I haven’t been feeling very creative in the kitchen, and it’s been bothering me. It’s taken me a while to figure out why, but I think I’ve finally arrived at an answer. It’s three fold.
First of all, every ounce of creativity I have right now is being poured into my Kindergarten classroom. I have 21 energetic, imaginative 5 year olds who consume all of my waking thoughts. Even in the “off” hours, while driving, eating, cooking, sleeping, I’m thinking of questions like these. How can I increase their phonemic awareness? What games can we play that will reinforce sight words and make them giggle at the same time? How many different ways can I stand on my head to keep their attention longer than 2 minutes? Are my centers aligned with Common Core Standards?
When I get home, the last thing I want to do is stand in the kitchen for longer than it takes to fill the Vitamix with smoothie ingredients.
Second, losing Marcy 8 weeks ago has really taken it’s toll. Sitting and petting Brother Max just seems more important than thinking of yet another way to make another naturally gluten-free meal.
Watching him stalk birdies
or that pesky squirrel is more entertaining.
While my heart still hurts, I’m more focused on the blessings of Now.
And third, I am no longer a vegetarian. What? Did I just lose you as a reader? I really hope not. I started this blog as a “curious girl in the gluten-free world”; an expert in nothing, but a learner and an experimenter in all things gluten free. Throughout my gluten-free journey, I’ve tried eating vegetarian, vegan, raw, and even had a spell as a gluten-free junkfooditarian. And while I’ve learned a lot from all of it, I’ve decided that my body just needs more protein. Animal protein.
Have you read Eat Right 4 Your Type? I read it eons ago, but since going vegetarian I’ve had this nagging feeling that as a Type O, Hunter-Gatherer, I was not getting all of the nutrients that my body needed. I’m not a fan of diets or of rigid rules that tell me what I can and can’t eat. Not eating gluten is rigid enough for me. But lately, I’ve been eating based on my blood type, and my energy level is soaring.
- High enough to teach Kindergarten every day.
- High enough to teach 4-6 fitness classes each week.
- High enough to bike 70 miles this weekend.
This is working for me. So why haven’t I felt creative in the kitchen? I’m not used to cooking meat! Right now I’m finding lots of paleo recipes from the experts that I’m thoroughly enjoying. Reviews will be coming soon!
But what about my love for raw foods? It’s just as strong as ever. Does it sound weird to have a meatball and a raw kale salad for lunch? What about a shredded chicken sandwich on raw apple bread? Raw salads still make me gaga.
Again, right now it’s working. I think it’s all a part of my journey.
I’m excited to share that I actually spent some time in the kitchen this week. I have some raw recipes that will be accompanying several meat dishes this week. This is one of them:
Green Ribbon Salad
- 4 c. kale, torn from the stem
- 4 c. spinach leaves
- 2 medium zucchini
- 1 green apple
- 1 T. white balsamic vinegar
- 1 T. olive oil
- 1 T. grade B maple syrup
- 1/2 tsp. sea salt
1. Roll kale and spinach leaves together, burrito style, and cut in narrow ribbons. Place in a large bowl.
2. Core the apple, slice, and dice. Then add to the large bowl.
3. Using a spiralizer, cut 2 zucchini with the flat blade, creating ribbons. Add zucchini ribbons to the large bowl.
4. Mix white balsamic vinegar, olive oil, grade B maple syrup, and sea salt in a small bowl.
5. Poor the balsamic vinegar mixture over the green ribbon salad and mix well.
Meat recipes to come!
- How do you define yourself as an eater?
- How important is it to you that you DO define yourself as an eater?
- Have you read Eat Right 4 Your Type?
This recipe was shared with: