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A Time of "De-Processing", Taking this Grand Adventure One Step Further

From September through December of last year we ate very little real food in our home. Right as I began to emerge up and out of the haze of early pregnancy, and overcome the vast nausea and fatigue of my first-trimester, we set off for a five-week-long visit to my parents' home in the Ozark mountains. Our time spent with dad and mom involved much great, tasty food, but still very little real food. What exactly do I mean by "real food"? A definition of the term deserves its own blog post, so for the sake of simplicity I will state it as thus:

• Whole, natural foods which we receive from nature such as plants, roots, fruits, seeds, nuts, meats, eggs, milk and those made from it.(http://www.thepalettefund.org/nutrition_resources/more/glossary)
• Foods consumed in a form closest to their original state found in nature.
• Foods which have been minimally, or not at all, processed by industry, but rather created from whole ingredients in your own home.

Breakfast: Lamb Sausage, Potato, and Mushroom Frittata with Aged Gouda.  Time to table: 30 minutes

Although we thoroughly and completely enjoyed our month of great southern cooking in the Ozarks, we are eager and ready to return, with vigor, to our real food diet now that we are home. While on our trip, we had a lot of time to process life. It was a great opportunity at the beginning of this new year to look back over our past year, pray, and make some new life plans and goals. During this month of processing, it dawned on me that we may also be in need of some time "de-processing", in the realm of our bodies, anyways. I came up with the idea to conduct a sort of experiment to help launch us back into our wholesome way of eating. Grayson helped me out with a little bit of a 9th-Grade science class review on the definition of an experiment:

Steps of an Experiment

• RESEARCH
• PROBLEM
• HYPOTHESIS
• EXPERIMENT
• RESULTS

Research: During our trip I read several helpful books:  "Real Food" by Nina Planck, and "Animal, Vegetable, Miracle" by Barbara Kingsolver, as well as some blog posts by Lisa Leake, a real food blogger (www.100daysofrealfood.com) I know that pursuing knowledge is a very powerful tool in guiding us and motivating us to continue on this journey. It is, after all, what began us on this venture in the first place. However, with all of the contradicting information in the realm of what we should and shouldn't eat, I am wary when conducting research. Facts must be checked, and read in view of other facts I have heard and read in various books, articles, podcasts, and documentaries. I try and make a practice of not believing a fact at face value, but allowing it some real credibility in my mind only once it has been echoed by some of my other research. This phase of our experiment is never ceasing. A very large part of eating real food is learning about what real food is, and how to obtain, prepare, and enjoy it.

Problem: Eating processed foods makes us feel sick and saps us of energy and focus. It deteriorates our quality of life and how able we are to serve and enjoy one another and the Lord.

Hypothesis: If we eat little to no fake food, and instead replace it with wholesome real food, we will feel better, have a higher quality of life, and better be able to serve.

Experiment: Here is the meat and potatoes;  the "what" we will be doing throughout these two months. We will be emptying our kitchen of processed foods. We don't have many to begin with, as we have, to an extent, been living this way for almost a year. However, my first trimester of pregnancy has left us with a few stragglers--some processed intruders--as well as some things we never quite gave up (organic yet heavily processed granola bars and snacks, for example) of which we will be ridding ourselves of, and replacing with all real foods. For two months, we will be taking further action than we have previously to eat only wholesome, real foods. (I'll explain more of the details of how we will be doing this in future posts.)

Results: I can already anticipate some of the results we will see at the end of these two months, as they should mirror results such as we saw when we began this journey almost a year ago. Results such as:  weight loss (or maintaining a healthy pregnancy weight for me), more energy and greater focus, clearer skin, and less aches and pains. Some additional results I hope to see, however, would be a clearer direction, at the end of two months, in how best to continue our real eating journey as a family. As well, I hope to see an increased interest and motivation from my readers to try some new recipes, and adopt some new wholesome ways of eating in their own homes.

Lunch:  Broiled Open-Face Veggie Sandwiches with Brick Cheese on Homemade Buckwheat Bread with Fresh Fruit and Spinach Smoothies. Time to Table: 20 Minutes (Besides the homemade bread which from flour to loaf took 1 hour the day before)

This may seem like a lot of work--it will be. However, part of this experiment also entails learning how to "make it work"; how to create an environment of good eating habits, and delicious, healthful food, all while running a household, working part-time, being involved in ministry, and loving my husband and boys. The photos I've included in this blog post picture some of the meals we've enjoyed (thoroughly, might I add) this past week, along with how long they actually took to prepare. Real food does at times require a larger time commitment. However, we are also learning that we can create delicious, wholesome meals from scratch in a very short time. One of my goals for this experiment is to encourage and enable readers to do the same. On that note, I'm also looking to receive more reader feedback. I want to know what you are thinking about real food. I'll be asking simple questions at the end of my blog posts to encourage reader participation. Watch for these and share your thoughts!

