We went out of town over the last week and although we only drove up north to the Dakotas, it felt like we were in another world. I guess that’s the point of a vacation…to get away from it all. In my mind a trip to “get away from it all” should include someplace exotic in the destination. You know, like Hawaii? But that said, we did take a break from most everything. And so if things were a little quiet around here, that’s why. But now I’m back and raring to get back in the proverbial saddle. And what am I shooting out of the gates with? Chocolate-Dipped Raspberry Macaroons. Yes, please!
Do you ever feel like life is full of too many distractions? Steven Pressfield calls this resistance.
Most of us have two lives. The life we live, and the unloved life within us. Between the two stands Resistance. —Steven Pressfield
I don’t know why the topic of resistance is on my mind right now as I’m returning from vacation. Maybe it’s because my “to do” list is growing and my perceived time to get them done feels diminished.
Maybe it’s because my beloved daughter is leaving for college in two weeks…less than two weeks…and I’m silently distraught with the notion that I won’t be seeing her—even in frantic, rush-through-the-house-like-a-hurricane snippets—on a daily basis.
Or maybe there’s a tad bit of fear threaded through my secret thoughts. What will I do with my life, my time, now that being this child’s mom is not part of my everyday existence?
I don’t mean to be overly dramatic. It’s not as if I won’t see her again; she’s chosen a college nearby. It’s not as if I cease to be her mom; she’s only going to college.
And I’m not worried about empty nesting. I have plenty of passions in my life with my husband, our doggies, tennis, writing, and, of course, sharing recipes with you all.
In fact, I’m going back to school myself. I’m in the midst of Rouxbe’s Plant-Based Pro Certification Course.
I love learning and I feel like this is an investment into the future I want to create for my life. So I am hopeful and optimistic about the future.
I guess it’s just the change of it all that’s hard. I remember when Adee was little I took an international class as part of my master’s degree. This class required time abroad, as most international classes do. The morning I was scheduled to leave I woke up to what felt like a panic attack. It felt like I might hyperventilate with every breath. Just the thought of saying goodbye to that sweet child of mine, only a toddler, felt like too much.
I somehow mustered the courage to do the thing I thought I couldn’t—say goodbye—and headed toward the airport. The second my suitcase hit the trunk and we were in the car I started to feel better. And I realized then, it was the “goodbye” that was so hard. I call it the Goodbye Effect.
I love that girl just as fiercely today as I did then so I have a hunch that same Goodbye Effect will be true today. Just in reverse. She will be the one packing her bags, looking toward a new journey. I will be the one left behind.
That means I have to get through these two weeks, and push myself through that one really tough day, and things will get better.
It’s good to have you all…and my kitchen to get me through it. In fact, I’m already beginning to feel slightly hopeful at the idea of making treats to send to Adee in goodie bags. Things like these Chocolate Dipped Raspberry Cookies are healthy and a perfect snack she can enjoy and share with her roommates in her dorm.
It’s funny. The first bonding experience we have with our children is through nourishment…food. And it seems like this next phase is the same as well.
So much of our lives is celebrated with food. Let’s make it the good stuff!
- 1 ½ cups almond flour raw almonds ground in a food processor for 15 - 20 seconds,
- 3 cups shredded coconut unsweetened
- ½ cup agave nectar or maple syrup,
- ⅓ cup coconut oil found in most health food sections,
- 1 tablespoon vanilla
- 3-5 raspberries mashed
- ½ teaspoon sea salt
- Chocolate Coating:
- 1 cup chocolate chips dairy-free
- 1 tablespoon coconut oil
Place the almonds in a food processor for several seconds until you're left with a fine consistency. There may be some courser pieces throughout, but I like the texture they provide.
In a large bowl, combine the almond flour and remaining ingredients and stir well to combine.
Use a small ice cream scoop or your hands, spoon out rounded balls of the coconut mixture onto a tray or plate. You may need to press the the macaroon balls to get them to stay together. Place the plate in the refrigerator for an hour or two.
Mix together one cup of dairy-free chocolate chips and 1 tablespoon of coconut oil and warm over very low heat.
Dip the bottom of the refrigerated macaroons in the chocolate and set them out on waxed paper until the chocolate hardens. I speed up this process by putting the waxed paper on a tray and sticking the chocolate-dipped macaroons in the fridge.
Once the chocolate is firm, place the macaroons in an air-tight container and keep in the fridge or freeze.