If anyone takes the time to really look at my post publication dates, you’ll notice that I am an irregular poster. But if those same people take the time to think about food for a second–which I am assuming they like to do, or why else would they be at a blog like this one–they will also realize that even when I don’t post, I still have to eat.
Which is why I am back at the drawing board, or keyboard, really, and ready to right about our newest endeavor to raise resilient eaters: a meat less diet. I know what you’re thinking. Don’t I mean a vegetarian diet? Well, the truth is, three of the four members of this family are highly, highly attached to their meat products. So a vegetarian diet isn’t going to fly. At least not for now. Who can tell what the future will bring?
What that means, then, is that we are eating less meat, and going plant-based and whole foods as much as possible. We started this clear back in September of 2017 using website and Netflix documentary research, a vegetarian eMeals plan subscription, and a lot of team work. Everything was going swimmingly, too, until Black Friday, when my husband had to start working crazy hours for the holidays. (Retail definitely has its drawbacks, even when working for a relatively decent company.)
Since then, we have fallen off the wagon in a big way, eating out, using frozen dinners, and just plain falling back into the same animal-based recipes we can make in our sleep. Because we have been so tired we may as well have been asleep.
What has been interesting to note, though, is the fact that we aren’t enjoying these foods any more. They don’t “hit the spot” for our mouths, minds, or bodies. And it certainly isn’t helping us get more sleep or have more energy. So even though we didn’t notice a big change when we went on the diet, I have certainly noticed a big change coming off of it. And I am determined to get us back in the right lane as we continue our travels along the healthy food highway. I’ve already got my next week’s recipes picked out. I’m really looking forward to the French Onion Soup. Now all I have to do is get the groceries and make the food.
What are some tips you have for cooking when you are in pain, tired, or sick?