Starting Fresh

This post has been written about three different times.  Each time it has gotten long and out of control.  When you get out of the habit of writing, you tend to feel like every thought that crosses your mind MUST be put out there for the world to see.  I'm hoping to get to the point quickly this time (My new mantra: I DON'T have to use big words and formal language to prove my intelligence!), especially since I have dinner on the stove as we speak.

I've decided to change the focus of this blog to food.  You're probably thinking: "Fantastic, another food blog, just what the world needs!"  (Man, are you ever sarcastic!)  I know it's cliche, but I have a valid excuse.  I've been struggling to keep this blog afloat because apparently, I don't have anything interesting to say.  But I think I'm realizing that I need to write about what is current and important in my life.  Food may not be interesting to most people, but it has become extremely interesting to me, and I'm hoping to provide a somewhat fresh perspective.

My three year old has been put on a very restrictive diet.  There are many foods on his forbidden list including (but not limited to): white flour, sugar and most sweeteners, yeast, heavily processed meats, vinegar and most condiments.  Take a minute to soak that all in.  You're feeling really sorry for my little boy, aren't you? You might as well feel sorry for the entire family, because we decided to put everyone on the same diet.

I've spent much of the last five months trying to make lemonade out of those lemons.  There have been tears.  My middle child still regularly asks when we will be off of "this horrid diet!"  I believe that we're making progress.  The complaining has started to drop off.  I occasionally make food that the family likes, and food that I wouldn't be too embarrassed to serve to guests.   My plan is to share some of these recipes.

Well, I've run out of time.  I'll leave you (I hope there are a few 'you s' out there reading this), with a very simple recipe.  We can't have peanut butter or any other heavily salted, sweetened nut butter, so I've had to come up with my own.  Not exactly Jiff, but still pretty tasty.

Pecalmond Butter

2 cups natural almonds (I use Blue Diamond because they are completley peanut free)
1/2 cup pecans
3T  UNsweetened coconut

Place ingredients on a rimmed cookie sheet.  Bake in a preheated 280 degree oven for 15-20 minutes, stirring ever five minutes.  Cool slightly and place ingredients into food processor.  Process until it reaches the desired consistency (this will take a while, don't freak out if it looks really dry at first), scraping sides of the food processor occasionally.  Store in a glass jar or container in the refrigerator.