced peanut butter banana oatmeal muffins featuring a lovely dark chocolate center. So here. Thanks for taking this piece of paper off my hands.

Fruity PB & Raisin Bran Muffins

Makes 12 regular-sized muffins

peanut butter chocolate banana raisin bran muffin

Ingredients:

  • 1 cup all-purpose flour
  • 1 packet Quaker lower sugar oatmeal, Maple Brown Sugar flavor (or replace with your preferred instant oatmeal packet)
  • 1 tbs baking powder
  • 1/4 tsp salt
  • 2-1/2 cups Raisin Bran cereal (I used an off-brand)
  • 1 egg
  • 1 medium overripe banana, mashed
  • 1/4 cup honey
  • one 6-oz/single serve container of flavored yogurt of your choice (I used Yoplait low fat Strawberry Cheesecake flavor, but prefer other brands in general because Yoplait includes gelatin in their recipe and I really don’t like to use gelatin if I can avoid it)
  • 1/2 cup milk (I used 1% fat dairy milk, but I imagine non-dairy milks might also work)
  • 1/2 cup Reese’s peanut butter chips and/or semisweet chocolate chips (I used a mix in my odds-and-ends rendition, but you can use either or both according to your taste)
  • 12 Hershey’s Special Dark Chocolate Kisses, unwrapped

Directions:

Preheat oven to 400 Fahrenheit. Line a regular-sized muffin tin with 12 muffin papers or foil liners.

In a large bowl, combine cereal, mashed banana, honey, and yogurt. Let it sit for three minutes or so to soften cereal. Beat with a hand mixer on medium until all the cereal is crushed. Add egg and milk and beat until mixed.

In another large bowl, combine the flour, oatmeal, baking powder and salt. Stir to combine.

Pour the dry mixture into the wet mixture and stir gently until combined, being sure not to over-mix. Add the small chocolate/pb chips and stir in gently.

Spoon the batter into each muffin liner, distributing as equally as possible. Cups will be close to full of batter.

Bake at 400 Fahrenheit for a total of 15-20 minutes or until a cake tester comes out with crumbs of baked muffin on it rather than wet batter (it will not be “clean” because the muffins are dense and gooey; this is a good thing.)

Somewhere in the middle of the baking, around 10 minutes through, remove the muffin tin carefully from the oven (but leave the oven on!) Press Hershey’s chocolate kisses gently into the top center of each partly-baked muffin, with the tip facing down. Return to oven for remaining time.

Allow to cool as long as the willpowers that be will permit, and dig in!

I think these taste best warm with the chocolate all melty, but they are also good from the fridge the next day.

chocolate banana oatmeal healthy muffin recipe

Websites used:

http://www.epicurious.com/recipes/food/views/banana-chocolate-chip-muffins-101020

http://www.livestrong.com/article/538118-banana-as-substitute-for-oil-ratio/

https://www.kelloggs.com/en_US/recipes/honey-raisin-bran-muffins-recipe.html

Even in Kyoto

Even in Kyoto

Hearing the cuckoo’s cry

I long for Kyoto

— Matsuo Bashō (松尾 芭蕉), Japanese Edo period poet of nature and emotion

220px-matsuobasho-haka-m1932

My creative writing teacher mentioned this quote when trying to explain the atmosphere he perceived in a student’s workshop piece – the feeling of wishing and mourning and longing for something even at the moment when it is concretely yours.

This feeling, I think, is more prominent in modern, urban, capitalist cultures than it was/is in such philosophies as Buddhism, which Bashō appreciated towards the end of his life, and the Shinto philosophy of respect for a timeless world. We hear a lot in the vein of “you should be present,” but it’s a difficult task. Many of us have spent our whole lives planning for the next big project, retroactively critiquing the last one, and expecting the sky to cave in on us at any moment.

