Cheers to Wednesday, pals!
My main hope with these posts is that they inspire in you creativity, excitement, inspiration, and balance.
I hope you leave here as inspired to bake cookies as you are to try a new vegetable. Life is a beautiful mess of both, sometimes more of one than the other.
When I was struggling the most with being obsessed with health, I didn’t know I was struggling. I was so thrilled to teach people how to eat like I did while unbeknownst to me, I was suffering and dragging other people down with me.
I remember the only time I would step outside of my perfectly controlled bubble of health was at restaurants. Like those four walls had some kind of power over me to widen my boundaries.
I knew I reached new heights in my food freedom journey when I gave myself permission to enjoy things like non-whole grain bread and cheese and wine in the comfort of my own home. On a Tuesday. Releasing that control was–is–euphoric.
I hope now more than ever you feel encouraged to evolve, and to talk (or not!) about changing without a laundry list of justifications. Whether that’s as tiny as what you eat or as big as who you love, you’re a human evolving. And we’re just humans being.
I spent years seeking identity, belonging, and value from what I ate. So I’m telling you what I needed so badly to hear in 2014: IT’S AMAZING TO CHANGE.
To all the women who have emailed me saying these posts have helped you see food through a new lens or aid in the recovery of your eating disorder, thank you tremendously. You’re my why. Stay curious. Don’t fear change.
Lovely Meals and Snacks
Lavva vanilla yogurt with a crumbled lemon poppyseed muffin (Alchemy Meal Prep item) with orange segments from our CSA and these fabulous buckwheat crunchies. This was SO tasty.
Jet’s pizza is officially my favorite pizza in Columbus. The Detroit style deep dish is a must.
These chewy chocolate chip cookies are out of this world good. We froze half of the dough and it was really nice having it ready to go when we were craving cookies to just pop in the oven!
Instant pot dried pinto bean soup with a bunch of veggies, spices, cilantro, and yogurt stirred in at the end. I topped it with tortilla chips and avocado for extra yum.
After this soup I heated up a baked sweet potato and topped it with kimchi, tahini, micro greens, and this fabulous green sauce I made with arugula, almonds, olive oil, apple cider vinegar, water, cardamom, salt, garlic, and pepper all blended up. So random but hella flavorful!
Some eggs and pancakes with peanut butter and maple syrup! I wanted super normal, non-healthyish pancakes and these were awesome. I had another pancake after these two!
On the same trend of wanting “normal” muffins, I made this blueberry muffin recipe and they were amazing. We made a half batch using local white spelt flour from our CSA. Don’t skip sprinkling some sugar on top for that crunchy exterior.
My favorite tuna salad piled high on toast with micro arugula from our CSA and tortilla chips.
Almond flour chocolate banana bread. I confirmed that flax works as an egg sub per the recipe!
One night I was craving buttery noodles, so I made some shells with ghee and salt and some herbed goat cheese for a snack and it was heaven.
And now for something fun…five things I’m loving RIGHT NOW!
1. Favorite wine: Apothic Inferno (aged in whisky barrels, spicy and robust)
2. Favorite quote: “Blessed are those brave enough to make things awkward, for they wake us up and move us forward.”–Glennon Doyle
4. Favorite song: I’m loving “Think of Me” by Olivia Lunny. It’s a wondrous workout jam.
5. Favorite article of clothing: I’ve been obsessed with these nursing bras for months now ever since one of my best friends told me about them. I know that sounds silly since I’m not pregnant nor nursing (yet ;), BUT these are literally the most comfortable thing I’ve ever worn. I couldn’t tell you the last time I wore a real bra or even a sports bra during the day, and I started wearing these long before the virus.
What’s one thing you’re loving right now?