Everything I learned about eating well came from my mom. Of all the things in life she taught me it is the thing I am most grateful for. My mom worked full-time out of the home, and dining out was something we never did. She was literally on the hook 365 days a year for meal-time and I often marvel at the fact she didn’t put me up for adoption after I asked “What’s for dinner?” no less than 6,570 times (yes, I did the math).
Some days it was breakfast for dinner, sometimes it was a more elaborate affair, but more often than not it was delicious simplicity; a meat, a vegetable, and a grain. Meals were made from what was in her head, instead of between the pages of a book. That was important for me to have and to hold on to as adult because for a time, I made meal time and eating a lot harder than it needed to be.
I lost my way for a time in two ways.
When I was first married I was swept up into the foodie craze, hunting down exotic ingredients and spending hours toiling over heavily detailed recipes. My “ah-ha” moment came one day when I found a recipe for soup that I felt certain must be a better version of my mother’s recipe. I mean, how could it not? It called for $11 worth of expensive cheese, not to mention twenty additional steps to complete it. Surely it would be better. You know how this ends. My Mom’s recipe that cost considerably less to make, not to mention much less labour intensive, was the best recipe.
My next misstep was falling for the hype. In the age of the internet we are bombarded daily with new fad diets, and foods we should avoid. I have tried low-carb, no-carb, all-carb, low-fat, all-fat, no sugar, gluten-free, and dairy free. Every time I attempted a new “diet” I ended up miserable.
Basically, I was overthinking food. Either I was making it too labour intensive or denying myself the things I love. Now, I model my mother when it comes to food and I’ve never been happier. We can have fat in our life, just not too much. We can also have carbs. It’s all about balance and choosing the simple uncomplicated recipes.
This recipe I’m going to share with you is as simple as it gets, and can be modified using what you have on hand. The premise is simple, a carb, a fruit, a dairy and a protein.
Made with real sea salt for the Sea Salt variety and real onions for Caramelized Onions. The Sprouted Grains used are whole wheat flour, cracked rye, cracked wheat, buckwheat and quinoa. Honestly though, the only thing that matters to me is how they taste and these are delicious! They are the perfect compliment to any hors d’oeuvre, appetizer or midnight snack you’re making. Bon appétit!