I tend to go a little overboard-–a little over the top—with most things in life. This can be very, very good or very, very bad, depending on the situation.
Depending on what we’re talking about.
The perk of this characteristic is that when I focus on doing something—for work, school, play, etc—I do it really, really well. There’s no wishy-washing around or getting side tracked with something else.
I stay focused. Mentally. Physically. Focused. .
The other side of this characteristic, however, is that I’m constantly overbooking myself. Going overboard with things that “need to get done.” Never giving myself enough time or energy to fit it all in. In fact, to be quite honest, my calendar just isn’t quite big enough to hold all of my scribble, to-do’s, and reminders.
By the way—since we’re on this topic—have you ever noticed that “me time” is the last thing to be penciled into the calendar, if ever at all? It makes you wonder…why??? We all need some well-deserved “me time.” Saying that there’s just not enough time in the day is like saying there’s just not enough time to ever be with a best friend. If that’s the case, something needs adjusting. You deserve (and need!) the time to catch up, rewind, unfold, and breathe.
This week I went overboard on the bananas.
Don’t laugh. This is totally serious stuff. I’ve decided that the only thing worse than the thought of eating three bananas every single day—every day—is the idea of having to throw them out. So I squeezed some “me time” into the calendar, snatched that overabundance of bananas, and baked myself a batch of muffins for tomorrow’s breakfast.
Because sometimes going overboard is a very, very good thing.
This is a standard old favorite muffin recipe with a few changes, here and there. I’ve been experimenting with using honey as my sweetener of choice lately, and these muffins were practically made for such an ingredient. So this was the first thing that I changed from the original version. I also added in some cinnamon, doubled the vanilla, and reduced the sodium content by nixing the salt altogether. The baking powder has plenty of sodium and I found the extra addition of salt completely unnecessary, which is oftentimes true for many muffin recipes.
I recommend making these whenever you have a big ol’ batch of overripe bananas. They are best served warm, straight from the oven. But, of course, they freeze well too. Enjoy!
- 2 c. whole wheat flour
- 1 T. baking powder
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1 large egg
- 2 egg whites
- 1 c. milk
- 1/4 c. honey (or sugar)
- 1/4 c. olive oil
- 2 tsp vanilla
- 1/2 c. mashed, very ripe banana (about 1-1/2 to 2 bananas)
- 1-1/2 c. frozen blueberries
- Whisk together first 4 ingredients up to nutmeg.
- Whisk together next 7 ingredients up to banana in a separate bowl.
- Add blueberries to dry mix; stir until blueberries are coated with the flour.
- Add wet mix to dry mix. Stir just until moistened (do not overmix…this toughens the final product!)
- Pour batter into 12-muffin pan coated with cooking spray. Bake for 17-20 minutes at 400 degrees F.
QUESTION: Do you tend to overbook your calendar with to-do’s and appointments? How do you make sure that you still get some “me time”?