Living a life of compassion and connection.

I looked up the definition of  compassion   

noun

1.

a feeling of deep sympathy and sorrow for another who is stricken by misfortune, accompanied by a strong desire to alleviate the suffering.

I do want to live a life of compassion but I also want to live a life of connection. Today I want to thank my mother along with others who show great compassion for dogs in need. Over 11,000 stray or unwanted dogs are euthanized each day, while over 20,000 new dogs are purchased.  My mom often posts on facebook dog after dog after dog that is needing to be saved from suffering. This can become rather depressing at times, but I acknowledge her today for her compassion and dedication to finding these animals homes. One picture stood out for me this time.  Shasta a dog in South Carolina set to be put down tomorrow. I posted on facebook asking my Mom specifically to help save this dog. She is always wanting to know what I want for my birthday, for my 40th, all I wanted was this dog to be safe and loved. My mom along with several others made my birthday wish come true and the outpouring of compassion has touched my heart. My challenge to you is, What have you done today? It does not have to be a grand gesture, just a small step. Make compassion and connection part of your daily life.

Corn and Zucchini Spoon Bread

Battle Zucchini continues. I just can't keep up. Today my daughter attempted to give one to the neighbors, they refused! What! What happened to the good old days when neighbors accepted anything, including that tasty fruitcake. No worries. For the fourth of july it was 104 degrees which cancelled our outdoor plans. We took the children to a casino buffet (quality parenting) and they had a very yummy spoon cornbread. Here is my attempt at replicating with a little zucchini addition.  5 stars from the family. Let me know what you think.

Preheat oven to 400 degrees. Spray a cast iron skillet.

1c. cornmeal
1/2. c. all purpose flour
1/2 c. corn flour
1/4 c. sugar
2 tsp. baking powder
1/2 c. earth balance margarine melted
1/4 c. maple syrup
3/4 c. almond milk
1c. corn kernels (fresh or frozen)
1 c. shredded zucchini

Combine cornmeal, all purpose flour, corn flour, sugar and baking powder in a bowl. Make a well in the middle of the dry mixture, add melted margarine, maple syrup and almond milk. Stir with whisk until well combined. Fold in corn and zucchini. Pour into greased cast iron skillet and place in oven. Bake for 20 minutes at 400 degrees. Serve warm and enjoy.

My biggest challenge in going vegan, was changing the way I viewed food and cooked for my family. I struggled trying to recreate the traditional American plate. I finally branched out to discover new spices and featuring vegetables, beans or lentils as the shining star! I do love to bake, so here is my latest. I was going to take a picture, but by the time I got home from work, it was gone. My son commented, "Compliments to the Chef!".

Zucchini Lemon Loaf

1c. all purpose flour
1c. whole wheat spelt flour
1/2c. oat flour
2 tsp. baking powder
1 tsp. baking soda
1/2 c. sugar
2 Tbsp. Agave
1/4 c. vanilla almond milk
1 1/2c. shredded zucchini
zest from 1 lemon
juice from 1 lemon
1/3 c. canola oil
1/2 c. applesauce

Glaze
zest from 1 lemon
juice from 1 lemon
1/2 c. powdered sugar

Preheat oven to 350 degrees.  In a large bowl whisk together all flours, baking powder, baking soda.  In a separate bowl whisk together sugar, agave, almond milk, zucchini, zest, lemon juice, canola oil and applesauce.  Combine wet and dry ingredients until just combined. Pour into a greased loaf pan and bake for 60 to 70 min.

While loaf is baking combine glaze ingredients. The glaze should be very runny. Remove the loaf and poke many holes using a toothpick so the glaze will soak into the loaf.  Let cool and serve.

Today I made Chocolate Chip Zucchini Muffins.  My son Joe and husband Russ gives them a 4 out of 5 rating, while my daughter gives them 5 out of 5. I'll let  you be the judge. I made on batch of 12 full sized muffins and 1 batch of dozen mini muffins.

2 1/2 cups whole wheat pastry flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. pumpkin pie spice
2 Tbsp. Cocoa Powder
1/3 cup Canola Oil
1/2 c. non sugar added applesauce
1 c. sugar
1 1/2 tsp. vanilla
2c. shredded zucchini
2/3 c. non dairy chocolate chips

Preheat oven to 350 degrees. Spray muffin tin.

Whisk together in a large bowl the whole wheat flour, salt, baking powder, baking soda, cinnamon, pumpkin pie spice and cocoa powder.

In a medium bowl, whisk together the canola oil, applesauce, sugar and vanilla. Fold in the zucchini and chocolate chips.

Add the wet mixture to the flour mixture and stir until just combined.

Fill muffin cups 2/3 full and bake for 20 min. for regular sized muffins and 15 min for small muffins.

Enjoy!

Ok, so it has been way too long since I started this blog. I did the 28 day engine 2 diet challenge, lost 10 lbs. and felt amazing. Then slowly crept back to my old ways. I did however continue to exclude meat from my diet. I added back in dairy and eggs.

So where am I now? Gained the weight back and have been doing a lot of research about why one should give up eating all animal products and byproducts.

I have gone Vegan and have stuck with it for four weeks now. I feel healthier, look better and am proud of the compassionate choice I have made.

I am trying many new recipes as well as creating some of my own.

I finally got around to starting that backyard garden I wanted and have way too many zucchinis in my kitchen.

Right now I have a lemon zucchini loaf in the oven, if it turns out, I will post the recipe.

Live Compassionately!