So, I’ve been diagnosed with bilateral tendonitis of the wrists and forearms. And I’m on a modified work schedule. Light-duty stuff, no massage, total drag. It’s not like I didn’t see it coming. I’m small and I have tiny little wrists that have a tendency to ache after busy days at work, especially days that require lots of deep-tissue work. So I’ve always known I was susceptible. After a busy Valentine’s Day week — one of the busiest times of year at the spa — followed by a week of covering some extra hours, I started having wrist and elbow pain that just wouldn’t go away.
But it’s not just work that this is affecting. For anyone who has suffered from repetitive strain injuries, you know that it affects your whole life. Typing this, for example, might be the most my wrists can handle today. When I go grocery shopping, I have to ask for help loading the bags into my car and have Carla unload them at home. I can’t mop the floor or lift the full teakettle or take the garbage out. Worst of all, I can’t really cook — nothing that involves a lot of chopping or heavy stirring, anyway — and I can’t lift and use my camera for very long.
So the things I love, the things that pick me up when I’m down, are on the back burner to an extent.
Life, work, stress — they all got the best of me, and now the universe is forcing me to slow down and take a breather. And I am, to the best of my ability. I want to get well as quickly as possible, so I’m following doctor’s orders and taking it easy. Take these little morning glory muffins, for example: all I had to do was use the food processor to shred apples and carrots and then throw all the ingredients into the stand mixer. And then make Carla wash all the dishes. (Thanks, honey!)
These muffins are the perfect little comforting snack: healthy but sweet with a hint of coconut and tart cranberries.
I’m reminded during times like these how grateful I am for my life, my job and my health. I’m reminded, of course, to take time to restore balance once in a while — ideally before I’m forced. And I’m reminded how nourishing and uplifting some simple muffins can be.
Morning Glory Muffins
2 cups all-purpose flour
3/4 cups white sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1/4 teaspoon salt
2 cups shredded carrots
1/2 cup dried cranberries
1/2 cup chopped walnuts
1/2 cup unsweetened flaked coconut
1 apple – peeled, cored and shredded
1 cup vegetable oil
2 teaspoons vanilla extract
Preheat the oven to 350˚. Prepare muffin tins for 1 dozen muffins. (I had enough batter for one dozen full size muffins and two dozen mini muffins.) In a large bowl combine the dry ingredients. Stir in the carrots, apples, cranberries, walnuts, and coconut. In a small bowl combine the sugar, oil, and vanilla. Stir in the eggs one at a time until well mixed. Add the wet ingredients to the dry ingredients and stir until just moistened. Bake for about 30 minutes or until a toothpick inserted in the center of a muffin comes out clean.