I will be the first person to tell you that, unlike every other food blogger it seems, I was never really into cooking. Sure, I would jump at the mention of making pancakes on a Saturday morning. However, that was pancakes.
child person* doesn’t find joy in whipping up pancakes? Show me that person and I’ll show you someone who’s dead inside.
If I’m being perfectly honest I never would have imagined I would be writing a food blog; let alone a gluten/soy free friendly, vegan, health-minded food blog. Now that’s a mouthful. People may assume it is because my parents didn’t like cooking, or that the art of cooking was lost on me and my “lazy millennial” peers. Neither of these are remotely true, especially that annoying trope. My parents run a gourmet specialty foods business. My dad had a vegetable garden his entire life. Every other weekend my stepmom was always cooking or baking something delicious, and you bet it was from scratch. I grew up with a belly full of yummy food and an appreciation for those with the skill to create it.
To sum up why it took me two decades to enjoy cooking: As a kid I my weight fell in the higher range of ‘normal’. So I went into middle school about a foot taller than everyone else and a little chubby. That wasn’t necessarily a bad thing but people (teachers included) are mean. So I stopped loving food and gradually started eating less and less. You get the not-so-pretty picture.
Now that all of that is out of the way, I want to get into why I decided to create this blog.
Recovery is hard. It just is. Figuring out how normal people eat is so perplexing, especially for people like me who never ate what was considered normal. I stuck with it though and made solid progress! Then something changed. I was used to feeling out of control when it came to food but this was different, everything hurt. It physically hurt to eat and all of a sudden I was losing weight unintentionally and rapidly. I lost 20 pounds in 3 months, and I didn’t have 20 pounds to lose. Barely anyone believed my pain was real. Luckily I found a doctor in time. Turns out I have a some internal issues going on as well as all sorts of food allergies and sensitivities (I’m underlining this because this is not an elimination diet. I’m not saying you shouldn’t eat these foods, simply that I can’t and that you won’t see them often, if ever, on this blog). To be specific;
- green beans
- kidney bean
- black eyed peas
- navy bean
- bakers & brewers yeast
- chia seeds
- bay leaf
- egg whites
Oh, and I’m vegan. I’d say this made my recovery
a little bit very* different from what other’s experience(d). I couldn’t really go out to dinner without planning ahead or knowing every ingredient, or eat the same calorie dense foods. I had to cook almost everything ahead of time, and I had to figure out how to meet my nutritional needs. It was a panic inducing process at worst and a waste off my precious time at best. Somewhere along the line though I started to look forward to it.. maybe even like it.
“Cooking is a labor of love” is a common phrase but my take on it may not be. Now I cook because I know I deserve a home cooked meal, a kitchen that smells absolutely divine, and piping hot food that was made with me (and my family) in mind. Creating mouthwatering and healthy dishes is probably the simplest way to show yourself the love and care it needs.
The purpose of this blog is to share this experience. Everyone cooks for different reasons and all of those reasons are great! But, I am hoping that as you read, cook, eat, and enjoy these recipes you can benefit from a really rewarding form of self-care.
*Edited on 10/4/18 to make passage of time clearer*