Finding Time For My Masterpiece + Banana Pancake Recipe

February 26, 2021

With every nap, with every bedtime, and with every moment that my children actually find a way to entertain themselves, my immediate thought is: What marvelous thing can I create with this time?

A pitch for a piece in The New York Times?

The first chapter of my novel?

A well-crafted, thought-provoking blog post?

As I walk downstairs with my head in the clouds, I try to avoid eye contact with the piles. You know the ones. Piles of laundry, piles of dishes, piles of food particles under the highchair, piles of bills and paperwork, piles of toys.

I know they need to be done, but I convince myself that a job that should take an entire day to complete can be done in a matter of minutes. Essentially, I half-ass them, doing parts of one, and parts of another on my way to the office where I will create my masterpiece. More often than not, though, I never arrive at the office. I get tied up in the piles, even with my best attempts to let them slide off my back, as if they didn't bother me, as if they were not nearly as important as creating something that will stimulate my mind and bring me joy.

Does anybody else think like this? Do othrer moms imagine all the things they are going to do with their “free time” and then realize, there is no such thing as time that is free? It all comes with a price. If you’re doing one thing, you’re not doing another. And when you’re a mom, there’s always something to do.

I think the problem is that I still have not fully grasped or accepted what it means to be a stay-at-home mom. Before my first-born, I romanticized what full-time mommy-hood would look like….

Snuggles in bed, looking lovingly into their eyes while they nuzzled up to be the small spoon to my big spoon, immediately followed by tickle fights, with infectious and nonstop baby giggles. Every day would be scheduled with playdates and story times at the library, during which I would chat with other moms and stare adoringly at my child while they figured out the world around them — smile on their face the whole time, of course. And then during nap time, I would become the published writer I was always meant to be. What else would there be to do?

Now, of course I understand that I was so very naive. Green. Stupid. Completely and utterly clueless.

It is nothing like the life I had imagined.

It’s waking up at un-Godly hours, 2 to 3 to 5 times a night. It’s doing your darnedest to keep your kids healthy by whipping up banana and egg “pancakes” (recipe below) only to have your 3-year-old claim that they are “BURNT!” and refuse to eat them, while your 10 month old squeezes her pouch all over her freshly-washed hair. It’s picking up toys and not-toys at all times of the day. And no matter how well you clean any given space, it will immediately be destroyed again only moments after. It’s being a full-time bodyguard to your baby, since every move she makes towards your toddler results in screaming, lunging at, kicking, or shoving towards baby.

When nap time finally arrives, you realize that you absolutely have to get a nap yourself to be able to muscle through the rest of the day, thereby forgoing your first chance at working on your masterpiece. That’s okay, there’s still the afternoon nap, you tell yourself.

When afternoon nap time hits, you’ve been emptied. Emptied of energy, intelligent thoughts, and discipline to prioritize something as frivolous as writing when there’s so much else to be done (i.e. the aforementioned piles). When I do muster up the energy to actually sit at my husband’s desk with my laptop, I just stare at the blank screen and think…nothing. I have nothing. Nothing to say. Nothing to give. I’ve given it all away. And nothing is filling me back up.

So inevitably, I find myself doing more logical, responsible things like reading through the 2,276 reviews on iPhone protection screens or researching how much it will cost to replace the lazy Suzan shelf that broke and smashed my very pungent balsamic vinaigrette inside said lazy Suzan.

The closest I’m able to get to my masterpiece is listening to others who are in the midst of creating theirs. Podcasts, audiobooks, masterclasses featuring Mom Bosses and creative world-beaters. They love to tell me how other women are out there writing novels, starting their own clothing lines or nutritionist businesses — and they’re all doing it with everything I have on my plate and more!

Maybe if I just listen to enough of these go-getters instead of actually doing the work myself, their creative powers will rub off on me and I, too, will create something or found something or speak about creating or founding something brilliant. Yeah. That’s what I’ll do. I’ll just wait until brilliance comes to me. In the meantime, I better get back to the piles.

Love,

p.s. If you would like to make healthy paleo pancakes for your ungrateful children, I have left the recipe below. It's a staple in my chaotic home. Unless, of course, I burn them. You're welcome.

