There are days when cooking feels like therapy to me. The chopping. The stirring. The smell of something warm filling the kitchen. The quiet comfort of feeding people I love.
And then there are the other days. The days when my body has different plans.
Living with MS has taught me something I never expected to learn in a kitchen — sometimes strength doesn’t look like pushing harder. Sometimes strength looks like adapting. There have been days when standing at the stove feels like running a marathon. Days when fatigue shows up uninvited. Days when my body reminds me that I can’t always do things the way I used to.
For a long time, I fought that. I told myself I should be able to do it all. Homemade from scratch. No shortcuts. No asking for help.
But somewhere along the way, I learned something important:
A meal made with grace is still a meal made with love.
My Favourite Flare Day Kitchen Shortcuts
🌿 Make your kitchen work for you
Living with MS has taught me that sometimes cooking isn’t about doing less — it’s about finding better ways to do what matters.
I know my energy is often better earlier in the day, so if I’m having a decent morning, I use it wisely. Maybe I chop vegetables ahead of time. Get ingredients measured out. Brown meat for supper later. Prep what I can while my body is cooperating.
🌿 Double recipes on better days
If energy is showing up today, I try to cook for tomorrow too. Soup freezes beautifully. So does grace.
🌿 Rotisserie chicken deserves a medal
Tacos, Soup, Pasta, Salads. No explanation needed.
🌿 Use paper plates if that’s what today needs
You do not earn extra points for washing dishes when your body is waving a white flag.
🌿 Use your good hours wisely
I’ve also learned little things that make life easier.
A good garlic press means fresh garlic without fighting with a knife. The same goes for my mandolin, another one of those little kitchen tools that helps me work smarter, not harder.
Good tools.
Small systems.
A little planning.
Not because life has to be perfect. But because sometimes making supper possible is enough. And sometimes that small bit of preparation is exactly what makes supper happen at all.
These little changes have helped me keep cooking — even when my body isn’t fully cooperating.
I used to think cooking had to happen all at once. Now I know better. Sometimes making supper starts long before supper.
Because some kitchen secrets aren’t shortcuts. They’re wisdom learned the hard way. 🤍
The Hardest Part
The hardest part hasn’t been learning shortcuts. It’s been learning grace.
Learning that feeding my family doesn’t have to look Pinterest-perfect.
Learning that asking for help doesn’t mean failure.
Learning that sometimes “good enough” is actually more than enough.
Some days supper is homemade soup simmering on the stove. Some days it’s breakfast for dinner — pancakes and bacon.
And honestly?
The people who love us usually remember sitting around the table far longer than they remember exactly what was on it.
Where I Land With It All
Living with MS has taken some things from me. But it has also taught me how to soften. How to adapt. How to find joy in small wins. And maybe most importantly — how to give myself the same kindness I strive to give everyone else.
So if your body isn’t cooperating today…
Order takeout.
Use shortcuts.
Eat cereal.
Warm up leftovers.
Give yourself some grace.
Tomorrow is another day.
My bone broth recipe has become one of those quiet kitchen staples around here. It doesn’t ask much from me — just a little prep, a crock pot, and time. On better days I can make a batch, strain it out, and tuck it away for later. Then on harder days, when my energy isn’t cooperating, part of the work is already done. Sometimes taking care of yourself starts long before you need it.
Remember, supper made with love still counts, even if it isn’t flashy, picture perfect, or exactly how you hoped it would look.
Homegrown Bone Broth
Equipment
- 1 Crock Pot
Ingredients
- 3 lbs Chicken, Turkey or Beef Bones Or even a combination of bones work
- 2 Large Onions Quartered
- 4-5 Large Garlic Cloves Peeled but left whole
- Handful Fresh Parsley Fresh parsley may not seem like a big deal, but it adds a little something special to the pot. I’ve absolutely skipped it when I don’t have any available, so don’t overthink it. But during garden season, when fresh parsley is growing just outside the door, I almost always toss some in.
- 4 Stalks Fresh Rosemary
- 6 Stalks Celery Chopped in 3 or 4 pieces
- 1 Large Pepper Red, Green, Orange or Yellow – it makes no difference here!
- 4 Large Carrots Organic is wonderful if you have it on hand, but don’t overthink it. Just chop them into large chunks — I rarely even peel mine.
- 1 Inch Ginger Root I know — I raised an eyebrow at this one too. But trust me. The ginger root quietly adds a little warmth and richness to the broth without making it taste gingery at all. You likely won’t even know it’s there — but your broth will.
- 1 Tbsp Sea Salt
- 3 Tbsp Apple Cider Vinegar I know adding apple cider vinegar sounds a little unexpected, but trust me on this one. It quietly does some heavy lifting behind the scenes, helping create a rich, flavourful broth without leaving behind a vinegar taste.
- Water Filtered if possible
Instructions
- Place all the chopped veggies in the crock pot, and add in the herbs, bones, and Apple Cider Vinegar. This should almost fill the slow cooker to the top.
- Add (filtered) water until you have about an inch of space from the top.
- Cover and cook for 24-36 hours on low and then let it cool for a few hours once the time is up.
- Skim the fat from the top and strain the broth. Pour that liquid goodness into large mason jars, pop the lids on, and keep it in the fridge for up to 5 days.I almost always freeze some too. Future me is always grateful to find homemade bone broth tucked away in the freezer on busy days or days when my energy isn’t cooperating.
Notes
