Alright people. It’s January. How many of you are already working on your New Year’s resolutions? To lose weight. To eat healthier. To start exercising again. To quit smoking. To start saving more.
How many of these do we actually manage to keep long term? Probably not too many. And I have my own theory about why this happens: these resolutions we make, they don’t really matter. I mean REALLY matter. They look good. They sound good. But at the end of the day, they don’t really fulfill us. They don’t really “change” us or improve the essence of who we are.
So this year, I’ve decided to change my focus a little bit. I’m determined to work on what really matters and make these the best resolutions yet. And do my best to follow through.
I hope they inspire you as well.
Happy New Year,
To be so strong that nothing can disturb your peace of mind.
To talk health, happiness, and prosperity to everyone you meet.
To make everyone you know feel that there is something good in them.
To look at the sunny side of everything and make your optimism come true.
To think only of the best, to work only for the best, and expect only the best.
To be just as enthusiastic about the success of others as you are about your own.
To forget the mistakes of the past and press on to greater achievements of the future.
To wear a cheerful countenance at all times and give every living creature you meet a smile.
To give so much time to the improvement of yourself that you have no time to criticize others.
To be too large for worry, too noble for anger, too strong for fear, and too happy to permit the presence of trouble in your mind” – Christian D. Larson
- Prep time: 10 minutes
- Cook time: 8-10 minutes
- Ingredients (makes about 20):
- 1 cup gluten free granola (we use Udi’s Gluten Free Vanilla Granola)
- 2 tbsp coconut oil, melted
- 3 tbsp unsweetened shredded coconut
- 2 tbsp agave nectar
- 3 tbsp bittersweet chocolate chips
- Cooking spray
- Preheat oven to 325F. Spray a mini muffin pan with cooking spay
- Combine all the ingredients in a large bowl. Divide the mixture evenly into 20 mini muffin cups, pressing it down gently
- Bake at 325F for 15 minutes. Let them cool and unmold carefully, using a butter knife
ENJOY! From May I have that recipe