I rush through meals sometimes too. Of course I do.
Or read emails, or watch “The Bachelor” (Juan Pablo is growing on me), standing as I eat.
Because in theory, eating alone is just straight up depressing.
A single plate, a single meal, a single… you.
Friends tell me it’s why they don’t buy fresh food. Because since they’re only making meals for one, the unused produce quickly goes bad.
They tell me it’s why they don’t cook at home. Because they’ve got no one to serve. But someday (!) they say, they’ll cook. And that’s when they’ll host dinner parties too (when they’ve found both their ideal kitchen and ideal man).
For now, they’ll order in and pack their calendars with dinners out.
Can you relate?
One of the wisest woman I “know”, Danielle Laporte, says this: the journey must feel like the destination. Think about it.
In other words, if our journey with cooking is rushed, unconscious, or more or less non existent, what makes us think that when the perfect man, or woman, or friend, or kitchen comes along, we’ll magically manifest our desire to slow down, eat mindfully, and put care into our meals?
If our dream life includes any of the above, we’ve got to get to it now. Even if the conditions feel far from perfect. It’s got to begin with you, only you.
And besides, cooking for one means not having to ask what anyone else want (am I right, parents?). Cooking for one gives you space to put attention on your food, to truly taste it, to develop your palette (so when you’re on that next date you’ll know whether you prefer the smoked sweet peppers or the baby Brussels sprouts). Cooking for one is about respecting yourself, knowing you’re worth it. Cooking for one means you don’t have to share dessert.
Far from depressing, cooking for one is a gift.
Are you convinced? In the comments tell me your thoughts. Are you a fan of eating solo? Or do you avoid it at all costs?
And bonus (!), below is the ideal meal for a cozy night in, shared with me some winters ago by one of my very special first clients.
Wilted Kale + Roasted Potatoes
1. Preheat oven to 450 degrees.
2. Chop about 1 lb organic potatoes and toss with a few tbsps. olive oil (or even better, coconut oil… or, if you’ve got it raw butter – so many options), sea salt, and fresh pepper, then spread evenly in a baking dish.
3. Roast, stirring once, for 15 minutes.
4. Stir in 4 cloves of garlic (minced) and roast 15 more minutes. In the meantime, prep your kale in a bowl (in other words, massage chopped kale leaves with olive oil, lemon juice and sea salt).
5. Check that the potatoes are fully cooked and remove from the oven. Sprinkle some raw cheese on top if you’ve got it (this time I used raw blue cheese – you can find it at Whole Foods or a specialty shop in your area).
6. Toss the warm potatoes and any remaining garlic and oil with the kale. Allow the kale to wilt.
7. Depending on your preference, you may want to add additional lemon juice.
Well that’s that, likely my last warm recipe of the season…
Enjoy it, embrace it, and eat it before it gets cold!