This is what really caused such a good shift for me. I was primed for it, but at home, the transition hadn't really begun. I knew it was coming, because I've always eaten so well with these women.
Between them, they have a list of dietary restrictions that lead to a hefty quantity of vegetables: vegan, organic, gluten-free, low-soy, no added sugar, no pasta or rice, and some I'm sure I'm forgetting. What it means is that I had to climb so far out of those boxes we had lining our cabinets to figure out what I might make for my dinner.
For a while, I enjoyed the kitchen, trying new recipes and combinations and seeing what worked out. I had some favorite recipes: a chicken fricasse, hot wings. Recipes borrowed or adapted from others: cowboy cookies, zucchini bread, eclair, machine bread, and this concoction with angel food bread, whipped cream, vanilla pudding, bananas, strawberries, and kiwi. Nothing spectacular, but certain go-tos and the desire to try new recipes on a regular basis.
I'm not sure what changed.
Or rather, I'm pretty sure it was this: pregnancy. I was not so very good at the pregnancy thing: not barefoot and happy, like some of my friends expected me to be, but flirting with all kinds of foibles--acid reflux, RLS, carpal tunnel, daily morning sickness, the like. I wrote a book about it, and infertility, and birth and post-birth. But I got so tired. And it's one of those cycles: if you don't eat well because you're too tired to make something better, you're going to get less healthy, less energy, and on. And parenting two adorable kiddos with high energy!
So I have to make decisions. Ways to shift our family table. Start with myself.
So we'll see how it goes. For now, I have some beautiful models.
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