Fun fact: one of the weird things that can happen to you after you have a baby is that you can become lactose intolerant! This happened to me after having Little Chef five and a half years ago. Like many other lactose intolerant people, I do have my items that I throw caution to the wind for, though I’ve tried hard to cut back the amount of dairy in my life. That’s what’s led me to so many vegan cooking recipes in the past few years.
Fun fact number two: another thing that can happen to you after pregnancy is gall bladder disease. This happened to me as well. I had an attack when Little Chef was young, and I treated it with diet and acupuncture. I had further issues after having Littler Chef and had the offending organ removed last May in a rather dramatic, emergency situation. The intervening period, about a four year stretch, was a time in which I sought out low-fat recipes to mitigate any issues.
The crossroads where the two meet is Nava Atlas’ “Enlightened Alfredo” sauce. I get my copy of this recipe from “The Vegetarian Family Cookbook.” It’s an alfredo-style sauce made with silken tofu, rather than cream. It’s a nice, low fat content, and it doesn’t send my digestive tract off the rails. Everyone wins!
On day two of quarantine – Pi Day, for those keeping track – I made this Enlightened Alfredo. I paired it with cremini mushrooms, mushroom linguine, and peas. It was delicious. The final touch was a baguette, again from Supreme Bakery.
Lunch that day was a bit simpler, though incredibly delicious. I had a really satisfying salad, mostly courtesy of Greengrocer Foodhub.
No actual pie for Pi Day, though I wore my Pi shirt, and I watched the episode of The Office where they go to the Pie Stand, while I made vegetable soup.
I also had the notion to start assembling my Garden Tower, but I got intimidated by the instruction manual. That would wait until the 15th… which is where I leave you for now.