Husband and I have changed small things about our eating habits over the years, but the big one has been adding in a little fish where we were eating pretty much no fish. I’ve become a big fan of salmon in particular; while it is especially good with a delicious butter and garlic sauce, it’s also a really rich, fatty fish on its own. You can eat your salmon with a pile of greens and still feel like you had a rich and filling meal, usually without feeling stuffed.
We made a really tasty pistachio salmon during Whole30, but this one was a grilled salmon from a restaurant, and thinking about it today makes me want the weather to improve so that I can get outside and grill a fillet. One recipe I really want to try as well is this one; will write again when I actually get around to trying it! I love maple as a flavor, and I’m excited to explore it on main dishes rather than just pancakes: http://www.myrecipes.com/recipe/maple-glazed-salmon-0
My boss is one of the people who initially inspired me to try Whole30. She takes it seriously in a way that I sometimes find intimidating; basically, she thinks that as participants in Whole30, we owe it to ourselves to stick with the program. She’s never going to shame someone for not sticking with Whole30; it’s more like she wants people to treat themselves to the real experience. She gave me my first RX bar, a clean-food energy bar that many Whole30-ers and Paleo folks swear by.
One thing that I realized, though, is that there are certain foods that Whole30 participants should be able to have, but current popular methods of production simply don’t make. A good example would be sausage or ham; both of these foods don’t need to have added sugar in order to be delectable, but pretty much all commercially available kinds do. So the other day, my boss walked into my office and gave me a single piece of ham in a plastic baggie. It looked pretty ordinary, and I looked at her with amusement, ready to hear a hilarious story.
It wasn’t hilarious though – she told me how she’d found uncured, no sugar added ham at a local market from a nearby farm. She was so excited to find ham that was still in a reasonable price range that supported local farmers, that she wanted to share that excitement with me. Instead of being amused, I was really excited.
I think that the presence of so many “celebration” foods at our fingertips may have had an unfortunate side effect; as Americans, we have a hard time seeing almost any food as rare or special. When you choose to make a lifestyle choice, like eating less added sugars or trying to buy more locally produced products, you create a kind of scarcity. This scarcity does lead to more expense most of the time, and often a little confusion or frustration at social gatherings where folks don’t share your passion, but it also leads to moments like this: someone found the hard-to-find item you were looking for, and shared it with you. I’ve seen this look when I made gluten-free cornbread instead of regular cornbread for a dinner with a friend who cannot have gluten without feeling wretched; it’s an opportunity to be there for someone. I still appreciate people who are flexible on their food intake, because it does make hostessing less stressful, but the opportunity to give someone exactly what will nourish them? That’s a pretty special gift.
I love breakfast food – I mean, pancakes? Waffles? Bacon? All the fanciest and tastiest of breakfast foods are wonderful to me. When it comes to everyday, average breakfasts, though, I’m pretty weak: I’ll enjoy a bagel and cream cheese, or a big glass of fruit smoothie, but I have a hard time working up an appetite at 6AM and whatever I do manage doesn’t hold me till lunch.
When I learned on the Gastropod podcast that breakfast food is somewhat a modern invention, I felt pretty liberated; if in the past, most people just ate whatever they had lying around as leftovers for breakfast, I would do the same! Today I had leftover quinoa salad, filled with tomatoes and spinach and walnuts and feta, for breakfast, and it was wonderful: hit the spot and also was so full of protein that I didn’t get hungry!
It’s time to take breakfast to be another meal; one where, yes, we sometimes eat french toast because it is so delicious, but where most of the time we eat healthy veggies and proteins we need to get through our day, just like other meals! It is very comforting to realize that I’m not crazy for feeling a sugar-crash many mornings when I start off with a sweet-tooth breakfast. This is fine for a lazy Saturday morning, when I might actually enjoy a blissed-out morning reading and feeling calm, but at work, I want all systems go, and that means protein and nutrients aplenty. Quinoa, to the rescue!
This book I’ve been reading, Daring Greatly, talks about two different kinds of stress responses: in one case, people try to manage their circumstances such that all the stress is organized, prioritized, and handled. The other group of people try to seek root causes and remove the problems that cause the stress. The example Brené Brown gives is people who save time at the end of every night and beginning of every day to handle all their unread emails, versus people who make it clear that they may take a while to read emails and delete all unnecessary ones without responses.
