Fear

How many of us have thought to ourselves, "I can't do it. Why try?"

I just finished this book called "A Million Miles in a Thousand Years". It's about a man who was approached by some film makers to make a movie based on a book he had written, but realized that he himself was living a boring life and needed to change. So he sets out to "write a better story" of himself. It was a really good book and I totally recommend it. It made me think about the life I myself was living and the lives that I was helping my children live. Anyway, he was talking about fear and how it plays a big part in our lives, IF we allow it to. he says,

"I thought of fear as a subtle suggestion in our subconscious designed to keep us safe, or more important, keep us from getting humiliated. And I guess it serves that purpose. But fear isn't only a guide to keep us safe; it's also a manipulative emotion that can trick us into living a boring life."

He then says,

"While ambition creates fear, it also creates the story."

We can't let fear win. Fear is an enemy and we only doubt ourselves because of fear. I can't even tell you how many times I've been on a diet and have failed. The earliest I can remember going on a diet is third grade. I didn't know what I was doing, I was NINE! But, it was my first failed diet. It will always be my first failed diet. It started me on the path to find something that worked for ME. I'm trying to write me a better story. One that will allow me to live a healthier and happier life for me AND my family.

Today when I weighed in, the scale didn't show a loss. I even went and used my mom's scale after mine didn't show a loss. I admit that I was quite discouraged, disappointed, and a bit taken back. My pants seem to be fitting looser and I was extra cautious this week in paying attention to my body signals and portions. I thought for sure I was going to show a loss. But, when I didn't, I immediately thought, "Why try?!" I was down so, I made myself a cup of Dairy-Free Hot Chocolate, toasted up an Organic Cinnamon Raisin Bagel, and cut up half a Cara Cara Orange. It tasted good. And then I talked to my husband. I started to doubt myself and the promptings and guidance I've gotten to do this. It's a scary road and I'm bound to have ups and downs. No road known to man doesn't have ups and downs. I need to remember this and today was quite the humble reminder.

When you find yourself doubting yourself and asking yourself, "Why try?", just remember,

"The great stories go to those who don't give into fear."

I want mine to be a GREAT story.

Signs

There are many signs that we kind of brush off or don't pay much attention to: speed limit signs, signs that tell us to "slow down", "Yield",  and a lot that say "Stop". This last week we got another big snow storm. The common sign that I've been reflecting on is "Caution: Roads may be Icy". My car will often times bring up a little reminder that tells me to be careful because ice may be present. This is a warning that we can all pay more attention to in our own personal journeys, especially me.

As I've been recovering from being sick and getting back into the swing of things, I found myself slipping on that icy road because I was going too fast. This last week I haven't been following all the rules and it was a humble reminder as I stepped on the scale of how important the rules are. Just like traffic signs, we need to follow the rules and heed the cautions that are given to us.

Many times this last week I found myself telling myself, "I shouldn't have eaten that much." I'm realizing that I don't need 2 eggs, 1 does the job just fine. Just like I don't need a whole sandwich when I'm having other things with it such as fruit or chips. I really don't need seconds, I usually have seconds only because it tastes so good. This is NOT a good reason. And I shouldn't eat chips out of the bag. I should put an amount on my plate and be happy with that, (I've been on a guacamole and hummus trip lately.) I didn't pay attention to my body signals and often found myself eating only because it was that time of day, even though I wasn't hungry, which also led me to realize that I had over eaten the meal previous. This was a common, vicious cycle this last week. Needless to say, I'm paying MUCH closer attention to the size of my meals. Even my protein shakes have gotten smaller.

The point is this, the signs are there for a reason. The rules are there for a reason. They are both there to protect us and to help us stay safe and healthy. We can't take them for granted. I can't take them for granted anymore.

1000 Paper Cuts

Have you ever heard the expression, "Death by 1000 paper cuts?" This week was a DOOZY! I got sick enough to need antibiotics, our youngest got an ear infection, our second broke her arm, our oldest had a few melt downs this week due to stress in High School, and our third is in eye therapy and does his therapy best in the mornings before school. Now, my husband is sick. It just doesn't seem to end. But that is part of the journey.