It’s easier to tell others to be present than it is to actually be present, at least for me. For example, once I urged a friend not to worry about some specific disaster that might occur, because she could never inventory all possible disasters; even if she did, she wouldn’t really be prepared for them when the age-accelerating worry came to painful reality. Instead, she would wish she had enjoyed the pre-disaster period, uninhibited by anxiety about its ending. As an example of a disaster that would be impossible to prepare for, I cited the statistical likelihood that an orca whale would crash through the ceiling and plop right into the music hall where she was to perform a piano solo.

If anyone knows of a good quote to help soothe the mind when orca whales are crashing through the ceiling, please let me know in the comments below.

640px-omurosakura

Biographical Information Sources:

http://www.goodreads.com/author/show/62257.Bash_Matsuo

https://en.wikipedia.org/wiki/Matsuo_Bash%C5%8D

Image Sources: (in order of appearance)

Matsuo Bashō’s grave in Ōtsu, Shiga Prefecture, Japan. Public Domain, https://commons.wikimedia.org/w/index.php?curid=502134

By Kumamushi – took by the author, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=8935376

Lunatiques images de fleurs lumineuses (galerie)

Photographer Craig Burrows found a new, enchanting way to display the age-old, commonplace cliché of flowers. Using a process called Ultraviolet-induced visible fluorescence, Burrows’ photos unlock an otherworldly UV and infrared spectrum to the human eye. We don’t normally see these flowers glowing in the dark of night, but that doesn’t mean the fluorescence doesn’t exist. All that was needed was a caring artist and some scientific progress to reveal these silent earthly stars to the people of the dirt. I’d like to think it is a similar process for quiet girls (and guys…) Click the link below to see the gallery on Étrange et Insolite, the blog of strange things authored by Jack35.

Etrange et Insolite

captureCraig Burrows est un photographe ingénieux. Il a imaginé faire apparaître la fluorescence des plantes et fleurs. Il pratique une technique photographique peu connue appelée UVIVF (ultraviolet-induced visible fluorescence).

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The Healthy Truth

double rainbow street lamp Linfield College McMinnville Oregon

Hi world!

I know I have been worse than negligent about posting on this blog for the past two-plus years. But it’s never too late to take a deep breath, turn the key in the ignition and get moving again, is it?

Times have changed, and now this blog needs a more sustainable fuel. Just like with the post-industrial era: Gasoline was once adequate, but now we know that relying on a fuel made up of dinosaur corpses can only lead to our own desperate asphyxiation as the last drips run out. Similarly (though less tragically for the world), my food creations have been running dry as I’ve started college and become more interested in writing, ocean conservation, and other activities. Therefore, WordPress-gods willing, I’m hoping to reinvigorate this blog with posts of a different nature, focused primarily on growing an actively positive relationship with the self and the world.

To be honest, I have had a hard time figuring out how to be an adult human. To be totally, brutally honest, I never really figured out how to be a teenage human either. Even during the three years or so of high school when I was frequently blogging on “True Healthy Me,” I sometimes felt hypocritical. I feared I was writing as a fake, 2-dimensional impostor, trying to shield the Internet’s eyes from the unsightly grease that slimed up the hidden corners of my brain’s back-room machinery. I know I am far from the only 21st century human to experience dissonance between my Internet self, real self, and the “ideal” self somewhere in between.

That’s not to say I was fantasizing myself entirely from thin air. I did make a lot of progress in my first year of recovery from my eating disorder – I stopped starving myself and then worked to stabilize some body systems which had been thrown somewhat off track. But when I reached a comfortable threshold, I stagnated.

I was living an okay life through Sophomore, Junior, and early Senior year, calculating my calories every day – several times a day – nine to seventeen permutations per calculating session, plus the background murmurs numbering my mind throughout the day… I was not losing or gaining weight, so I looked and felt “cured.” But there was (and is) still some work to be done. I was not yet comfortable with eating in various social situations. My need to calculate – and yes, it was a need in my brain – suffocated my lifestyle flexibility. You can imagine it might be inconvenient to have to bring a measuring cup to a friend’s house for dinner, and how some hosts might take it the wrong way when you “didn’t want any” pizza or cake at a birthday party.

