Over the last two weeks, my anxiety and stress levels are absolutely through the roof because of returning to teaching after a year-long maternity leave. As a result, my milk supply is dropping big time and my belly has been one big sour knot. So, Chris and I decided that a nice freshly harvested garden dinner was in order to get some healthy stuff in me and alleviate some of my problems.

Our garden has grown bigger and bigger each year. We now grow our own: tomatoes, carrots, eggplants, peppers, red and white onions, green beans, zucchini, cucumber, grapes, strawberries, blueberries, blackberries, lettuce, and an assortment of sad pathetic herbs (currently only basil, oregano and fennel have survived).

So last night we opted for a delish steak taco meal. We started with fresh tomato and mozzarella topped with drizzled olive oil and our own basil and oregano. Then we toasted some corn tortillas (trying to avoid the gluten in the flour tortillas) and filled them with home grown lettuce, diced tomatoes, onion and cucumber. Chris cut up some leftover steak pieces from the night before and freshened them up with a little garlic and olive oil in a skillet for a seconds just to warm them up. With a side of long grain rice it was just right- light yet filling, and satisfying knowing it came almost entirely from my backyard.

For dessert, an assortment of berries from the garden (Chris topped his with whipped cream… I’m not a fan) hit the sweet spot without sitting heavily in my stomach like the cake and cookies I’ve been gorging myself on.

So it’s not a very innovative meal, but it goes to show you what you can create with your own crops (and how little you have to buy if most of it is in your



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