It’s important to eat when you are hungry and be grateful that you have food to eat. It’s also important to listen to what your body needs. I came across this recipe that immediately spoke to my current cravings. Luckily it was full of protein, fiber, and healthy fats. Take a look at this recipe: tropical quinoa pilaf with coconut, sweet potatoes and kale.
I made it for my family later that night, hoping everyone would eat it – four and six year-olds can have over-discerning palletes.
Here’s a phone pic of my home-made version minus red quinoa (because white was in the cupboard and red wasn’t) no macadamia nuts (family member with LEAP lab test sensitivity to macs), and we don’t have that amazing hand-carved wood spoon and pretty bowl and place setting. I also increased the sweet potatoes a bit because we love them. This is actually how we eat. This was actually what sounded good to me to eat and I rolled with what was in my kitchen to try it out and see what happened.
If you are learning to use your food as medicine but feeling the pressure of what slick advertising tells you food should look and taste like… let it go. Connecting to your senses of “craving” and “full” will help you feed your body what it really needs. And your meal can still be yummy, comforting, and good for you without expert cooking skills or plating technique.
This recipe had just the right mix of crunchy, chewy and sweet to satisfy everyone, even the kids. My favorite part was the simple healthy whole ingredients that store well in the fridge for a couple days to feed family cravings.