Arugula Pear Salad w/ Walnut-Crusted Gardein Chick'n
Seriously. I am in the kitchen at Pure so often making food for others that the last thing I want to do is make more food for me. I usually fill up on bites here and then or leftover scraps from whatever I have prepared for clients, but rarely do I have a sit-down, consciously prepared meal. I was starting to forget how much I actually love to create in the kitchen.
Preparing food has become such a routine and through my food and body struggles I found myself in a period where I honestly just didn’t even care about food. I had spent SO much of my life obsessing over food that when I began to experience the freedom from NOT thinking about food, I seriously didn’t even want to bother with it. So instead I focused on nourishing other people with my food these past six months, stealing bites here and there, but mostly I had lost my own personal - and conscious - connection to food.
It makes sense. I had fear. Fear that if I started to allow myself to enjoy food again that suddenly the obsessive, all-consuming thoughts would creep back in. I was starting to forget how much I actually love to create in the kitchen. Today though I remembered that I am not the same person I was all these years. Today, I have tools I never had before. Tools like meditation, leaning on my Guides & Angels, a Spiritual Coach, working with crystals, oracle cards, a relationship with mother nature and possibly, most important, a connection to the Divine and to Myself. I know and love myself in ways I never could before. Sometimes, like this past week, my brain and my ego get a little freaked out over all the changes and I have to find compassion and love for me again thru the murky waters of thoughts past. Today I made the intentional - and conscious - choice to nourish myself, not punish myself, for the self-doubt that crept its way back in these past few days. Thank you @GeneBaur and #farmsanctuary for reminding me that it’s just as important to have compassion for self as it all the other beautiful people and animals around me :)
Arugula Pear Salad with Walnut-Crusted Gardein Chick'n Slightly adapted from Gene Baur's Living the Farm Sanctuary Life cookbook. Page 151.
1 package Gardein Chick'n Scallopini