Day 34. My exhaustion continues. I admit that I’m not doing much to help myself become more rested. I sleep about eight hours during the night but it doesn’t seem enough. I’ve heard a lot of talk about sleeping around the studio lately. Many of the challengers are facing the same problem–you just can’t get enough sleep!
I think the daily yoga exertion is wearing me down.
Between the driving 20 minutes each way, 90 minutes of practicing, massive amounts of laundry and showering–I’m beat. Not to mention that I have an energetic third grader who eats about every 32 minutes.
Thank goodness for crockpots. This morning I threw in some navy beans, carrots, celery, onions, garlic, bay leaf, broth and called it a day. It takes some of the evening pressure off of me, and right now, I need that.
To accompany the beans, I made a vegan cornbread. In the past, I’ve tried making vegan cornbread with little success. Alicia Silverstone’s recipe from her book The Kind Diet was not my favorite. When visiting Nancy back in November we searched for another vegan cornbread recipe and found this one on food.com. We really liked it.
It substitutes boiled ground flax seeds for eggs, which I think is brilliant. I’m a big fan of flax seeds. They’re full of fiber and healthy fats, among other things. Don’t worry skeptics, you can’t taste them.
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 4 teaspoons baking powder
- 3/4 teaspoon table salt
- 1 cup soy milk
- 1/4 cup canola oil
Preheat oven to 425°F
Spray 8-inch-square baking dish with nonstick cooking spray.
Bring the water to a boil in a small saucepan.
Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally.
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture.
Beat just until smooth (do not over beat.)
Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
Cool on wire rack 10 minutes. Invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.
If you like your cornbread sweet, you’d definitely have to add some honey (some Southerners call this “corn cake” according to Nancy’s Georgia man). I did and it was delicious.
Unfortunately, the beans weren’t spectacular so the cornbread added a lot to our meal. Can’t knock ’em all out of the park, right? I was just grateful that my exhaustion didn’t force us to eat cereal for dinner.