But in order to feel safe, I needed to close the doors between myself and many opportunities that might have enriched my life. I avoided many restaurants and didn’t dare dream of dating guys; domestic and foreign travel was basically ruled out, as was hosting my own parties or even saying yes to most invitations from others. My careful homeostasis kept me (apparently) sane, but this effect only worked when the world around me was standing still. The world usually doesn’t stay still, so in practice I refused to participate in its moving parts. I did try to get more flexible with food and counting – at least, my conscious mind intended to try at the beginning of each new dietician or therapy assignment – but it was like asking a hermit crab to come out of its shell and dance naked on a table. Not even with a lampshade over my head was I about to take up that challenge.

autumn tree McMinnville Oregon

I always knew I wanted to go to college, or at least I had always preferred it to the alternatives, or my parents convinced me that I did. To orchestrate this major transition, towards the end of Senior year, I finally said yes to the proposition that had been nipping at my heels all along: prescription medication. Prescribed to me, of course (I’m not a drug abuser, thankfully!) The last summer before college was a quest against the clock for a pill that would make me relatively normal. Happily, by the end of August, I had found one: the antidepressant enabled me to take in some fresh air, throw the post-its and calculators into a corner (sort of) and take off in that plane from Los Angeles to Portland to meet my roommate (shudder) and see if I could do this college thing like I was supposed to.

I adjusted quickly. But I was not ready to give up on the negativity that had kept me safe from an inner enemy for years. As a result, I eventually found my outlook on life slipping. Mild depression that had been lurking unaddressed in the recesses of my skull for who knows how long, now roared up like traffic at rush hour. Progress – or my perception of it – trickled to a frustrating red crawl. In these days, I had trouble staying awake; I refused to sit with anyone at meals or go to very many social events; I obsessed over a jerk who would never like me back, a traumatic experience that eventually left me doubting that any human connection was worth my energy. By the end of Freshman year in college, I was so afraid of other people that I would cringe when I walked past tall jocks who could crush me with their lacrosse biceps; I would start crying at the smallest provocation. Then for a while I didn’t really cry at all, just kind of glared out at the world from my colorless inner space while inside I still secretly, paradoxically, dreamed of participating in it.

Laguna beach afternoon scrub open space

After transporting my heavy corpse home for the summer, I went and got my diagnosis for moderate to severe depression and for social anxiety. I also got some new pills that were supposed to help me stay awake. Part of my constant fatigue, I was told, could be a result of the antidepressant that was calming the awakening neurons in my brain which had also triggered much of my anxiety. So I took a new pill on top of the original pill, in order to counteract the fatiguing effect, but the newer pill threatened to add anxiety back into my daily regimen. This perilous system has sort of been working for a while, but it still has its flaws.

A certain amount of stress and searching is normal for a young adult, or for anyone going through a transition in their life (so old wise folks have told me.) My journey was no different from that of billions of other people throughout history. It’s just that at a certain point I decided not to put up with this elevated level of stress that was making it impossible for me to grow. This decision is not unusual either, but it could and should be even more usual. If we are all facing the same direction we should not see ourselves as standing alone.

chalk inspiration quotes Linfield College McMinnville

I started this blog during my first year of recovery from a disorder that resembled anorexia nervosa. My initial goal here was to communicate a healthy mindset to readers anywhere and everywhere: It is possible to be happy with yourself, you can stop trying to destroy yourself to fit some useless standard constructed by other sick girls, and it is possible to feel good about yourself while eating enough to fuel your brain and your body. I ended up transmitting that message (very, very subtly!) through the recipes that were my main posting content. Starting now, I plan to center back onto the blog’s original intention, focusing more on the mindset aspect than the physical aspect. (There will still be some recipes, just probably a larger proportion of short inspirational quotes and real-life talk.)

