Here’s what they don’t tell you about eating disorders: They’re usually pretty innocent at first. An endeavour to “be healthier.” When my restrictive illness first developed when I was fifteen, I never would have considered that I might still be terrified of white flour and […]
If you know me in real life, you know that I absolutely adore nut butters.
And if you’ve been in my kitchen in real life, you know that on a whole new level. I almost always have more than one type of nut or seed butter open and ready to spoon from or top with, from flavoured peanut butters to cashew, almond, and sunflower seed butter.
I also always buy nuts-only butters– ie., the only ingredient you’ll find in these jars is the nut itself. I make this decision both according to my taste buds, which are partial to the unsweetened, raw nuttiness of the one-ingredient varieties, and health reasons, as the other ingredients added to many popular nut butters not only deter their flavour in my opinion, but are usually pure junk.
So, the other day, when I realized that the almond butter I bought from my usual brand was a variety I don’t usually buy that contained palm oil and organic cane sugar in addition to almonds, I was annoyed at myself for having a bit of a freakout. I felt stupid for having made such a “careless mistake.”
Luckily, my thoughts rambled, I caught it before I’ve opened the jar. I’ll have to dig up the receipt and exchange it.
It didn’t take too long for me to stop dead in my thoughts, and question them.
Did I hate the taste of sugary almond butter? Absolutely not. It was a close second taste-wise to unsweetened almond butter. So, would a version of Cassie that had not been tainted by an eating disorder be thinking about taking a bus ride back to the grocery store to exchange sweetened almond butter with palm oil for unsweetened… or would that version of Cassie not have even noticed?
It is these kind of thoughts that I am grateful for in their opportunity to take captive and bring to Christ. If I HATED sugary almond butter, that may have been a reason to return it. But I think I can safely say that no seasoned nut-butter-lover would turn down a jar of ANY variety. So, what did I proceed to do? Grab the nearest nut-butter-dipping vehicle– on this particular day, a gala apple–, dunk a slice of it into the sugary almond butter, sprinkle-sprinkle some cinnamon and sea salt, and call it a snack well done.
Raise your hand if you were a picky eater as a kid.
(I’m raising my hand).
I was the PICKIEST of the picky. I could count the number of foods I was happy eating on both hands (well, both hands if you’ll allow me to put “Halloween candy” on one finger). I hated meats besides plan hamburgers and chicken thigh. Sandwiches were a no-go. Sweets were ALWAYS a yes, and lunch was chicken noodle soup or a Nature Valley granola bar. Bananas and apples were disgusting.
It’s funny because bananas and apples are my favourite fruits now, I’m not a fan of chicken noodle or granola bars, and I love practically every meat. I’m always so intrigued by other childhoods and ways of eating, too!
Any way, today, as I hungrily wondered to make for lunch, I thought back to childhood me, and wondered if 8-year-old Cassie might have any good ideas.
So I came up with this omelette, inspired by her, but refined for an adult (“refined,” aka vegetables).
It was REALLY YUMMY. Reminded me of childhood.
Feel free to change up the vegetables, or throw in some cheese!
I forgot how much I like ketchup and eggs– this was a real treat.
Stephanie Buttermore’s “All In” Journey: Why I am a Huge Fan of the Fitness YouTuber Eating 5000+ Calories per Day
I knew I was a fan of Stephanie Buttermore the first time I ever watched one of her videos. Not only was it clear that she was a kind person, but it was clear that she was an all in kind of person. I have […]
Are you a soup person? I’ve never been much of one myself.
Growing up, I did love Nestle Chicken Noodle, and my mom’s homemade chilli was to die for. But creamy, one-colour purees? Is that baby food or potato chowder, ya know what I’m saying?
As much as you wouldn’t catch me ordering a creamy soup at a restaurant, you will catch me eating one on my wedding day.
Ok, I’m already drooling just thinking about it.
A few months ago, Johnny and I took my best friend and her boyfriend to join us for our menu tasting at our wedding venue, The Cambridge Mill. The tasting featured all of the options we had to pick from for the appetizer, entree, and dessert on our wedding day… and this tasting stands as one of my favourite days ever. We had so much fun sampling all of the wines, salads, soups, meat selections… the boys, still having enough room, even snuck to the lobby to try the taco bar!
All we could say: we could choose any of the options and be absolutely thrilled with the food. I’m so excited to eat it again!
If you haven’t guessed it, we chose a soup for our appetizer. Celery Root and Apple Puree with Honey Creme Fraiche and Roasted Chestnut, the 10/10 taste of this soup blew each of us away. While the colour is underwhelming, and there was only so much that could be done to amplify its presentation, the creamy, sweet taste was out of this world, and we all joked that it would be a great surprise for our guests.
Thrilled with how much Johnny had enjoyed something made of celery, and loving it myself, I set out to try to recreate the soup with one of my favourite kitchen applications, my NutriBullet RX’s 7-minute heating cycle, or “SouperBlast.”
I was thrilled with the way this turned out! I’m allergic to dairy, so I made mine with almond milk, but you could most definitely use a dairy milk or cream instead. I’m sure butter would also be delicious instead of olive oil. And feel free to play with the seasonings!
I also enjoyed it drizzled over sunny-side-up fried eggs on toast. Soooo good.
If you try this, let me know in the comments below! It’s not necessarily 5-star-restaurant worthy… but it satisfied by craving for the best soup ever, so that’s not too shabby.