that’s a hard one for us moms.
but i think i’m coming to the realization that after years of pouring ourselves out, meeting the needs of everyone around us, and pushing our own selves to the furthest back burner, something happens.
that thing that happens is we start falling apart. maybe mentally or physically or emotionally or hormonally. maybe all of the above. but it takes a thing to make us stop and look at ourselves realizing maybe we should listen to what our own bodies are screaming for.
this is precisely what happened to me this fall.
after years and years of stress, deployments, surgery, moves, babies, work hustle… my body full on freaked.
strangely, i didn’t feel stressed. running at a RPM that is too high for too long plays a little trick on you. you start to not even feel it. but your body does. and it’s not afraid to speak up.
several bouts of unexplained hives, a strange internal humming sensation when i woke at night, muscle aches, and increasing digestion problems got my attention. so i’m listening.
i’ve turned over a new leaf of self-care….
physical therapy for my neck.
plenty of sleep and warm lemon water.
quiet moments of prayer and reading.
a new exercise plan (to the utter shock of all who know me).
and the license to stop everything, sit with my kids, watch a show, take a nap, or make a grain-free gingerbread house.
my hope for you as the holidays are upon us and the to-do lists grow, that you’ll take care of yourself, too. it’s so cliche, i know… but mommas, you gotta take a moment too. in the end the relationships with those we love are what matter. if we are so distracted and exhausted that we miss the presence of those around us, then it’s time to weigh the importance of our priorities. and if we make ourselves ill from the priorities we set, it’s time for new ones.
Grain-Free Gingerbread House
For the Gingerbread dough:
- 3 cups almond flour
- 2/3 cup arrowroot starch
- 3/4 teaspoon xanthan gum
- 1 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 2/3 cup brown sugar
- 4 tablespoons butter softened
- 4 tablespoons molasses
- 1 large egg
- 1/2 teaspoon vanilla paste
For the Icing:
- 16 ounces powdered sugar
- 3 tablespoons meringue powder
- 5-6 tablespoons warm water
- Combine almond flour, arrowroot starch, baking soda, xanthan gum, ginger, cinnamon, ground cloves, and salt in a medium bowl.
- Beat together brown sugar and butter until creamy. Stir in molasses, egg and vanilla.
- Add butter mixture to flour mixture; stir together well to make a dough.
- Roll dough, between two pieces of wax paper or parchment paper, to about 1/8-inch thickness. Chill in fridge for 1 hour.
- Preheat oven to 350°.
- Cut cookies or house pieces and place on a baking sheet lined with parchment paper.
- Bake at 350° for approximately 6-7 minutes (depending on size of cookies and/or house pieces) or until edges are golden. Allow to cool completely.
- Combine powdered sugar and meringue powder. Add warm water to make a thick, but spreadable icing. Place icing in a piping bag with a #2 tip (or zip-top bag with a small snipped corner) to glue the front and back to the sides. Then glue the roof on to the house. Decorate with icing and sprinkles, as desired.
don’t forget these little mug house toppers (complete with template!) from last year… if you have extra dough!