Squeeze the orange

I love, love, love sharing a good thing. Wayne Dyer was a good thing and it saddened me to hear about his passing this week. An amazing man, one that should be remembered with the likes of Maya Angelou, Deepak Chopra, Eckhart Tolle, and other thought leaders. I saw this come up on social media and it was just what I needed to hear and I wanted to share. This is an excerpt of Dyer’s words:

“I was preparing to speak at an I Can Do It conference and I decided to bring an orange on stage with me as a prop for my lecture. I opened a conversation with a bright young fellow of about twelve who was sitting in the front row.

“If I were to squeeze this orange as hard as I could, what would come out?” I asked him.

He looked at me like I was a little crazy and said, “Juice, of course.”

“Do you think apple juice could come out of it?”

“No!” he laughed.

“What about grapefruit juice?”

“No!”

“What would come out of it?”

“Orange juice, of course.”

“Why? Why when you squeeze an orange does orange juice come out?”

He may have been getting a little exasperated with me at this point.

“Well, it’s an orange and that’s what’s inside.”

I nodded. “Let’s assume that this orange isn’t an orange, but it’s you. And someone squeezes you, puts pressure on you, says something you don’t like, offends you. And out of you comes anger, hatred, bitterness, fear. Why? The answer, as our young friend has told us, is because that’s what’s inside.”

It’s one of the great lessons of life. What comes out when life squeezes you? When someone hurts or offends you? If anger, pain and fear come out of you, it’s because that’s what’s inside. It doesn’t matter who does the squeezing—your mother, your brother, your children, your boss, the government. If someone says something about you that you don’t like, what comes out of you is what’s inside. And what’s inside is up to you, it’s your choice.

When someone puts the pressure on you and out of you comes anything other than love, it’s because that’s what you’ve allowed to be inside. Once you take away all those negative things you don’t want in your life and replace them with love, you’ll find yourself living a highly functioning life.

Thanks, my young friend, and here’s an orange for you!

On this long holiday weekend, think about what you have inside. Take away the negative and remember, when you are squeezed does sour or sweet come out? Squeeze away.

Random Recipe: Skillet Chocolate Chip Cookie

We work hard and play hard at work. We also eat well, with which I have a love/hate relationship. Someone on my team is an amazing chef and she keeps us well fed. A few weeks ago, a colleague brought in a plate of what I thought were chocolate chip cookies. Until I had my first bite. They brought me back to my childhood. My mom used to make congo squares. Basically they were chocolate cookie bars, dense and sweet. I loved them. I no longer have her recipe, and have tried to recreate her recipe many times. I came back a few times that day for more and more.

Last night we made them so Chris could partake. Yum.

Skillet Chocolate Chip Cookie  [adapted from Martha Stewart]

  • 6 tablespoons unsalted butter (room temperature)
  • 1/3 cup packed dark-brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips (we used 1 1/2 cups)
  1. Preheat oven to 350 degrees. In a mixing bowl, mix butter and sugars. Mix in egg and vanilla. Mix in flour, baking soda, and salt. Stir in chips. Transfer to a 10-inch cast-iron skillet; smooth top.

  2. Bake until cookie is golden brown and just set in the center, about 20 minutes. Let cool about 10 minutes.

Note: Back in January I posted a recipe for a local restaurant’s version — Ned Ludd’s Chocolate Chip Cookie recipe. This Marta Stewart adaptation is so much better.

Random Recipe: Banana Chocolate Peanut Butter Quesadilla

It is the perfect midnight snack. You know those times when you for some reason are starving and you are not sure why, but you need something now? A warm mixture of peanut butter, chocolate, and bananas may just hit the spot. Yum. What is not to love? It is so easy, and takes all of two minutes.

It could also be the perfect breakfast treat. Or it reminds me of when you go to a crepe restaurant and you get a savory one and then follow it with a sweet one. Make a chicken quesadilla and then follow it with gooey peanut butter, chocolate, and bananas. Try it. You will not be disappointed.

