Journey With Rebecca

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ABOUT AUTHOR
Rebecca
It took a long time for the things I am passionate about to awaken within me. Now that they have, I am eager to share them with others.
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Easy Raspberry Filling!

February 16, 2023

If you read my last blog, you know I talked about my struggle with depression, anxiety, and unhealed trauma. Today, I want to talk about the continued struggle I am having with weight loss. (Boy, I seem to be a mess!). Back in July of 2022, I posted a video to my YouTube channel about a 30-day hula hoop challenge that I had just completed. To this day, this video is still getting consistent views and people occasionally comment in it.

Recently, someone commented and mentioned day 13 of the video. On day 13, I had a real “come to Jesus” moment with myself. I talked about how the challenge had become about discipline and showing up for myself more than anything else. I talked about how I am always showing up as a mom, a wife, an employee, but rarely do I show up for myself. I got pretty deep into my lifelong struggle to lose weight.

It is now February of 2023, and my struggle continues. Long story short, I stopped showing up for myself and holding myself accountable. I made some great progress and lost about 13 pounds, but have gained most of it back since then. I can see it in my face and feel it in my body. I have seen myself change on video over the past months and it is really discouraging to watch myself go backwards.

I just can’t seem to get it together! Just like I mentioned about my healing journey, no one can do it for me. And no one can lose the weight for me. I have to show up for myself! I have never been able to pin point why it is that I am constantly struggling with my weight. Maybe it’s because I haven’t healed from past trauma and I feel I’m not worthy? I’m not sure. I do know that I am sick of being in this cycle.

I am calling myself out again in the hopes that it will give me the kick in the ass I need to get back into the mindset of losing weight. I spend much more time struggling with my looks, my body, and the way I feel in clothing than it would for me to just work out once a day! Why am I like this?! I am in a perpetual mode of unhappiness with my appearance.

Much like my self-awareness with my depression, I am self-aware with this struggle. I am watching myself self-destruct, and the only thing I am doing about it is complaining. I’m not actually doing anything to work towards solving the problem.

My struggle with my weight loss and my depression go hand in hand. When I am depressed, the last thing I want to do is work out. Laziness takes over and I don’t put any effort into taking care of myself or my body. I was very depressed this past fall, and that contributed to me putting weight back on.

Bulky sweatshirt season is about to be over, and while I am looking forward to the change in weather, I am not looking forward to taking off the sweatshirts and exposing my arms. I am so uncomfortable in my own skin that it makes me cringe. One of the things I wanted to do in the beginning of this year was a 30-day arm workout challenge. I have so far failed to do so.

I am hopeful that by telling on myself, I will get myself back in gear. Please feel free to share any weight loss tips you have of your own!

Rebecca

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The Gift of Raspberries!

Not only did my mom gift me with 49 raspberries bushes that she thinned out, she also shared with me raspberries from her very abundant crop this season! I planted the bushes she gave me in my garden and much to my surprise, they did yield some berries this year! I did not, however, have near the harvest that my mom did. When I suddenly found myself with a large amount of berries on hand, I knew I needed to do something with them so they wouldn’t go to waste. I had recently made a raspberry filling for the cupcakes I made for my son’s birthday. It was so delicious that I decided I would make another batch with the berries I was gifted by my mom.

Raspberries from my garden
Early buds blooming

Versatile Uses

What You'll Need

When I first made this recipe, I did so with the intention of filling cupcakes for my son’s birthday. I quickly realized that this could also be used as a syrup for pancakes and french toast. It would even make a great filling for crepes. I warmed some up and used it as a topping on vanilla ice cream and it was so delicious! The potential is really only limited by your own imagination!

This recipe is very similar to my strawberry jam recipe and just as easy to make!

This recipe only requires a few simple ingredients to make. 

Ingredients:

* Raspberries – You can use fresh or frozen. 

* White Granulated Sugar – The sugar in this recipe helps sweeten the filling.

* Water – The water in the recipe helps bring everything together.

* Lemon – Add the juice and zest of 1 lemon to cut the sweetness of the added sugar.

* Cornstarch – Adding cornstarch to water will help thicken the sauce.

Equipment:

* Strainer – You will want to rinse your raspberries in a strainer prior to adding them to the stove. (You will need a mesh strainer to strain the seeds and pulp).

* Medium Sauce Pan – You will want a big enough pan to accommodate the ingredients and enough room for bubbling while cooking.

* Heat Proof Spatula – You will be stirring the berries consistently, so you will want a heat proof spatula while making this recipe.

* Measuring Cup – Needed to measure out the sugar and water.

* Lemon Zester – You will need this to obtain the zest of the lemon.

* Bowls – You will want bowls for mixing the cornstarch and to add the filling to once strained.

How to Make This Recipe

Measure out 2 pints of raspberries and rinse them in a strainer to remove any dirt. Try not to squish them too much to avoid a mess.

Once rinsed, add into your sauce pan on the stove.

Add 3/4 cup of white granulated sugar, the zest and juice of one lemon and water.

Mix together to incorporate all ingredients.

Turn the stove on medium high heat and let berries come to a boil.

Allow berries to boil for 2-3 minutes, then reduce to a simmer for 10-15 minutes.

While berries are simmering, add 3 tablespoons of cornstarch and 3 tablespoons of water to a bowl, mix well.

Remove berries from heat and empty into mesh strainer with a bowl underneath. Push out all the raspberry juice, leaving the seeds and pulp behind.

Add the raspberry juice back into the pan you simmered it in (make sure you rinse it first).

Turn the heat on low and add cornstarch mixture to berry juice. Simmer for another 10 minutes on low to thicken the sauce.

Remove from heat and let cool for at least half an hour.

Store in fridge for up to 2 weeks.

 

ABOUT AUTHOR
Rebecca

Hello, I am Rebecca! I am so glad you are here on this journey with me! Here, I am sharing my passions including gardening, cooking, baking, crafting, natural living and so much more! In addition to the content  I share on my YouTube page, I also write a blog.

It took a long time for the things I am passionate about to awaken within me. Now that they have, I am eager to share them with others.

Among the many things I am passionate about, gardening is one of them. In addition to gardening, I also enjoy different areas of art, crafting, photography and home project DIY.

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Easy Raspberry Filling!

This raspberry filling can be used in cake, cupcakes, or even as a syrup on pancakes!
Print Recipe

Ingredients
  

  • 2 pints raspberries
  • ¾ cup granulated sugar
  • ¼ cup water (plus 3 tbls)
  • 3 tablespoons cornstarch
  • juice of 1 lemon
  • zest of 1 lemon

Instructions
 

  • Measure out 2 pints of raspberries and rinse them in a strainer to remove any dirt. Try not to squish them too much to avoid a mess.
  • Once rinsed, add into your sauce pan on the stove.
  • Add 3/4 cup of white granulated sugar, the zest and juice of one lemon and water.
  • Mix together to incorporate all ingredients.
  • Turn the stove on medium high heat and let berries come to a boil.
  • Allow berries to boil for 2-3 minutes, then reduce to a simmer for 10-15 minutes.
  • While berries are simmering, add 3 tablespoons of cornstarch and 3 tablespoons of water to a bowl, mix well.
  • Remove berries from heat and empty into mesh strainer with a bowl underneath. Push out all the raspberry juice, leaving the seeds and pulp behind.
  • Add the raspberry juice back into the pan you simmered it in (make sure you rinse it first).
  • Turn the heat on low and add cornstarch mixture to berry juice. Simmer for another 10 minutes on low to thicken the sauce.
  • Remove from heat and let cool for at least half an hour.
  • Store in fridge for up to 2 weeks.

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