Paleo Banana Pancakes – Easy, Kid-Friendly (Depending on your kid), and Filling

Ingredients:

1 banana
1 egg
1 egg white
Pinch of salt
1 tsp. Cooking oil (Ghee, Olive Oil, Coconut Oil)

Directions:

Preheat non-stick pan on stovetop at medium heat
Mash banana until it's a banana paste, with little to no lumps
Add mashed banana, egg, and egg white to bowl and whisk
Add in pinch of salt
Add ghee or olive oil to pan
Spoon dollops of banana/egg mixture onto pan one by one, making silver dollar-sized pancakes around the circumference of the pan
Lower the heat to medium-low and keep an eye on the pancakes so they don't burn. I would estimate about 3-4 minutes per side but that depends on your stove and your pan. The best way to check if they're ready is to attempt to flip them over with a spatula. If they hold together, they're ready. If they are still too gooey and fall apart in your attempt, they are not ready.
Let cook on flip side for another 3-4 minutes on low. They should be golden brown on each side when they're done. It may take a couple of flips back and forth to get them there.
Optional: If you're kids are being very good or you want to bribe good behavior in exchange for a special treat, add in dark chocolate chips after the second flip. Do NOT overdo this, otherwise it will no longer be special and will be expected, leading you to serve them chocolate chips every morning when you're original intention was to get them to eat a healthy hearty breakfast.

In Defense of Salt + Crispy Zucchini Recipe

May 1, 2019

I was at the grocery store the other day, having a friendly conversation with the butcher about the picky taste buds of toddlers. He explained to me that his son hated carrots, until he finally “gave in” and salted them. Then, he loved them. He was hesitant to do so because he was told that we shouldn’t salt our kid’s food because it “ruins” their taste buds and makes them want salt on everything.

I, being the unconventional girl that I am, was confused. Why is that a bad thing? I thought. Salt is good for you.

I told the story to my husband, and he, too, agreed with the butcher. Why would I want to encourage our daughter to eat more salt?

Well, where do I begin?

Let’s start with the fact that we have been repeatedly told that we need to lower our salt intake based on old research that has since been seriously questioned by newer research. Here’s a shortened review.

In Favor of Salt Studies

New England Journal Study

A study from the New England Journal of Medicine looked at the sodium levels of 101,945 persons from 17 countries, examining the association between sodium excretion and outcome of death and major cardiovascular events (sodium excretion correlates directly with sodium injestion). After a little less than four years observation, they found that those with the lowest sodium excretion had the highest rate of death or cardiovascular events. Those who had the highest sodium excretion had a 24% lowered death or cardiovascular event rate compared to the lowest group.

Source

American Journal of Medicine Study

A 2006 study published in the American Journal of Medicine tracked the sodium intake of 78 million Americans (whoa.) over the course of 14 years. The results (in short)? Lower sodium diets led to higher mortality rates among those with cardiovascular disease.

Source

Journal of American Medical Association (JAMA) Study

With 3681 people as their test subjects, the researchers found that systolic blood pressure, but not diastolic pressure is affected by changes in sodium intake. However, this systolic blood pressure association did not result in higher risk of hypertension or CVD complications. In fact, lower sodium intake was associated with higher CVD mortality.

Source

Before I go getting all Food Babe on you (i.e. self-righteous blogger), I think it’s only fair to present the studies that still find the fault in salt.

Fault in Salt Studies

New England Journal Study

Combining data from more than 100 sodium-related studies in 66 countries, the researchers found that there would be 1.65 million fewer deaths per year worldwide if the average sodium intake was decreased to 2,000 mg a day (the average sat at 4,000 mg a day).

Source

Trials of Hypertension Prevention (TOHP) Studies

Researchers in the late 80s/early 90s tested the impact of lifestyle changes on people — one of which being to reduce sodium intake (this was tested independently of other changes so the results could be controlled). Over the 18-36 months of trials, results showed small decreases in blood pressure with sodium reduction. Ten to fifteen years later, the researchers checked in on their participants again to find that A) participants in the sodium-reduction groups were 25% less likely to have a heart/blood pressure-related conditions or to have died from them, and B) the higher the potassium to sodium, the lower their chances were of said conditions. Coming to the conclusion that both lowering sodium and increasing potassium is the winning combination.

Both of these studies bring up some interesting and valid points. The potassium/sodium balance discovered in the TOHP trial is a huge finding (and this is just one of many studies that have found it). We’ll come back to this. Promise.

