How do we get it? Where does it actually come from? How do we stand on just one leg without swaying, without touching our opposite foot to the ground?
When it comes to my yoga practice, balancing poses are the biggest challenge for me. In fact, I hate them. I hate being the only one in the room that can’t stand on one foot for longer than half a breath. I look around and think, how are they all doing this so well? And then it becomes a battle of the mind, Ok, ok Lorie, you’ve got this. Just don’t fall, keep it going, whoooaaah, okay, bring it back, just another breath or two and you are there—-and then I tumble out of the pose. Ugh. Ok, maybe no one noticed. Just get back up. Concentrate. Con…cen…trate. Meanwhile I’ve been holding my breath the entire time. Counterproductive? Indeed.
This whole balancing act is just that: an act.
For so many years of my life, I was so off balance and the reason for that was because I was doing EVERYTHING I could to make sure that what people saw on the outside was picture perfect so that no one would ever detect that things inside did not feel that way at all. And the cost was immense.
The past few months I have been working to make my balancing act no longer an act at all. It all started when I threw out all the rules around food, rules that I lived by for years. What I knew to be true was that even after I recovered from my eating disorder years ago, I actually lived a life of disordered eating in the disguise of good health. Let me say for one, I love veggies, I love fruit and all sorts of whole foods. But when they become the only thing you can eat, then you are not truly living. Your ways of balance are completely off kilter.
So I am slowly evening things out. This work of balance is still quite similar to the way it is in yoga except the frustration over my toe tapping down or falling out of the pose doesn’t seem to be quite as strong. Now the balance is more like a dance, an ebb and flow, if you will. As it pertains to eating, I enjoy sweets or foods that have been off limits for so long, and the pendulum swings back in the direction of craving fresh fruits and veggies versus going off the wagon and out of control. The fear of losing control was what kept me so off balance for years, but in reality, when I gave myself unconditional permission, I gained all the power and all the control I was missing for so long.
Today’s recipe is a sign that I am moving to this balance all the more.
Nutella. I LOVE it. Love, love, love , love LOVE it. When I started the life of clean eating, Nutella became completely off limits due to the refined sugar. I didn’t let myself have it anywhere near me as I knew I wouldn’t be able to just have one spoonful since it was an “unclean” (Ha) food. So I didn’t buy any. And when I said to hell with the rules, what was one of the first things I bought? Nutella, of course. Well, I tried to go with the health food version of course, but the texture wasn’t quite there. So the next time I was at the store, I grabbed the legit Nutella. And I spread it across a piece of toast and topped it with sliced bananas. And I was in heaven with every last bite. And guess what? I did not eat the entire jar, because I was completely satisfied. 100% satisfaction. The other thing I noticed is that I didn’t binge on it or feel nervous having it in the house because I was actually allowed to eat it versus looking at it as something off limits.
And then, I had a craving for some banana ice cream a week or so later. Typically I add peanut butter, maple and cocoa powder, but I caught sight of the Nutella and thought Bingo! So I swirled the ice cream with the Nutella, some chopped roasted hazelnuts and the rest is history. There is just something about the combo of bananas and Nutella. And now, this delicious treat can be yours as well. No ice cream maker required! (But you can bet there will be an ice cream maker version as well soon!) Summer time is here, and there is nothing like a big scoop of ice cream to be enjoyed as the sun goes down. Nothing.
- 3-4 frozen banana slices
- 2-3 T Nutella
- 1 tsp vanilla extract
- 2-3 tsp pure maple syrup
- Crushed roasted hazelnuts optional
In a food processor, process bananas until smooth and creamy. This may take several minutes, and you may have to scrape down the sides several times.
Add vanilla and maple and process to combine.
Stir in the Nutella to swirl throughout.
Serve immediately for a soft serve like thickness or freeze for several hours to allow to set.
Add chopped hazelnuts if desired.