A few weeks ago, after finally registering the copyright for Fl!p Your K!tchen, I asked a question of my Facebook hivemind: what tasks do you put off and put off and put off only to discover that, when you force yourself to do them, they really aren’t so bad after all?
Judging by the answers, most people who responded procrastinate mightily when it comes to completing paperwork, particularly of the financial variety. And I definitely fall into that category.
I will do just about anything to avoid financial paperwork—not such a good thing for an entrepreneur—and it’s something I know I should really examine more closely since as a coach, I know that the areas we aren’t willing to go often say a lot about our relationship to that facet of our lives. “Financial health” is something a lot of my clients also struggle with.
So yes, I should probably spend some time thinking about my relationship to money….
Because we’re doing our own tax returns this year after using an accountant for a while, and because my husband is doing a lot of traveling this spring, we decided to set a date on the calendar and just. do. it.
Well, here it is: Saturday, February 18, 9a–12p: TAXES.
And here we are on Saturday, February 18 at 9:46a: he’s answering “just 1 more email I need to take care of,” and I’m blogging while the chocolate muffins are baking.
Because TAXES. And because CHOCOLATE.
Leave me a comment below and let me know what task you tend to put off…and what you do to procrastinate!
I’ll think about my relationship with money another day, and in the meantime, it would be very unfair to keep the muffins to myself, right?
GF/DF Chocolate Muffins
Makes 1 dozen 2.5″ muffins
- 1 c almond meal/flour
- 1.25 c oat flour
- 1/4 c cocoa powder
- 2 T potato starch (or other starch: corn or tapioca or arrowroot)
- 1.5 tsp aluminum free baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2/3 c coconut or other milk alternative
- 1 T lemon juice or apple cider vinegar
- 1/3 c coconut oil, melted and cooled
- 1/2 c maple syrup
- 3 eggs
- 1/2 c applesauce or pumpkin purée
- 2 tsp vanilla extract (NOT artificial flavoring) or 1 tsp each vanilla and almond extracts
- Preheat oven to 400ºF and grease a muffin tin or line it with muffin papers.
- Thoroughly mix the dry ingredients in a large bowl.
- Thoroughly whisk together wet ingredients in another large bowl.
- Gently combine the wet ingredients with the dry.
- Bake 18-20 minutes, rotating the pan 1/2 way through.
- Let cool for 5 minutes in the pan before serving.