Secondly, one very important point is missing from all of these trials, and that is the importance of the type of salt consumed.

Salt Jekyll and Salt Hyde

There are two types of salt: Refined salt and unrefined salt. And the fact is that they could not be more different from each other.

Refined salt (i.e. table salt):

97.5% sodium
2.5% man-made chemicals
0 minerals
Causes acidosis (lowered pH) (source)
Excess leads to fluid accumulating in your tissues

Unrefined salt (Real Salt, Himalayan salt, Celtic salt):

84% sodium chloride
16% naturally-occurring trace minerals
Carries nutrients throughout your cells, helping to maintain your acid-base balance
Increasing the glial cells in your brain (in charge of creative thinking) and necessary for firing of neurons
Maintain and regulate blood pressure
Helps your brain talk to your muscles through the sodium-potassium ion exchange
Supports adrenal glands

Source 1

Source 2

The Sodium-Potassium Love Connection

As discussed in one of our previous research studies, the key to reduced blood pressure and relaxed arteries is not to take salt out of your diet. It’s to add potassium into it (source).

Salt does not work well alone. It needs it's laid-back buddy Potasssium. Potassium lives inside your cells, unlike sodium, which lives outside them. Its job is to relax the walls of your arteries, prevent muscle cramping, and lower your blood pressure.

A 2014 study, found that women without high blood pressure who took in the most potassium had a 21% reduced risk of stroke. In addition, a meta-analysis (dissecting 29 trials) also found that low levels of potassium resulted in higher systolic blood pressure readings.

The most common recommendation is that you keep your potassium to sodium ratio at 5 to 1. This works great if you’re consuming a mostly unprocessed, home cooked diet. But if you’re eating a lot of canned soups and using store-bought salad dressing, then that level of potassium is going to be really tough to reach. In this case, the first step is to eat more real food. Sounds simple. I know it’s not. But I’m telling you, the more unprocessed, home-cooked meals you’re eating, the less you'll have to think about it. The correct balance will happen on its own. Here’s a few food items that really pack in the potassium.

Swiss chard, 1 cup = 1 gram potassium
Lima beans, 1 cup = 1 gram
Avocado, 1/2 Florida variety = 0.8 gram
Dried apricots, 1/2 cup = 0.9 gram
Baked potato, 1 large = 0.9 gram
Winter squash, 1 cup = 0.9 gram
Cooked spinach, 1 cup = 0.8 gram
Beets, 1 cup = 0.4 gram

So let’s sum it up.

Salt isn’t bad for you.
Multiple studies have challenged the claims that salt is “bad” for you or increases hypertension.
There are studies that have concluded salt is bad for you. And they're right, it can be. But what hasn't been addressed in these studies is…
There’s a big difference between refined salt and unrefined salt. As much as you can, put yourself in the unrefined camp. The best options for this include the following brands: Real Salt, Himalayan salt, Celtic salt. And no, I am not getting any money for you to click on these links. You're welcome 🙂
Up your potassium level. Salt works its best when it has its sidekick.

Long story short, yes, I am happy to salt my daughter’s breakfast, lunch, and dinner. No guilt. Not sorry.

Slightly Crispy, Perfectly Salted Zucchini

Ingredients:

4 zucchinis
Unrefined salt (I use Real Salt here, but also recommend Celtic Sea Salt and Himalayan Salt) to taste
Avocado oil spray (or a very light use of the bottle)

Directions:

Preheat the oven to 375 degrees
Prep a baking sheet with parhment paper
Slice zucchini into small cubes (about 1/2 an inch thick). Do this by first slicing one in half. Then into planks (i.e. flat pieces, cut vertically). Then cut your planks into sticks. Then cut your sticks into cubes.
Spread the zucchini cubes onto the parchment paper so that they have room to breathe
Spray with avocado oil or very very lightly drizzle with oil from bottle and spread evenly over cubes. The light use of oil is imperative here. Too much oil and you'll drown them, resulting in mooshy non-crispy zuchinni.
Sprinkle with unrefined salt, and don't be shy about it.
Bake for 15 minutes, check on crispiness. If they still aren't slightly browned at the sides, stick in for another 5 minutes and continue to do so until they're done. I know this is a pain in the butt, but it is the best way you can get them at their best possible texture and taste.

