Well, Thanksgiving has come and gone. It was my first time cooking a full on Thanksgiving meal. I usually still have made turkey and ham and alllll the animals for Thanksgiving dinner even though I’ve made vegan dishes for O. Do you want to know one of the first things I thought of when we all gave up meat in August? Thanksgiving. It popped in my head and made a pit in my stomach and I began scheming pretty much right away. Here are the recipes I used this year including some old favorites and some recipes I took a chance on that were a hit!
It’s Fall…but it’s hot. Real hot. My mind says chili, my body says ice chips. If tend to ignore my body come late September and just wear, eat and do what my mind says is right. Wear the sweater! Make the beef stew! Pick the pumpkins! The weather will catch up eventually, right? Fall also means school and activities are in full swing so I make a maximum of four dinners a week. We eat leftovers the other days and O and I usually go out for dinner on Fridays. Here is what our dinners will look like this week as we leave September and head into October.
I’ve been a snacker my entire life. My siblings and I were the kids who ate through the groceries immediately after they were unloaded into the pantry (sorry mom from all of us. sincerely, your 7 children). I truly do not understand people who just “aren’t hungry.” I had a friend growing up who couldn’t even finish an entire bagel and I almost cried when I slept over her house because I had a bigger appetite than her DAD and had to sneak down in the middle of the night for the other half of her bagel. It scarred me for life but also, I haven’t changed. Mama likes to eat. Let’s talk all things snacks and dive into what I always have on hand for healthy eating on-the-go.
Restrictive eating sounds different to me than it did once I began this journey. I’m almost a year in to eating the way I do (paleo, grain-free, refined sugar free) and I feel much more freedom in it than I did in the beginning. One of the more difficult parts of being grain-free, though, is travel. The balance of indulging while still staying safe, being a good steward of my body and taking care of my health in the long-term rather than prioritizing that small moment can be difficult. Trust. It’s not always easy, but our trip to L.A. last week has put my skills to the test and I’m excited to share these go-to tips.
I currently eat a very restricted diet-this isn’t new. I have thankfully moved out of the most restrictive phase and have now entered what will be my way of life. In the past year I’ve gone from being someone who ate a plant-based diet and avoided gluten for the most part to reintroducing animal protein and eating a fully Paleo diet. It’s been a JOURNEY, friends. And while I’ve prioritized clean eating and exclusively eating organic, as someone with an auto-immune disease I really needed to take the next step to eliminate things I never realized were just as bad as the obvious no-no’s I cut out years ago.
Finding desserts and baked goods free of grains, soy, corn and dairy is no easy task-trust me, I’ve done my fair share of hunting. Baking things myself makes this a whole lot easier and I love the romanticism of it all. The kids will often ask around lunchtime, “are we having dessert tonight?” If the answer is yes, they have a twinkle in their eye and watch with wonder to see what exactly that means. Often it’s fruit or berries with almond yogurt, but sometimes it requires their help and the oven. When that’s the case, these are my staples.