I was in a terrible food fog yesterday. A food fog is paralyzing. It means you have nothing to eat that really appeals to you, mixed with a bit of fear that there is something detrimental about every choice you might make. We have read so much lately about the AIP for autoimmune issues, the MMT for mitochondrial health, the Grain Brain whole life plan to ward off Alzheimers, the Paleo ”eat like your ancestors” diet, and the Ketogenic anti-cancer diet that we could almost give up on food altogether (if we were not so hungry). There are similarities between them all but they don’t intersect completely, and each one of them seems to do away with one of my favorite foods. Boo.

I realized that having to fix something for myself and the husband to eat was causing enough anxiety to become its own problem. I decided that since we were fearfully and wonderfully made (no lie) that I’d just give the problem to God. My prayer went something like this:

God, make us hungry for the things that are good for us, that are available and as unpolluted as possible, and let us not obsess about figuring it all out. Help us to be smart in our choices, but also trusting that you are smarter and will keep us healthy as long as you need us to be. Amen.

(I don’t know if it’s the Spirit’s leading or not but cupcakes are suddenly on my mind… probably not him.)

I’m feeling a bit better today. I replenished my supply of grass fed beef yesterday and did some cooking. I also had a breakfast “win” this morning. I don’t think I’ve ever seen it in cookbooks so I’m going to share it here.

There’s been much said about using cauliflower as a substitute for mashed potatoes or rice – same color and general consistency when cooked and blenderized- but how about substituting it for grits? Being raised in northern climates I’ve never done a lot of cooking with grits but I’ve had some I really liked, so this is what I did:

Cauliflower florets, steamed and pureed in blender with

Cream or Half ‘n Half, just enough to keep the food moving in the blender

1 Tbs. of butter, added to blender to melt in

1 egg, lightly cooked in butter, not hard

Put desired amount of cauliflower for one serving in a bowl, dot with another pat of butter and put the egg on top. A little pepper makes it pretty, and salt if you don’t have reason to avoid it. This was so good, so quick (because the cauliflower was left over and already prepared) and a very good nutrient profile for anyone following a ketogenic program (or not – good no matter what!)

How is your eating going today?