I find it amazing the way my tastes have changed in the past few months.
Cutting back considerably on sugar and gluten has had a pretty profound impact on the way I eat and the food that I crave. When I used to plan a meal for friends and family, I almost always started with dessert. I could dream up wildly decadent desserts by the dozen. The only thing holding me back was my limited time in the kitchen.
Now, dessert rarely even crosses my mind. I enjoy a sweet treat here and there, but it’s not something I find myself dreaming up while I’m in the shower or out for a walk. It’s left me open to a whole new realm of inspiration when it comes to recipes.
I find myself giving our weekly CSA share a lot more consideration before I write things off as “just a salad” or eat the vegetables just to be done with them. Something as simple as a bag of fresh spinach or a bunch of spring onions will leave me dreaming up a zillion different ways to use them.
Last week’s box included a lovely bunch of fresh radishes. I previously didn’t care much for radishes, but this year I can’t get enough of them. After enjoying them in slaws and salads the past few weeks, I decided that I wanted to make a radish dip for the Mother’s Day picnic we were hosting over the weekend. I had seen a few recipes online, so I bookmarked one that looked good and added the ingredients to my grocery list – sour cream, feta cheese, and dill. Continue Reading