How do you feel about New Year’s resolutions? I’m a little obsessed with them at the moment. I’m also a little obsessed with cranberries. It’s kind of a problem.
So how about those resolutions? Big fan of ’em or resolution hater? Do you prefer silly resolutions or serious ones? I am one of those weirdos that is always working on goal lists so, of course, yearly resolutions are right up my alley.
I’ve always liked New Year’s because it is a fresh start. And, any holiday that motivates people (including myself!) to treat their bodies better and focus on their health? That’s a holiday to celebrate.
For 2010 I had the usual round of resolutions (work out more often, save money) along with a couple of more challenging ones: be more positive, give myself more credit, and live my life from a place of possibility rather than fear. I really liked that last one so I’m keeping it for 2011. It reminds me to try new things, push my own boundaries of what scares me, and always leads to great and unexpected experiences.
What’s on your list for 2011? Would you be willing to share it with me? Here is what I came up with:
- Live my life from a place of possibility rather than fear.
- Treat my body like the precious resource it is.
- Connect more with those I love.
- Take more quiet time for myself.
- Push my athletic boundaries.
- Have more fun.
Oh, and add cranberries to more recipes. They’re good.
This bread is an adaptation of my Not-Your-Average-Pumpkin-Bread recipe. As you may have guessed, this is also not-your-average cranberry apple pumpkin bread. Get ready.
What I love most about this bread is that I don’t feel guilty when I’m eating it. Since I usually end up eating a majority of what I bake (unless I promptly give it away), I try to use the healthiest and freshest ingredients possible. The only downfall about this bread is that it can be a little soft fresh from the oven, but I like it best after it’s been sitting in the fridge overnight anyway. See you in the New Year!
Adapted from Holistic Nutrition Bytes
1 1/2 cups flour of your choice (I used a combination of spelt and white whole wheat flour)
1/2 tsp sea salt
1 tsp baking soda
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp freshly grated ginger
1/2 cup fresh cranberries
1 granny smith apple, peeled, cored, and diced
1 cups cooked and pureed pumpkin
1/4 cup unrefined virgin coconut oil
3 Tbsp flaxseed meal mixed with enough hot water to make 1/2 cup
2 Tbs water
1/2 cup agave
3 tbs applesauce
handful of chopped walnuts for topping (optional)
Preheat oven to 350 degrees and lightly grease loaf pan. Sift together flour, salt, baking soda, and spices. Set aside.
Puree pumpkin, flaxseed meal mixture, coconut oil, water, agave nectar, fresh ginger, and applesauce in blender until smooth. Mix flour mixture with puree until just combined and pour into the pan.
Sprinkle a few walnuts on top, if desired. Bake for 40-45 minutes, until an toothpick inserted in the bread comes out clean.1