When you’re a spoonie with a family of 2 with chronic and autoimmune diseases, kitchen work can be a considerable challenge. We follow two similar yet different diets at our house. I follow WFPB (Whole Food Plant Based) diet, Superhubs is primarily pescetarian. He eats fish, generally once a day, egg whites as an ingredient and occasionally chicken if we eat out. He’s extremely particular about the type and preparation of fish, hence the occasional chicken and eschews all forms of dairy. We eat LOTS of beans, tofu a couple of times per week. Since we are in “travel mode” right now, we eat simple and rather more “packaged” food than we normally would. Today we’re not moving but still follow the same principles. A quick look at our menu for today.
Breakfast: Museli for SH, quick oats for me. AM snack: SH - 1/2 banana, 1/2 sheet graham cracker, 1/4 cup nuts Me - 1/2 banana, 1 rice cake Lunch: Soup with toasted cheese sandwiches, veggie sticks, chips PM snack: Both - homemade oil-free humus, crackers, cuties Dinner: Saag Aloo with chickpea curry Dessert: Fruit plate, 1/2 spelt muffin w/almond butter (homemade pumpkin butter for me)
As you can see, I spend a lot of time in the kitchen. It equates in spoon usage to a part-time job. I’ll also do some writing (fiction project) in addition to this and some housework. Trying to figure out how to fit in some exercise since it’s snowing and blowing and too cold outside for my lungs. If the roads clear enough, we may try some “walmart walking” after lunch. Continue reading “About Balance”