Hello Fall

School is in full swing, football has started, and the leaves are changing. Bring on the chili and the warm sweaters because Fall has officially arrived!

During the month of September, I get a double celebration- my birthday and my anniversary of becoming a massage therapist. This year is my 24th year working in my dream job! If you told 20-year-old Bryn that she would still be doing massage 24 years in the future, I don't think she'd believe it. She'd probably say 44 years old is too old to be doing such a physical job. Guess I showed her! LOL! Did you know that over 80% of massage therapists quit after just 3 years of working, usually because of physical limitations or injuries?

There is no doubt that being a massage therapist is both physically and emotionally demanding and I feel very proud to still be going strong. I am beyond grateful and feel so lucky to still be thriving in this career, running my own business for over 20 years and working with clients that feel more like family and friends. I love that every day is different, never boring, and always challenging me to be present and show up as my very best. It is my absolute honor to be the person you trust to come to for massage.

Whether I'm helping relieve pain and tension, creating a safe space for a client to vent or release stress, anxiety or grief, or just allowing my client to take a breath and a break from the busyness of their day to day, I am so lucky to still be doing this job. Whatever your reason for choosing me as your therapist, please know how grateful I am.

In honor of my birthday and anniversary, I'd like to share the recipe for my most favorite cake that my sister makes for me each year.

Brynnie’s Gluten Free Carrot Cake

·        3 eggs

·        1/3 c. melted coconut oil (or other neutral oil)

·        ¼ c. maple syrup

·        1 scant cup unsweetened applesauce

·        ½ c. brown sugar

·        ¼ c. cane sugar

·        ¾ tsp salt

·        1 ½ tsp baking soda

·        1 ½ tsp baking powder

·        1 tsp ground cinnamon

·        ¾-1 c. plain, unsweetened almond milk

·        1 ½ c. loosely packed, grated carrot

·        1 ½ c. almond flour

·        1 ½ c. gluten-free flour

·        ¾ chopped walnuts

Pre-heat oven to 350. Butter and flour two 8” round, one 9 x 13” rectangle, or three 6” round pans. Set aside. Whisk eggs, oil, syrup to combine. Add applesauce, both sugars, salt, baking soda and powder, and cinnamon, whisk to combine. Add ¾ cup of almond milk, stir. Add carrots, stir. Then add almond flour and GF flour, blend and stir. Batter should be thick but pourable, if too thick add remaining almond milk. Add walnuts, stir. Pour into baking pans, bake 40-50 min depending on pan size. Toothpick should come out clean, top should not feel too spongy. Note: cake needs to cool completely before frosting, allow for time and air flow.

Once cool, frost with homemade cream cheese frosting. Just whip together 1 stick of butter, 1 block of cream cheese, 3-4 cups of powered sugar and a dash of vanilla extract. Enjoy!

With the season changing and school back in session, I've noticed that sicknesses are starting to ramp up. Please be sure to call/text if you have any symptoms and we can discuss if it would be best for you to reschedule your massage. Also, if you've had exposure to any illnesses, please be sure to let me know ahead of time and we can decide if wearing masks or rescheduling would be better. As always, my goal is to keep my clients, family and myself healthy and I appreciate your cooperation!

Wishing you a happy & healthy Fall season!

Bryn Rath, CMT

Tranquil Massage, LLC