Routine

I have a love/hate relationship with routine. On the one hand, it keeps you from overthinking yourself into a procrastinated mess. On the other, the sheer repetitiveness of it can drive even the most Type A person batty. Or maybe I'm less Type A than I thought...

Anyway, although I haven't been updating about it very much, I have been eating my veggies every morning. Usually it goes something like this: sauté up some frozen spinach or fresh baby kale (or other greens) from the Red Stick Farmer's Market. Put in bowl with coconut oil, butter, sea salt, black pepper. Saute up some quinoa/rice/fry 2 eggs. Eat. One day, just to shake things up, I scrambled the eggs and mixed it in the spinach and sautéed away. But I've been saving my creativity for other things than the kitchen.

I don't mind, really. Every morning, I get my dose of green tea, green leaves, protein/grain, and healthy oils. And I don't really have to think too much about it except to make sure that I have the ingredients on hand. I almost--some mornings--don't mind the necessary dish washing and fuss of a cooked breakfast every morning. But with all the routine and the general lack of photogenic qualities of eggs and sautéed greens, I haven't been updating.

But, things will be changing round these parts. Not necessarily for breakfast, but overall. Right now, I am in the thick of the season of indulgence, and I will be trying my hardest to indulge for the next week or so like a good Louisiana citizen. However, I have not been feeling well at all, and I think one or twelve of the culprits may just be dietary. So, even though I'm not the slightest bit Catholic, starting Ash Wednesday, I will be doing my best to give up: sugar, dairy, soy, processed/packaged/canned/frozen foods (I will probably still eat frozen veggies), wheat/gluten, caffeine (well, except not really. I will still have my daily green tea), refined carbs, additives/preservatives, chocolate. I've been feeling so ill lately, I almost *ALMOST* am looking forward to it.

And then I see recipes I could easily make gluten-free like this Matcha-Almond Génoise Layer Cake from matchasource. It's bright green and white will be a perfect, I'm telling myself, Easter treat. If I can make it until Easter, I get that cake. And then I can (re)assess my health and diet and see what needs to be done. So although I plan on eating my veggies for breakfast, I may just be blogging about living without a number of dietary staples.