Hi Neeli! Thank you! I love how you framed that—there’s so much wisdom in recognizing the push and pull of the seasons within us. Growth isn’t a straight line, and spring’s rhythm of release and renewal is such a beautiful reminder of that. Grateful for your perspective!
I made the French onion portobellos last night with some grilled salmon. My daughter & her family are visiting, aunt & uncle were here and everyone Loved it! I didn’t put it over greens because we had an Asian slaw I had made the night before but my aunt commented on the mushrooms that she could “totally make a meal out of this”.
That sounds like such a wonderful gathering, Deel! I love that you paired the French onion portobellos with grilled salmon—and an Asian slaw on the side sounds like the perfect balance. It’s always a win when a dish gets the whole table talking! So glad your family enjoyed it, and I completely agree with your aunt—those mushrooms are definitely meal-worthy on their own!
I was looking at the March cookbook this morning (beautiful - lots of ideas already) and saw this post. I SO needed to hear this right now. I joined the cookbook club to help me incorporate more plant forward food into my “kinda healthy diet”. I say “kinda” because I am still holding on to some very unhealthy habits with too much sugar and processed food. I’m finding it difficult to release these things consistently. I was just thinking about the fact that transformation is such a zig zaggy line. This post really resonates with me! About 5 years ago I was on a very good path but the plan I was using was too restrictive and really caused me to feel very obsessive about food and a lot of shame if I went off the plan. I was so “burned out” I just went back to my previous SAD approach to food. That plan was adamant that food is only fuel - but it’s not - it is SO much more a part of our culture (my copy of Why We Cook arrived yesterday and I can’t wait to read it!). Thank you for your wonderful posts and your great insights! I am looking forward to seeing how this group evolves over time.
Hi Dee! Thank you so much for sharing this. I love your reflection on transformation being a zig-zagging path—it’s SO true! Food is so much more than fuel, and I completely understand how restrictive plans can lead to burnout. I hope this club inspires you to explore a more personalized, nourishing approach, focusing on adding in rather than restricting. I’m so glad you’re here and look forward to continuing this journey with you!
Thank you, Melanie! I love that the river has been a guide for you as well—it’s such a beautiful teacher in flow, stillness, and transformation. Grateful to share this connection with you!
Beautifully written! This is such an encouraging message for those of us who feel we should progress like water in endless summer.
We are far more like spring, releasing and freezing our resources as the sun gains strength around us. Science in poetry!
Hi Neeli! Thank you! I love how you framed that—there’s so much wisdom in recognizing the push and pull of the seasons within us. Growth isn’t a straight line, and spring’s rhythm of release and renewal is such a beautiful reminder of that. Grateful for your perspective!
I made the French onion portobellos last night with some grilled salmon. My daughter & her family are visiting, aunt & uncle were here and everyone Loved it! I didn’t put it over greens because we had an Asian slaw I had made the night before but my aunt commented on the mushrooms that she could “totally make a meal out of this”.
That sounds like such a wonderful gathering, Deel! I love that you paired the French onion portobellos with grilled salmon—and an Asian slaw on the side sounds like the perfect balance. It’s always a win when a dish gets the whole table talking! So glad your family enjoyed it, and I completely agree with your aunt—those mushrooms are definitely meal-worthy on their own!
I was looking at the March cookbook this morning (beautiful - lots of ideas already) and saw this post. I SO needed to hear this right now. I joined the cookbook club to help me incorporate more plant forward food into my “kinda healthy diet”. I say “kinda” because I am still holding on to some very unhealthy habits with too much sugar and processed food. I’m finding it difficult to release these things consistently. I was just thinking about the fact that transformation is such a zig zaggy line. This post really resonates with me! About 5 years ago I was on a very good path but the plan I was using was too restrictive and really caused me to feel very obsessive about food and a lot of shame if I went off the plan. I was so “burned out” I just went back to my previous SAD approach to food. That plan was adamant that food is only fuel - but it’s not - it is SO much more a part of our culture (my copy of Why We Cook arrived yesterday and I can’t wait to read it!). Thank you for your wonderful posts and your great insights! I am looking forward to seeing how this group evolves over time.
Hi Dee! Thank you so much for sharing this. I love your reflection on transformation being a zig-zagging path—it’s SO true! Food is so much more than fuel, and I completely understand how restrictive plans can lead to burnout. I hope this club inspires you to explore a more personalized, nourishing approach, focusing on adding in rather than restricting. I’m so glad you’re here and look forward to continuing this journey with you!
Beautiful reflections. The river has always been a guide for me as well. Thank you Michelle!
Thank you, Melanie! I love that the river has been a guide for you as well—it’s such a beautiful teacher in flow, stillness, and transformation. Grateful to share this connection with you!