Healthy/ Savory/ Staples

Kick Your Sweet-Tooth to the Curb with a Roasted Red Bell Pepper Bisque

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I have a confession: my sweet-tooth hasn’t always ruled my palate or my food choices.

In fact, I was raised in a home that restricted all sugar intake, and avoided over-processed, and high-carb, high glucose foods.

My mother, and her mother before her, knew the power of food and she filled our house with whole grains, dairy alternatives, fresh fruits and vegetables, lean proteins, natural and unprocessed foods, and snacks.

In today’s world, that’s not uncommon and pretty easy to find. Most stores seem to have a decent selection of alternative, healthy versions and easier access to a less-processed and ‘healthier’ diet. Whole Foods seems like it’s taking over the world.

But, in the late ’60s and ’70s during my formative childhood years, that type of diet and those types of stores and sections within big stores was unheard of, as well as not easy or convenient in any way. We had one, tiny little store, (Eliott’s Natural Foods ) that my Mom thankfully had access to. Over the years it has expanded, and is still in business!

In case you’re wondering, this ‘healthy’ type of diet is not something that is easy to maintain when a kid discovers what they’re missing! PB&J on soft white bread with Skippy peanut butter and Smucker’s grape jelly, a pudding cup, and a soda looked so much more appealing than my dark brown natural wheat bread, natural peanut butter and honey sandwich, a box of raisins or an apple, and a carton of milk or apple juice. It wasn’t until I was an adult that I appreciated what my Mom and Grandma instilled in me.

Raised by smart women, raised with smart food choices

Today, I can say that being raised by women who believed in the power of food to heal, the power of food to fuel, and the power of food to stay healthy has impacted the way I feed myself. But, I also believe how I was raised fueled my intense sweet-tooth!

Kick your sweet-tooth to the curb

Savory hasn’t been my “thing” but that changes today. I’ll be spending the year focusing on savory, sugar-free, and cancer-starving foods. I’ll still be baking my sweet treats and sharing those too, of course, but I’ll be cultivating my savory palate, which I’m excited to learn new flavor combinations, new foods, and new dishes!

A recent savory attempt is a recipe from my friend Karen Rayne Henning, who I hope will start her own blog! She has posted and shared some AMAZING dishes to her friends on social media that she creates for her family, and this recipe caught my eye.

She’s given me permission to try her recipe, post, and share…and it’s SO good! I hope you enjoy venturing into some new savory dishes, too!

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