I think I’m currently at peak social media saturation, so I thought I’d go back in time and blog about current events.

I currently have long Covid. We think. Who knows? Nobody. I seem to have PoTS which has rendered me unable to teach, or do, any type of cardio. Feeling extremely grateful that my particular case seems on the milder side. When I wake up, I feel 90% normal. Maybe a touch light headed and a smidge short of breath. A tiny smidge. It’s after I exercise, about 1-2 hours after I exercise to be exact, that the racing heart, breathless moments panic and sweating set in. It goes in spurts like that for several hours. Feel almost back to normal by bedtime. And repeat.

I have researched and podcast listened, and even consulted a doctor in person, which was lucky as I haven’t had a doctor in 18 months (not many are taking new patients in our town, or at least that take our insurance). Health “care” feels very DIY, which is disheartening but I know I’m not alone. What feels right is to share my experience, make mental gratitude lists in my mind several times a day, and to keep it simple.

Ian is almost 12, in middle school (sixth grade), and his current PR for Rubik’s Cube 3×3 solving is 72 seconds (Evan’s is 71). Yesterday I got an unsolicited hug, and we stayed up past bedtime reading his humanities book aloud so he could finish his homework. It was the best evening I’ve had in a long time. I’ve decided I’m going to read every book Ian’s assigned so we can discuss and I can support him, if needed. I’ve been feeling SO hopeless with math homework so this is a way I can contribute, and spend some quality time with my boy who is turning into a young man as I type.

He loves to get boba after school, or any food, really. I’m seeing the preteen/parent bonding time happens in the car and at various restaurants. I’m here for it.

You came here for a yummy paleo treat perfect for the holidays, right?

Paleo Pecan Apple Cake

Cake

• 2 large eggs

• 1⁄4 cup coconut oil or melted butter

• 1⁄2 cup pure maple syrup

• 1⁄2 tsp lemon juice or cider vinegar

• 2 cups Bob’s Red Mill Super Fine Almond Flour

• 1⁄2 tsp baking soda

• 1⁄4 tsp sea salt

• 1 apple, peeled, cored and chopped (about 1 cup)

Filling/Topping

• 2/3 cup Super Fine Almond Flour

• 3/4 cup raw pecans, chopped

• 5 Tbsp coconut oil (or butter), melted

• 2⁄3 cup coconut sugar

• Pinch sea salt

• 2 tsp ground cinnamon

1. Preheat oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper. 

2. In a mixing bowl, whisk together eggs, melted coconut oil or butter, pure maple syrup, and lemon juice until well-combined. 

3. Add the almond flour, baking soda, and sea salt and stir well until a thick dough forms. 

4. Stir in the chopped apple until well-incorporated. 

5. In a separate bowl, stir together all of the ingredients for the streusel topping. It will be fairly dry and crumbly – this is normal. 

6. Transfer half of the cake mixture to the lined baking sheet and smooth it into an even layer. Follow this up by sprinkling half of the filling mixture over the cake batter evenly. Repeat for the remaining cake batter and topping mixture.
7. Cover cake with foil and bake for 30 minutes. The foil will protect the topping from burning. Remove the coffee cake from the oven and discard the foil. Place the coffee cake back in the oven and continue baking without the foil for another 15 to 20 minutes, or until the cake has set up and is golden-brown around the edges.
8. Allow cake to cool for at least 15 minutes before slicing and serving.