I hope all of you had a wonderful holiday season. I look forward to spending this exciting new year together with you. Happy NEW Year!
Love and appreciation, Gary
Start observing your thought patterns and how they make you feel. Everything begins with your thoughts, ideas and intentions. The love you seek is seeing you. The peace you seek resides in you. The abundance you seek is already delivered in every moment.
LIVING IN THE PRESENT
Living in the present can be one of the most challenging tasks. The present can be considered the “right now”, not the past neither the future. Living in the present does not mean separating from your past or future. It does suggest that you integrate them into the now in a healthy productive way.
We all have regrets from the past. We all also have goals for the future. We can take our past and our hope for the future and let these elements help us make the most of the present. We cannot dwell on neither the past nor the hopes of the future and be in the present moment. But again we can let these aid us to make the most of the “now”.
Easy GF Blueberry Struesel Muffins
Serves: 12 Muffins
1¾ c.*Light Gluten Free Flour Blend (see recipe below)
½ c. granulated sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. xanthan gum
1 c. nondairy milk
¼ c. oil
3 tsp. apple cider vinegar
1 c. frozen or fresh blueberries
2 Tbsp. nondairy butter (or use solid coconut oil)
¼ c. brown sugar
¼ c. gluten free flour
¼ c. chopped nuts of choice (optional)
Preheat your oven to 350 degrees. Line a muffin tin with paper liners.
Whisk together the dry ingredients. Add the wet ingredients (minus the blueberries) until just combined. Fold in blueberries. Divide the batter evenly into the liners.
Mix all the ingredients together for the streusel. Sprinkle lightly over the batter.
Bake for 22-25 minutes, depending on your oven temperature. Muffin tops should spring back when touched. Allow to cool in the tin for 5 minutes and then transfer to a wire rack to cool completely.
* FLOUR BLEND INGREDIENTS:
3 c. superfine brown rice flour
3 c. white rice flour
1½ c. arrowroot powder
1½ c. potato starch
1. Spoon out each flour/starch with a spoon. Level off with a knife.
2. Place into a plastic baggie and shake well.
3. Store in a dry, cool place. Will keep fresh for a month OR place in the fridge for up to 3 month
Today, I rejoice and celebrate living in the present moment.
Today, I step confidently out of my comfort zone.
Today, I create new pattern of being, relating and living.
DAILY EXERCISE Working with Living in the Present
Understand that living in the present does not mean ignoring your past regrets or disappointments; neither does it mean ignoring your hopes for the future. Start by making a list of your regrets and then make a list of your goals.
Now make a list of how you can use your regrets to help be in the present moment. Often times when we have regrets we simply were not living in the present. Fear became the greatest influencer and not in the present moment.
Make a decision that all your past regrets are now going to fuel you and live fully in the moment. Be aware of this. With this newfound understanding of your past commitment you can begin living in the present.
JOIN ME IN Seattle, Washington
For the Power of Yes Lecture, book signing and breakthrough workshop
Studies show that mindfulness mediation, the practice of paying more attention to the present moment, helps lower stress, hormones and decreases inflammation in the body. Over time, this leads to a more balanced and positive reactions to stressful events.
LIFE KEY CODE
Every time a financial concern arises, shift your attention to a positive resolution or miracle.
“ Do every act of your life as though it were the very last act of your life.”