Much Love,

Date Recipes for an Easy(er) Labor

September 12, 2017

If you’ll remember quite a few posts back, I quit my full-time job to pursue my dream of becoming a health & wellness entrepreneur. Today, my work no longer fits into a neat little box. One that I clock in, and clock out of, and that has one title. Instead, it’s messy, volatile, and all over the place. And I love it.

At the moment, I work for five different “jobs,” or rather, clients. One such client is called the Institute for Functional Medicine. It is my responsibility to read dozens of clinical studies on a particular topic, and summarize them into one succinct article.

I’ll admit, it’s one of the toughest jobs I’ve ever had. It requires quite a lot of brain power, but I wouldn’t trade it for the world. Why? Because it makes me smarter. It forces me to read scientific studies, understand the language, and make decisions based on concrete information rather than internet regurgitation.

Recently, I came across a study that was of particular interest to me because of my current condition (pregnant).

It was called “The effect of late pregnancy consumption of date fruit on labour and delivery.”

Researchers at Jordan University of Science and Technology followed 114 pregnant women over the course of a year. During that time, they gave 69 women six dates per day for four weeks prior to their estimated delivery date. The 45 women in the control group consumed none. The results were nothing short of awesome, in my opinion. Here’s the gist:

The “date women” had significantly higher cervical dilation upon their labor day compared with the “non-date women.” 3.52 cm vs. 2.02 cm.
96% of the “date women” experienced spontaneous labor, compared to 79% of “non-date women.”
28% of “date women” needed hormones to progress labor (prostin/oxytocin), compared to 47% in “non-date women.”
The “date women” were in the first stage of labor for a mean of 510 minutes, vs. 906 minutes for the “non-date women.”

In conclusion, eating dates in the last 4 weeks before labor significantly reduced the need for induction or intervention in labor and produced a more favorable delivery outcome.

Hell yes.

As someone who is planning on having a natural labor, I need all the help I can get for a “favorable” outcome. So I followed suit. At 36 weeks, I started diligently eating my 6 dates a day. And I must admit, it’s not as easy as it sounds. Six dates a day is a lot! Especially for a girl who normally watches her sugar intake. But guess what? I’m a chef. Why just eat dates when you can eat dates baked in, topped on, and rolled into other delicious ingredients? I called for reinforcements.

I just happen to have a friend who is a fellow personal chef and also in her third trimester of her first pregnancy – SMALL WORLD, right? So wonderful Whitney of a Shared Plate and I made a Date “Date.” (See what we did there?).

It involved a lot of taste testing, a little swearing when I accidentally dumped a tablespoon of nutmeg into the pumpkin batter (that stuff is STRONG), and four swollen ankles by the end of the day. But we were both very happy with the results. And hopefully our babies will agree come labor day.

Before I hand over the goods, I just want to say that I’m not naïve enough to think that dates alone are going to make labor easy or painless. The study I cited here tested a smaller sample size, and was also conducted in Jordan — a large exporter of the date fruit. I have found plenty of anecdotal evidence from other women who've found labor improvement through date eating, but there really is no guarantee, right? Sometimes, though, I think we all need something to feel like we have a bit of control over a very out-of-control condition. Heaven knows, this is the last time for a long time that we can feel we have control over anything.

Though pregnancy has been a wonderful experience for me, these last few weeks have been a true test of patience and letting go — knowing that I must have faith that it will all work out. I plan to write back again once Charley girl is born with knowledge and wisdom. But right now, I have absolutely no idea what I’m doing. So with that, I raise a date to you. Here's to being totally clueless, scared out of our minds, but also more excited than we ever have been to experience love like we never knew we could. Cheers!

Much Love,

Labor Day Date Recipes

Per the study cited above, you should start your date obsession at 36 weeks of pregnancy, or rather 4 weeks before expected delivery date. Six dates a day? With these recipes? No problem.

Zucchini Date Bread

Why use raisins when you can use dates? Why use sugar when you can use dates? Any possible ingredient that could be subsituted with dates, we did. The result was a soft, hearty zucchini bread with a subtle sweetness. If you're feeling really indulgent, slather it with almond butter. Or heck. Just butter. Remember, fat is good for you and the baby.

