Do not wait until the conditions are perfect to begin. Beginning makes the conditions perfect. -Alan Cohen
I need the gentle reminder of today’s quote by Alan Cohen.
As I look around me, I see so many things left undone, partly because of the convenient excuses of timing and conditions. While, I don’t want to make the New Year just about losing weight and exercising, I realize that as I am aging, my health is suffering from these two things and I am in a place where I can not ignore the obvious any longer. If I am honest with myself, I can admit that status quo is much easier to maintain and change is hard. Really, really hard! I want to wait until the conditions are perfect, believing that timing and some magical moment will make all the difference, make it easier some how.
This conversation has been going on in my head for so long, it has become ingrained, settled, like a deep rooted weed that refuses to die. In the past several months I have known that a change in my lifestyle was necessary. Growing healthy foods at the farm and making foods from scratch, is a wonderful start and makes my path a little easier. It is time to take that next step, live and eat a little more simply, cut down on the processed foods, and concentrate on eating with intention. I have no illusions that the decision itself will make the changes any easier, and although the circumstances aren’t ideal, “beginning makes the conditions perfect”.
What better way to start a few changes, than with breakfast, the most important meal of the day and usually the most hurried. In the next few weeks, my plan is to post recipes that can meet any circumstance. Breakfasts that are healthy, quick and on the go, or breakfasts a bit more leisurely. A few recipes may be a bit more involved, but worth the extra effort for special occasions.
I have never eaten gluten free pancakes before. In my mind they consisted of hard, gluey little hockey pucks that one would somewhat tolerate only for the maple syrup and butter sitting on top. That is, until I decided to be more intentional on what I put in my mouth, and start the lean towards gluten free eating. Cooking gluten free is a whole other animal and one I hope to master in time. I devised this recipe to help conquer my fear of cooking without gluten and as a way to entice my husband into joining me on my journey.
Gluten Free Pancakes with Orange Maple Butter are light, fluffy and surprisingly delicious. My husband Tim, a sworn white bread, whole wheat and gluten eater loved them. He suggested skipping the maple syrup on top, “the pancakes have enough sweetness to stand on their own”. I’m on the fence on this one, so I will let you judge for yourself.
Gluten Free Pancakes with Orange Maple Butter
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