I am certain that the time commitment and effort will be worth it. During our trip down south I had a lot of time to think, pray, and process life. I came up with two things I really want to focus on this spring and summer. One is the ladies' Bible study I teach out of our home. The other is our family, and life at home; life as a homemaker, I guess you could call it. Let me elaborate a little on this second focus, by sharing what I wrote in my journal concerning it:

"Our home and family
Adjusting to two little boys. Integrating a simpler and more wholesome diet. Enabling Grayson in his studies."

These three things really are intertwined. I know from experience that a healthful diet gives us greater energy and focus, enabling us to better serve one another, care for our son, and spend more thorough time studying. And so yes--this will be work. It will mean more planned trips to some stores a bit further away from home, better time management, researching ingredients, compiling and trying (and failing) new recipes, much more cooking from scratch, and blogging more regularly. I am fully convinced that the time and effort will be worth it for the health, future, and enjoyment of our family.

In future posts I'll be detailing some of the actual practices we're adapting in our kitchen throughout this experiment. I don't want to set guidelines. I'm not a fan of rules--they remind me too much of diets, and this is no diet. Instead, throughout these two months I will be blogging about food myths that we fully intend to debunk ("fat is bad" "avoid butter", "drink skim milk", "meat causes cancer" and all those other things we've heard for years but hold no truth when held up to the light of actual nutritional health). I'll also be blogging about the new wholesome ingredients we are exploring and experimenting with. As well as some things we plan to avoid, or drop all together from our diet, like refined carbohydrates (a processed carb which has been stripped of it's nutritional value, I.E. white flour, sugar, and rice)


Dinner: Creole Seasoned Sauteed Chicken Breast and Legs, served with Homemade Whole-Wheat Dumplings, Sauteed with Fresh Asparagus, Fennel, and Onions in a Garlic and Dill Sauce. Time to Table: 45 Minutes 

Honestly I've been a bit apprehensive about writing this first blog post of the de-processing experiment. I felt a bit paralyzed this week as I tried to convince myself to just sit down and do it. I was waiting for the perfect week, the perfect day, the perfect time to begin "the project", as I kept referring to it as. "No, we can't buy those, we're starting the project this week....or next." I would explain to Grayson in the market. The setting had to be perfect. However, I've realized that there will never be a perfect time or setting. If I wait until our house is perfectly stocked of wholesome foods, and I have a full menu of real meals planned, we'll never begin this thing. The whole point of this is, after all, to continue a process--the process we set in motion almost a year ago:  to integrate a real, wholesome way of eating into our home. It is a learning process, and forever will be.  As I continue to pursue knowledge, some of my ideas and beliefs regarding our health and nutrition have changed even from when I began this blog a year ago. I must be honest to admit I was wrong in some things, and will also be in the future. As long as we keep moving forward, learning, and gauging our progress by the great food we're eating, the fun we're having, and how excellent we feel, I'll count this adventure a success.

And so we invite you to join us. Don't worry, you don't need to empty your cupboards and make a dash for the nearest health food store. We simply invite you to observe what we are doing, and maybe learn a little through our personal journey as we continue on in pursuing a healthful, wholesome way of eating and living. As well, this being a learning process, we want to learn from you. During these two months I'll be asking simple questions regarding nutrition and how people eat simply to gather information for my own knowledge, as well as spur on discussion.

And so, readers, please comment below to my first question: What is your number one hindrance, or interference, to eating real food?

First-Trimester Hiatus Blog 3: My Husband to the Rescue of Our Health!

First-Trimester Hiatus Blog 3:  "My Husband to the Rescue of Our Health!"
Blog Written at 12 Weeks pregnant, November 19, 2012

What do I find attractive? A man perusing through the produce aisle of the supermarket. My man, that is, who after his solo adventure to the market came home with two paper bags full of only fresh produce. Well, and beer. You know, the essentials....

I can just picture him strolling through the tomatoes and avocados, woman of all ages perplexed by this rather handsome gentleman filling his cart with a plethora of fresh fruits and vegetables. Yes, he is a catch--my catch.

This particular trip to the market was a few days in the making, perhaps even a few weeks. Grayson called me earlier this week to make a simple observation. "I've been feeling really bad lately, just sick and tired, and I really think it has to do with what we've been eating." The takeout pizza and frozen pierogies? No! How could it be? Of course I knew he was right. The facts of nutrition and how our diet affects vast aspects of our life and well-being are etched into my mind from our research this past half year. Although I knew his observation to be true, my defenses rose. Of course I knew these things! However, I felt helpless to do anything about it. Grayson made a quick getaway off the phone, realizing his overly-hormonal pregnant wife was getting a bit heated up.

The half hour following his innocently-intentioned phone call, I found myself really thinking through why I was so quick to jump on the defense. Guilt, I realized, was to blame. To help me think through this realization I jotted out an e-mail to Gray.

"I already feel very guilty about compromising something I stand so strongly for--feeding
my family well, and am thus compromising the health of my family and our budget. I already feel really ashamed of it, so when it's brought up it just makes me feel worse."

