Fish Oil Problems

I heard that Omega 3 fish oil capsules might make me more focused. So I started taking them–like four of them–on a daily basis. One of my friends seemed alarmed when I told her my dosage, but I reassured her that according to this guy, it’s okay:

That’s Dr. Andrew Weil, the poster child for homeopathic medicine. He’s the kind of doctor who does interviews while sitting in a hot tub or hot springs or whatever the heck this is:


I like him because he likes natural stuff. And I’m all about being natural. Well, about most things–like I won’t give up shaving my legs and armpits. (Or other areas that I won’t mention. TMI? Perhaps.)

Anyways, these fish oil capsules have been helping me–LIKE BIG TIME. I feel much more focused on finishing my tasks to completion, and I don’t get so distracted by things happening around me while I’m working. A student asks me a question while I’m in the middle of teaching? No problem. I answer the question and immediately return to my train of thought without it derailing. My daughter interrupts me while I’m in the middle of reading the latest edition of “People” magazine in the line at Kroger? No problem. I can attend to my child and still remember where I left off reading about Bruce Jenner’s sex change and Kim Kardashian’s new diet.

Perhaps it’s the placebo effect, but I really don’t care. I’m just glad I haven’t been constantly saying, “Now, what was I just saying?” or “Now, why did I just come in this room again?” or “What body part was I just getting ready to shave?”

I have been actively giving thanks to The Lord Almighty for these fish oil vitamins everyday.

Except for Thursday. Thursday was a day where I felt like I was so distracted that NO amount of fish oil could have helped me. Have you ever had one of those days when you are filled with emotion brewing under the surface, and most people walking around you don’t notice, because you are acting completely normal? Until, heaven forbid, some particularly insightful person who you know cares about you makes strong eye contact with you and says, “How are you? For real?”

And then the tears just flow (if you’re me). If your go-to emotion is anger, then you may start huffing and puffing. Whatever it is that’s going on inside of you, you can’t hold it in anymore–because that person looking at you truly cares about how you’re feeling. And that thought alone–that someone cares about me and loves me and feels empathy for me–that thought, in and of itself, brings me to sobs. It’s like a mixture of love and thankfulness pouring itself out in emotion through my tears or something.

Anyways, that’s how Thursday was for me. And it’s kind of just how my life is right now in general. I’m raw. I’m sensitive. I’m grieving something that I thought I was done grieving, but life has shown me otherwise.

And no amount of Dr. Weil’s fish oil omega 3 capsules can fix that.

However, I’m very convinced that these muffins could take the edge off.

My friend, Lora, made me these muffins last weekend when I visited with her. They are deeee-lish and healthy.

Butternut Squash and Honey Muffins

Prep Time: 10 min
Cook time: 25 min
Servings: 12 muffins

butternut squash puree (frozen + thawed, or fresh): 1 1/4 cup
olive oil (or coconut oil): 1/2 cup
honey: 1/2 cup
eggs: 2
pure vanilla extract: 1 teaspoon
whole spelt flour (or whole wheat/ all-purpose): 2 cups
old-fashioned oats (rolled oats): 3/4 cup
baking powder: 1 teaspoon
baking soda: 1/2 teaspoon
cinnamon: 1 tablespoon
allspice: 1 teaspoon
ground cardamom: 1/2 teaspoon
ground cloves: 1/2 teaspoon

Step 1: Preheat oven to 350 degrees. Grease muffin trays.

Step 2: In a large bowl whisk together butternut squash puree, olive oil, honey, eggs, and vanilla extract (if you measure the olive oil first, the honey will pour out easily). Set aside.

Step 3: In a smaller bowl, whisk flour, oats, baking powder, baking soda, cinnamon, allspice, cardamom, cloves, and salt.

Step 4: Gradually add the dry ingredients to the wet-ingredient bowl, and whisk until well-combined.

Step 5: Pour batter into prepared muffin trays, and bake for 25 minutes, or until golden brown. (Optional: midway through baking, sprinkle tops with oats and sugar.) Allow to cool slightly before serving.

Recipe taken from: Momtastic

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