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the story of my everyday food

Just in case you’ve wondered if “she” even makes things anymore, I do! I do!

Though since the beginning of this year it’s mostly been over here. I’m working with (and working out at) Bodies by Burgoon these days. While I haven’t been able to post as much here, I’m still making and sharing, a lot. (Scroll to the bottom for the evidence!?)

Here’s an update on my almost daily breakfast hash, still going strong since 2014.

sweet potato hash with brussels and kale

For those of you who know me personally, you know my cooking has been on a trip over the last years. Yes it’s cliché, but every twist and turn really has belonged. My cooking and overall life has changed but perhaps not in the way you would think. 

Learning to cook with wine and butter and herbs as an adult was life changing. While it was never something I did every day, it taught me what really good food tastes like and taught me to play with quality ingredients. Every time I had something less quality, I was disappointed, and this was not me becoming a food snob but a learner of food and life. In short, cooking wasn’t just about eating amazing things, it was the love of creation, learning, and sharing that had me hooked early on. 

As an adult, I did however struggle with what to feed my kids and how to afford the healthier stuff for a group, day to day. I would splurge on new recipes for the weekends but during the week, I floundered and ended up with a strange mix of healthy one day and eating out the next, quick foods we really didn’t want to eat but could afford, and a lot more grains and dairy than any of us needed.

Which led me and my family to begin connecting dots with our health overall. When my daughter ate sugar she got really sick, every single time. When my son didn’t drink enough water or ate too many processed foods, he got headaches. When I ate gluten my joints hurt and my injuries increased. When we ate good food and whole ingredients we felt good, when we didn’t we felt bad and got sick in one way or another. It now seems so obvious but it took more than a few hits to recognize the patterns.

In the last years I have been learning to cook everyday food (saving the weekend wine and butter for occasional still) with quality ingredients, and again it has been life changing. AND it has taken resources. Eating good food costs money period. I don’t care what anyone says! It also takes cognitive space. If you are in any kind of survival mode or have too full a load or a financially stressed plate, changing the way you eat can feel impossible. 

To know what delicious food is and to equally know how good clean food makes me feel, has helped me stay determined not to settle with imitations and quick fixes on a daily basis and the weekends. The paths have started to converge and therefore what we are eating has evolved. 

In case you’ve missed any of these recipes posted on bodiesbyburgoon.com, here you go. They might be more simple than my weekend food, but the test crew at home has given them all thumbs up and continually asks for more, and that to me makes them worth sharing. It’s our weekday fare and feel good food of 2015 and 2016. While not every recipe below is my own, I’ve made every single one multiple times. Thank you #fitfam!

Broccoli, Grapes, and Chicken Salad with Yogurt Dressing:

broccoli, grapes, and chicken salad with yogurt dressing

Tiffany’s No-Bake Energy Bites:

TIffany's no-bake energy bites!

Chicken Salad Stuffed Tomatoes:

Chicken Salad Stuffed Tomatoes!

Asian Chicken Quinoa Salad:

Asian Chicken Quinoa Salad by Christine

Avocado, Mango, and Papaya Salad:

Avocado, Mango, and Papaya Salad by Heather

Our new favorite anytime meal and so easy to have prepped and read to make would be Jen’s recipe for Family Breakfast: 

Jen Patnode's breakfast bowl

Stuffed Bell Peppers with Double Take’s Aces & Eights Salsa by Tiffany:

EDskyviewavocadogood

Ground Turkey Burgers:

Heather's Ground Turkey Burgers

Bowls with chicken sausage and Jen Eck’s Grilled Veggie Slaw:

Grilled Veggie Bowl

Changing the way you eat (or changing anything!) is hard, and there will be great resistance from the inside and outside. What do you want, what do you need, and who is on your team? How do you find some space so you can choose and not just wait to be chosen by circumstances that will eat you up? Do that, go towards finding some space, and whatever you do, don’t quit. XO

~Heather

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