A couple of weeks ago I started a game with myself called No Excuses. It goes like this: You start by figuring out a few things you would like to do in your life or habits that you would like to change.
Got that list? Good.
Next step: you figure out what has been holding you back from doing those things. What are the challenges to making those goals happen?
Once you've got that figured out, you have to start taking small steps toward your goals and get rid of the excuses and roadblocks. This is where you play the game by finishing this sentence: There are no excuses...
There are no excuses...
For not getting some physical activity in my day, every day.
For mentally putting myself down.
For eating a meal while standing, in the car, in front of the television, or at the computer.
Write down your list and keep it somewhere you look often. When you find yourself making an excuse not to do your goal, then repeat the phrase there are no excuses... (fill in the blank) and make it happen!
I've really been craving cornbread lately. While playing No Excuses, I realized that there are no excuses for not making amazing cornbread. I mean, can you think of any?
This cornbread is moist, crumbly, and amazingly delicious. I've been enjoying it with this light, springy soup and the combination has been fabulous. The original recipe called for unbleached all-purpose flour and canola oil. You can certainly use these ingredients or another flour or oil of your choice. I used spelt flour and olive oil because the combination sounded yummy. And, there are no excuses for a mediocre lunch.
No Excuses Cornbread
Adapted From Post Punk Kitchen
Makes 12 to 16 squares
2 cups cornmeal
1 cup spelt flour
2 teaspoon baking powder
1/3 cup olive oil
2 tablespoons maple syrup
2 cups almond milk
2 teaspoons apple cider vinegar
1/2 teaspoon sea salt
Preheat oven to 350, line a 9×13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.
In a medium bowl, whisk together the almond milk and the vinegar and set aside.
In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).
Add the oil and maple syrup to the almond milk mixture. Wisk with a wire wisk or a fork until it is foamy and bubbly, about 2 minutes.
Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean. Slice into squares and serve warm or store in an airtight container.