Furthermore, I want to articulate a new layer of that original mission: the intention to rehabilitate my own brain, possibly inspiring outside observers along the way. I am slowly (re)learning to be and practice love, of myself and my surroundings and the world I live in, complete with all flaws. I am learning to move past my old unsustainable belief that the only way to be special was to make myself sick. I am done thinking the only way for a girl to find love was to fall distressingly into the arms of a knight in shining armor, asking for nothing but weeping for external validation and a ring.

mcminnville snow ice through branches

I believe in women, men, and everything outside or in between those gender constructions. I believe that all beings are people and that we humans have a lot to learn from members of other phylogenetic families that love themselves and others without question and live their lives without waste. I believe that no individual can take all of the world’s problems onto their shoulders alone, which is why people have to unite in search of mutual compassion, freedom, and honesty. We need to forge a path forward to an older style of existence in harmony with the planet, to heal it and our lives which can only exist inside its unique atmosphere.

To facilitate all of the preceding beliefs, I believe that love starts within oneself. It is not accorded to us by some outside authority. It is not rationed out based on our physical attractiveness, our talents, our birthrights, or our psychological disorders. Love comes from trying the best we can to light the intention for happiness within ourselves first. Then we will be able to light the way for others. Finally, in the distant future, when people do reach the end of the path to a healthy relationship with Earth – there will be more path still ahead. Always there should be something for the human being to do; we would have to evolve into a different species to lose our need to create and discover and belong in our environment. Hmm… Perhaps we will get gills or grow extra legs at some point… For now, however, that’s way beyond the scope of this blog. Maybe check back in some hundred million years?

In the meantime, I hope you stay tuned. Look out for regular snippets of encouragement to search for our truest lights and extinguish the false fluorescence of chronic unhappiness.

Cupcakes

sprinkles chocolate strawberry lemon cupcake for one

(Scroll down for single-serving chocolate lemon cupcake recipe)

Cupcakes - a life - four section poetic memoir about eating disorder and social anxiety

I.

We may oh-nly ha-ave tonight

But ’til the mo-orning sun you’re mine

aaaalll mine

Play the music low,

And sway to the rhythm of love.

Du-dump-dum-dum.

The Prius is a porpoise in a sea of humpbacks, trying to fumble back home over the four-way-stop hills and past the tiled walkways filled with walking mannequins that make this city a hip tourist destination. Inside, there is music, and my dad smiles at me. I smile back, shyly, before returning my full attention to the cardboard box in my lap. Tucked neatly inside are two fancy, special cupcakes – one for each of us, and probably too expensive to tell mom.

At the kitchen table I let him talk about history, science, the news. My cupcake looked like a butter-kissed rose, whirling across a ballroom floor between the beams of honey chandeliers, until I was about halfway through. Then, even for me, the mounds of chocolate, peanut butter, chocolate seemed a bit much.

I don’t know why I didn’t stop earlier than I did, I remark as I throw the half-eaten carcass in the garbage. One dessert a week, one evening has sabotaged my week of fat-talking and attempts to eat less. I am a cupcake, heavy on the kitchen floor as I stump along toward next Monday.

She’s got

Blue eyes, deep like the sea

They roll back when she’s laughin’ at me she

Rises…. up…. like the tide…

The moment her lips meet

mine.

II.

I wear a red coat every day. I haven’t been shopping for clothes since the first block of ice fell on my October, the first time I remember feeling cold every minute of every day. I have not eaten a cupcake for approximately eleven months, though I play baking games on my computer between geometry headaches.

It takes too long to write in my journal, so I have stopped recording every fleeting glance or marshmallow moment or thought of death. Instead, I draw cupcakes. These are not for eating – they are supermodels, composed of whipped sugar and buttermilk, with fluttering eyelashes and pooched lips. They are shaped like chubby soda cans, straight and round and squat, but they wear their feather boas and red pumps as if they were Marilyn Monroe. I am going to publish them online. They are going to be famous, and I am going to stay hidden behind the screen. Maybe…

III.

I have learned to take it as a given that I will get lightheaded after a few hours at a birthday party.