Every road you take there are bound to be a few bumps. Sometimes the bumps are massive potholes. And sometimes the road is closed and you have to take the detour, which has massive potholes or is even a gravel road off the beaten path. We took a few detours this week, but that is OK. Life happens. Sickness happens. Broken bones should NOT happen, but it did in our family. Despite all the trials and difficulties, we made it. We survived the week still managing to be dairy-free. I'm feeling better, our youngest is doing much better, our oldest pulled it together and made quite the recovery (I'm SO proud of her), our third managed to do therapy 3 of the 5 days out of the week (thanks to my husband who worked from home most of the week), and our second was able to go from a non-removable splint to a removable splint and therefor doesn't need my help as much getting ready for school in the mornings. Now, my husband just needs to get over his sickness and all will be right again.

P.S. Today was weigh day!

Spinach Artichoke Yumminess

My girls are old enough now that they can cook a meal once a week on their own.  My oldest decided that she wanted to make spinach and artichoke stuffed shells.  I didn't look too closely at the recipe, but she did get it from a vegan website.  Anyway, when I announced that we were going dairy-free I got a message from an earthly angel and friend.  Her family has been dairy-free for about a year now.  She was so willing and happy to share some of her favorite dairy-free recipes.  One of these recipes was a Spinach and Artichoke dip.  Oh. My. Gosh!  This stuff was AMAZING!  I didn't feel like buying MORE pasta because we already have so much so, my daughter and I decided that she was going to do a spinach and artichoke pasta bake.  SO. VERY. YUMMY!  Here's the recipe she used, and BELIEVE me when I say that you NEVER would know there was no cheese:

Spinach and Artichoke Dip

3/4 C raw cashews, unsoaked
1-2 medium-large cloves garlic, sliced or quartered
3/4 tsp sea salt
1/2 tsp dry mustard
pepper to taste
3/4 C plain unsweetened nondairy milk (she used cashew milk)
2 1/2-3 T fresh squeezed lemon juice
2 C frozen artichoke hearts, partially thawed
2 C spinach leaves, loosley packed

Preheat oven to 425

In a blender, add cashews, garlic, salt, mustard, pepper, milk and lemon juice.  Blend until very smooth.  Add the artichokes and spinach and just pulse through; do not fully blend in order to keep some chunky texture. Transfer to an ovenproof baking dish and bake for 17-20 minutes, until lightly golden on top.


What my daughter did was cook the pasta so it was a little undercooked.  Then she tossed the warm pasta with the dip and baked it according to the directions in the recipe.  She served it with warm marinara for extra sauciness.  My 6 year old son, probably the PICKIEST eater on this Earth had 2 helpings!  I say that is a success.  It really was quite wonderful, and we didn't miss the dairy at all.

Enjoy!

One Week Back

When people find out that we have gone dairy-free, the typical responses are, "I don't think I could ever do that!", and "That has got to be hard!".  Well, actually it hasn't been that hard at all.  There was one meal this week where I missed the cheese, but it wasn't that big of a deal.  We actually have been using nut milks for a while now (since I first started this journey almost 4 years ago) and that, I think, has made it easier on us.  Our 2 and 6 year old boys actually prefer the nut milk over the cows milk and that makes it a TON easier.

Today marks the end of the first week back.  Yes, I did weigh this morning and I logged it in my weight tracker. I was able to unload all the food we had that contained dairy and it felt amazing!  It was like a weight had been lifted off my shoulders. It was such a relief, especially knowing that it went to people who could use it instead of us throwing it away.

Today I decided that I was going to read all my past blog posts.  It was a bit of an eye opener for me and it was good.  I am so glad that I started this blog and that I've started to blog again.  I was able to remember things that I had completely forgotten about. I love that I shared things and was so open with my experiences. The post that REALLY stood out to me today was my "Conversion" post from November of 2014. Especially how, in order to make a difference, we need to be completely converted to the idea of how and what we are going to change.  My girls went ice skating this weekend with our church youth group.  As a treat they had hot chocolate and donuts to offer the kids.  My girls kindly declined the offers and I was SO very proud of them for doing this.  I knew that they were going to have these treats there so, before the girls left we broke out some fresh berries and this dessert hummus I found at the store.  Yes, it sounds weird, but it was actually quite tasty. As I was reading my "Conversion" post I hoped that my girls would get to the point where THEY notice a difference in themselves so that they could be converted to a healthier way of living.  They are older now and I leave the decision making up to them, but I truly want them to notice for themselves the changes that will be happening. I feel as though they are committed to the changes we are making.

I wish that I had been able to do better while I was pregnant with our 4th. Pregnancy is tough. And I'm sorry that I wasn't able to make it back as soon after, BUT I'm glad that we are here now.  I'm so grateful for the experiences that I've had this last week with making new changes in our eating habits.  My eyes have been opened to a new world and I am SO excited to start exploring more into this world of nondairy.  Who's with me?!

