IMG_20160430_185200Yesterday I posted what I had for breakfast, lunch and dinner in this image on IG. And one of the comments I got from a friend was ‘can you come and cook for my family?’ And all of a sudden I realized that I’ve become a home cook. A bit of a shock actually, because five years ago, before I even started with the 30 Day Whole Body Detox program, I really didn’t enjoying cooking at all and didn’t make much time for it.

Gratitude Tip: Five years may seem like a long time but in reality, it goes by in the blink of an eye. Imagine where you would like to be in the next 5 years – if you’re not a home cook yet, is that something you’d like to become? What about your financial situation? Would you like it to change or improve? We often over-estimate what we can do in a year, but under-estimate greatly what can be done in 5. Spend a few moments today visualizing where you’d like to be in 5 years and giving thanks for it, as if it has already happened.

Five years ago, when my daughter was just born, there were definitely some meal staples in our home that can from a box. I was a big fan of a boxed risotto and there were often several prepared frozen meals in our freezer. My food prep consisted of wraps, smoothies and occasionally salads. Now, I come from a family of cooks – my father is from France and is an excellent amateur chef. My mom is a dietitian and home economist and she used to do recipe testing, and my sister loves to cook. Perhaps because I was vegetarian and my family wasn’t, I didn’t really take the opportunity to be creative in the kitchen because often I would prepare my own simple meal to accompany what our family was eating. They set a great example however and it’s because of my parents that I did have the confidence to be creative in the kitchen, once I made the choice to cook more.

When we first did the 30 Day Whole Body Detox, it was a collection of 12 recipes from Whole Foods. Nothing that creative but simple and fit our gluten-free and dairy-free objectives. The second year, I decided that I would ask for people to contribute recipes, and that’s actually how Kelly Childs of Kelly’s Bake Shoppe and Lettuce Love Cafe and I became connected. I asked her for a few recipes for the book, since I knew that she would easily fit our criteria. That year, I contributed a few recipes myself, a few smoothies and salads. Then I started to change the way we were eating. It was gradual and happened over a few years, but we started to make more and more meals from scratch and it became easier and easier. I got creative and added more recipes to the program, most of them vegan or vegetarian, so I was still looking to the program contributors for animal protein recipes. And somewhere along the way, I started to like to cook. I actually look forward to it now. And even when I’m short on time, now I can quickly throw something together, based on what’s in the fridge and pantry. Having made the choice to finally eat 100% as a vegan, and not being able to eat gluten, learning to cook and be creative in the kitchen is no longer an option but a necessity.

made_with_love_coobook_coverIf you feel that you’re not a home cook and prefer things that come out of a box, that’s ok, you’re not alone! It’s a journey just like anything else! The good news is that we are surrounded by cookbooks now that suit every imaginable lifestyle. My new favorite (besides the Detox Guide) is the Made With Love cookbook by Kelly and her daughter Erinn. It’s on sale at Costco and they will be at the Burlington location today for a book signing at 1 pm. Did you know that you can also get cookbooks from the library? And of course spend 5 minutes on Pinterest and you’ll be able to find any recipe you want. There are no more excuses for not cooking real food. Add one new recipe to your menu this week. That’s it! And you’ll be on your way to creativity in the kitchen.

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