For most people, answering the question “Why do you eat the food that you eat?” involves a complicated explanation; my explanation is a story for another day. This is just a brief summary of my culinary priorities and what types of recipes you can expect here.*
- Reasonably Healthy: Everyone has their own definition of healthy and, to a certain degree, it’s all relative. However, these guidelines make up the backbone of what make me feel my best and what I try to achieve in my cooking.
- Low in Refined Sugar: Sugar is an essential part of a healthy diet, said no one ever. Regardless of the degree to which you think sugar is harmful to health, most people would agree that it certainly isn’t necessary.
- Mostly Grain-Free: I’ve been gluten free for almost ten years (remember me mentioning that other story for another day?), but I have recently concluded that, in addition to wheat, I feel best while avoiding most grains (including oats, corn, quinoa, and rice). We still eat these occasionally, but typically only a few times per week.
- Whole and Unprocessed: Yes, we eat processed food, especially my kids (Goldfish, anyone?). But when I’m cooking, I try to use lots of unadulterated vegetables and meat.
- Pretty Darn Easy: PDE is a must around here! I have a toddler and a preschooler at home. Even when I’m really good about menu planning, I still can’t realistically achieve extremely complicated or time-consuming recipes.
- Simple Ingredients: Maybe you always have shallots, capers, saffron, and fresh basil in your kitchen but I don’t. Obviously, I have some staples in my cabinet that might not be common for you, but I try to tailor recipes to ingredients that don’t require a lot of fuss.
- Efficient: I can’t tell you how much I resent a recipe that has a million separate steps. If I can add everything to a pot and it tastes almost as good as if I saute each ingredient separately and have to put each thing on a plate and then combine it in a certain order while carefully timing that I wait four minutes between each one, etc., you better believe I’m dumping it all in there!
- Fast: My meal preparation time usually involves a toddler hanging from one leg, comforting a crying child who bumped her head for the umpteenth time on who-knows-what, or feeding dinner to two hungry children while preparing the adults’ food. I don’t have three hours of uninterrupted time to prepare food for a meal.
- Yummy: Uh, obviously!! If it doesn’t taste good, I won’t eat it.
- Spices: Especially when trying to eat food with less added sugars, I cannot overemphasize how far spices go toward making super yummy food.
- But Not Too Hot: I grew up in the Midwest. Enough said. (Seriously, I never kick it up above medium salsa.)
- Comfort Food: Let’s be honest, our food choices definitely have a psychological component. Some things I like because they remind me of some warm fuzzy memory; some I like because they feel good. And that’s okay, in my book.
I hope that helps give you a sense of what recipes you will find here at Snapdragon of the Field!
*My cooking usually lines up with a Paleo or Whole30 lifestyle, but no promises that this holds true for all recipes here on this blog.