Wow. My senior year of college starts TOMORROW. I keep shaking my head, thinking “when did I get so old”?! In the last few days before moving back down to school last week, I could definitely feel the anxiety creeping in. I’ve always loved school and been, well, good at school, but I still get nervous before a new year or semester starts. It’s like I get scared that I forgot how to school and how to juggle the 5522345453 things I have to do.
Even though I know last semester was the busiest, craziest, most stressful semester I will ever have to endure, yet still came out MORE than okay, I was starting to hit panic mode before moving in. How was I going to get back into the groove of balancing homework AND the blog? How was I going to jump back into leading Alpha Phi, while still keeping my sanity? How was I going to find the time between class, work, meetings and working out to still dive into this platform as much as I wanted AND still have time to relax and be social? How can I possibly do a major meal prep every. single. week?!
As you can see, I was working myself up and just making my nerves and doubts so much worse! My mom always reminds me that worrying changes nothing. Whether I worry or not, senior year will happen and I WILL find a way to do all of these things (because I have before, year after year). The only difference? Worrying will make it a more negative experience; worrying will weigh me down; worrying will possibly get in the way of opportunities; worrying will make my stomach feel worse; worrying will put a dark cloud over my head.
SO, I have decided that I do not need to worry. When I feel this worry and anxiety creep in I tell myself that stress is a choice. I tell myself that JOY is a choice. I remind myself of all that I have accomplished in the past and how a positive attitude is what helped me do it.
And as much as these positive mantras and reminders have helped calm my worrying, a fridge stocked with prepped food has also helped immensely. 😉
Meal prep, although another thing I had been worried about, brings my stress level down so drastically during the busy school-week. Having my freezer full of turkey meatballs and ground turkey meat, coconut flour protein bread, trail mix cookie dough, homemade red sauce, frozen veggies and fruit and a fridge full of cut up produce, roasted veggies and homemade nut milk gives me piece of mind. Following SCD means I can’t really just “grab and go” unless I’ve planned and prepped ahead of time.
I used to see people make homemade nut milk and think, “WOW. That is SO COOL,” not realizing how quick and easy it really is! I love my regular homemade almond milk, but sometimes I feel like sipping on something a little more fancy. 😉 I tried strawberry almond milk at Kure in Portland last year and it was beyond amazing, so I wanted to try and recreate something like it.
This coconut and cashew milk blend is creamy, tart and sweet all at the same time and is perfect for dunking cookies in (namely my paleo chocolate chunk cookies) or poured in to cereal or smoothies. It’s super easy to make (and even easier if you have an Ellie’s Best nut milk bag! Use “blondes10” for a discount!).
One of my biggest “annoyances” when making homemade nut milk used to be the leftover pulp, because I never knew what to do with it. I absolutely hate wasting food and I feel awful when I just compost the extra pulp.
I wanted to save you all that annoyance, so I also created an easy and quick energy ball recipe you can make right after you strain your milk! They’re absolutely delicious and taste like little cake pops!