Recipe courtesy of Katie at the Healthy Seasonal Recipes blog, with tweaks from Whitney and Stacey.

Ingredients

¾ cup boiling water
1 cup pitted and quartered Medjool dates
2 cups gluten-free flour
1 cup sprouted spelt flour
1 tablespoon pumpkin pie spice or cinnamon
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
3 large pasture-raised eggs
½ cup coconut oil
3 tablespoons honey
2 teaspoons vanilla extract
1 pound zucchini, shredded (about 3 ½ cups)
¾ cup rolled oats
Additional cup dates, chopped

Directions

Preheat oven to 350 degrees F. Coat 2 1.5-quart loaf pans with coconut oil.
Pour boiling water over the dates and let sit until softened, about 15 minutes.
While you’re waiting, stir together gluten-free flour, spelt flour, spices, baking powder, baking soda and salt in a medium bowl.
Transfer dates and their soaking liquid to a food processor and process until smooth.
Add eggs, oil, honey and vanilla and process until smooth.
Pour date mixture into a large bowl. Stir in zucchini. Add the flour mixture and stir until just combined. Add the oats and extra chopped dates and stir until just combined. Divide the batter between the two prepared pans.
Bake until golden brown, puffed and a toothpick inserted in the center comes out with moist crumbs attached, 55 minutes to 1 hour.
Allow loaves to cool in their pans at least 15 minutes before turning out onto a wire rack to cool.

Pumpkin Crisp Date Bars | Gluten-Free, Vegan

I couldn't possibly make baked goods in September without satisfying my pumpkin obsession. And oh boy, did this do it. The filling is made by blending dates and pumpkin puree together, along with all the necessary fall spices. If you wanted to make this paleo, then I would recommend using a combination of ground nuts and shredded coconut to replace the oats. OR, you could just make the filling and eat it by the spoonful. No shame in that, my preggo friends.

Recipe courtesy of Sarah McMinn from My Darling Vegan

Ingredients

(Pumpkin Date Filling)

1 cup packed medjool dates, pitted
1 cup pumpkin puree
¼ cup maple syrup
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
⅛ teaspoon ground cloves
zest of 1 large orange, about 2 teaspoons

(Oat Crumble)

2½ cups gluten-free rolled oats
1 cup almond meal
½ teaspoon cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
½ cup maple syrup
½ cup coconut oil

Directions

Soak the pitted dates for 30 minutes.
Preheat the oven to 375 degrees F. Coat an 8×8 baking sheet with coconut oil and set aside.
For the oat crumble combine oats, almond meal, cinnamon, baking soda, and salt. Stir together. In a smaller bowl whisk combine coconut oil and maple syrup. Add the coconut oil/syrup mixture to the oats and stir to combine.
Once your dates are done soaking, drain and place in a food processor along with the remaining pumpkin filling ingredients. Blend until smooth. Set aside.
Pour half of the oat crumble on the bottom of the prepared baking sheet and press down. top with the pumpkin filling, smoothing even with a spatula. Finish by sprinkling the remaining oat crumble evenly over the top. Press down lightly.
Bake for 30-35 minutes until crumb is golden brown. Remove from oven and let cool completely before slicing into 16 even pieces.

Raw Chocolate Date Brownies | Paleo, Gluten-Free, Vegan, Raw

Of all the date recipes made, this one might take the cake. I've never experienced something so decadently brownie-like, without actually being a brownie. It blows my mind that these are essentially made up of just 3 ingredients: dates, walnuts, and cacao. Bonus points for giving me the small kick of caffiene (from the cacao) I need every day without resorting to coffee. Whitney had the fantastic idea that on the next go-round of these (and there WILL BE another go-round), we should add hazelnuts to the mix. Done and done.

Recipe courtesy of Katie from Chocolate Covered Katie, with tweaks from Whitney and Stacey

Ingredients

2½ cups loosely packed pitted dates
1 1/2 cups walnuts
6 tbsp cacao or cocoa powder
1 1/2 tsp pure vanilla extract
2 tsp water
1/4 + 1/8 tsp salt

Directions

Combine the dates, walnuts, 6 tbsp cocoa, 1 1/2 tsp vanilla, water, and salt in a food processor. Process until completely smooth, scraping down as needed – It may seem dry at first, but don’t add any extra water.
Lightly grease an 8-inch square baking pan, or line the pan with parchment or wax paper.
Transfer dough to pan and press very firmly until dough is evenly distributed in the pan.
Refrigerate brownies for at least 2 hours, to set. Leftovers can stay covered at room temperature for a day, or up to 2 weeks in the fridge, or 1-2 months in the freezer.

