I feel like such a novice when I walk into my kitchen. My NT cookbook is the only one out of the cupboard anymore. I have half a mind to burn the others (I wouldn’t feel right about donating them because then someone else would cook with margarine and white flour) I want so badly to nourish my family and create healthy delicous meals. So often I walk into the kitchen with a resolve to do whatever it takes to make this high enzyme, healthy fat, satisfying dish and I realize I should have started 24 hours earlier letting something soak or something should have been cooked previously. I find myself discouraged often as I place a compromised dinner on the table. I just want everything perfect. I want each meal to be more than a filler. Here’s what I have discovered this week. I am going to have to sacrifice something in order to make this work. I cannot create more hours in the day. I cannot cut out what little sleep I get (Caleb is teething….not alot of sleep happening in our house) What I can do is prioritize. I will make one day entirely a stay at home and cook day, one day will be for doing all my errands, one day will be a cleaning day. I can tell that changing our eating habits will inevidably spill over into other areas of our lives. It will make us more organized, more practical, more responsible. Who knew that by changing what happened in our kitchen that it would cause us to become more grown up. My goodness I feel old for being 24. There is so much to learn.
About the Author...
I'm an incredibly blessed wife and mother of one. I live out in the great state of Oregon where it's okay to recycle and hug trees (if I were so inclined). I'm newly beginning my search to find better health and thus live life more abunduntly! I am a personal trainer and I love sharing my new found knowledge amoung my clients. I also enjoy gardening, cooking, painting, surfing, yoga, hiking, and I am always looking for new ways to connect with nature and simplify my life!
Jun 12th, 2007 at 10:00 pm
Lacey…I’ve done the same thing…walked into my kitchen and wondered, at the last minute, what’s for dinner? Those evenings, I tend to resort back to a huge vegetable salad but now with unpasturized cheese and some olive oil….and whole bread. Much tastier.
And, you’re among a good group …me too…to learn more.
I have an email that comes every morning that helps me focus. I’m not naturally multi-tasked oriented, especially with housework, so it helps me focus and not feel overwhelmed. For what its worth …it’s below and free. It’s bulleted and short. My kinda post each morning. ha! I sent it to my Mum and she loved it.
Fly lady says “get rid of perfectionism” and uses a timer, usually, for 15 minutes. Dig that….I can do anything for 15 minutes.
Well, my cats are beckoning for breakfast. Have a good day…your clients are going to learn so much good information from you! I believe the humility of the beginner makes for a good teacher: one then knows how to keep it simple.
Hugs to you…
http://www.flylady.net/
Jun 13th, 2007 at 1:51 pm
When Sally Fallon came to Australia recently, her lecture in Brisbane included shopping lists and day to day planners for a whole week of NT eating. I think Julie Phillips still has copies. Here’s her email. foods[at]ihug.com.au
Jun 14th, 2007 at 7:00 am
Thank you both for your encouragement and advice! I will check out the flylady website and also I will e-mail Julie Phillips for the copies. Thank you both!
Jun 14th, 2007 at 8:08 pm
Lacey I just felt the same in the beginning!
I am a busy mum- single - just finishing my study theese months.
I find that I would never survive if I did not plan my family´s meals.
I cook a lot of more complex food during the weekend.
Like bake sour dough or / slow risen spelt bread. Make a stock- soak nuts , beans etc.
That way food is easier during week.
I make a plan from monday to friday.
During theese days we eat simple dinners like some 2-3 kind of veggies/salad and roasted/baked meat of fish.
Lunch is always left overs if no meat/fish - some kind of cheese like feta or mozzerella- homemade ricotta etc.
Breakfast mostly egg based with fruit and sour dough bread.
However during winter oatmeal/millet porridge soaked from evening before is popular with dry fruit and creamy milk. When it is really hot breakfast is based around fruit and yoghurt.
Snacks - fruit and crispy nuts.
Weekends are more complex I allways make a dessert and a cake- that way it is easy to stay away from swwets during the week.
I often make more grainbased dinners as well like rice - somtimes pasta ( I know I know - I´m not perfect ! )
By keeping food simple - but varied it is easier to shop.
I have a shopping list with the things that I want to buy and I jsut check if I have everything that I need on a normal week.
I normally shop 2 x a week.
1 large shopping friday or saturday - and a smaller one for fresh stuff. mainly milk - and fish during tuesday/wednesday= I don´t use as much moneyor time as I used to.
During autumn-untill early summer -I get a box of fresh organic veggies and fruit delievered on my doorstep once a week- that way I don´t have to bring large ammounts back on my bike :-D - In summer we eats what is in my garden or my neighbours garden.
I hope some of these ideas can help
Jul 3rd, 2007 at 3:55 pm
Thank you Henriette! It’s inspiring to hear how you make this work, even though you are busy as well! I am definantly implementing your advice into my routine. I have been trying to plan out my week, rather than wing it day by day. I buy my bulk items at the store once a week and then I buy my produce at a farmers market on Thursdays. I need a good recipe for beans though. I haven’t been brave enough to try to make a dish with them yet. What do you soak your beans in? Water or whey? Or something else? I have several bags of dried beans waiting to be used, and no idea how to use them! Your suggestions would be helpful! Thank you for sharing your ‘food’ schedule with me.
Lacey
Jul 4th, 2007 at 10:20 pm
I soak beans in water and lemonjuice…due to my daughter who has a problem with whey.
I change water several times -they need to soak at least overnight often 12 hours.
I mainly use lima/butterbeans and small white beans.
What to do wth them:
Bean soup is nice a cold winterday especially with a large dollop of fatty yoghurt or cream fraise
Hummousstyle dips are nice.I don´t eat chickpeas but other beans works fine- processed with lemon, olive oil, spices- kids love it with stick of veggies.
Beans cooked with lots of tomatoes,beef stock, onions, spices are nice if you are into baked beans.
Cold salads with beans can be nice- but all bean recipes need enough lemonjuice, salt and spices
- really beans are a bit boring - but nice and filling.
I freeze some of the beans after they are soaked- takes less time to cook- easier to use during a busy week
BTW after a while other recipebooks are easy translated to NT…
However one of my new favorites are a old french book that I used to feel guilty using -since it had so much butter,cream and meatin its recipes.