Guilt and shame. I hadn't realized how hard these two factors were at play in me in regards to our "diet" the past month as I dealt with morning sickness. It may seem silly or trivial. It may seem as though it should be no big deal to compromise our diet for a few months. However, we were beginning to see and feel what a havoc our recent food choices were having on our bodies, and even our minds.

This has been a helpful experiment, in certain ways, in showing us in a very real way the benefits of eating well, and along with that the consequences of eating poorly. Of course I felt tired and sick; I'm in my first trimester. But Grayson felt progressively tired, sick, unmotivated and unable to focus. Looking back at the past few weeks, we can even see a correlation between our eating habits and other habits in life. Many claim, and are correct in doing so, that watching excessive amounts of television often  encourages poor eating habits. We have discovered that the opposite is also true. The food we have been eating has been taking its toll on our energy level and our focus. Thus, at the end of the night we are much more prone to sit in front of the laptop pressing "Next Episode" on Netflix for a couple of hours, instead of reading a book. Poor nutrition is manifested in a lack of focus and motivation, which can be seen in poor time management and, well, alot of television time.

Things had to change. Grayson was the one to bring this up. At first I fought it, but I knew he was right, and I was proud of him for being so. The great man that my husband is, he answered my e-mail that day with only encouragement. He told me that he is going to begin eating better again, and he wants to do everything he can to help me to also do so. "Eating anything made at home is better than what we have been eating." He wrote me. He assured me he understands how I've been feeling, and told me not to feel guilty, but that he wants to take the steps necessary to help us make better choices. We both know we won't be eating quite along with the standards of what we have been the past half year, but we can take little steps--an apple here and a smoothie there--to get us back on the road to where we were, and to where we are aiming with our health--to set up our family with great eating habits, beneficial and protective to our health and well-being, that we may better serve God with the time on earth He's given us.

Pasta with Roasted Brussels Sprouts and Lemony Ricotta

Well, this is the conclusion of my "First-Trimester Hiatus" blog posts. After week 12 of pregnancy, I slowly began to emerge out of the mucky waters of morning sickness and longings for fast food. We spent much of my second trimester visiting my parents in the Ozark mountains (see my Ozark blog posts here and here) Although we did enjoy plenty of good Southern cooking, we were beginning to eat relatively better than we had during my first-trimester. We began incorporating, although still in small quantities, fresh fruits and vegetables, and more home cooking into our diet. We have been home from the Ozarks for a week now, and have dove back into our wholesome way of eating. We can definitely feel a difference! Just this past week we have noted a markable improvement in our energy levels and ability to focus. I was even able to jog for the first time since the beginning of my pregnancy, and with no difficulty! We are astonished again and again when we see how much of an impact eating real, wholesome food can have on our physical, emotional, and mental well-being. Next week I will be beginning a sort of project, if you will, on the blog to help launch us further into this wholesome way of eating than we've ever gone before. I'll leave the details for next week, but I will say that now, a year into eating real food, we are very excited to take this thing a step further and better improve the health and well-being of our family.

This recipe was actually not from my first-trimester hiatus. This is a dinner I put together tonight (February 17, 2013), inspired by "Everyday Food"'s "Tortellini with Lemon and Brussels Sprouts". I have made a few variations to the recipe. Despite my admiration of tortellini, there sat in our refrigerator a tupperware of leftover homemade whole-wheat pasta from the night before, so this took the place of called-for tortellini. I thought also that the dish needed another element, and so I chose to incorporate the lemon juice into ricotta cheese and serve it on the side. I also roasted the brussels sprouts simply because Gray and I both revere a good roasted sprout.

Brussels sprouts have a lot to prove. The cruciferous vegetable is of the same family as kale, cabbage, kohlrabi, broccoli, cauliflower, bok choy, wasabi and horseradish (to name a few...) They are misunderstood and misrepresented when overcooked, leading to their less-than-admirable reputation. The first time I had them (some 10 years ago), I baked them into a veggie pot pie. The pie was so terrible that I did not touch the sprouts again until this past summer. This time I tried a simple roasting method--the one I use for this dish--and they were a sure winner on our table! These are now one of our favorite vegetables, simple to prepare, and deliciously in-season during the cold months when we are most desperate for great, in-season produce. Brussels sprouts boast about twice the value of protein than most other vegetables (although incomplete as a plant protein). Brussels sprouts are rumored (by extensive research), to contain cancer-fighting properties. They are also a decent source of vitamin C at about 100mg per cup, cooked. The daily recommended amount of vitamin C is around 80mg right now, although I take about 1,200mg  in vitamin c tablets a day, and Grayson closer to 2,000mg, but that can be for another blog...

