I spent the first five years of my son’s life nurturing a love of whole fresh foods. Veggie dogs, whole wheat bread, homemade mac and cheese with whole wheat pasta, we even used to have our own version of the “whopper” made with organic ground beef served on a sprouted grain bun. And then I began working out of home. My new schedule required a tag team effort between me and my husband, one that has had its turmoil and conflict. Do you need to cook meat everyday!
Once I came home to find my son and husband at the table, ready to dig into plates of fish sticks and potatoes. “What, no veggie for diner”, I asked my husband. He got up and said, “Oh yeah, I forgot”, went to the fridge and pulled out a jar of pickles. They both giggled, grabbed a few pickles each and ate their dinner. Some nights, we have even resorted to the old standby, of peanut butter and jam. But I still have some pull around here, in spite of my long absences from the kitchen. The peanut butter is natural and organic (no sugar) and the jam is homemade, but that’s my little secret.