I am cooking more!

 Veggie Avocado Rice Bowl・745 Cals・The Reluctant Cook

My resistance to cooking is manifold:

  • I don't really like my kitchen. It's not my style, doesn't have a lot of counter space and the lighting is terrible for taking photos.
  • I am not keen on prepping and creating a mess. 
  • If I don't prep well enough I end up multi-tasking my cooking process, which can get stressful and make me feel rushed and worried that I'll burn or overcook something.
  • When I am tired cooking feels like too much of an effort. Some people find it relaxing after a long day at work, I am not one of them. But I'd like to be!
  • I don't enjoy cooking with recipes but only have a limited 'free-cooking' repertoire.

One of the things I really appreciate about returning to my Intuitive Dieting program is that it makes me feel more present. Chopping and preparing my food requires attention and a focus on the moment. Sometimes I listen to music while I do the meal prep, and occasionally I will have a glass of wine with that, too. I also try to worry less about the mess I am creating, in fact, I have a new mantra:

Feel the resistance and be messy anyway!

All of this is making cooking so much more enjoyable for me. And to be fair, when it comes to the mess I have a wonderful husband who does most of the cleaning afterwards. It's a deal we have, one person cooks, the other cleans. And depending on how elaborate things get we'll do it all together. We're a good team that way. 

Here is a little slideshow of some of this week's food, click on the arrows to scroll through:

Here is a yummy recipe courtesy of the lovely Sue Ann Gleason whose course A Repertoire of Ease I took this month, with lots of gentle inspiration for slowing down and enjoying our foods and bodies with ease.


Brussel Sprouts Rice Bowl

Ingredients

2 cups shredded brussel sprouts
1/4 cup thinly sliced onions
1/2 cup pre-cooked brown rice

Sauce

3 tbsp tamarind/soy sauce
1 tsp honey
1 tsp minced ginger

Topping

One boiled egg

Instructions

Sautee brussels sprouts and onions over medium heat until soft, ca. 8-10 minutes. Add in pre-cooked rice (or quinoa or any grain you like) and heat through. Mix in sauce. Serve with egg. Or leftover chicken or any other protein source you enjoy and have at hand.

Easy peasy.