Pasta with Roasted Brussels Sprouts and Lemony Ricotta

1 pound brussels sprouts, trimmed and quartered

salt and pepper

extra-virgin olive oil

4 cloves garlic, minced

1/2 large red onion, chopped

1/2 cup whole milk ricotta cheese

2-3 cups cooked pasta, fresh if possible

Zest and juice from 1 lemon

• Trim and quarter brussels sprouts, toss in extra-virgin olive oil to coat, salt and pepper and roast on top rack of oven at 400 degrees until tender and fairly brown, about 20 minutes. (How to trim brussels sprouts)
• Meanwhile, heat 3 tablespoons extra-virgin olive oil in skillet over medium-low heat. Add minced garlic and cook until it begins to brown. Add chopped onion and cook until tender 6-8 minutes. Turn heat down to low.
• Zest your lemon, set zest aside (How to zest a lemon I use a grater with small holes)
• In a small bowl, mix together ricotta, juice from half the lemon, and salt and pepper to taste. (The lemon will make the cheese quite tart, add salt a little at a time by taste to offset the tartness)
• Add roasted brussels sprouts to skillet.
• Add cooked pasta to skillet.
• Drizzle extra-virgin olive oil to coat pasta in skillet.
• Plate your pasta, serve with a dollop of lemony ricotta, and sprinkle lemon zest over pasta and ricotta.

Thinking "Outside of the Box" Inside of the Kitchen

Grayson, Zeke and I have spent the past 5 weeks with my parents in their "off-grid" home in the magnificent Ozark mountains. A couple of weeks ago I wrote in my first "off-grid" post that dad and mom have been treating us to some great food here in the Ozarks, not only in their own kitchen, but also out and about the mountains and city. One of my (and Zeke's) favorite stops has been a local bakery that leaves you speechless as you walk in to bright displays of beautiful cakes, cookies, doughnuts, petite fours, cupcakes, and even a great coffee bar! Well, okay--it left me speechless. Zeke, on the other hand, let out a great, loud squeal and ran full-speed toward the display of brightly-iced cookies. The first time we stopped, I asked him to pick out what cookie he would like. I must have mistaken the direction of his finger point, because when I asked the worker behind the display for a chocolate chip, and she began to pull back the tray, he made his frantic displeasure known. I quickly asked instead for one of the bright M&M cookies on the next tray over. This sufficed and made for one happy little boy!

My choice of birthday cake from the bakery:  Raspberry Chocolate Ganache!

Zeke's choice of treat for my birthday

Before we embarked on this grand adventure, I found myself wondering what exactly cooking would look like without electricity or running water. My mind flashed back to images of growing up, sitting around a camp fire roasting hot dogs, or cooking boxed mac n cheese over our small propane camp stove. Although nostalgic, and fitting for a camp setting, I was a little less than enthusiastic about "camp cooking" for five weeks.

I found that my expectations of my parent's kitchen were a little low. It took me a couple days of careful observation of how they run the kitchen, but by week two I found myself capable of lending a hand washing dishes and preparing a meal from time to time. It turns out that my parent's kitchen is fully capable of cooking a meal much like we would at home. Although I have realized that I would most definitely need running water of some sort to continue the standard of cooking to which I've set myself. Other than that small detail, cooking "off-the-grid" is not difficult in the least!

One thing I've come to respect about my parent's way of life is their resourcefulness. They have set themselves up a very comfortable and convenient life, proving you can do so without the help of the electrical grid and water line. How this looks in the kitchen can be seen in my mom's cupboard full of her own canned meats, and the meals she conjures up with what's on hand. They are a bit of a drive from the nearest grocery store, and quite a drive from the nearest city with, what I could consider, an adequate grocery store. This would be one of my biggest challenges, as the bulk of our groceries at home are fresh produce, which must be bought every few days in order to keep fresh ingredients on hand. My mom has proven herself extremely resourceful in feeding all five of us with what's already in the house. I will admit that a few of her meals I held some great skepticism over as she set them on the table. However, with the exception of just one meal, I have been quite impressed by both the creativity and taste of what she's come up with.  (we won't go into the details of the re-hydrated potato, canned ham and cheese powder sauce "potato au' gratin"...)

My parent's resourcefulness is one trait that I like to believe has been ingrained into me, by their example, while growing up. Dad and mom always put a great emphasis on problem solving. I can see now how resourcefulness is a vital key in problem solving. Often times in order to solve a problem, you need a certain tool. If you don't have that tool, you must consider all that you do have on hand, and find a way to use that which you do have to solve your problem. This take creativity and ingenuity, as well as "thinking outside the box", which is something my dad always taught us and encouraged us to do.

Resourcefulness looks a little different in my kitchen back home. I do have running water, electricity, and several adequate grocery stores (stocked with an array of fresh produce), within 5 miles. When Grayson and I began this journey of wholesome eating last year, one of our goals was to waste less, in other words, to be resourceful with the money we have and the food we buy with it. I was concerned that increasing our intake of fresh produce would also increase our waste. That is, after all, one excuse some people use for not eating fresh produce:  they end up throwing so much away! I find this excuse pathetic, to be blunt. If you learn to properly cook vegetables how you and your family enjoy them, you will be eager to fix them up and enjoy them before they spoil. If you set a grocery budget and are conscious of your spending, you'll use what you buy in order to get the most of your money. Along with that, if you are buying quality produce, you'll respect the product itself (think Farmer's Market), and be careful to not let any of those great ingredients end up in the trash can.

