Channeling my inner chopped fanatic, I had 12 minutes this morning to whip up breakfast for Kelly before she got on a 9:00 am work call. I had just returned from the market with eggs and quickly put together some breakfast tacos. In a quick frenzy I used the Avocado + Kimchi Toast sauce (with a dash of Sriracha) to make a quick slaw. Topped the taco with some minced kimchi and now, here we are.
Kelly and I have been doing the Whole30 and we are on day 16. Say what you want about “diets”… I feel damn good, I’m eating well, and I’m spending a lot of time in the kitchen.
Things that are hard:
- being social (we live near too many breweries and I still am not totally clear on whether or not I can have kombucha…)
- some headaches here and there
- night shifts at work (I’M SURROUNDED BY SNACKS!)
Things that feel good:
- making lots of bone broth
- planning out meals (less waste!)
- feeling energized
- going up a notch on my belt buckle
- learning to use sugar free substitutes like coconut aminos
Here are some happenings from our kitchen 👩🏼🍳
Also, Kelly has to go on a work trip next week. Send her good vibes that she can push through.
With Thanksgiving tomorrow I find myself pondering ways to give back to my community. I have been on and off with volunteering and it’s time to be back on. During my first read through of Small Victories, I resonated with Julia’s call for action towards the back of the book. I am grateful for the food I can buy and being able to spend time in my kitchen. However, I recognize this is a privilege. So this morning I spent some time searching for ways to contribute locally in Denver and this is the short list of organizations I came up with and their missions.
One Colorado – “To secure and protect equality and opportunity for lesbian, gay, bisexual and transgender Coloradans and their families.”
African Community Center – “To help refugees rebuild safe, sustainable lives in Denver through supportive networks of people, services and community activies.”
Project Helping – “Use the joy and purpose created by volunteering to improve mental wellness.”
The GrowHaus – “Create a community-driven, neighborhood-based food system by serving as a hub for food distribution, production, education, and economic development.”
On another note, if you are able, please consider donating to Standing Rock.
You can contribute here. This monetary donation will help provide “legal, sanitary and emergency purposes” for the Standing Rock Sioux Tribe.
Find many other ways to get involved here.
Autumn has always been my favorite season. Growing up in New England made it pretty easy to fall in love with fall. This season is off to a slow start in Colorado and although I shouldn’t be complaining about the sunshine and warmth, I am looking forward to 40 degree days instead of 60.
My job also has a fairly strange schedule and it’s not so often that Kelly and I get to have a low key Sunday dinner together. Yesterday was one of those days. With just enough chill in the air (not really…) I decided to make Roasted Red Pepper + Pear Soup. My small victory for this soup was that I made my first homemade stock the night before! I’ve been making my mom’s chicken soup for years, but I’ve never made my own stock. I used leftover roasted chicken bones (from the fennel, rosemary + lemon recipe) and a bunch of trimmings from carrots, celery, onions, and garlic. I’ve started to keep all my vegetable trimmings in a bag in the freezer now for this purpose.
One of my favorite parts of this soup was roasting the peppers until they burned. I have a feeling I will make them again and maybe try my hand at a spin-off replication of my favorite jarred peppers by Rao’s. The color of the soup was a beautiful autumn orange. I am excited to try the butternut squash and curried carrot spin-offs!
Kelly was our bartender for the evening and mixed up a few Whiskey + Maple Syrup Sours. She seemed to especially love whisking the ingredients together and was quick to tell her family that this would be the new Christmas cocktail.