Around a year ago, I made a massive change to the course of my life. That change allowed my food blog to flourish, allowed me to start a cake business and was the gateway to a lot more positive change.
As early as I can remember, I’ve had a very structured, organised and ‘obedient’ life. I flew through preschool to Year 12 with flying colours. I got great grades which allowed me to go to a top-notch university and complete honours. I applied for only one job after uni – a prestigious government graduate program and was successful. This allowed me to move interstate to Canberra where I started my journey of full-time work. I never stopped doing what was expected of me. I never had a gap year or gap month.
However, cracks started appearing during my 2nd or 3rd of working in the government. I became very physically and mentally ill and I had to take a lot of time off work. I was battling things like PTSD, which I posted about earlier, depression and a few other things.
I had several therapists and tried to nut out the issues in my life which contributed to my illnesses. Habitual thinking, social life, relationships, food, work etc. One by one, I addressed each issue and did *everything* I could to improve my life. However, I was still unhappy. I couldn’t change my state of being until I changed the thing that consumed most of my life – my work.
I tried to change my mindset about work… I wanted to focus on the fact that I was lucky to be working in such a reputable job with a great income… or that my job aligned with my values and I was helping people through it. I didn’t want to leave my job because I couldn’t let people down and change can be scary. But the only thing that was scarier than quitting… was the darkness of my mood (boom boom, lol).
My only option (in my opinion) was to stop trying to please people, do what I really want and leave my full-time job. Well I followed my heart but I received so many negative responses from people important to me and it was so so sooo difficult. I lost sleep over it and it was extremely distressing. However, I was patient and stood my ground. At the end of the day, only I will knew how destructive it was for me to stay in my job.
And you know what? Leaving work was the gateway for so many other positive changes in my life. I could actually wake up each day without feeling dread. I found it easier to eat to nourish my body and better manage all the negative thoughts I get when eating. I still get a lot of negativity from people close to me for my bold life change, but I feel so much more confident and stronger to face other people and stand up for myself.
When I feel better about myself, I get hungry, so let’s talk about these pumpkin balls.
I made these delicious chai turmeric pumpkin balls the other day and they were AMAZING! They have a delicious earthy undertone thanks to Change Chai‘s roobois turmeric chai powder. Who says chai can only be used for sweets and desserts?! I recently came across Change Chai and really appreciate them as they are a small independent Aussie business and have a unique range of chai blends. But what I love most is their philosophy that if you can move your biggest habit, it makes it easier to change your other habits. How fitting for this post :).
Life is a journey and there is no linear pathway to change or ‘progress.’ So, remember to be kind to yourself, if you are ever trying to shift something in your life. I know I have to follow my own advice and often remind myself ‘it’s okay, you are doing the best you can and that’s good enough.’
Meanwhile, I hope you enjoy these pumpkin balls, whether you have them on top of some pasta or as an appetiser at your next gathering!
This post is not sponsored by Change Chai. However, Change Chai kindly provided me a sample of their chai blends. As always, all opinions expressed in this post are 100% my own.
- 3 cups of pumpkin, uncooked and diced in 2cm cubes
- 1 can of chickpeas
- ½ cup chickpea flour
- ¼ cup millet, uncooked
- 2 tsp Change Chai Roobois Turmeric Chai powder
- 1 tsp baking powder
- Preheat oven to 180C. Spread pumpkin over a lined baking tray and bake for 20 minutes or until a butter knife can be easily inserted into a piece of pumpkin. Remove and cool. Keep the oven on.
- Boil millet in a small saucepan of water for about 15 minutes or until soft. Drain and cool.
- Add all ingredients to a food processor and process until combined. The mixture should be firm enough to roll into balls. If not, put it in the freezer to quickly cook down for 10 minutes.
- Roll the mixture into balls and place in a lined baking tray. Bake for 15 minutes then flip. Bake for another 10 minutes then remove from oven to cool. Enjoy!