Stress exists to prime our bodies against a real or perceived threat. Your endless to-do list might be a “threat”, and your worry and anxiety about your to-do list would be the “stress” you experience. Stress is a reaction, not a situation.
Unfortunately, some of us are primed to have a difficult time shutting down the stress response. We can’t control it. In my case, when stress relates to a mental illness, it’s very difficult to turn off that reaction.
But none of us are immune to regular old kick-you-when-you’re-down stress that occurs due to major life events or changes, work stress, family problems — anything, really. We all feel it. We all wish we didn’t.
When I feel stressed, it feels like I can actually sense the cortisol running through my body. My chest tenses up, my mind loses focus, and I start fidgeting, talking really fast, or getting upset about small things. I’ve been thinking alot about how to reduce the amount of stress in my life, and to do that, I need to try to eliminate some of the situations that cause that stress. A good friend of mine gave me this sound advice.
It seems like a simple task, but it can take some major life changes to change the amount of stress you feel. Jobs, relationships, friendships, daily habits, exercise…those kinds of things don’t change overnight. I decided I would focus on work stress, and make the changes I need to feel more calm and collected.
As you may have already noticed, I’ve been posting twice per week. This is hopefully a temporary fix until I get some other work changes sorted out. As much as I wish I could post every single day, I’d rather write more meaningful posts that you as a reader can personally resonate with.
I already feel a dark cloud lifting.
These chocolate dipped funfetti squares are really, really easy. Stress-free. Kid-proof. Adult-proof. And lots of fun to make. It’s really just a simple rice kirspie square recipe with funfetti sprinkles and chocolate dip, but it’s a little more fun than your plain marshmallow square. Plus, you can’t go wrong with sprinkles (I have a Pinterest board devoted to sprinkles!). Enjoy 🙂
Tools used for this recipe (affiliate link):
Pyrex Basics 8″ Baking Pan: I can’t get enough of this baking pan. It’s my go-to pan, it’s sturdy, and I love the size so much I actually modify recipes so they can fit in this pan.
- 3 cups rice krispies
- 1/4 cup sprinkles
- 2 TB butter
- 125 g (4.4 oz) marshmallows, mini or regular
- 1 cup chocolate chips
- 2 TB coconut oil
- Spray an 8×8 pan with non-stick spray. In a small bowl, combine the rice krispies and sprinkles.
- In a large saucepan, add the butter and melt over low-medium heat. Add the marshmallows and melt while stirring. Add the rice krispies and sprinkles and stir to create a giant sticky mess. Spoon it all into the baking pan and place in the freezer to cool for about 5 minutes, or until cool to the touch.
- In a microwave safe bowl, add the chocolate chips and coconut oil. Microwave in 30 second bursts until mostly melted, and stir to finish the melting.
- Remove the pan from the fridge and slice into squares (3×3 works nicely). Dip each square into the chocolate and place on a parchment paper lined baking sheet. Freeze for about 5 minutes to harden the chocolate. Serve.
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