I must admit that in everything from cooking to home care to work to gardening, my habit is to try to minimize impact, not eliminate stress from the roots. Something I’ve always felt under my actions was a belief that I should be able to deal with all the things that get thrown at me, and changing the rules of the game (i.e. asking people to email less!) would mean some kind of failure. But I’ve seen how less-stressed people are, and how their lives look more like a celebration than like a failure.
It makes me think that some of the things I need to do in the coming year should have to do with root causes: rather than constantly making time to scramble and cook in the evening, finding a way to enjoy the nights of take-out and also budget weekend time for meal prep. I want to plan our garden ahead of time but also modulate my expectations – we are lucky and our garden is for fun, not for sustenance, so there’s no reason to let it cause me stress. Even little things, like the ways Husband talks about keeping the house neater and more tidy, I need to put in perspective: even he tells me how when he talks about changing our house care, he’s talking about himself doing more, not about me doing more. It’s a good thing to be reminded that some stress is caused by our unrealistic expectations of ourselves, not by externally imposed strain. Now, to remember this next time something doesn’t go my way… It’s always a process!
Because I was still recovering from the sniffles this morning, Husband set up my present for me before I came downstairs: a cookbook! It looks wonderful and I wanted to share it with you all. Her website is here: http://www.simplebites.net/my-cookbook-brown-eggs-jam-jars/ While making a cookbook isn’t one of my aspirations, it’s always so lovely when a fellow blogger realizes this dream. Check it out!
One really decadent food kept coming to me while we were on Whole30 – I’m sure everyone while on this journey has something of the kind. I wanted baked brie: I wanted the flaky crust, toasted but still buttery, with the pooling, near-liquid cheese on the inside, with it’s characteristic sweet and strange tang. I knew this wasn’t something I wanted twice; I knew one time would be enough to put it to bed. As we were shopping for veggies at one point, I saw a prepared baked brie with a heart shape on top that you could take home and bake for valentine’s day – it was 15 dollars. It was in my mind this weekend as I shopped.
Instead of a 15 dollar perfect brie, Husband and I improvised: a small wedge of brie for 2.50 and a pie crust on sale for 50 cents. we cut pieces of crust, heated up the oven, and cut lumps of brie to wrap up in the crust. After this weekend, we’re returning to near-Whole30 for a lot of our meals, trying to jam-pack our lives with veggies and fruit, but this was our splurge (among a lot of others): these perfect little bites.
We tried them with three toppings: I put a tiny pat of almond butter on one, a smear of crystallized honey on another, and a dusting of rosemary and garlic on the last. I like savory, so that last one thrilled me, but the others were delightful too, and fully satisfied my craving. Sometimes that’s what you need – a long week and a long, lingering head cold left me there, feeling nothing but gratitude for cheese and crust, even as I know that I’m about to dive back in to the piles of celery and cucumber and bell peppers. I recommend wrapping bits of brie in pie crust any day you need this too!
Saturday morning has been like the breath after a storm lately, the only time of the week when I don’t notice how long I am working on something, or how long I have to get up and get ready and go go go. This morning, I googled pancake recipes (I liked mine but didn’t love it, so I recommend just going with your favorite; I do recommend lots of vanilla extract and butterscotch flavoring if you have it!), heated frozen strawberries, and added dots of cream cheese to each warm pancake. I will say, I’ve been really impressed with “white whole wheat flour” (I have King Arthur brand, but I haven’t tried any others yet) – it makes the recipe a little grittier and darker than average whole wheat flour, but still works up with the consistency of white flour. It’s a good compromise, especially for Husband who does not deal with whole wheat well.
These pancakes, let me tell you. It wasn’t fancy, or beautiful (I attached a picture pretty much just to show how non-romantic my photos were) – I was honestly quite grouchy and unpleasant, and Husband did the thing where he went fairly quiet and fairly upbeat just to weather my mood. But man, the combination of sweet and tart fruit, wholesome pancakes, and just a rich morsel of cream cheese will melt even the most stubborn giant.
Pancakes, even when they are a little charred with the first batch as the pan gets going, are a little like love, which has on my mind with Valentine’s coming. It’s our second Valentine’s in marriage, and while I still feel like I’m learning constantly, I’m starting, very slowly, to see that this is what life is: messy, requires adjustment, but is so surprisingly sweet so often. I cannot tell you how lucky I feel to have him around me, to have him weather the days with me. I love that he delves into his food and grins and says “good pancakes, hon” and asks me what I want to do today. Messy, but unbelievably sweet.