It's been a while since I made this but recently I decided to bake one of my favorite gluten-free treats: Organic Ontario Peach and Blueberry Tea Cake (sometimes I use strawberries)....because sometimes I just feel like indulging.
We often think that treating ourselves is sinful, but we need to realize the difference between binging and mindfully indulging.
Binging is often caused by unresolved emotions. When we feel down on ourselves, insecure, depressed, and the like, that's when we are more likely to binge in order to try to make ourselves feel better. But that never truly works in the long run. And when we binge we usually feel like crap afterwards, guilty and unmotivated all over again.
Mindfully indulging, however, is when we recognize our self-worth and our right to enjoy our lives, and then we do something about it. When we mindfully indulge we are totally in control. We are able to consciously choose what we want and then set boundaries for ourselves that make the most sense. And that's when we feel invigorated, inspired, and rejuvenated.
The thing is, the more we deprive ourselves from what we truly want, the more likely we are to binge. When we act too Spartan with our desires we actually end up feeling resentful, angry, unmotivated, and bitter, which often leads to uncontrolled bouts of unproductive behavior. So instead, we need to reward ourselves from time-to-time, even for the little things because when we do we will feel more fulfilled and, in fact, more in control of our lives.
In reality, it doesn't take much, and it certainly doesn't take a million dollars to feel indulgent. All it takes is a little mindfulness, effort, and a willingness to expand on our current perspectives.
So how can you mindfully indulge today? What do you really want to do that you have been depriving yourself of doing out of guilt? And what is your motivation? Is this an instant gratification "fix," or is it a chance to simply show yourself your own worth?
By the way, here is the recipe if you want to bake this yourself.
1 cup sugar (I used maple sugar)
1 cup sour cream (I used light)
1/2 cup light olive oil
1 tsp vanilla (I used a bit more)
1/4 tsp salt
2 cups flour (I used a gluten-free blend basically using rice and tapioca flour)
2 tsp baking powder (I used aluminum-free)
1 lemon zest and juice
Fruit of choice (I used blueberries and peaches this time. Amount to use is at your discretion, depending on how much fruit you desire).
Sprinkle of powdered sugar (optional)
Oil a baking pan. Preheat oven (regular setting, not convection) to 375 degrees F.
Beat 2 eggs with the sugar with a whisk.
Add sour cream, vanilla, oil, and salt and whisk some more.
In a separate bowl, mix the flour with the baking powder.
Now you're going to put the two mixes (wet and dry) together. However, incorporate the dry mix one third at a time into the wet mix, but do not overmix. Just mix enough that the flour disappears.
Once those ingredients are mixed together, add in 1 tbsp lemon juice and 1/2 tbsp of lemon zest.
Wash and prep your fruit.
Pour half the batter into the pan and spread evenly. Distribute fruit as evenly as you can. Then pour the remaining batter on top. It's okay if it doesn't completely cover the fruit. You'll just have a peekaboo situation. ;-)
Place the pan in the oven and bake for 45-55 minutes depending on your oven type. Check on it to make sure the edges are not burning. Take out of oven when done and allow a few minutes to cool. If you like you can sift the powdered sugar on top. Then eat and enjoy!