Have I told you lately that I love and appreciate you reading my posts and making my recipes? And, I love your commitment to learning about and improving your health and lifestyle. It’s ahhhh-mazing!
This week has been a complete energy-suck for me. It just seemed like everyone around me was needing attention and not necessarily from me. Just needing to be the centre of attention. Ghhahhh…have you had that happen to you?
And, for someone like myself who hates any attention on myself, it’s a little hard for me to understand the why – why does that happen? Where does that come from? But, hey, that’s life and it’s not for me to figure it out.
What happened as a result was a feeling on not being able to speak my truth or what was going on in my life, and the struggles. And then I essentially shut down. And, do you know how what this can manifest into?
Besides anxiety (which I have struggled with for years), I woke up this weekend with the worst period cramps EVER! Our mental and spiritual status can have direct relation to the health of our menstrual cycle. And, in particular not having the ability or outlet to speak our truth or a lack of self-expression. I’ve become more aware of this so this weekend, it’s all about articulating my needs, through this post (thank you), chatting with my husband, and this week, I’ve made some plans to catch up with some gal pals.
So, I mended my ways with essential oils, lots of rest, and amped up on magnesium rich foods, like these Peppermint Coconut Butter Matcha Cups which you can adapt with a bit of peppermint to make it a bit more festive for the holidays!
PEPPERMINT COCONUT BUTTER MATCHA CUPS
1/2 cup coconut butter, soft
4 tablespoons almond flour
3 drops of stevia
1 teaspoon organic matcha powder
1 cup chopped organic dark chocolate
1 teaspoon coconut oil
Optional: 3-4 drops of peppermint essential oil or extract (or more if you really like it peppy!)
– In a small bowl, mix together the coconut butter, almond flour, stevia, and matcha powder. Place in the refrigerator for 10 minutes or until the mixture is pliable but not hard.
– While the mixture is chilling, melt the chocolate in a double boiler. Add the coconut oil and stir until melted and smooth. Remove from the heat.
– Line a muffin tin with 8 muffin liners or use a silicon mold. Spoon 2 teaspoons of melted chocolate into a liner and use the back of a spoon to push the chocolate about 1/4 of the way up the side of the liner. Do this with all of the liners.
– Scoop 1 tablespoon of the matcha mixture into your hands and roll it into a ball. Place the ball into one of the liners and use your fingers to gently flatten it. Repeat until all cups have been filled.
– Top each cup with 1 tablespoon of melted chocolate and use your spoon to spread evenly over the matcha mixture, making sure that the chocolate meets the edge.
– Add your optional toppings and place the muffin tin or mold in the refrigerator and chill the cups until they are solid.
These cups can be taken out 10 minutes before eating if you would like them to soften up. Enjoy!