My stepmom Eva has such a wonderful and beautiful view on food and its presentation. She’s been part of my inspiration to begin my own journey through this blog craze thing. I’ve always wanted to share my stories, recipes of sweet treats (I’m a bit of a sweet tooth), and my love of the art world, but I had no idea where or how to begin. I kept making excuses as to why I shouldn’t start one rather than just jump right in.
Where do you begin with a blog? Isn’t that where everyone starts, at the beginning? But having 25 years of journeys, stories and challenges where do you “really” begin?
I guess I’ll start with the here and now. For the last week my boyfriend and I have been on this crazy “diet”. Well, more of a switching to healthy eating for the next 40 days. We’ve cut out all artificially processed foods, funky preservatives, frozen foods, canned foods, fried foods and things chalk full of sugar. Switching ingredients like sugar to honey and white processed breads to whole wheat.
Do you know how hard that is? Today, with convenience more important than ever in our food selections, it’s almost impossible to come across processed and prepared foods that don’t have added sugars for flavor, preservation, or both. EVERYTHING we normally buy for breakfast, lunch and dinner has that stuff. Fruit is one thing, but modern diets have taken on a life of their own. A decade ago, it was estimated that the average American consumed 22 teaspoons of added sugar per day, amounting to an extra 350 calories; it may well have risen since then. This change of diet is supposed to be a fun experiment to keep cooking interesting.
My favorite recipe so far has been whole wheat pasta with fresh basil and tomato sauce from scratch with pork or chicken meat balls. I’ve even made Eva’s amazing Blueberry Lemon Ricotta pancakes (without ricotta) and substituted sugar with honey and they turned out amazing! It was our second day and I didn’t have any unprocessed flour, so I made it with all purpose flour.
I can’t wait to share with you my stories, recipes, and my love of aesthetics and good taste. I hope you enjoy my tales and toss in a few of your own!
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