I was very surprised by how little we waste with our new way of eating. In fact, we waste even less than before we began a diet rich in fresh produce! This is due mostly to the reasons listed above. We respect the ingredients. We are conscious of our spending and stewardship of money. And, apart from the occasional "flop" meal, we thoroughly enjoy what we are cooking with all of this produce! How have we practically avoided and reduced food waste? For one, we are intentional about what we buy. I usually plan about half of our dinners for the week, so I know what I need when I'm at the store. I only buy what I need for those meals. One trick I have found is to utilize the self-serve salad bars that are popping up in many markets. If I need, for instance, just a handful of cherry tomatoes, I'll grab them from the salad line, that way I can get exactly the amount we need, and none goes to waste. I've actually found I can buy our organic spinach, which we go through a lot of, by weight at the salad bar for half the price than pre-packaged!

Along with meal planning, there must also be room for flexibility and creativity. I only plan half of our dinners because I like to leave room for coming up with meals when inspiration strikes. When at the market, and particularly at the farmers market, if I find something that simply appeals to me on attraction, I'll usually grab it knowing it will inspire some meal throughout the week. This inevitably leads to "unclaimed" produce in the house which I have the responsibility then of utilizing in a creative, delicious meal. Often times I'll take stock of what produce I have on hand in the morning, and consult the internet for a recipe, or combination of recipes, to inspire dinner for that evening.

In short, try planning about half your meals and creating a shopping list accordingly. If you only need one tomato, buy only one tomato. It's not against the rules to break apart those pretty "on-the-vine" tomato clusters! Beyond your planned meals, leave room for some spontaneous meals, and keep staple items (whole grains such as rice, couscous, and barley) on hand. Buy some exciting produce you know you'll be eager to use along with those on-hand staple items in your pantry.

This orzo skillet with corn, cherry tomatoes, and green onions is one of the first meals I attempted while cooking off-grid. Of course, once I had prepared the meal, I did realize that cooking this meal off-grid, with the exception of unlimited water, is just as easy as cooking it at home. This recipe originally comes from Everyday Food magazine (my favorite culinary magazine). I adjusted the vegetables called for in the recipe. I also swapped out the called-for shrimp for grilled chicken. It's a very versatile, simple, and delicious side dish to serve on it's own, or alongside any protein.

Orzo Skillet with Corn, Cherry Tomatoes and Green Onions 

2 Tbs extra-virgin olive oil
6 cloves garlic, minced
2-3 cups cherry tomatoes, quartered
   (or grape tomatoes, halved)
2 cups frozen corn
1 bunch green onions, chopped and divided in half
sea salt and pepper
3/4 pound dry orzo
3 1/4 cups all-natural or organic chicken broth

Preheat oven to 400 degrees, with rack in top position. In a large broilerproof skillet (I used cast iron), heat olive oil over medium. Add garlic and cook until just beginning to brown, 1 minute. Increase heat to medium-high and add tomatoes and half of green onions; season with salt and pepper and cook, stirring occasionally, until tomatoes are softened, 6 minutes. Add orzo, corn, and broth and bring to a simmer. Cover with tinfoil, transfer to oven, and bake until liquid is mostly absorbed, 10 to 12 minutes. Top with remaining green onions.

Cookie Crumb Face

First-Trimester Hiatus Blog 2: "Onions, hormones, and soup...."

First-Trimester Hiatus Blog 2:  "Onions, hormones, and soup...."
Blog Written at 10 Weeks pregnant, November 5, 2012


The onset of hormones and related nausea make for a quick transition from home-cooked meals every night, to no dinner on the table. Needless to say, we've had a lack of meals from scratch lately. I've managed the occasional home made pizza or simple casserole, only to deem the act of cooking worthy enough an effort to warrant dining out the next evening.

One day at around 6 weeks pregnant, I found myself determined to have a good meal awaiting Grayson when he got home from work. I concocted a plan. I would cook in the afternoon, when I wasn't feeling quite as queezy, then let it sit in the crock pot until Gray got home. I even executed the plan! When Zeke went down for his nap, I began washing and chopping potatoes and leeks. It was simple enough, with minimum preparation I sauteed the leeks in a little bit of butter, salt and pepper. To this I added vegetable broth, the potatoes, and some more seasoning. I allowed the soup to cook through for 20 minutes, then I scooped half out, pureed it in the blender, then mixed it back into the pan, creating a finished Potato and Leek Soup (made without cream, but super creamy and delicious--or so Grayson says it was) Into the crock pot I poured it. Dinner was made! I felt quite accomplished for about a half hour, that is, until the usual lovely-but-now-stomach-turning aroma began to waft through the house. Four more hours until Grayson arrived home, meaning at least four more hours of sitting in this house filled with foodie smells. By the time Gray got home and we sat down to enjoy the soup, I wanted nothing to do with it. It's marvelous stench wafting through the house had completely turned me off to the soup. I managed four small bites and then ordered a pizza.

