keeping normalcy

When you're pregnant people love to tell you how much your life is going to change. They can't exactly tell you how its going to change but they want you to know that it will, and the implication is often that its not for the better.  This was one of the most difficult parts of pregnancy for me.  I love to plan, to be in control, to asses a situation and handle it, but this unknown threat of change - as it often felt - was a struggle.  There was no way to plan for that unknown completely out of my control.

Fast forward to month 5 with Max and I can say, without a doubt, that my life has changed.  A lot.

Unlike the prophesy hinted at by others, however, the change has been beautiful. Instead of just my husband to love I now have a tiny best friend to love.  Rather than wondering how I'm going to spend a lazy Saturday I know now that it will be filled with baby giggles (and sometimes tears).  Of course the change isn't all magic, some of it is hard and exhausting and frustrating...but it's always better on this side and I'd never go back.

One big thing I was told is that I would no longer have time for anything once the baby arrived.  Say goodbye to quiet nights the two of you, they said.  No more reading!  They said.  Good luck cooking the way you used to, the voices rang in my head.  Well, guess what?  I'm still reading, we're still cooking and some nights, at least, we sit quietly outside eating dinner and chatting.  Life is still wonderful, it's just more full.

So, in honor of this, I post one of my favorite go-to quick recipes that I loved before Max and certainly love now that my life is filled with Max.  It's adapted every so slightly from a Food52 recipe so I can't take all of the credit, but I'm reposting it with slight modifications in the hopes that it becomes a favorite for you all as well.  No matter what your life is like or what change you might be going through, try to keep a little normalcy.

Seared Salmon with Coconut Cauliflower and Kale
Serves 4 (with leftovers)

• 1 head of cauliflower, grated*
• 1/2 cup of coconut milk
• 2 bunches of lacinato kale, roughly chopped 
• 1 1/2 lbs of Salmon
• 4 large sweet potatoes or yams, cubed into 1/2 inch pieces
• 1/2 cup + 2 tablespoons coconut oil, melted
• 2 teaspoons sesame oil
• 4 tablespoons Bragg's or liquid aminos
• 1 tablespoon sriracha
• 1 teaspoon paprika 

Heat oven to 400 degrees.  Toss cubed sweet potatoes in 2 tablespoons of melted coconut oil, a few pinches of salt and paprika.  Spread on a baking sheet and bake until roasted and easily pierced with a sharp knife, about 25 minutes.


Combine remaining melted coconut oil, sesame oil, Bragg's, and Sriracha (to heat preference level) in a lidded jar and shake to combine.  Put kale on an additional baking sheet and toss with 1/3 cup of the dressing until coated.  Prep salmon by placing on top of kale and drizzling a few tablespoons of dressing over top to coat.  Massage with your hands until entirely coated.  Bake salmon and kale mixture during the last half of the sweet potato roasting time, until kale is crispy and salmon is cooked to the desired level of doneness.

Meanwhile, heat a tablespoon of coconut oil in a large nonstick pan.  When hot, add grated cauliflower and stir.  Once hot, add 1/2 cup of coconut milk and a teaspoon of salt.  Continue stirring frequently until cauliflower is cooked to desired consistency.  

Layer the cauliflower "rice", sweet potatoes, kale and salmon in a shallow bowl and serve with an extra drizzle of dressing or Bragg's over top.

*This is cauliflower "rice".  A box grater works best for "ricing" the cauliflower but a food processor can work as well.  You can also substitute white rice but I think the cauliflower adds an additional dimension of flavor.