Pumpkin Nourish Bowl with Apple Pie (Paleo, Gluten Free) + Connection

Connection. 

The hardest bit about being married is to remain connected spiritually, emotionally and mentally. Hubby and I are great team players. We operate our household in sync. From meals, to budget to even parenting- we are the A team. 

As life responsibilities increase (or perceived increase?), it is so easy to fall into the trap of talking about the everyday stuff or coordinating our time table. We became so tired that when we do talk, it is usually about something we have to do. Not how we are, or what we need… but the doing. 

 At home, I known to say it the way it is without mincing my words. Perhaps too harsh at times. On reflection, it is the way I speak to myself and it is a learning curve on how not to do that- because I never intend to have that sort of harshness to my husband and son. When I become tired though, those tolerances become lower. 

Oddly, sitting and talking is hard for me just as it would hard for my hubby. There is a feeling of being drained. Like every piece of me has been taken away and it is much harder for me to connect emotionally to anyone. There would be some changes soon which I’m looking forward to.

1) We are starting to fall in love with the hills. From gorgeous fruit farms to our favourite cider place… not to mention its only 30 minutes. Even the drive up feels like we are going away somewhere

2) I resigned from one job. In August, I would just focus on having 1 job. That is a relief as it takes up quite bit of my mental head space

3) In July, I’m having a day off each week! What a luxury!

4) Hubby and I are trying to put time aside to just be with each other. Sometimes we don’t have to talk. Just presence is lovely. The other day, I found a cute little card with a love message from him. What a surprise! That used to happen heaps when we were dating so it is nice to feel that there are little touches, rather than us co-existing as life partners. 

5) Every alternate Sunday, Hubby gets the morning to run while I handle breakfasts. I’m recognising how he benefit from alone time too.

So 5 little changes in our household in hope for a more peaceful and loving one. Talk about a mid year review! 

So this little pumpkin nourish bowl was made when I had left over roasted pumpkin. Honestly it’s so easy to eat for breakfast. Top with some apple pie filling, it is warm and comforting as the cold 4C mornings set in. 

 

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Creamy Coconut and Almond Porridge

The chilly wind is here. Do you crave for a warm breakfast these days? I know we do. This is one of my version of “oatmeal”. We hardly if ever have oats anymore. Generally over rated in nutrition value, I actually find ourselves become hungrier easily than eating a protein + fat rich breakfast. 

Since I have been making our almond +cashew milk blend on a weekly basis, we have pulp left over. This is perfect for using left over pulp. 

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Chorizo Lamb Kale Soup

The cold is starting to set in. The mornings and nights are chilly but in the day, it’s actually quite pleasant. While most people dislike the cold, I’m neutral. I love what it comes with- cosy blankets, hot drinks, boots, sweaters and most of all the comfort food. 

I love soups. For many reasons. The biggest one is that it is easy to make a big pot that will lasts a long way. Two dinners and sometimes, even for 2 lunches. Plus, it is usually quick to whip up provided we have some stock in the freezer. I love letting it simmer on the stove, or in my pressure cooker. We do not own a slow cooker (as I’m an appliance hoarder!) but I would imagine that it is an useful tool setting up to “cook and forget”. 

In our household, we seem to prefer chunky soups with a bite. Not only that, we like having red meat in it. I think with the pressure cooking or slow cooking, the meat seems to just melt in your mouth. We find that Asher seem have a little more red meat if it is in the form of a soup too. 

Whenever we have a lamb roast, I tend to keep the bones. Adding to the pot would be some celery leaves, carrots, tomatoes, and whatever that is left in my fridge really. Bay leaves, pepper corns and perhaps some herbs from the garden are all added to the pot. Simmer in my pressure cooker for 1-2 hours and I let it cool. I tend to separate it into 2 cups each or in ice cubes for cooking. I used to purchase packet stocks but I have since realised how much more cost efficient- not to mention it is a good use of bones that are left from roasting. I do the same with chicken frames- I freeze them after making a roast, and often have a few slow brewing away or in my pressure cooker. I tend to make stock once a month depending on how much soups or pressure cooking we do. 

Chorizo is a favourite in our household. Ever since we found Eurochef, we never buy any other kind of chorizos anymore. They do use pink salt as the preservatives but that’s pretty much it. I love that it is handmade and all natural. In fact, we do most of our shopping at the local Manning Road Markets. Local and fresh! The way we love it. 

I had some left over pesto and drizzle some over it. It was truly divined. And bowl of comfort. After a long day of work, that was what I crave for. Simple food. 

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