Grayson had a couple of rain days this week, and by his last day he was feeling slightly in a rut from not working. It's funny how a trip to the grocery store and some time in the kitchen can aid this man's ruts. Clam chowder was on his mind. It was definitely not on mine, but hey, whatever to make the man happy! And so he perused through the market and selected his ingredients. Clams, carrots, celery, red wine vinegar  and half and half. Returning home I opted for something quick to fill my sick belly, but Grayson set to work in the kitchen. As usual, his first step in cooking was to consult the internet. He watched three videos on how to make a proper clam chowder. He spent the next hour bent over the counter chopping and preparing his ingredients. He chopped a rather potent (fresh) onion from the farmers market. One onion was enough to send me to tears even in the next room over. However, it could have been the combination of onion juice along with my hormonal self watching Parenthood on Netflix. Indeed, onions and hormones are enough to send any pregnant woman into tears over a sitcom.

As Grayson cooked, I avoided the usually alluring smells from the kitchen, but he found me and commented that, "Cooking makes me feel so much better about life!" His comment made me stop and appreciate what we've been able to accomplish over the past months of eating real food. We've always enjoyed cooking, but throughout this journey we've been pushed and stretched in learning new techniques, and how to properly prepare foods that we'd never even brought into our kitchen before this all began. With the learning curve has also come a great appreciation for cooking. Some days it is indeed a chore, and some days require more time and energy than others, but overall we've found a great joy and creative outlet in the kitchen. Grayson's comment also made me very glad to have my man chef back, even if I wouldn't be enjoying his delicious soup. Unfortunate, too, because there is now a huge pot-- 8 servings to be exact-- of clam chowder sitting atop our stove. I keep telling myself, and I know it is true, this is just for a time.  There are seasons to life, and even some passions might require a break for certain seasons. This is such a tiny sacrifice, anyways--giving up for a time the joy of cooking and enjoying food--to bring this little precious life into the world next May. And I take comfort knowing that in just a short time I will again be able to share great food with my family around our dinner table, and that the dinner table will have one more chair around it.

Escaping the Rut of What We Know

I just devoured one of the greatest meals I have ever had set before me. Truly I would dare to rate this plate of food in the top five dishes I have ever eaten. Unfortunately, I failed to take a photograph of this delectable concoction before I tore it to pieces and thoroughly finished off the entire massive plate-- and so I will do my best to illustrate with this 5-minute sketch:

Okay...so maybe that illustration took me closer to 10 minutes to create, and it may not bid due justice to the brilliance of my brunch, but maybe I can fill the void with a written description. First, begin with a buckwheat crepe of massive proportion. Fill the crepe to overflowing with a great array of fresh, roasted vegetables, including orange cherry tomatoes, shiitake mushrooms, asparagus, zucchini, and yellow squash. Pour over your crepe a well-executed homemade hollandaise sauce. Top your masterpiece with a farm-fresh egg cooked over medium (so that the brilliant, creamy, yellow goodness will pour over your creation when prodded with fork). Crown with two additional spears of asparagus. Serve alongside a fresh salad of spring greens and arugula, garnished with a creamy ricotta dressing. Brunch is served! I discovered this take on Eggs Benedict Crepe-style at a nifty little coffee shop in a college town while Grayson and I had a most-appreciated no-baby date-day. My mom and dad are watching Zeke for us as we explore, sip coffee, process life, and eat delicious food together.

My parents recently moved to the Ozark mountains to pursue their dream of, well, living in the mountains and enjoying life together! This is Gray and my first time down to visit (first of many, I'm sure!), and we are thoroughly enjoying our time in the Ozarks. Fortunately, my parents also enjoy a plate of good food, and we've been eating plenty of it while here! We're approaching week three of our month-long-stay, and here are just some of the delicious foods we've tried: Real southern BBQ, southern chicken, some of the best macaroni and cheese I've ever tasted (Zeke was a huge fan!), fried okra, real small-town breakfast including biscuits and gravy from scratch, very authentic Mexican cooking, local elk, wild razorback hog, and plenty of scrumptious peach and blackberry cobbler!

Now, let me add my disclaimer here:  I claim my blog to be one focused around real, wholesome cooking and eating--that which benefits our bodies and health. So what place does biscuits, gravy, and cobbler have here in my real-food blog? Well, as explained in one of my "First-Trimester Hiatus" blog posts, there is a "time for everything"! This month while we visit my parents, we are, to a degree, simply resolving ourselves to enjoy good food and pursuing the experience of food in another culture! (Although I am currently planning our "detox" diet for when we return home) You see, Grayson and I are very intrigued by the culture of food. Let me explain by taking you to a small little "dive" buried deep in a valley in a tiny little town nestled in the mountains.