Peanut Butter Chocolate Banana Quesadillas [Adapted from Budget Bytes]

Ingredients
  • 1 8-inch whole wheat tortilla
  • 2 Tbsp natural peanut butter
  • ½ medium banana
  • 1 Tbsp semi-sweet mini chocolate chips
Instructions
  1. Spread the peanut butter over the surface of the tortilla.
  2. Slice the banana very thinly and then arrange the slices over half of the tortilla. Sprinkle the chocolate chips over the banana slices and then fold the tortilla in half.
  3. Cook the quesadilla in a skillet over medium-low heat until golden brown and crispy on both sides.

Random Recipe: Chocolate Peanut Butter Pretzel Squares

I can be very salty — you know in that sassy kind of way. Yet, I also have a sweet side. Maybe that is why I am so into things salty and sweet. Take brunch for example, while we do not do it often, there are times when I want to order a sweet dish like french toast or pancakes, and pair it with an egg dish and then split it with Chris. Then I want it on the same plate and so a little bit of the syrup oozes into the eggs and bacon. Why not, right?

Recently we found this easy peasy recipe for Chocolate Peanut Butter Pretzel Squares. All good salty and sweet things combined. A nice treat or snack that hits the spot.

Enjoy!

Chocolate Peanut Butter Pretzel Squares [Adapted from King Arthur Flour]

Prep time: 30 mins
Total time: 1 hr 30 mins

Crust
1 1/2 cups flour
3/4 cup ground pretzels (measure only after grinding them)
1/3 cup confectioners’ sugar
1/2 cup melted unsalted butter

Filling
2 cups chocolate chips (we used semisweet)
1 cup creamy peanut butter
1 cup chopped pretzels to sprinkle on top

1) Preheat the oven to 350°F. Line a 9″ x 13″ baking pan with parchment paper. Use enough paper to line the sides for removing later.
2) To make the crust, combine the flour, ground pretzels, and sugar. Mix with your hands. Add the melted butter and mix again until you have a dough.
3) Press the dough into the pan and bake for 12 minutes.
4) To make the filling, melt the chocolate chips in a double broiler. Stir in the creamy peanut butter until completely mixed. Pour the filling over the crust.
5) Sprinkle chopped pretzels on top.
6) Cool in the freezer for about an hour. Remove from the pan by lifting the parchment paper. Slice into your preferred size. Serve cold for best result.

Random recipe: Blueberry Spinach Smoothie

I never used to enjoy eating my vegetables. They were always so gross to me. My mom usually purchased frozen or canned vegetables and then I truly think she pulverized them. Overcooked, often with added vinegar (um gross), and if lettuce at all it was usually iceberg. I do not blame her, maybe it was all she knew. I was that girl in college that basically ate cereal at every meal, or anything white (mashed potatoes, corn, pasta) — you get the point.

Until Chris.

Yes, Chris changed my vegetable consuming life. Let me just say we rarely have frozen vegetables, and other than canned tomatoes for a potential recipe, I do not think we ever have canned vegetables. Fresh. Always fresh. We live in the perfect state to enjoy local farmers and their tasty bounty. I now crave vegetables, and make sure to have them during each meal of the day.

For at least the last five years I have consumed a green smoothie for breakfast. Usually it is this fruit version, or this chocolate yummy goodness. Lately though we’ve wanted to try new options to put in the rotation. Every version we have must contain spinach or kale. I think of it like having a salad for breakfast without having to masticate every piece. You do not even know you are drinking all the greenness. I found the original recipe on Averie Cooks, but have adapted it to my liking. The pomegranate juice adds a bit of tart in with the sweet blueberries. Oh, and for those of you that are grossed out by adding spinach, you cannot taste the spinach, but you get all the nutrients.

INGREDIENTS:
12 ounces frozen blueberries
Large handful of spinach
1 med/large ripe banana
3/4 cup  pomegranate juice (can also try blueberry, grape, cherry)
1 teaspoon vanilla extract

DIRECTIONS:
1. Combine all ingredients in an amazing blender (my personal favorite is my trusty Vita-Mix and blend until smooth and creamy.
2. Serve immediately.