I came across this quote on the interwebs the other day and it struck me like a hot poker in the lazy be-hind:
“Stop trying to be perfect and just start trying.” (Mel Robbins said this. Hi, Mel. I love you.)
It gave me a little bit of an “ah-ha” moment, mostly because there have been way too many times in my life where I balked at pursuing something because I was afraid I wasn’t good enough in some imaginary person’s opinion. Talk about a waste of time. I hate the thought of lying-on-her-death-bed Jewel (preserved, tastefully preserved) consumed with regret because of all of the things she didn’t do for fear of a pesky and unattainable notion like perfection. Perfection doesn’t even exist! It’s a piece of poop airbrushed lie constructed to make you buy things and feel bad about yourself. No one is perfect, not even that super hot girl on Instagram in the designer bikini, cuz guess what? She probably cries her way through a box of Triscuits comparing herself to somebody else, too. No one is immune to the ego’s hold on an idea like perfection, so we all might as well stop worrying about it so much.
Also (here I go on another parenting rant, so apologies to the kid-free), nothing makes me more annoyed than the notion of a perfect parent. We all know one of Those People who bakes the whole class a batch of the most delicious nut-free muffins you’ve ever had, who potty trains their kid in a day, who looks at you wide eyed and confused when you talk about how much childbirth hurts, who seems to have endless amounts of energy and expertise in how to raise the (equally) perfect little sweetheart. But let’s be real. They’re at home pulling their hair out in secret and sobbing over their organic veggie-packed spirulina smoothie wishing it was vodka, too. I do not buy the act of perfect, probably because I act for a living and you can’t play a playa. Every parent fucks up at some juncture, even if you’ve got all the best intentions in the world and have read all– and I mean all– of the parenting books, because I had and did all that and I’ve already made plenty of mistakes. Doing your best counts, and it’s enough. So stop beating yourself up about it all and wasting energy on trying to be “perfect”. Just throw a filter on it like I do and call it a day.
In the spirit of moderation and trying to do our best, I’ve decided to cook us a vegetarian dinner a couple of nights a week, mostly to broaden my son’s interest in vegetables and to keep my husband from dying of gout or whatever. We live a pretty indulgent lifestyle, so nights like these are good for a little balance. It’s been tricky trying to find great vegetarian meals for the fam, especially since these men I live with are carnivorous to the bone, and Charlie literally says things like, “did I do something wrong?” whenever I cook anything healthy, so if you’ve got any favourite vegetarian recipes to share, feel free to comment on this post. This recipe in particular is pretty fabulous though, and my kid devoured it without any need for negotiating, and even Charlie had seconds and thirds, so I call it a major win.
Kudos to one of my favourite food blogs and an endless source of delicious inspiration, Halfbaked Harvest for this idea.
Cauliflower Black Bean Tacos
1 head of cauliflower cut into florets
2 tbsp extra virgin olive oil
1 1/2 cups fresh pineapple chunks
1 can of black beans
1 yellow onion, sliced
2 garlic cloves, roughly chopped
1 jalapeno, seeded and chopped
1 tsp paprika
1/2 tsp chili powder
1/2 cup grated Monterey Jack cheese
juice of 1 lime
1 avocado, diced
1 package of corn tortillas
salt and pepper
Heat a large pan over medium-high heat with the olive oil. Add the cauliflower florets and the sliced onion, sprinkle with salt and pepper, and sauté for about 12 minutes until softened. Rinse the black beans under water to get the starch off, and then add to the cauliflower mixture. Season with a bit more salt.
Meanwhile, make the pineapple sauce. Using a blender or a food processor, blend 1 cup of the fresh pineapple with the jalapeño, garlic, paprika, chili powder, salt and pepper, and a 1/4 cup of water until smooth.
Add the pineapple sauce to the cauliflower mixture and bring to a bubble. Let it reduce for about 5 to 7 minutes.
Heat the corn tortillas in the microwave on a large plate with a dampened paper towel over the top for about 40 seconds.
Chop up the remaining half a cup of pineapple chunks into a fine dice.
To assemble, spread the cauliflower mixture on the tortillas. Top with avocado, cheese, and the diced pineapple. Squeeze some lime juice over the top and EAT.