I’ve spent a lot of time recently thinking about satisfaction.
People my age tend to focus most of their efforts on achieving success. But success is such a buzzword and it really describes nothing, because ultimately, it means completely different things to different people.
Recently, I’ve spent a lot of time thinking about what success means to me, especially in the context of college.
I used to hear that college was all about growing yourself as an individual and discovering “who you really are”.
And to some extent, I still hear that. But today, it’s accompanied by expectations that a college education is a ticket to a career; increasingly, it seems a lot more like college is a means to an end- “success”.
Last midterms week, I contemplated “success” almost every single day. How did I measure success? What can I do to achieve it? Was all this contemplation just a means of procrastinating from studying for my midterms?
In the end, I just scrapped all my thoughts and resolved to do my absolute best. Whatever came from that would have to be accepted, and that was that.
I got one of my midterms back on Friday, and I was beyond thrilled with the result. But as proud as I was that I had succeeded on some scale, I was struck even more by how satisfied I was that my hard work had translated into a clear result.
So now, I’ve decided to aim for satisfaction rather than success, though I suspect the two come hand in hand. While it’s also varied for each person, satisfaction is a much more fluid goal than success, and so much more rewarding.
And speaking of satisfaction, if you are looking for a quick but oh-so-delicious morning treat, make these muffins! They disappeared the same day I made them, so you know they’re good.
- 1 large banana
- ⅓ cup coconut oil
- ¾ cup coconut sugar
- ½ cup coconut milk (room temp so it doesn't chill the coconut oil)
- 1-2 tsp vanilla extract
- 2 tsp baking powder
- 1 cup flour
- ¼ tsp salt
- ¾ cup vegan chocolate chunks (or chips)
- ¾ to 1 cup unsweetened flaked coconut, divided
- Preheat oven to 400 F and line 8-10 wells of a muffin pan with paper or silicone liners.
- Place banana and oil in a large, microwave-safe mixing bowl. Heat for 30 seconds in the microwave to soften banana and melt coconut oil a little. Mash together with a fork.
- Add coconut sugar, milk, vanilla, baking powder, flour and salt and mix with fork until well combined.
- Stir in chocolate chunks and most of coconut (save some for topping).
- Spoon mixture into liners, filling each one about ¾ of the way full.
- Bake in preheated oven for 15-17 minutes. Cool on wire rack and top with flaked coconut.
*adapted from here