Saint Patricks’s day was earlier this week. To tell you the truth, I don’t know much about it other than it is an Irish tradition, you wear green and eat and drink a lot. So I put on a green skirt, cracked open a beer and made a classic Irish dish my way – a gluten-free, dairy-free, meatless, legume-free Shepherd’s pie with veggies, mashed cauliflower and shiitake bacon.
I was driving home and passed Bulan – a vegan thai joint that I love but rarely have a chance to frequent. My first thought was that I should call my hubby and ask him if I should get some take out for tonight. My second thought was, I am on a whole food challenge – what could I eat that would really be worth it? My favorite dishes are made of wheat gluten, soy and other ingredients I can’t eat. Even if I ordered a coconut curry, I am not sure I would enjoy it without the starches I am used to eating.
Which brought my mind to Chinese take out. Hmmmm, noodles. I could not get them out of my mind.
Do you know what time it is? It’s time for recipe creation. I refuse to deprive myself of the food I want, leaving that craving lingering in me until I give in and eat something that does not make me feel good. (what you resist persists)
How can I make what I want to eat and make it healthy?
The Purposeful Kitchen 