Kitchen Sink Date Energy Balls & Bars | Paleo, Gluten-Free, Vegan, Raw

I personally love recipes that have very lax guidelines. So I created this gem for you so you can easily make your own date ball or bar. Think of it as a "choose your own adventure" recipe. No matter what nuts or seeds you choose, you'll get the added benefit of combining a protein (nuts/seeds) and a fat (coconut oil) with your dates. This will keep your blood sugar from spiking as you gobble them down.

Original recipe from Healthy Stacey, intended to be customized to your tastes (and/or lack of having the exact ingredients on hand becasue…life)

Ingredients

1 cup of nuts (i.e. almonds, walnuts, brazil nuts, macadamia nuts, pistachios)
1 cup of seeds (i.e. pumpkin seeds, sunflower seeds, etc)
1 cup of shredded unsweetened coconut
2 cups of Medjool dates, pitted
2 tablespoons coconut oil
½ teaspoon sea salt
1 teaspoon of your favorite spices mixed together (e.g. cinnamon, turmeric, cayenne, etc)
Optional: superfood toppings to roll the balls in such as cacao nibs, goji berries, or more shredded coconut

Directions

Process the nuts, seeds and coconut in the food processor
Add in the dates, coconut oil, salt and seasonings, then pulverize again
Roll mixture into balls or flatten into a pan
Freeze for an hour
Cut into squares if flattened into a pan
Eat one, and put the rest in the fridge for daily snacks until your labor day!

Healthy Body

Healthy Stacey is having a baby + Spicy & Sweet Brittle Recipe

May 4, 2017

A lot has happened since my last post in December (embarrassing, I know). I’ve been writing up a storm for a few publications including The List, Mashed, and more, I’m really coming into my own as a personal chef, and oh yeah, I’M HAVING A BABY!

Yup. It’s official. All my efforts in fertility food have paid off. Well, that mixed with a few months of frustration, a few weeks of letting go and having fun (read: more wine, less paranoia), and finally, a big old positive on the pee stick. Baby Hutson is arriving in September and my husband and I could not be more excited.

In the meantime, however, months have gone by of me learning tons of new recipes, techniques, and information that I’ve been dying to share with you. Just haven’t made the time to do it.

Because I couldn’t settle on one topic to talk about, I thought I’d give you a sampling of my new-found knowledge (i.e. a brain dump) so that we can get this train moving again. You ready? Here goes.

The Book I’m Reading:

Deep Nutrition: Why your genes need traditional food, 2^nd Edition. I read the first years ago and it opened my mind up to the world of Epigenetics (meaning, what you eat and how you live can alter your DNA — and your future children’s DNA — for the better). Dr. Shanahan has now updated the book with more information on vegetable oils, brain health, body symmetry, and diet, and I cannot get enough. This book is really hard to summarize in a nice, neat paragraph. So maybe it’s better served having its own post. But if I can convince you to do one thing differently this month to better your health, it would be to read this book. No, I’m not getting paid to say that. I just really want more people to know more about it because it’s THAT good.

The Foods I’m Eating:

At the moment, I love all things cold, crunchy, and/or sweet. That includes (but is not limited to): Cado ice cream (yes, it’s avocado ice cream), frozen grapes, jicama, my homemade spicy brittle crunch (recipe below), and plantain bread with almond butter and cinnamon. I’ve also been really diligent about drinking bone broth as much as I can for all of the benefits it brings to me and Baby H. I’ve increased my carb intake, not only because it’s important for hormone balance, but because my body is begging for it. I’ve done that in the form of sweet potatoes, plantain bread and chips, sprouted quinoa, and the occasional piece of sourdough bread with a heaping spoonful of almond butter. Besides that, it’s really just me eating more of what I already know and love. Loads of veggies, lots of meat and fish (grass-fed, free-range, and wild-caught as much as I can), hormone-balancing meatballs (read: LIVER!), and tons of nuts and seeds (more cashews and almonds than one human should consume in a day). Which segways perfectly into my next update…

