When you’re thinking about what changes to make to your eating habits, it can feel confusing (where to begin), overwhelming (what should I eat?) or both. There are a lot of places you can start that can helpful, and today I’m going to highlight one….
While challenges in life generally stress me the hell out, I’m endlessly fascinated with food challenges. Caroline Rector, the minimalist fashion blogger at Unfancy, often talks about how she’s shifted to looking at mistakes with a “Oh, how fascinating!” lens rather than that weary face emoji and the stress that little face conveys. I’ve tried to keep this idea in mind and apply it in my life towards challenges/when life throws me any sized curveball….
Google “collard green recipes” and you’re instantly hit with the Southern take on collard greens: bacon or ham hocks slowly cooked with collards for a smoky, salty flavor. And that’s fine. I’ve never had that traditional spin on collards, and maybe I’ll have it one day. But for my everyday, I want a lighter, faster, and different take on collard greens….
One of the pluses I mentioned about eggplants yesterday in the Nutrition DL post is that eggplants are an excellent source of fiber. When you’re looking for a meal to fill you up, fiber can play a big role in satiating you. To me, this makes meaty eggplant a perfect vegetable to use as a main course, rather than just a side….
Sometimes, it’s better to go slow. To resist the all-consuming urge to go, go, go, get in as much as you can as fast as you can, instant gratification circus for the low and slow way. There’s a certain magic that come along with it, a magic that is personified in this Spicy Black Bean Dip….
This week N and I celebrate our 7th year anniversary. SEVEN years! We both agree that it doesn’t really feel like 7 years. It’s just gone by in the blink of an eye. Sometimes I catch myself thinking back who I was when I met him and who I am now. A lot has changed. We’ve changed and grown a lot. I can see how we’ve helped each other, supported each other, and open each other’s eyes to new things.
Among the many foods I started to eat (or gave another chance, like avocados and egg salad sandwiches) because we were together was authentic Mexican food. I grew up with Tex-Mex, so I had no clue what real Mexican food was like. Lucky for me, I got to taste the real thing many times when we would go over to N’s abuelita’s or his mom’s house. Through eating all of these great home-cooked meals, I discovered chipotle.
Before I knew N, chipotle was just the name of a restaurant or a funny word used to sell more Jack in the Box sandwiches. I had no idea what it really was. Chipotle is an amazingly complex and spicy pepper that you buy dried or in my favorite iteration, in a can swimming in adobo sauce.
I’ve eaten a lot of spicy things in my life, but the chipotle was a whole new thing for me. It wasn’t long before I was buying cans and cans of it and finding ways to put it in whatever I could. But like most of my ingredient obsessions, I moved onto something else or just stopped eating the food we would incorporate chipotle into.
Until this dish. I am a religious listener of The Alton Browncast. Two weeks ago, he recommended his chipotle sweet potato side dish. Once I heard it, I knew that I had to make it for N and his family. Not only did it work perfectly for the season, but it has the heat that all of us love. The heat I never would’ve known if it hadn’t been for N.