I think I’m turning into a hippie on you all.
Paleo this. Whole30 that. And now I’ve taken up meditation. Transcendental meditation to be exact.
It’s something I’ve done off and on for years after hearing Rosie O’Donnell talk about it on The View. Two things: yes, I am a retired housewife trapped in a millennial body and second say what you will about Rosie, but I’ve been a fan since I was in second grade and think she’s pretty awesome even if don’t always agree with her.
The basics of transcendental meditation, or TM as the cool people call it apparently, is that you quiet and focus your mind and body by repeating a phrase or mantra silently.
Honestly, I typically use it to fall asleep when I’ve been out late, had to much caffeine, or my mind is racing for any one of a number of reasons.
But in an effort to get an agent/change my life by the end of summer, I’m taking it more seriously.
My goal is to get in my shiny new bed in my redecorated bedroom (which I have to show you one day!) each evening for ten minutes at the least and TM my little brain out. It can’t hurt and maybe just maybe it will help because I definitely believe our minds and bodies are so powerful and can do things even we can’t imagine or understand.
I hope you will try it too, and if you need help choosing a mantra, just choose something positive and meaningful for you. As I told Mom, worst case, I think don’t worry be happy sounds pretty good 🙂
And now onto these muffins that might be as good for us as TM. Paleo Peach Muffins are a breeze to make and a little treat you can totally feel good about eating. Plus, they celebrate one of my favorite foods: peaches!
Let’s change our worlds and at the same time the world at large.
- Preheat oven to 350 degrees F. Place paper liners in 10 cups in a muffin tin.
- In a large bowl, whisk together eggs, oil, honey, and vanilla. Stir in almond flour, coconut flour, baking soda, cinnamon, and ginger. Mix until combined. Stir in peaches until distributed.
- Scoop batter into the prepared muffin tin and bake about 30 minutes until a toothpick comes out of the center clean or with a few moist crumbs. If the muffins are getting too brown on top and need more time to cook in the center, tent them with foil.
- Serve warm or cool completely in pan. Muffins may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.
Recipe adapted from 40 Aprons
Don’t forget to check out the other Sunday Supper dishes!
Sunday Supper Best After School Snacks
- Banana Bread Cookies by Cricket’s Confections
- Copycat Levain Bakery Chocolate Chip Cookies by That Skinny Chick Can Bake
- Danish Butter Cookies by What Smells So Good?
- No Bake Oatmeal Balls by Sunday Supper Movement
- Apple Granola Cookie Butter Toast by Palatable Pastime
- Cinnamon Toast Snack Mix by My Blissful Mess
- Fried Green Apples by Soulfully Made
- Healthy Pumpkin Pie Pudding by My Life Cookbook
- How To Make Baked Apple Chips by Life Tastes Good
- Paleo Peach Muffins by Pies and Plots
- Whole30 Broccoli Cheese Muffins by Bites of Wellness
- Crispy Puffed Rice and Nut Clusters by Simple and Savory
- Mini Honey Donuts by NinjaBaker.com
- Nutty Pear Parfaits by Cindy’s Recipes and Writings
- Surprise Inside Brownie Bites by The Freshman Cook
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