It seems like we have just broken yet another threshold in our appetites over here. My kids just ramped it up and I am noticing that my usual pot of whatever is not stretching as far. I am having to double recipes and then it is ALL GONE at the dinner table and my oldest is only 7!
So I have coined a new term, it is called Food Paralysis, and I have it! I break out in a cold sweat at the grocery store, I have a mini panick attack at the thought of a whole week of meal planning, I stare aimlessly into my pantry at random times throughout the day and then just walk away because I got nothin’. I am sure that I am going to need counseling soon because seriously – it can be rough! I joke, but when you are trying to feed a large growing family HEALTHY non processed meals, that everyone will at least at a portion of without having to make three different meals for four different people it can put you into quite a tizzy. I am LIVING in my kitchen… but this is good.
It is good, and right, and a lost art. When we feed our family we are filling them up with more than just bread, we can offer them the bread of life. We can become servants in the kitchen by pouring out what we have, our time, our creativity, our intention to nourish them, to grow them, to love them. Really each meal is the opportunity for a gift to be given and a seed to be sown unto eternity.
So next time you are in the kitchen feeling the crunch… experiencing the dreaded Food Paralysis think of Jesus feeding His 5,000. Think of how He had little and made it much so that he could feed their bellies but also touch their souls. Think of Him reclining at the table with his beloved disciples breaking bread and sharing wisdom and love.
There is something to this food thing, and He is right there to meet us, right in the middle of our kitchens morning, noon, and night. We just have to be looking for Him.
In the spirit of stretching our meals around here I am sharing 2 of my left over recipes, things I make with what we have left over or lying around that needs to be used up. Simple, easy, and good for their bellies… (Bare with me I am not so much of a measuring girl or a recipe writer so I will do my best!)
Apple Cinnamon Morning Rice:
Whenever I make rice for dinner I double the amount so we can have the rest for breakfast.
Ingredients: Left over rice, Almond milk, Organic half and half or heavy cream, a pinch of salt, maple syrup, an apple cored and chopped, raisins and/or pecans
Add cooked rice to a pot on medium heat. Pour in some almond milk enough to make it a little soupy and a splash of organic half and half (or heavy cream). Stir until it is an oatmeal like consistency then add the cinnamon, pinch of salt, chopped up apples, raisins, pecans, and maple syrup to taste.
Dinner Time Veggie Frittata:
This is a dinner favorite around here.
Ingredients: a dozen eggs, diary of your choice, whatever veggies you have on hand, and whatever kind of cheese you like our favorite is a combo of mozzarella and parmesan.
Directions: Saute whatever veggies you have on hand in a skillet on medium heat in a little olive oil or butter. My base is always onions, garlic, and spinach or kale, and then I add whatever extras I have on hand. Tonight it was chopped up asparagus and tomato. In a separate bowl beat your dozen eggs and add a good splash (about 4 tbls) of heavy cream or milk of your choice and salt and pepper to taste. Grate your cheeses (about 1 – 1 1/2 cup or so) and add to egg mixture and then add your veggie mixture too. Pour into a greased 9×13 casserole dish and bake at 350 for 30 minutes.
That’s it. I slice it into squares and then serve it with spelt berry muffins and whatever fruit I have on hand.