Papa's Mud & The Great Dutch Cheese Rebellion

Every morning at 7 AM, my kitchen looks like the scene of a small crime. Dark green splatters cover the counter, the blender is coated in what appears to be swamp water, and there's usually at least one child announcing loudly: "Papa's mud is ready!"

"Papa's mud" is what our kids named the smoothie bowl my husband makes every morning - a thick, dark concoction of frozen berries, spinach, spirulina, protein powder, ginger, and whatever anti-inflammatory ingredients we've discovered that week. It looks absolutely terrible. It tastes surprisingly good. And it's become the unlikely symbol of our family's journey toward anti-inflammatory eating during and after his cancer treatment.

But let me back up, because this story starts with a lot of cheese.

The Cheese Situation (and More)

My husband is Dutch. Not Dutch-American or "my great-grandmother was from Amsterdam" Dutch. Actually, genuinely, grew-up-in-the-Netherlands Dutch. His childhood food culture absolutely included a lot of bread and cheese. But it wasn't only that. His parents made sure he ate plenty of balanced meals too. It's just that, like many of us, those comforting, familiar favorites were part of his cultural DNA.

So when we started talking more about anti-inflammatory eating during his cancer treatment - tweaking what he specifically was eating to include less dairy, more plants - it wasn't total resistance. It was more like: "But I'm Dutch," he'd say with a smile and wink. As if this explained everything. And, honestly, it kind of did - but only part of the story.

What I figured out along the way

I've always leaned toward a plant-dominant, Mediterranean-ish way of eating for our family, so adding more anti-inflammatory foods wasn't exactly foreign territory for us. And for my husband? That was slightly different. In my enthusiasm to support his healing, I'd share what I was reading and learning - the benefits of certain foods, the science behind inflammation, and my excitement for turmeric's amazing properties.

He was listening, genuinely interested even. But I realized that what worked best was sharing my enthusiasm without any expectation that he'd immediately change. Just "Hey, I read this interesting thing today" rather than "You should really try this." It took me a while to figure out that difference.

The turning point 

What really clinched it was during one of his treatment appointments. A nurse - not me, not Google, not some wellness influencer - casually mentioned the research around inflammation and cancer recovery. She explained how certain dietary approaches show promise for supporting healing, how reducing inflammatory foods and increasing anti-inflammatory ones might help his body manage treatment better.

It was like hearing everything I'd been sharing, but from a healthcare professional he trusted in a clinical setting. That reinforcement made all the difference.

What this actually looks like in real life

Forget the perfectly arranged smoothie bowls and elaborate meal-prep photos. Here's what tweaking toward more anti-inflammatory eating really looks like when you're working with someone who loves his cheese.

It's not about elimination or restriction; it's about balance and abundance - like still eating cheese, just not daily, and discovering that almond milk is actually quite good. It's about thoughtfully adding more vegetables and fruits to each meal. 

And here's something interesting that's happened over time - I don't have much of a sweet tooth, never really did. Two servings of guac and chips over a dessert, yes please! For my husband, since we haven't had much artificial sweet stuff in the house over the course of our 16-year relationship, he's learned that his body doesn't actually like that stuff anymore.

(If you're curious about the specific foods that have made the biggest difference for us, I shared our real-life approach to anti-inflammatory eating in this post - practical ways to nourish yourself.)

What the Kids Are Learning (Through Lived Experience)

The beautiful thing about Papa's mud? Our kids are watching us choose foods that help our bodies heal, and they're not getting a single lecture about inflammation or a list of "good" and "bad" foods.

Our kids often ask for smoothies for breakfast or "mama's ice cream" for dessert, which is basically the same thing (minus the ginger). They know that certain foods help our bodies feel strong. They're learning that food can be both nourishing and joyful - a lesson I wish I'd learned earlier, without all the diet drama and food anxiety I grew up with.

What I learned about patience 

Watching my husband slowly embrace these changes has been its own education. I wanted him to read the research, understand the benefits, and immediately shift his relationship with food.

What actually worked was much more patient. He needed small, gradual changes that didn't feel like cultural betrayal. Permission to still enjoy foods he loves, just in different proportions. Time to notice how different foods made him feel. And autonomy over his choices rather than pressure from me.

Real change happened when I stopped trying to convince him and just shared what I was learning without expectation. 

The messy, imperfect approach that actually stuck

This is really about gentle shifts that support his body when life is demanding everything from both of us. We started with adding, not subtracting - instead of focusing on what to eliminate, we focused on what felt good to add. 

We kept it family-friendly because if the kids won't eat it or it requires separate meal prep, it's not going to last in our house. And we stayed simple, focusing on basic approaches rather than complicated rules or expensive supplements.

Most importantly, we learned to listen to how different foods actually make us feel, rather than following someone else's strict protocol. And we gave ourselves permission to take it slow - real dietary change happens gradually, especially when you're working around strong food preferences and cultural attachments.

The key is making these foods taste good and feel familiar, not like punishment or medicine. Just like Papa’s Mud - recipe below. Give it a try and let us know what you think! 

Papa's Mud Recipe

In a blender, combine:

• Frozen berries
• Spinach, fresh or frozen 
• Banana, fresh or frozen (for extra creaminess)
• Protein powder (we use this one)
• Spirulina (we use this one)
• Ground flaxseed 
• Chia seeds
• Hemp seeds
• Milk of choice - we lean towards almond or soy milk
• Optional for a little heat: fresh turmeric and ginger (our kids prefer without)

Blend until thick and creamy. Pour into a bowl and top with pumpkin seeds, shredded coconut, cacao nibs, or any extra bit of love that you prefer!