Black Wood Spoon

Seems like forever since my last post. But I am back!!!! 😁🥰☺

During that time, my schedule and responsibilities were popping around like hot water molecules. My meals and snacks went through so many changes; almost as if I were vacillating between old and new habits. I ate cereal, chips, shortbread cookies, and chocolate nut candies more often. I ate salads and vegetables…even drank freshly pressed juices; and I ate more take-out than I prefer to admit to myself. This time, however, the effects on my body were more recognizable. I was significantly more sluggish and drained. I seemed more tired, but never able to get enough rest. My muscles seemed to ache more, feeling tighter and less flexible. My body seemed more bloated and bathroom trips were fewer, although I drank more water. My skin was dryer and notably more irritated. I asked myself, “Self. Why are you eating all this processed food when you were doing so well?” I had to admit that I was afraid. I saw myself moving forward and away from my ‘comfort zone’; subconsciously, I was trying to hold on.

Some people might think, “That’s quite silly. Why would you want to stay comfortable?”

Forward movement into ‘new territory’ wasn’t as smooth as my imagination (or cultural norms) suggested. In a conference with myself, I revisited thoughts and meditations experienced before moving across the country. Once again, I had to make peace with uncertainty and ‘the unknown’.  I had to dig deep within to believe in myself and decide that nothing and no one would stop me from doing the work of moving forward…not even myself. I resolved to guide my emotions rather than be guided by them and focus my thoughts only on positive and refreshing things. No longer would I overcommit my time and energy; understanding that a choice to do one thing was a choice not to do something else. No longer would I push so hard to ‘live’ without enjoying life itself. No matter how hard…no matter how I felt…no matter what anyone else thought, I would move forward and not go back.

Well. Now that I am ‘cooking with gas’, I can move on to expanding my transforming eating style to include healthier versions of my ‘cravings’ food. 😁 Portion control would be a mindfully major component. During my ‘less healthy’ eating marathon, I learned that my body reduced the portion size it would tolerate. Everything tasted different somehow…and less emotionally satisfying. So, I could no longer consume an entire pint of ice cream for dinner. I could only consume ¼-⅓ of the pint as an after dinner treat before experiencing a sugar rush and feeling sluggish and extremely tired. (Still confused as to how I consumed all that sugar and dairy in one sitting!)

For years, I heard discussions about portion control. However, I perceived it as a limitation on my #foodlove and something used by chronic dieters who drank Tab®. Disregarding portion control discussions, I preferred to eat everything on my plate. My most recent eating marathon taught me that I could eat everything on my plate, avoid waste, be full, avoid sluggishness, and even have a second helping…if I controlled the portions on the plate beforehand. Of course, I would have to use smaller plates or a dinner bowl, adjust my thinking to be comfy with a smaller portion size, and tolerate some people’s offense (as if the food tasted horrible or anything else they could imagine); but I am able to do that work to not go back.

My health and happiness require that I not go back.

Below are some more ‘new-to-me’ foods that have become favorites.

(All the photos below are photos of my purchases from the F & P, farmers markets, and/or grocers; none were obtained from the internet.)

Leek – Shallot – Garlic – Ginger

Reading through Jacques Pepin Complete Techniques© cookbook (#oneofmyfavchefs), I was inspired to test the flavor of a leek. I had absolutely no idea what I was doing and was intimidated…but I trusted Jacques. So, I bought a leek.

I was mesmerized by the ombre color transition of dark green to white…and a bit turned off by the amount of dirt between the layers. Nevertheless, I pressed on. Felt super ‘chef-y’ because this was another ‘fantasy’ ingredient I watched chefs use for years.

Split down the center, thoroughly washed, sliced, sweated with shallots, garlic, and a bit of ginger; then doused in chicken broth. Not only did the kitchen fill with a most tantalizing aroma, but the broth flavor was enhanced so much that I wanted to throw a paper towel at somebody! (So, I threw one at myself.)

The leek’s delicately mild onion flavor balanced, softened, and ‘lifted’ or lightened the broth. It became that ‘it tastes good but cannot identify that flavor’ flavor…the ‘je ne sais quoi’.

I enjoy using this aromatic broth to add flavor to beans and/or rice, as well as a base for soups and stews.

Minneola (or Tangelo)

Tasting the Minneola was a definite game changer. I spoke to anyone who would listen to my ramblings about this beautiful citrus. At first glance I thought, “Ohhhh k. What is this about?” Although not a tangerine fan, I decided to taste it. I found myself purchasing Minneolas nearly every week! #mindblown

This tangerine and grapefruit hybrid was juicy, citrus-y, tangy, a bit acidic, and sweet (but not sugary). Holy cannolies, I was smitten! The Minneola changed my perspective of the grapefruit…so much so that I found myself gobbling grapefruits and guzzling grapefruit juice!

Thus far, I enjoy Minneola best just by peeling and eating; although my thoughts are swirling on how to use the citrus zest and juice as an ingredient in a salad dressing, marinade, and/or dessert. #RandD

Oat Milk

Well. This one surely stupefied me. I was extremely skeptical about the flavor yet intrigued by the “Wow. Wow. No Cow” Oatly® song. (Yes. I watched it before the Super Bowl®. 🤣) Holy cannolies was I blown away!

Creamy and extremely mild in flavor, this beverage was a powerhouse perspective shifter. First tested in a smoothie, oat milk earned the opportunity to be included as an ingredient in mashed potatoes, mac & cheese…and chai. Prefer the low fat Oatly® which tastes just as delicious as the Original, but with a lighter texture. Am super excited to taste the Oatly® Chocolate. 😋

I love this ingredient so much that I found myself standing in front of the Oatly® grocery store shelf, frozen with bewilderment because the oat-milk was absent. After my panic subsided, I found Oatsome® oat-milk which is comparably enjoyable. Now, I have two favorites! 😁

#believinginmyself #notgoingback #doingthework #bwsfoodlove #leeksshallotsgarlicginger #minneolas #oatmilk #bws #plantforward #foodlove #authenticallylovingmyself