I have sort of fallen off the planet for the last few years. I can give you all the boring details but who cares. Let’s just say I let life get in the way of taking care of my own health and well-being.
I stopped blogging.
I stopped working out.
I stopped yoga-ing and meditating.
I started working a lot of extra hours
I started grad school.
I broke my arm (March of 2019).
I’ve gained a ton of weight. Not sure exactly because I don’t really know where I started but I know it’s a lot.
I’ve lost flexibility.
I’ve lost strength.
I’ve lost confidence.
I need it back.
I’m going to get it back slowly.
Last week, I had surgery. Nothing major but surgery is surgery. Long story short … I tried to have my IUD removed and replaced. Upon removal, it was discovered that a piece stayed inside me. Surgery was required to find and remove that pesky piece. While I was under anesthesia, I had my tubes tied. Now, I have no birth control worries.
Unfortunately, the piece could not be located which meant that part of the procedure took longer and was more intense. I feel like my belly was used as a punching bag!
I’m healing. But it’s made me think. The extra weight on me is not healthy. I’m not as active or as flexible as I once was and I want it back.
I will say, I don’t care what the scale say hit I do hate the way I feel right now. I will feel better when I am actively taking care of myself again.
I am going to commit to blogging more often….at least once per week.
I am going to commit to increasing my activity. Slowly and safely while I’m still healing. After follow up with surgeon, I will commit to daily activity.
On Sunday, I woke up and enjoyed my coffee and decided I needed to bake. I went looking for a recipe but found a few I liked. I combined and came up with what I am calling “Brown Sugar Brunch Cake” and it was delicious!!!
1 1/2 cups flour
2 1/2 teaspoons baking powder
1/3 cup veg. oil
1/3 cup white sugar
1/2 cup brown sugar
1/2 cup milk
1/2 teaspoon cinnamon
1-2 tablespoons maple syrup or honey
Crunch Topping ingredients:
1/3 cup butter
1/2 cup flour
1/2 cup brown sugar
2 teaspoons cinnamon
4-6 tablespoons soft butter
Preheat oven to 375°F
Grease your pan – My pan is approximately an 8X11 but a 9X13 or muffin tins could just as easily be used.
In a large bowl, mix together the flour, white & brown sugars, salt, and baking powder. Break up all sugar clumps. Stir in oil, eggs, and milk until well blended with very few lumps.
Optional step – fold in fruit (berries, bananas, chunks of apples)
Fill your baking vessel
In a medium bowl, mix together the Crunch Toppings ingredients. Crumble over top of the batter.
Bake in the preheated oven for approximately 25-30 minutes. If making muffins, check after 20 minutes. Toothpick inserted in the middle will come out clean when cake is done
The longer you let the cake cool, the crunchier your topping becomes!