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Grain-Free Chilaquiles with Salsa Verde {Paleo-friendly}
If you have read Tasty Yummies for some time, you guys have definitely heard me speak of my love of balance. For me the concept of individualized moderation is important, to not feeling trapped by my dietary restrictions (whatever they may be at the current moment), but also to being able to live my life normally, despite my autoimmune conditions and said restrictions. But, the word “moderation” can be a loaded one and I am very keenly aware that for some this word it can be very much overused, it can be a scape goat and an excuse to over indulge. Moderation can be the place where we dwell without self-judgement, 100% yes, without feeling trapped by rules and to just live and enjoy life. But, if the need for restrictions in our diet comes out of necessity (whatever the reason) than this concept of “moderation” just might actually be a detriment to our health, even in all it’s innocent and fleeting goodness. It might be the overlooked moments in your week that are causing that still lingering distress, as much as you don’t want to admit it. Why work so hard 80% of the time to, in the other 20% undo all of your hard work, only to have to work that much harder the other 80% to undo that damage? There has to be a better balance. To enjoying life without doing harm. To me that balance is honoring your individuality and not just following others’ paths.
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Sprouted Lentil Tacos with Arugula and Feta {Gluten-free}
Sometimes, my love for food makes me feel like a real dork. A bonafide, way too excited, food-nerd weirdo! I geek out over spice blends, flavor combinations, discovering a new way to enjoy a food I have eaten a million times. I have been known to dance around my kitchen after just one bite of some random dish I created on the fly. I am pretty certain I could have a problem. (Maybe you should send help.)
This recipe may have just taken my food-nerdiness to a whole new level. I have been sooo insanely excited to share this recipe with you guys that I woke up this morning so excited to hit “publish”.
These tacos came out of a random idea I came up with on a bike ride. No seriously, Mark and I were on a long 15-mile bike ride a week or two ago, and on the way home we were riding into the wind and I was exhausted. I found myself quite agitated and struggling. My legs were tired from having worked out in the morning and I was starving. So instead of just breathing and taking in the sights, I did what most logical, food-obsessed people would do – I started dreaming up what I would make for dinner.