I saved up calories today so I could survive on a slice of veggie pizza around the circle of Mario-whizzes who also do makeup art. I don’t want to eat anything more, but people keep offering me cupcakes from the plastic-box city built of them, identical yellow and pink frosted heads gazing up into the kitchen ceiling light, with no comment.

One other girl – I don’t know her – also refuses the cupcakes. “I have high blood sugar,” she explains, as if we didn’t already gather that from her dragonfly fashion of alighting and zipping between groups and games all afternoon. I believe her, even though her knees are rather boney.

The night drags on. I wander through the caves that are granite rooms, proudly ensconced in Tori’s leather jacket, staring at the floor next to each tight circle of conspirators. My lips grow fond of each other so it would feel strange to open them.

The girl with high blood sugar approaches from a room full of light and noise. She licks at the crown of pink frosting on a vanilla cupcake, as her fingers paint themselves the colors of disobedience. She addresses me: “I think you are a very creative and sensitive person. You have a certain aura, it’s unusual.”

When my dad honks outside, I give Tori her leather jacket back and cringe into the June night.

IV.

My school does a “birthday bash” once per month, to honor all the kids who might have had birthdays within May, for instance, regardless of whether their friends knew or bothered to buy them sugar-blossoms tied up in ribbons. This month, I’m just glad for the first time to be one of four at a table where there is no silence or space for outsider stares to invade. The other girls choose their stout cakes, pile on their choice of frosting, sprinkle on their choice of sprinkles, and come back to finish our conversation about whether or not short guy superheroes are acceptable in films. One drops her cupcake on the floor in a wild gesture of condemnation, leaving a frozen chocolate tidal wave waiting to usurp her chair legs for a moment before she erases the mishap with several recycled napkins.

I try to ignore the table catty-corner to us, but at the same time I want them with their cupcakes to hear us, to see me with people who are also eating cupcakes. The girls are pretty as vanilla flowers wrapped up in orange silk, glancing at my glaring defense of natural height rights for all people. And he – the one who hyphenates my breaths – dares me to glance back. He has a colorful cupcake, a work of art really, a swirl of sunflower-yellow frosting tying into a whirl of strawberry smoke, hailing deep chocolate gems. No inch of the small white plate will be spared a colorful decoration. Does he notice me? Does he think I am with them?

When I look up again, he has left with his. I am still with mine.

She rises up like the tide –

chocolate lemon single serve healthy cupcake

Recipe: Chocolate Lemon Cupcake for One

based on Chocolate Covered Katie’s Cupcake for One

Ingredients:

cupcake batter

  • 3 tbs all-purpose flour
  • 1/4 tsp baking powder
  • tiny pinch salt
  • 1 tbs sweet nut butter (I used PB Crave Cookie Nookie Peanut Butter; Spekuloos cookie butter might be a popular choice)
  • 4 tsp water
  • 1 tbs of the yogurt you are using for frosting (see below)

frosting

  • one 5.3 ounce container of lemon flavored Greek yogurt (I used Dannon Light & Fit Lemon Meringue Pie Greek yogurt)
  • 1 tbs unsweetened cocoa powder (I used Hershey’s)
  • 1 fresh, washed strawberry
  • 1 tsp rainbow nonpareils

Directions:

Preheat oven to 330 Fahrenheit.

In a small bowl, combine the flour, baking powder and salt. Stir. Add nut butter, water, and one spoon of the Greek yogurt (reserve the rest for the frosting.) Mix well.

Pour all the batter into a foil cupcake liner inside a mini ramekin. Place ramekin on a cookie sheet for stability. Bake at 33o F for 12-15 minutes or until you are satisfied with the texture of the cake.

Remove from oven and allow to cool.

For the frosting, add cocoa powder into the rest of your Greek lemon yogurt, and mix thoroughly. When cupcake is completely cool, spoon frosting on top. Top with rainbow nonpareils and fresh strawberry (or your favorite cupcake toppings.) Enjoy this dense, protein-rich, tart and sweet treat any time of day!

Note: If you make the cupcake batter without baking powder, it’s yummy raw (and safe to eat since there are no raw eggs!)

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