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Somewhere along the way, I forgot that food was su

Somewhere along the way, I forgot that food was supposed to feed me, too.

Not just my body.

I'm not gonna say that it took a pandemic to learn that, because it's a lesson that life has been trying to teach me for, frankly, decades at this point.

But nearly a year of changed financial circumstances, combined with having made every single meal I've eaten in that same time period myself, has definitely brought the idea of sustenance to the foreground of my life.

Sustenance isn't just keeping my body fueled and fed.

It's not just sticking to a budget while doing my best to stay healthy.

It's not just managing my autoimmunity through diet.

It's nurturing my creativity when I feel like I have nothing else to give.

It's reminding myself with every bite that I deserve to live at home in this body instead of a mere resident.

It's discovering that I can honor myself in a way that I never thought I could.

It's meals like this one of Brothy Italian White Beans with Sausage and Kale. Simple, hearty, whole.

It's food to find my way home.

To myself. Right here. Where I've always been meant to be.

#operationbemoreme

NEW RECIPE: This Basil Black Pepper Chicken & Broc

NEW RECIPE: This Basil Black Pepper Chicken & Broccoli is my kind of weeknight meal. It comes together in one skillet, uses a handful of fresh ingredients & lets the pantry bring the back up to maximize those flavors with no fuss!

The real hero of this black pepper chicken & broccoli, though, is the sauce. It’s slightly sweet, balanced with the gentle heat of ginger and black pepper, salty-savory from the coconut aminos & fish sauce, then finally balanced with a kiss of vinegar & fresh lime juice.

The chicken is tender, the veggies are tender-crisp & everything is lightly glazed with that delicious sauce. If you like, finish with some crushed peanuts or cashews for a little crunch!
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Snag the recipe here 👉🏼 https://meatified.com/black-pepper-chicken-broccoli/

NEW RECIPE: Jalapeño Popper Potato Salad! This is

NEW RECIPE: Jalapeño Popper Potato Salad! This is the new taste of summer with a fun little spin on the classic tater salad. Except, hold the gloopy mayo and bring in this (mostly) plant based deliciousness instead. This bad boy is piled high with creamy baby spuds all wrapped up in a dairy free cheesy sauce that’s studded with roast jalapeño throughout, then flecked with green onions & fresh chives. Bacon is optional and this whole shebang is an addictive mess (in the best possible way!) of comfort food that is easily made vegan, too.
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Snag the recipe here 👉🏼 https://meatified.com/jalapeno-popper-potato-salad/

NEW RECIPE: Crispiest Roast Sheet Pan Chicken with

NEW RECIPE: Crispiest Roast Sheet Pan Chicken with Orange & Olive Potatoes - the title says it all! One sheet, NO PAN SEARING and you still get deliciously crispy skin. What else do you need to know?! Go make it! Aaaaand that concludes the last burst of energy I have this Monday 😂
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Grab the simple recipe here 👉🏼 https://meatified.com/sheet-pan-chicken-orange-olive-potatoes/

Mr Quinn is ready for his boudoir shoot now 😂 H

Mr Quinn is ready for his boudoir shoot now 😂 He looks so fluffy & delicate here, but at approximately 15 months old, he’s finally cracked 11 lbs. He still maintains that I don’t give him enough snacks and is oddly obsessed with trying to stick his face in sourdough starter 🤷🏻‍♀️

NEW RECIPE: Absolutely inauthentic but stupendousl

NEW RECIPE: Absolutely inauthentic but stupendously delicious dairy free Ground Beef Philly Cheesesteak Skillet! This recipe was inspired by @themodernproper Philly Cheesesteak Skillet, except I needed my version to be ironically cheese-less. Holly & Natalie’s recipe looked so good I refused to back down in my own kitchen til I made this happen 😂
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My spin on this swaps out the more typical, expensive cuts of steak because ribeye ain’t in my budget. Instead, I show you how to easily create the most gloriously caramelized, crispy edged ground beef with pantry seasonings that take it to the steakiest flavor you can get outta this budget friendly swap.
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The cheese sauce is creamy & decadent and the whole skillet dinner is surprisingly veg forward, because despite my name, I ❤️ veggies! Bonus: if you’re not about that low carb-ish life, this Philly cheesesteak goodness is delicious piled onto GF rolls or over rice. You do you!
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Grab the recipe here 👉🏼 https://meatified.com/dairy-free-philly-cheesesteak-skillet/

I’ve not been able to care about food - the maki

I’ve not been able to care about food - the making & creating, the eating & sharing - for weeks now. Somewhat of a problem when you create recipes for a living. Before the pandemic, I was starting to take my first tentative steps into wholeness. I’d traced my path through the traumas I’d ignored & magicked away. I’d looked them in the eye & seen my child self blinking back. I’d begun to forgive myself for choices made rooted in pain, burned into my bones by a legacy of lovelessness. I’d realized it was time to welcome the parts of me I’d excavated & glued onto my edges.

Then came betrayal, ironically unseen. It turns out I’ve always been good at surviving. It’s thriving that I’d forced out of my own reach. So I found myself in survival mode once more, cutting out the extraneous. One foot in front of the other, walking a mental tightrope when all I wanted to do is collapse, not balance.

I keep telling myself that it’s ok to take baby steps. That I have to, for once, be in the moment to both feel & face my feelings this time around. I am going to make my home in the grief and fear. And even - a new one for me, because anger was always my mother’s emotion - rage. I remind myself that I don’t have to solve everything all at once. That I can face Scary Things. And that I don’t have to lose myself in the process, this time.

This week was our anniversary. There was no money for special meals this year, as is true for so many of us right now. But I found a bag of shrimp long languishing in the freezer, saved for a work recipe that never came together. I sauteed garlic & bloomed spices. I cooked down wine & briny broth. I swirled in the last of the butter & squeezed a lemon from hibernation. I simmered those shrimp in all that fragrant sauce until they were glossy & opaque, their tails still on and pointing in a new direction. We ate them piled over plain rice, spooned over with pan sauce, sprinkled with chopped black basil and green onions from the garden, looking each other in the eyes over the table for the first time in what feels like forever but is probably only the longest week of our lives.
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And I find myself thinking, maybe we will be alright, after all.

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