Teaching Our Daughters to Love their Bodies 

I’ve been thinking about this for a while. There have been some pictures and quotes floating around Facebook about mothers and daughters and self-love and how women were never told to love their bodies, never heard a woman say, “I love my body” and how they’re pledging to change this with the next generation. Empowering, right? So, I decided to try it. I didn’t know how much it would move me. My story is simple:
Driving to the lake one day in our swimsuits, I looked back at my 2-year old and said, “I love my body. It’s so strong and healthy and it lets me go to the lake and play! Do you love your body?” Her answer was simple and full of confidence, “Yes!”

Later that evening, my husband was giving both girls a bath and I overheard this same 2-year old say very matter-of-factly, “Daddy, I love my body. It’s very strong.” Daddy answered so clearly, “Yes, it is!” I, however, stood in the hallway, hand covering my mouth, tears flooding my eyes, wondering if this will change something in her, break some generational curse on us women, judging and despising ourselves and our bodies. I said to my husband, “Remind me, please, to say these words to them at least once every year of their lives.” He lovingly said to me, “That must have been a very powerful experience for you to say those words to her.” It was.

If I could peer into the future I would look for my daughters to be strong, powerful, beautiful, self-assured, confident women who stand for health and inner-beauty, who know their worth lies in far more than their physical appearances, while also having great love for their physical appearances. And if I could see that, I would know, I have truly made a huge difference in this world. They wouldn’t be wasting time counting calories in and calories out, or carbs, or grams of protein, or points or anything else. They’d be too busy living in their amazing bodies.

You might say, “I can’t tell my daughter I love my body because that would be a lie.” And I would ask, “What would it take for you to love your body?”

And you might answer, “After I lose 10 pounds.” Or, “When I am eating better.” Or, “When I’m a size 4.”

And I would say, lovingly, “If it was physically impossible for you to achieve that goal, and I’m not saying it is, but if it was, could you find things that you love about your body? If you had lived through a trauma or a disease that threatened to take your life, could you just be grateful that your body, the same one that’s not thin enough, not tone enough, your extraordinary body got you through it and was still alive to experience this life you have? Or does size matter more than the air you breathe? Does weight matter more than hugs and kisses and laughter?”

You might say, “I still want to be thinner.”

And I would say, “I know. You may always want that, but if today were your last day, would you want to spend it wanting to look different, or teaching your daughter to not waste her amazing life on the same goals?”

May I challenge you to say the words out loud to your daughter(s) today?

“I love my body.”

Follow it up with whatever is your loving thought about your body and is your truth for today.

“I love my body. It has eyes that let me look at you.”

“I love my body. It carried you and birthed you and provided for you and that is a miracle.”

“I love my body. It is strong and capable of lifting you high in the sky and tickling you.”

“I love my body. It is alive today and that’s one more day I get to spend with you.”

I’m not saying you have to stop wanting your body to look different, although taking the pressure off might literally take the weight off your mind and body. I’m not saying you have to stop exercising or following some diet plan, if that’s what brings you peace.

I’m saying that your body is remarkable. And THAT is beautiful.

Gluten-Free Mac n (Goat) Cheese

     It’s time to share my favorite recipe! I call this “mac n cheese” but really, it’s so much better than that, more gourmet than that. It’s gluten-free pasta with goat cheese, spinach, onions, garlic, spices and love!

I created this recipe when I was pregnant with my first child and I had aversions to so many foods. I had a really difficult time feeding my hungry, pregnant belly when I didn’t want anything. I especially didn’t want vegetables, which, as a nutrition-phile, was frightening! So, I experienced a slight craving for pasta and I went with it. While I was making it, I decided I wanted cheese and realized I could “hide” a lot of spinach in it. My husband and I devoured this so quickly and we were so stuffed but we couldn’t wait to make it again. We ate so much of it that I began thinning the cheese mixture so that I could divide the pasta into two casserole dishes and make it last!

Warning: I am not a chef, nor am I a recipe-writer! Even when I follow recipes I’m not that great at measuring. So, I’m estimating here and if you’re uncomfortable with that, I understand! Please, use more onion and garlic if you like or make your cheese mixture thinner or thicker if that’s what you like. I’m simply and humbly passing on the general flow and creation of a meal that my family and friends absolutely love and I hope you will too!

Gluten-Free Mac n (Goat) Cheese

Ingredients:

1 onion chopped
1-2 garlic cloves, chopped
1 tbsp butter (or coconut oil – if you don’t use butter)
1 11-oz log of Chevre goat cheese
1c So Delicious Coconut Milk Beverage unsweetened (or other dairy / non-dairy beverage)
1 tsp basil
1 tsp oregano
1 tsp parsley
Salt & pepper to taste
Lots of spinach (at least 2 cups)
16 oz GF Pasta (I use Trader Joe’s organic brown rice pasta)
Water to boil
½ lb Cheddar goat cheese, shredded (or less)


Onions and garlic cooked with butter or oil – the foundation of many great meals!
Sautee the onion and garlic in the butter over medium heat until soft. Add the Chevre and break it up in the pot, lowering the heat slightly so it doesn’t burn. Once the Chevre softens, add the milk. When everything is thickened and liquid, add the spices and stir. Lower the temperature to medium-low, add as much spinach as you want and put the lid on it. You want it just below a simmer. Check it every few minutes and turn it off when the spinach is wilted.

I use both plain and “garlic & herbs” Chevre, depending on what I have in the fridge.

Thickened, melted Chevre and milk with spices on top.

I’m guessing this is 2 cups of spinach, but I cram even more in. Experiment with the amount you like. It practically disappears into the dish!
Now, boil the pasta and shred the cheddar cheese. Just before you dump your pasta into a colander, add a ladle-ful of pasta-boiling-water to your cheese mixture (this adds the starch to help the mixture adhere to the pasta when mixed together).

This is a half pound block of cheddar goat cheese from Trader Joe’s. I also will get cheddar goat cheese from Whole Foods and use 7 oz. The dish won’t suffer with more or less cheese.

Do you have a Kitchen-Aid mixer? Do you have the grinder attachment? I love it. It shreds a block of cheese in about 30 seconds!
This is the pasta I prefer to use. Cook til al dente so it doesn’t become mushy.
The water is milky because of the starch being released from the pasta. This starch, added to the cheese mixture, will make the mixture “stick” to the pasta instead of sinking to the bottom.
If you forget this step, don’t panic! You can’t go wrong with pasta and cheese. Can you?
Don’t forget this step… Rinsing your pasta will stop it from cooking and prevent mushiness when everything is combined and baked.
Assemble. Divide the pasta between two casserole dishes. Mix the cheese and spinach mixture into it. Sprinkle the shredded cheddar goat cheese on top. Cover and bake for 20 minutes at 350 degrees.
Divide pasta between 2 casserole dishes.
Stir the cheese mixture into the pasta and sprinkle the shredded cheese on top. Cover and bake at 350 for 20 minutes.

The goodness of this meal is unrivaled in our home! Enjoy!