Here’s a confession you don’t often see on a health and wellness blog: I love the movie “He’s Just Not that Into You”. Chances are if you’re reading this post, you’re probably a savvy female so you’ve probably seen it too. What’s not to love? It features some of my favorite actors, who, lets face it, are also extremely easy on the eyes, like Ben Affleck, Jennifer Anniston, Scarlett Johansson, and Kevin Connolly, and the plot is generally relatable for any girl in their 20’s or 30’s.

If you’ve never seen this movie, it’s a story about a group of interconnected twenty and thirty-something’s and their relationships – which are all very similar to your average relationship clichés: the girl that’s been dating the guy for several years, but he doesn’t want to get married, the girl that comes on too strong and waits by the phone for guys to call that never do, the couple that got married too young, the shallow guy that only casually dates beautiful women and the sassy girl that can’t decide between the sexy married guy and her no-sparks standby. The movie is entertaining to watch as the characters learn to stop listening to their friends who encourage their dysfunctional relationships because “things might work out with these dipsticks because they knew someone, who knew someone, who dated a dipstick just like mine. That girl ended up getting married and living happily ever after. That’s the exception and we’re not the exception. We’re the rule.” Sounds like a good lesson to learn to me. Side note: that movie summary took up more space on a screen than I originally anticipated.

Ok, ok, so where am I going with this? The concept of “exceptions” and “rules” got me thinking about food and how what used to be considered “exceptions” in the diet not that long ago have become the “rules” today. I realize this is a pretty crazy train of thought, but hear me out.

Up until a few generations ago, which is not that long ago considering how old the US is, most meals were consumed at home in a sit-down fashion with other members of the family. Food was homemade. For various reasons including cost, sugar and meat were consumed only on holidays or infrequently each week. You could say that the number of times per week a person consumed meat, sugar or something out of a box was less than the number of times they did. And you know what? People weighed less and diseases like cancer, diabetes and heart disease were a lot less common. Sounds pretty appealing to me.

So when I was craving some Southern comfort food, I knew I had to make it myself. The sugar, additives and preservatives added to the prepackaged food-like-substances at the grocery store don’t make the cut for this savvy chick. These baked beans are made with all read food. The food-like-substances for sale at the grocery store can’t say that.

I’m not saying all food out of a box is bad for you or dessert should be banned. That’s not realistic and not the key to healthy living and feeling your best, in my opinion. But before you indulge – What is the quality of the ingredients? Are you checking the ingredient list? How often are you eating sugar or meat? Is it a daily thing or hardly ever?

Baked Beans

Ingredients:

1 small onion, chopped

1.5 cups pinto beans, cooked or canned & strained

1 big carrot, diced

4 cloves garlic, chopped

2 tablespoons apple cider vinegar

1 tablespoon maple syrup

16 ounces tomato paste

¼ cup vegetable broth

1 tablespoon cinnamon

1 tablespoon paprika

a little chili powder if you want some bite

salt and pepper to taste

optional: 2 organic bacon strips

Directions:

Preheat oven to 350 degrees

In large pan, cook bacon until crispy. Remove from pan and chop into tiny pieces.

Leave grease in pan and add garlic.

If you are not using bacon, pour a splash of grapeseed oil and add the garlic. Cook for 3 minutes. Pour in vegetable broth and add carrots. Cook for 5 minutes.

Add remaining ingredients and stir so that tomato paste evenly coats the beans and carrots.

Turn heat on high and bring mixture to boil.

Place pan in oven and bake until most of the liquid disappears and carrots are cooked – about 25 minutes. Do not cover the pan.