Before
the kids came, dinner preparation went something like this: Most evenings around five o' clock, I would
pour a glass of red wine, turn on some music and spend an hour preparing an
amazing plant-based meal, commonly made from various ethnic recipes and
foods. Sitting down to eat, Matthew and
I would literally make noises due to the party taking place in our mouths.
Then
came four children, who had no interest what so ever in ethnic, plant based meals. They wanted ramen, mac and cheese, pizza
rolls and lots of it. I wanted to throw
up. Forcing them to eat according to our
preferences would never work. We were taught extensively about food, using it
as a tool to create attachment and trust, throughout our training with Hope & Home. So even though what my children craved went
against everything I believe in, I had to relent and nurture them
unconditionally right where they were.
I
now had to figure out how to make two meals, one plant based for Matthew and I,
and a more traditional meal for the kids. Oh, did I mention I had just gone from zero to four children
overnight? Here's how it went:
Phase
1: Cooking two meals each night. Duration: Maybe two weeks. This plan
was impossible. I didn't understand at
first (but was learning quickly) that kids have stuff going on - after school
activities, doctor's appointments, homework, piano lessons, visits with their
birth mom - involving transportation or assistance from me. Cooking was no longer calm, no longer relaxing,
there was no red wine. There were
interruptions, there were things burning, there were grilled cheese sandwiches
upon discovering that no way in hell were my children going to eat "Spicy
African Peanut Stew".
Phase
2: Resignation. Resignation came with the added bonus of
serious weight gain for Matthew and I (especially Matthew, I have to be honest
here). I lived mainly on vegan junk
food: veggie burgers, potato chips,
french fries and nachos with fake cheese. Matthew went totally off the rails and did some serious secret junk food
eating (think breakfasts at Burger King). The kids ate great. I attempted
to prepare comfort foods they were familiar with, and invented a few new
favorites. However, it wasn't
sustainable for Matthew and I, or at least our waistlines.
Phase
3: Lots of pizza, lots of
Chipotle. That's all I will say.
Phase
4: Cooking once a week for Matthew
and I, cooking daily for the kids. Duration: Two weeks. The glitch here was that I hate eating leftovers, especially every
day. Matthew did o.k. on this plan, eating some at home, but still engaging in
regular trysts at various fast food establishments.
Phase
5: Eureka! Freezer meals! Why didn't I think of this before? Duration: Our current plan. I had a catharsis while checking out at the
grocery store last week and seeing one of those small cookbooks near the
register by "Taste of Home" called "Freezer Meal Recipes." I began Sunday afternoon preparing freezer
meals for the kids. Hopefully this will
result in the kids getting fresh out of the oven meals during the week, while I
make plant based meals for Matthew and I each evening. I will keep you posted.
As
you can see, it's been a journey. Matthew has a new goal of reaching his "pre-pregnancy" weight. I have a goal of staying motivated to keep
tweaking the system, because if this fails, I may backslide into "Phase 1:
Resignation." If any of you
reading have an idea, please write them in the comments below. I am open to
almost anything that doesn't involve me eating animals. What would solve all our problems is a
personal chef. Any takers?
