Starting Fresh!
It’s been quite a while since I’ve blogged. I’ve been burning to share so much, but when you find your life in a whirlwind of unexpected highs and lows, you get caught in the gusts. I had to lose sight of my personal goals and needs; I went into survival mode, and I’m happy to report I did more that survive, I’m learning to thrive. I could share the last year with you, but you probably wouldn’t believe me, and it would take much too long! I’m thinking of writing a book, or two:-) My career, family, love, health, spirituality, and mind all have tumbled down and slowly but gracefully built up again. Some great surprises have blossomed in my life between the weeds and these remain the small amazing rays of sunshine in my life at the moment. I find myself now on solid ground, but a much different ground than ever before… I’m so grateful for all that I’ve experienced. With that being said, I am going to start fresh, like I have promised myself, in every area of my life- including a fresh start to my blog!
I want share some my creations over last few months, but I have to start somewhere, so I’m starting with tonights dinner! I always cook gluten-free. I have to. I want to. My son has learned that gluten-free still means yummy! I do my best to provide him with the best possible nutrition. My ideal “diet” would be more of a paleo lifestyle… grain free, organic free-range meat from happy animals, good fats, a ton of yummy veggies (sautéed in butter or fat!), some nuts & seeds, occasional fruit, fermented foods, and bone broths. If I could nourish my body with this everyday, I’d die a happily fed woman (not to mention a probably good looking woman if I could eat so clean!)
I know! Brussel sprouts they make so many people frown :-(… but I can’t get enough of ’em! When soft and tender, the sweet, salty, succulent combination of vinegar, bacon fat, garlic salt, herbs and spices make my mouth water all over again..Here is a link to another recipe more like I would normally go for, but I’m on a mild cleanse/detox, and didn’t want to tempt myself with ALL the bacon:) I always find a way to add more veggies.
Bone in chicken thighs have much more flavor- especially organic. I rubbed chicken with a little bacon fat, placed skin side down and browned in pan (just lay it there, don’t move them for a few minutes so it can brown). The skin had some thyme and rosemary and a little garlic salt. After browning both sides I popped in the oven @ 375 while I made the brussel sprouts.
Hopefully I’ve provided some brussel sprout inspiration. Muster up the courage to try them again, I promise they’re not like your moms:-)
