Have you ever been in a period of life where normal, everyday responsibilities feel overwhelming? Where even getting out of bed in the morning is a feat, let alone making a meal for yourself and your family? If so, this book is for you.
This might be a time of break-up, or loss, when you’re caring for a sick loved one, or simply when a confluence of life factors make you feel like you’re paddling to stay above water. For Chef Laura Lea, this debilitating season showed up unwelcomely after going through a divorce in 2018.
Five years into her business as a holistic chef, she was under daily pressure to display healthy routines and keep up appearances. But reality left her with no appetite and lacking the motivation to even step into the kitchen.
In an attempt to cope she found herself relying on fast-food, junky snacks, and lots of wine. Ultimately these choices hindered the process of healing from divorce. Instead, they contributed to her overall feelings of sadness, self-loathing, and exhaustion. She needed a way out.
Drawing upon her decade in the wellness industry and exploration into the science of grief, Laura Lea began cooking her way through the fog. In Recipes for an Aching Heart, Laura Lea presents the recipes she created, as well as the lifestyle and fitness choices that aided her on her journey out of heartache. By following Laura Lea’s story, simple recipes, and advice, you can navigate your own way out of heartache and into a healthier place than ever before.
What You Can Find in This Book:
- 90 Simple, Affordable and Health-Supportive Recipes
- 26 Single-Serving Options
- Science-backed Tips to Understand Your Brain and Body During Grief
- How to Mend an Aching Heart—My Lifestyle Suggestions
An exclusive recipe excerpt from Recipes for an Aching Heart.
Creamy Lemon Carbonara
Yield: 1 serving
2 ounces spaghetti, fettuccine or bucatini noodles
3 tablespoons finely grated parmesan cheese, plus more for topping
1 large egg
¼-½ teaspoon lemon zest (start with ¼ teas no poon and add to taste)
2 tablespoons lemon juice
1 tablespoon unsalted butter
1 tablespoon olive oil
2 cloves garlic, finely minced
Pinches salt and freshly ground black pepper
Cook noodles al dente according to package directions (1-2 minutes less than the recommended time–1 minute less than the lowest number if you’re given a range, 2 if not). SAVE ⅓ cup pasta water.
In a small bowl, whisk together 2 tablespoons of parmesan, egg, lemon zest, and lemon juice.
Heat a medium saucepan to medium heat and add butter and olive oil. When the butter has melted and is lightly bubbling, add garlic. Stir constantly for 30 seconds-1 minute, until garlic is softened and fragrant, then add salt, pepper, and a splash of the pasta water. Whisk, turn off the stove and remove pan from heat. Cool 5 minutes.
SLOWLY pour your egg mixture into the pan, whisking nonstop, to form a creamy sauce. You should see small pieces of garlic and zest, but if you see something that looks like egg whites, stop. Microwave your remaining pasta water until boiling, then add tablespoons of boiling pasta water until the sauce looks creamy.
Add pan back to the burner and turn to low heat. Add pasta and toss to coat with sauce. Add pinches of salt and pepper and more zest to taste. Cook for 1-2 minutes to allow flavors to marry and pasta to warm up. Serve immediately with extra parmesan and black pepper, if you like.