Table for one

Living alone can lead to the blahs on the eating front. It’s easy to fall into the I-guess-I’ll-have-this-again rut when you’re the one and only. Kitchen creativity feels a stretch when there’s just you to impress.

I get it. I’m the solitary human constituent of my household. I do have a special ‘plus one’ gracing my space, though – dear old Dundas! He’s a spectacular significant other, with love and loyalty as his stand-out attributes.

But not much of a conversationalist. Dogs are like that.

Back to eating for one. I’ve discovered I tend to fall into repetitive cooking methods. Meaning, I might roast trays of veggies and meats or fish for weeks on end. Same old modus operandi. However, I also latch on to seasonal sets – a customary grouping of foods with rotating gems that are hip to the season. So, for example, I’ll change up my proteins on the regular – chicken, grass-fed beef, bison, salmon, sprouted nuts and seeds – and loop through a roster of veggies that are in timely abundance. I avoid rutting out by consciously and consistently switching up the gems on the roasting tray. This guarantees variety and an array of nutrients and flavours – all that whole foods goodness that feeds our precious cells.

But yes, eventually tedium sets in and the time comes to switch up the cooking slant. Hello skillet or crockpot?

And when the time feels right for grander kitchen adventures, I put out the invitation to friends to come and nosh with me. Then I can dance about my kitchen, aproned up, with a glass of red in hand, and get serious about culinary delights that satisfy my fancier food hankerings. And I serve it all up with love to my dearest ones.

Speaking of skillets, I’ve just come off a SKILLET BENDER this past month. Whipping up a hash-in-a-pan is a favourite of mine. I use up whatever veg is on hand in the fridge bin, and finely dice the mix: cauliflower, broccoli, cabbage, onion, sweet potato, and brussels sprouts, for example. A good thwump of ghee or coconut oil melted in the medium-high-heated pan is the perfect backdrop for a start with the onions and some ground grass-fed beef. Once the beef (or other ground meat…or keep it all veggies and top with hemp hearts and sprouted sunflower seeds and chunks of avocado…or forgo the meat and top with an egg or two) is cooked through, the what-have-you-got veggies are added, along with your spices of choice. I love lots of thyme, and often add good shakes of an amazing curry powder, and sea salt to taste. Let the whole thing cook until it feels right for your palate (won’t take long at all). A super, no-rules go-to that changes with the contents of your refrigerator!

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