The Project I’m Working On:

Pregnancy has caused me some serious insomnia over the last two months. At first, I was frustrated. And then, I decided to use it to my advantage. So, I did what I always do to relax me. I wrote. And what came out of my writing was the beginnings of a cookbook. A paleo-ish pregnancy cookbook to be exact. Full of information about the benefits of a full-fat, meat-on-the-bone, organ meat-full, and gluten-free diet during pregnancy (with room for mess-ups and why-nots). I have no intention of taking this to a “real publisher." Instead, I am writing it because I love cooking, I love writing, and I wanted one place to put all my “craving recipes.” I’ll keep you updated on how that goes. Who knows. Maybe I'll print them out and make them available to you fine people. But no pressure, either way, cool? Cool.

The Cookware I'm Using…And Why:

I’ve made the switch to cast iron pans. It wasn’t easy. I’ve had them sitting in my cupboards for years, only pulling them out every once in a while, for special occasions. But after reading about the dangers of the chemical coating that could be coming off in my food while using a non-stick pan, I decided to lug the heavy stuff out for good. Non-stick pans are great, right? No stick, no mess, no scrubbing with a brush to clean up caked-on ground beef. Problem is, the non-stick pans apparently can’t stand the heat. When heated to high temperatures, they can emit polymer fumes that have been shown to kill pet birds (what??) and cause people to develop flu-like symptoms. Cast iron, on the other hand, is a much better alternative. Not only is it free-from chemicals or toxic fumes, it actually serves as a good source of…wait for it…iron. Genius, right? Who’d a thunk. Oh. As far as lifting them goes – my advice is don’t. Just leave them where they are and clean them off with a paper towel, then wipe them down with a little oil to keep them well-seasoned. Wouldn’t want you breaking an arm while scraping off turmeric scrambled eggs.

Alright folks. That's all she wrote for now. But don't worry, I'll be back. And it won't take nearly as long next time, K? Promise.

Much Love,

Spicy & Sweet Brittle Recipe (AKA My #1 Pregnancy Craving)

This recipe, first written by a food blogger, Amanda Skrip, was shared with me by health & wellness chef, Alia Dalal, as we were cooking it for a client of ours. I took one bite and knew I had to have it for myself. Since then, I’ve made some additional tweaks, and the result is this masterpiece. It has been, hands down, my biggest craving. Pregnant or not, the ingredients (nori for protein, minerals, and more vitamin C than an orange; molasses for strong bones and healthy blood; pumpkin seeds for immune support, omega-3, and hormone balance) are highly nutritious. But somehow, put them all together, and they are to-die-for. I’m talking, dream-about-it-all-day-till-I-get-home-and-stuff-my-face-with-it delicious. You catch my drift?

Ingredients:

3/4 cup sesame seeds
3/4 cup sunflower seeds, sprouted
1/2 cup pumpkin seeds, sprouted
2 sheets nori (the seaweed paper your sushi is wrapped in)
1/3 cup pure maple syrup
1 tablespoon molasses
2 tablespoon coconut oil
¼ teaspoon cayenne
¼ teaspoon sea salt
1 teaspoon cinnamon

Tip: If you love ginger, grate a ginger root over your sticky mixture (or half your mixture if you don't want it ALL gingery) for an extra spicy – and anti-inflammatory – kick.

Directions:

Preheat oven to 325. Line a large baking sheet with parchment paper.
Mix all of your seeds in one bowl together.
Put your two sheets of nori on top of each other. Now, using scissors cut them into small, thin 2-inch strips, and add them to the seed mixture (Tip: If you have herb-cutting scissors, they make this job SO much easier).
Mix together maple syrup, molasses, cayenne, cinnamon, and sea salt in a bowl.
Pour sticky, spicy mixture over seeds and stir to coat them.
Now, pour mixture onto parchment-covered baking sheet, and use a spatula to spread it into an even layer.
Put pan in oven for 18 minutes at first. Check to see if it’s burning at all. If not, leave in for another 3-5 minutes. At this point, the mixture needs to dry to form together so DON’T MESS WITH IT TOO MUCH.
Let it cool for 30 minutes until it’s hardened.
Break apart into big chunks and take a bit of the most delicious bark you’ve ever tasted.