The To-Do List has become my friend once more.
Seriously, for the most part of this year it has been a foe.
You see, I would write lists under the guise of organisation. To "clear my mind" and ensure naut would be forgotten that needed to be remembered. Yet, the effect of the list thereafter was to pour out judgement.
It told me that I was ineffective and inefficient on my 'slower' days. Not only that, but it shouted at me that I was unsuccessful on the best of days. Because the list was inevitably left uncompleted at day's end. The To-Do List became a verdict spoken over my productivity, a verdict that was inevitably "not good enough".
Day after day, lists partially completed would pile up, and at the end of the week our dining table would be covered in a pile of little pieces of paper. All partially completed. All making me feel less-than-amazing about what I had "achieved".
Because if we don't have a yard-stick to measure ourselves and others with, are we even human?
So I am "trying on" a gentler way of approaching lists. Here is my hopeful new approach:
I have ONE list for the week. Instead of writing a new list daily (which I used to do) there is one "working document" for the week. This single list contains the things that need to be remembered/done, and items can be added or deleted as needed. There is no "expiration date" for the list. I can keep working at it for as long as I need to.
The consequences of taking a gentler approach to the To Do List...
No judgement is passed on the productivity of my day, since the list doesn't expire at bedtime. This has returned to me the space to be slow. Essential as a mama.
A pile of incomplete lists doesn't pile up on my dining table. Just the sight of those lists, crumpled and scribbled on, caused me a sense of overwhelm!
I realise that most of the things I write on lists are not urgent. My performance-driven self has the tendency to attach more urgency to an item than it deserves or requires. The single working-document to-do list gives me perspective. Some things are urgent, but most are not.
I see THE LIST as jobs to achieve on top of my already FULL TIME JOB of caring for my two children (and myself/husband!) Then anything "extra" achieved during the day and crossed off the list is a major perk to be celebrated.
This is what I'm striving for, in any case. Do you have any tips on time management for a stay-at-home mama? Are you a fan of the To-Do List or not?
Today I'd like to share with you a recipe for a deliciously fudgy, nutritious and wholesome loaf that tastes extremely indulgent. A loaf with arguably the best flavour combination ever: Cacao, Banana & Peanut butter.
Satisfying and delicious, this loaf is perfect picnic fare, or after dinner treat alongside warmed berries and cream. It also hit's the spot at "snack time", and won't shoot blood sugars through the roof thanks to it's gentle sweetening, healthy fats and protein. Seriously guys. Such a winner.
It makes a large loaf - my tin measures 23x14cm. You can bake it in a cake tin if you prefer, and reduce the cooking time.
Cacao, Banana & Peanut Butter Loaf
DF, RSF, GF
4 medium-large bananas (400-450g)
1/3C solid coconut oil
1/3C crunchy peanut butter
1/4C rice malt syrup (or honey)
1t vanilla extract
Pinch of sea salt
1.5C ground blanched almonds, firmly packed
1/2C tapioca flour/starch
3/4t baking soda
1/2C cacao powder
70g chopped peanuts (I use the Pam's 70g packets for those of you who are kiwis)
Preheat the oven to 160 degrees celsius (fan-bake) and line a large loaf tin with baking paper.
In a blender, combine all the wet ingredients until smooth.
Place all dry ingredients (except the chopped peanuts) in a large mixing bowl and stir to combine, ensuring there are no lumps.
If the oven has reached temperature now, roast the chopped peanuts for 3 minutes or until golden and fragrant. Remove from the oven. Add half of the roasted chopped nuts to the dry ingredients, reserving half for decoration.
Pour the blended wet mixture into the mixing bowl, stirring until well combined.
Then pour the batter into the prepared loaf tin. Decorate with sliced banana and the rest of the roasted chopped nuts.
Bake for 60-65 minutes. Allow to cool 15 minutes in the tin before turning onto a rack to cool completely.
Best sliced when cool. Best enjoyed the day after making. Store in an airtight container in the fridge for up tp 5 days.
With love from my kitchen to yours,