2. JOURNAL all of those thoughts. Sort them out. And then act on them accordingly, or let them go if necessary.
3. Find a TASK with a clear beginning and end and accomplish it (Ross probably wishes I'd sort a pile of papers, but going for a run worked for me).
4. BAKE a childhood comfort food.
Here's the gluten-free version of the best Oatmeal Muffins my mom made growing up:
1 cup all-purpose gluten-free flour (I used Namaste brand, but King Arthur Flour has a good one, too)
1/3 cup powdered sugar
3/4 cup gluten-free rolled oats
2 tsp baking powder
1/4 tsp salt
1 beaten egg
3/4 cup unsweetened, unflavored almond milk (or milk of choice)
1/4 cup cooking oil
Preheat oven to 400 degrees and prepare muffin tin. In a medium bowl combine flour, sugar, oats, baking powder, and salt. In a small bowl combine egg, milk, and oil. Add egg mixture all at once to the flour mixture and stir just until moistened. Batter will be lumpy. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake at 400 for 18-20 minutes. Cool in muffin cups on a wire rack for 5 minutes and then remove from muffin tin and serve warm.
Preferably with butter and grandma's strawberry jam on top.
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