Maybe I’m running out of ways to lament about my battle. I just heard a challenge that involves not only no sugar but no manufactured meat substitutes.
My friend calls it franken meat.
Although, I ‘ve let the sugar go (with the exception of what they slip into my yummy oat milk) I’m still eating things that are meat like.
Is this bad?
Will it lead me down the path to desserts and all sorts of culinary debauchery? Probaly not.
There is something to investigate here.
I’m responsible for my health, not my husband, not the medical establishment and not the wonderful recipes I’ve stumbled across on Youtube.
So what does this mean?
My life, once again, has taken off- more work responsibilities, a brand new film that I’m co-directing and co-producing, soon-to-be-marketing and of course a household and marriage to maintain.
To prevent burnout and a return to sugary snacks as a coping mechanism and my drug of choice, I am reaching out to the plant- based community asking for tips on cooking bulk meals on the weekend.
A pot of rice and beans is a wonderful staple. Beyond that I’m stumped.
Any recipes for cooking in a way that ensures when things get tight, I won’t make them easy?