It really is true, that when you can’t have something, that’s when you want it most. That’s me and pancakes. I’ve never been a huge sweet breakfast fan. I know I’ve written in the past about my weekly Saturday pancake breakfasts growing up, which resulted in boycotting pancakes for years. Then, when I finally had the ability to stomach them again, I found I didn’t really need them. Savory eggs with bacon and potatoes became my breakfast of choice. For years I would occasionally order pancakes at brunch–the menu description just sounded so tempting–eat a bit and be done. Too much sweet.
I’m still trying to figure out this cooking fish thing. But sometimes in my experimentation I stumble across something awesome. It all began with my Vanilla Saffron Imports.
For this month’s Secret Recipe Club I was paired with Stephanie from Dessert Before Dinner. I find a bit cruel to be assigned to two sweet blogs (last week it was Annie’s Noms) just before and in the middle of my first Whole30. A true test of strength indeed! But none the less, as soon as I could again eat real foods, I couldn’t wait to indulge with one of Stephanie’s recipes.
Tomorrow I embark on my very first Whole30. I’ve never really been one for diet fads, but last fall, after much conversation about the benefits of a gluten-free diet and its effect on autoimmune diseases, I figured I should at least give it a try. The effects were transformative. A Whole30 just seems like the next logical step.