Kitchen Switch & Swaps…

When I really started focusing on our food intake, I wanted to be diligent but not get overwhelmed. So, here are 3 easy, duplicatable action steps I started with~you pick your 3, and then get comfortable with them before adding something else to your toolbox.

1) My cooking oil of choice became avocado oil. I get it at Costco because it’s most economical there. It can take high heat, and it’s good for you. I ditched any synthetic oils~canola, safflower, and Crisco.

2) I intentionally stopped using (almost entirely) refined sugar, and started subbing in coconut sugar, date sugar, raw/local honey, and maple syrup. The change came about after reading article after article and report after report talking about how toxic refined sugar is to the body. Does it mean we have absolutely no refined sugar in our house? No…but I use it very sparingly, and I work to not buy products w/it very often.

3) I cook almost 85% of the time in cast iron. This swap from non-stick pans came about because I was trying to find natural ways to increase my iron, and a wise friend (who also has battled low iron levels) suggested maybe cooking with cast iron ware due to its natural iron content. And now, I love my 3 cast iron pans.

So many small baby steps opened the door for many swap outs. But, I viewed this as a journey~a building blocks of sorts. I realized very early on this process would be one foot in front of the other. And, as I’ve approached it that way, it has been less stressful for me and much more doable!

What one small step will you take today that will yield benefits for years to come?

Cheering you on,

Noelle