Food as self care

It snowed again today. I hate January in Minnesota. If you’re coming here for the SuperBowl in a few weeks, pack your warm stuff!!

The only good thing about weather like this is that it keeps us inside together and gives us time to read, watch movies/tv and just be together.

It was a day off of school for the boys, and they enjoyed the leftovers from yesterday’s football game (Go Vikes!): Halftime chili and cheesy cornbread. I was surprised to learn that most of the teenage boys who came over to watch the game hadn’t ever had chili “Cincinnati style”, which is served over pasta. Anything that can be served over pasta is in our house!!

I did not partake, but instead made an açaí bowl with fruit and desiccated coconut. It looks awful but is utterly fantastic. I’d had this unique superfruit full of antioxidants in Kauai and was thrilled to find a smoothie ready frozen package. Individual servings make it fast and easy.

For dinner I made grain bowls with quinoa and black beans over mixed greens with whatever vegs I could find. I roasted green beans (20 minutes at 400 degrees), and this is absolutely my new favorite prep for what can be a tasteless veg in winter.

That got me thinking about how much we enjoy trying new foods and techniques, and that our habits have changed pretty dramatically in 15 years (since Avery was born). We used to care mostly about cheap and familiar.

With more time and more adventurous spirits, every week is different now. Food (and food prep for me) has become a form of self care. I truly enjoy learning and exploring, and slowing down after a busy day to pull a meal together.

I’m really feeling so much healthier these days–more energy especially–and think a lot of it is the vegan diet (particularly getting rid of dairy). It’s easy to stick with something that makes you feel better!!

Ps We’re planning our winter getaway, which involved updating my passport. I am thrilled to be getting rid of this photo (12 years ago)!! 40 something is way better than 30.

4 thoughts on “Food as self care

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