“The truth is, we aren’t weary simply because our schedules are full. We are weary because our spirits are depleted. Within each one of us resides a soul that desperately needs renewal and restoration, something an overloaded schedule doesn’t always allow.”
Such truth, isn’t it? That word….Depleted.
How often do we find ourselves depleted at the end of the week and weekend?
This weekend was definitely an “eye opener” to me. I have been slammed with business (good busyness). But by the end of the day, I felt depleted. Not the physical kind, the mental kind. The kind where your brain goes from 100 mph speeds to a sudden crash burn plop.
So Saturday morning I decided i needed to refill, recharge restore. I woke up early, spent some extra time with lots of coffee in hand, my devotional, and prayed for rest, mental/emotional restoration. You know, the kind that makes mind feel at ease? Yes, that kind.
I felt better. Then after a full day of work, i felt it again. The ” ‘where’s my brain?” depleted feeling. It was at that moment my husband pulled me me away to spend some time, well, not thinking, just doing something fun. Okay and there may have been wine involved. God bless him.
But this time around, I knew what to do. I knew how to get my “refill” before the depleted feeling snuck it. So, I (we) convinced them to stay for dinner and then ventured over to my parents house to celebrate Mother’s day with a low key backyard BBQ .
What’s my point here? When we feel depleted, we often seek our physical rest. Am I right? Yes, this is important, but maybe it’s not what we need refill our “soul.”
We need to refill with time to ourselves. No, exerting too much energy, I mean really sitting down and enjoying solitude. 3 minutes, 5 minutes, 10 minutes, etc. Any little bit of time helps! Pray, journal, be thankful.
We need to refill with others. Whether it’s a date night with your spouse or a get together with friends/family, we need to refill with fellowship. With laughter. With love. We need to accept help and be grateful.
I’d like to think I realized this myself, but I did not. It was pointed out to me by others, and it only took me 30 years to listen.
So glad I did.
Today I want REFILL your Dark Chocolate Lovers Soul with a recipe from my archives. Enjoy it by yourself or with good company. Either way, you’ll get the FILL need.
- ⅔ cups Pecans, Finely Chopped
- 1/2 cups condensed Milk and 1/3 cup almond milk combined -melted coconut butter and almond milk if you want the healthy version.
- ⅓ cups brown Sugar (or NuNaturals sugar)
- 2-1/2 cups Dark Chocolate Chips
- 2 teaspoons Vanilla Extract
- 1/4-1/3 cup shredded unsweetened coconut.
Toast the pecans for 3 minutes in a 325 degree oven. Then chop finely. Set aside. Combine milk and sugar in a small heavy-duty saucepan. Bring to a full rolling boil over medium-low heat, and boil stirring constantly for 3 minutes. Remove from heat. Stir in chocolate chips. Stir until mixture is smooth. Then stir in vanilla extract. Then, roll chocolate out on parchment paper and sprinkle the pecan and coconut mixture on top. Refrigerate for 1 to 2 hours.
- 1/2 Cup butter (earth balance for vegans)
- 1 Cup packed brown sugar
- 1 large egg (or 1/4 cup egg whites or 2 tbsp flax for vegans)
- 1 tsp. vanilla extract
- 1 1/2 Cups all-purpose gluten free flour (you can use regular flour too)
- 1 tsp. baking soda
- * 1 cups rolled oats
- * 1 cup gluten free pretzels
* NOTE: I grounded up the oats and pretzels together to make one dry mix.
Set aside 2 Tbsp the butter. Beat the butter with mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in eggs and vanilla. In another large bowl stir together flour and baking soda; stir in oat/pretzel. Gradually stir dry mixture into beaten mixture. Set aside.
Press two-thirds of the oat/pretzel flour mix into the bottom of an ungreased baking pan (I used a 8×8). Take cooled dark chocolate mix and peel it off the parchment paper with the pecan/coconut mix facing down over the oat mixture. You might need to spread it more into the corners.
Bake in a 350 degree F oven about 25-30 minutes or until lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Let it cool then cut into 2×2 inch inch bars. Makes about 16 bars.[/print_this]
Thanks to my “refill” I feel quite Marvelous this morning. Funny how that works, yes?
How do you REFILL?