Mom and Dad had heard great reviews of this small-town cafe, and so we set off on an all-morning adventure to drive a couple of hours and explore this notorious joint.

Now, when we pulled up into the almost-packed parking lot, and set sight on this trailer-like restaurant, I stepped out of the truck with slight skepticism. Grayson always says that a packed parking lot is a sure sign of a great restaurant. However, even the lack of empty parking spaces did little to ease my apprehension. When we stepped inside, I quickly took inventory and began my cross-examination of the place. I know I should learn by now to hold judgement until I can judge by way of taste, but still I couldn't help but notice the small room to the right with two household freezers, the sketchy buffet table boasting a small bowl of iceberg lettuce, a well-picked-over tray of olives and who knows what else was on it, a banana pudding and a plate of oreo-like pie.

We found our seats at a table situated between another table of older woman sipping coffee on one side of us, and on the other a space heater plugged into a wall adorned with sports paraphernalia and mismatched antique photographs--and dust. A kind, plump waitress, who we would soon discover to be the owner, approached our table and asked us in a southern accent if we'd like to order something off the menu, or try the buffet. "Fried chicken on the buffet today!" she exclaimed, pride lacing her drawn-out accent. Although I'm no fan of fried chicken, I opted for the buffet for ease of decision. I grabbed a plate off a pile of mismatched ceramic and plastic dishware and embarked upon the lunch buffet line. Corn, baked beans, fried chicken, some sort of substance--gravy, perhaps? And about 4 empty containers hinting at some fried side dish and mashed potatoes. It seemed to be a "first come first serve" sort of buffet, and we had not been first. The owner had kindly explained that the buffet included "...anything you can find lying around! Just don't wander too far back, or we'll have you washing dishes!" And so I began my search for additional goods to fill my plate. To the left was a side table with a pan of dinner rolls, and flat corn bread pancake sort-of-things, and a couple more picked-over desserts. I took a roll.

Now, my husband has taught me well, and I should have known better than to allow such pessimism to creep in before I set bite into the food because, let me tell you, it was good! It just goes to show that good food is found in unlikely dives. With each bite I began to realize the authenticity of this small little place. The women next to us sipping their coffee had now pulled out a game of sequence, surely this was how they spent their mornings. The owner's family had arrived and she had sat down to catch up with them. She had earlier explained to us that she, her aunt, and her mother ran the place and did all of the cooking. I'd guess this place to be the sort of restaurant where a woman simply found her house full of friends drawn to her great southern cooking, and decided to make a living out of it by slapping a "cafe" sign out front and setting up a few extra tables inside.

Let this cafe be a reminder to me to be more optimistic and embracing of culture in my food endeavors. For little did it matter that the womens room was located through another door outside, and was adorned with fake flowers in a plastic basket resting in a urinal, or that a posse of cats outside the kitchen door were feasting on leftover chicken bones. This place had character! And character is a necessary ingredient for good food.

We also got to experience the Ozark's offering of local food culture at a winters farmers market. Although small, I was quite impressed by the vendors offering local pork, lamb, chicken, beef and sausages, along with fresh chicken and duck eggs, winter produce, bakery and crafts. Ezekiel ran from vendor to vendor, and settled down with dad in front of a woman who spent her days carving wooden spoons. Although not my idea of retirement, she was quite interesting and her spoons-- a work of art. We left with a basket of fresh apples, along with some strudel, a pecan pie, and amazing ginger cookies. Farmers markets being right up my alley, I really enjoyed strolling through the small tent and taking in the offering of local culture and handiwork.

 Sometimes we can get stuck in a rut of returning always to what we know. Out of ignorance, or simple hunger, we resort back to what we know is familiar. This morning as I stood in line at the little crepe coffee shop waiting for a refill on my (delicious) sport tea, I overheard a young boy of about 13 complaining to his mom as he looked over the drink menu that they did not have a "Frappuccino". He lamented to his mom that, "They have to have a Starbucks around here..." They set down the menu and walked out. He sought a label--the "Frappuccino" he knew--and that blinded him to trying something new. I ached a little for them, knowing they were missing out on a great taste of local coffee and culture.

I would feel comfortable claiming that food is 50% taste and 50% culture, and that if we never step outside of what we know, we will only enjoy a mere 50%, at most, of what food has to offer. This would be why Grayson and I rarely find ourselves inside of a chain or franchise restaurant. We enjoy far too much the adventure and discovery of food prepared with thought towards ingredients, composure, and the resulting flavor. For a young family on a tight budget, when we go out to eat we want it to count. We seek not only a full belly, but memories to coincide with where and what we ordered. I would scarcely remember a dish served to me at a mediocre chain restaurant. However, the inspiring plate of food I was served this morning while sitting with my husband in a small coffee shop-- that plate I will remember, equating it with creativity and deliciousness, and pairing it alongside a memory of fond time spent with my hubby. Food is not solely substance, not solely flavor, but culture, inspiration, and memories.

