Mama-WeekCrafting Mondays – a weekly practice where I set focus and intention in our home and in our kitchen for the week. Some people call it meal planning. I call it week-crafting. It’s just more fun that way. Nothing set in stone, but enough form for our days ahead to unfold just the way we like it. Join me as I create the week we want for our home and our families. Join me?
So. I went sort of Vegan last week.
And honest to goodness truth?
We had one awesome meal out of all the vegan meals I tried this week.
My kelp pad thai was a disaster. My collard wraps were left untouched. And by Thursday night, I was severely craving for a comfort food of some sort and we opted for a homemade pizza with PEPPERONI and CHEESE (sans tomato sauce for me.)
But here’s what I realized with this whole experiment a few days in: I was really already happy with how we were eating, and didn’t even know it. And that putting the almost vegan label on definitely drove me into hyper-gear, even though I told myself I will only do an 80/20 rule (meaning 4 out of 21 meals will include foods that are non-vegan.)
The primary reason I wanted to go (almost) vegan was that I wanted to eat less meat. Our dinners are almost always centered around meat. I was already consciously including way more vegetables in our diet. And the next easy step for my family would have been to declare a meatless meal once a week instead of putting a label around our diet yet again.
(Plus, have I not mentioned how much I love real pastured butter? No way I’m giving it up.)
Also, I totally forgot the awesome powers of Celebrating Where You Are and Choosing Ease. A combination that seems to work so well for me.
And so I celebrate how far my family has come in our real food journey. Considering where we came from. It is a journey after all, and it really isn’t so much about what you choose or choose not to include in your diet, but how your meals have made you feel more alive and more in touch with the goodness inherent in the food we nourish our bodies with.
And I choose Ease. For a homeschooling mama intent on carving out time for my business and soulful work, baby steps work best when I want to introduce any kind of change in our routine. There is a learning curve for making veggies the star of the show and I will take my time learning how to make these meals so that one day, doing so will come so easily, so naturally to me (starting with this book, Vegetables, Revised: The Most Authoritative Guide to Buying, Preparing, and Cooking, with More than 300 Recipes.) We love our meat and we’re going to keep mindfully eating them – perhaps a bit less than before, for as long as we look for ethical and sustainable sources. For now.
So Reminder to Self: Savor Every Meal. Enjoy The Ride.
And with that, here’s my kitchen inspiration for the week ahead:
And lately, I’ve been wanting to give Scallop and Spinach Salad a try. I’ve never cooked Scallops in my life ever. This might be the week.
I’m back to eating Grilled Panini Sandwich and this one with apple, brie and bacon sounds ah-ma-zing.
Kale and Quinoa are staples in this house, and this Kale and Quinoa Salad with Strawberry and Goat Cheese sounds delish.
And this week’s special food: Filipino Beef Empanada! I miss eating these (among many other things!)
What are you cooking in your kitchen this week?