Cheese-less Pizza

We have renamed cheese-less pizza to "Bruschetta Pizza". This is what we had for dinner the other night.  It turned out pretty amazing thanks to some awesome olive oil blends, a sun-dried tomato pesto that was dairy-free (thank you Costco!), and an incredible recipe for a spread that really helped us NOT miss cheese.  All the kids liked it which was a MIRACLE in and of itself. So far this dairy-free thing isn't so bad!

I made sourdough pizza crust and used different "sauces" on them.  One pizza I used the sun-dried tomato pesto, another I used just sun-dried tomatoes that were bottled in olive oil (I used that oil for flavor), a Mediterranean blend olive oil that I get from a local oil shop called Drizzle and Dip, and this amazing veggie spread that was so creamy we really didn't miss the cheese. Here is the recipe:

Mashed White Beans and Vegetables

2 T olive oil, plus more for drizzling
1 onion, coarsely chopped
1 celery stalk, sliced
1 carrot, peeled and sliced
I clove garlic, minced
2 pounds Yukon Gold potatoes, peeled and cut into chunks (I didn't have any Yukon Gold potatoes so I used red potatoes and it was still yummy.)
1 1/2 C canned white beans, drained and rinsed
Salt and Pepper, to taste

Heat olive oil in medium saucepan over medium heat. Cook onion, celery, and carrot until onion is translucent. About 6-8 minutes. Add garlic and stir until fragrant. Add potatoes and beans and enough water to cover mixture. Bring to a boil. Reduce heat to a simmer and cook until potatoes are tender when pierced with a fork. About 8-10 minutes. Drain, reserving liquid. Either mash or puree vegetables, using reserved liquid to adjust the consistency. Season with salt and pepper, drizzle with more olive oil, and serve.


This makes a lot of spread. I had the idea of maybe using it instead of cheese for panini's. The recipe suggests using it as a bed for garlicky broccoli rabe, or slow-roasted tomatoes witch would also be delicious.  Enjoy!!

Dairy-free

One of the BIGGEST changes that we, as a family, are doing this go round is going dairy-free for a little while. This is a HUGE change in our lives and it didn't sit very well with a couple people at first. It is going to be a big adjustment, but I have faith that we, as a family, can do it TOGETHER. Some health concerns came up that led us to this decision and we are feeling really good that this is the direction we need to take.

So, here I start my first dairy-free post!!!

My husbands birthday was this weekend and, being the primary cook and baker in the family, I asked him what kind of "treat" he wanted for his birthday. We had already made the decision that we were going-dairy free so the search for recipes ensued. For Christmas he gave me a sourdough starter. I've been having a LOT of fun with this. I LOVE sourdough. The family LOVES sourdough. Back BEFORE we had decided to go dairy-free I searched for sourdough recipes to use my discard in. In my search I came across chocolate cake. And wouldn't you know it, there is a dairy-free sourdough chocolate cake recipe. We just HAD to try it out. It was AMAZING. Here is the recipe:

For the sponge:
1 cup ripe sourdough starter
1 1/2 cups whole wheat flour, freshly milled
1 cup coconut milk, canned

Mix the starter, flour, and the milk together in a bowl, cover, and leave at a room temp for approx 6 hours. Warning, this does NOT have a pleasant aroma, but it made EXCELLENT cake.



For the Cake:
1 cup coconut oil
1 1/4 cups coconut sugar
2 tsp vanilla extract
2 eggs
6 oz unsweetened baking chocolate, melted
1 tsp sea salt
1 1/2 tsp baking soda
 
Add eggs, sugar, oil and melted chocolate together in a bowl and mix well. Stir in salt, vanilla and baking soda. Add to the soured flour. Pour into oiled 9x13 pan. Bake in preheated 350° oven for 30-35 minutes. Allow to cool completely before frosting.

For the Frosting:
1 cup canned coconut cream (I stirred the cream, but I don't think you're supposed to. It still turned out yummy though, just runny)
1/2 cup coconut sugar
3 oz unsweetened baking chocolate, melted
1 tsp vanilla

Using a hand mixer, start by mixing up the coconut creme with the melted chocolate on low, add the sugar and vanilla and mix well. Frost completely cooled cake.



Every one of us LOVED this cake. Give it a try!! I got the recipe from:

http://thehomesteadinghippy.com