“Greens” is like a love word for me. If someone tells me they made a dish with greens (or any specific version of greens, like chard or kale or spinach), I basically swoon.
I love greens.
My theory is that we begin to crave the things we eat a lot. I eat a lot of leafy greens…therefore my taste buds have accomodated me.
It’s the middle of February. Classically a time of year when folks lose interest in all their healthy intentions. How are you doing with your healthy goals?
One of my ongoing goals is to eat greens in as many meals as possible. To be totally honest, I have realized that this usually means spinach, which is maybe a bit lopsided (or, maybe I am treating my mild anemia naturally with food!) when there are so many delicious kinds of greens in the world. But! I still think it’s a win when I find ways to eat something dark green at every meal of the day—including breakfast.
“The thief comes only to steal, kill, and destroy. I have come that [you] might have life, and have it to the full.” John 10:10
Sometimes, a thief comes to steal my joy. But he does it reeeeal sneaky-like. It sounds a little bit like this:
“You’re on vacation! Live your life on vacation ‘to the full’! Maybe instead of dessert, you could enjoy another glass of wine.”
In 2017, I started out the year thinking I should spend more time reading than watching TV, and I cautiously hoped to read 30 books in the course of the year.
At the halfway mark, I had already read 22 books (thanks to the help of Audible, which definitely did some of the heavy lifting for me!). By the end of the year, the count was up to 52 books (woo! kicked it up a notch)! Additionally, I started read-alouds with my kiddos in the second half of 2017, and we read 6 chapter books aloud together as well as 2 books of poems. I will always cherish that time cuddling next to them on the couch and sharing the gift of story.
So you’re thinking of cutting back on refined sugar. Maybe this is a New Year’s resolution thing, a short-term reset-your-habits thing, or a long-term reclaim-your-health thing, but whatever your reasons, I applaud you! You can do this!
If you’ve been hanging out at Savored Grace for a while, you may know that I cut out refined sugar at the beginning of 2017, and it hasn’t been back. For me, this was a calling from God to depend on Him more than on food. I had to learn that God would be enough for me, and that I didn’t need to be greedy with what I put into my body.
Thanksgiving is next week.
It’s next week!
How did that happen?
My feelings about Thanksgiving have changed pretty significantly since I was a kid.
Several months ago, I watched the movie Mr. Holmes. I admit, although Sir Arthur Conan Doyle’s books have so far aggravated me, I love film representations of the infamous Sherlock.
A rather nondescript moment in this movie introduced a tradition into our family, an activity which we love and which helps us pass the time in all kinds of settings.
If you are ever thinking to yourself that you need to get more veggies into your diet, I have one excellent suggestion: buy a colorful vegan cookbook.
(What, Melissa? This is a strange way to begin a post that is mentions salmon in the title…which is most definitely not vegan.)
I am pleased to announce that Smells Like Brownies is moving to a new home! (In fact, it has already moved!)
Welcome to Savored Grace.
When I concluded that the name Smells Like Brownies had run its course, I almost simultaneously gulped with fear.
Do you know how hard it is to name a blog?
It’s really hard.
It’s been quite a while since I’ve written about food. But during that long break, this is one of the meals I have made over and over again. I make it for guests, I make it just for me. I made it once with Sarah of Well Dined.
This burger is piled high with delicious flavors, from the brie and onion jam, to a rich truffle aioli, a tight handful of spinach, and the creamy coolness of avocado. I love a good, fancy burger. I love that when I make burgers, I can customize them for each person at my table (and, for me, it usually means double spinach).