First-Trimester Hiatus Blog 1: A bump in the Belly, a Bump in our Plan to Better Eating...

As promised, from time to time I will post a blog I wrote during my first trimester of this pregnancy. My hope is that these posts may both cause a laugh and give a little insight into how to handle life when circumstances call for us to make allowances, for a time, in our goals and plans. This was my first blog written during my 3-month hiatus from cooking.

First-Trimester Hiatus Blog 1:  "A bump in the Belly, a Bump in our Plan to Better Eating..."
Blog Written at 8 Weeks pregnant, October 22, 2012

My poor husband may suffer through this first trimester a little more than I will. Well, okay, I take that back as I veg out on the sofa, deemed useless by nausea and exhaustion. However, he will suffer this first trimester more than he did during my first trimester of pregnancy with Ezekiel. With Zeke, the early weeks of my pregnancy brought about a strong aversion to anything fresh--fruits or vegetables. This really wasn't big deal because there wasn't much of that matter in our diet anyways. The early weeks also brought a strong inclination to processed foods. Again, this was no big ordeal, as we were accustomed to our occasional frozen pizza or Mac N Cheese dinner. These would now simply become a more prevalent staple on our dinner menu for a while.

Zeke may have to take over some of the responsibilities in the kitchen for a while...

However, between my last and present pregnancy, much transition and growth has taken place in our way of eating. Now frozen pizza is archaic, lost in our minds as a past time of old, a mistake, an error in our previous judgment of what food is. Instead our meals are filled with fresh vegetables and tasty whole grains. Grayson has grown quite fond of wholesome, delicious homemade meals on the dinner table virtually every night of the week.

And so, going into this pregnancy, I resolved to continue our current way of eating. It has become such a primary importance and priority in my life to feed my family well, to fuel them up for their days with energizing food, to bring them around a table of good conversation centered around delicious food. I couldn't give this all up, not after all of our work, progress, and growth.

Zeke doesn't always want to eat his veggies either...

And so we set out, as ritual on Saturday mornings, to the Farmers Market. As we strolled along, Grayson commented on the great array of colors and variety of produce that week. I was just approaching my 7th week of pregnancy. My normal feelings of excitement and adventure surrounding the possibilities of new and unfamiliar produce was now replaced by a queezy unsteadiness in my stomach. I just wanted to get in and get out before the once beautiful produce turned my breakfast of carbs in my stomach enough to expel them in front of one of the vendors....

Instead of our usual overflowing stroller packed with fresh veggies, we left the market that day with some potatoes, cranberries, and decorative gourds (oh, and cookies!). The potatoes and cranberries still stand untouched on my hutch a week and a half later. For a first of the season, we didn't even visit the market this week.

And so, Grayson, so accustomed to delicious meals at the end of his work day, now comes home to a wife laying on the couch, water and crackers on hand; a wife who has no desire, and in fact a strong aversion to step foot in the kitchen.

Staying active during early pregnancy

It has been a blow to my confidence, yes, but humbling all the same. I set out this first trimester telling myself, "We need a plan." I thought that maybe if I just forced myself to cook despite my nausea, or maybe if Gray cooked a few nights a week, or maybe if I could focus on what I could stomach and only cook those meals, we could press on. However, I've come to see that I need to focus less on the "how" we will go about this, and more on the "why". Why have I been so adamant on continuing just as strong as I have been in cooking and seeking better nutrition for my family? Part of it was pride, my avoidance to admit a weakness, that I simply cannot handle as much responsibility in the kitchen while I'm growing a little being in my belly. Especially to admit, here, to my readers, that  there have to be allowances in our diet for times such as these.

I kept focusing on the plan, the how of making this work for the next few months, when all the while I was ignoring the why. Why, in the first place, did we begin this journey? We did it to better the health of our family, to set our children up with a healthy understanding of food, and how God designed to bless us through it. We did this to protect our family from disease and harm. I realize, now, that all the stress over "how" to cook well while pregnant is more damaging to my baby than a grilled cheese sandwich from Culvers. The stress is what I must avoid. We set out on this venture to learn. A new challenge always presents opportunity for further education and a deeper knowledge. That's just what I must see this as. Yes, a bump in the road, but one I must see as an opportunity to learn and grow even further in our venture of good health. I take it day by day. On good days I take advantage of the opportunity to cook, even if not the healthiest of meals, it's still cooked in our kitchen by my hands. On days I find myself comatose on the couch watching Netflix for a lack of ability to do anything else, those days we will reserve for pizza (takeout--we draw the line at frozen pizza, now), or Chinese. It's give and take, but not so much stressful anymore. I recognize my limits and embrace them, as this is a time of rest, a precious time of nurturing this child within me.