Tag Archives: Healthy eating

A New Day

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Today is a new day and I’m absolutely terrified of what it will bring.

You see, I ended my official Whole 30 round yesterday. After 43 days of eating whole foods and avoiding food groups that I know my thyroid can’t handle, I feel amazing.

I’m full of energy and nothing hurts.

The new rules are that I comply with the Whole 30 rules at home and as much as I can otherwise. So I’ll continue to pack my lunch when I go to the office and will pack snacks for road trips. However, I have permission to eat what I need when I’m in situations where I need to eat out.

Restaurants are hard when you’re trying to eat real food and avoid sweeteners, dairy, grains, corn and soy. I have eaten a ton of sad iceberg lettuce salads with a little shredded carrot a single cherry tomato. That’s what most restaurants around here offer as a garden salad and it’s pitiful.

In other words, I have more or less gone hungry on those days. Although, I do pack some snacks like an apple, nuts and an RX Bar which basically acts as a meal replacement.

Now, I can just try to choose wisely and the very thought is terrifying.

I cannot go back to feeling tired and sore and I fear undoing all my hard work with just a few bad choices.

For the next three days, at least one meal a day will be eaten out. That just means I need to be smart and double down on the nutritious stuff for the other meals. And if you see me with a Diet Coke in my hands, please smack it away and remind me that water is what my body needs to function best.

Stress is no excuse for poor choices!

Friends, some lessons must be learned and relearned many times before they actually stick. Or maybe they never really stick and you just have to keep reminding yourself. For me, one of those lessons is that food can be medicine or it can be poison.

Life so full of choices and it feels like the American diet steers us in the wrong direction. According to a study by Northeastern University’s Network Science, 73 percent of the US food supply is defined as ultra processed.

The healthier options don’t have exciting packaging or ultra sweet flavors but they sure do make you feel better! My ailing thyroid is grateful for the support.

So, if you don’t mind, send me some good vibes today. I may need the help!

Quick, Healthy Lunch For One

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As a pescatarian person in a world that centers on beef, chicken and bacon, I find that quick and affordable healthy meals can be a challenge.

My schedule sometimes allows me time at my home office and other days on the road. When I travel, the lunch options are somewhat limited and mostly unhealthy so I try to eat reasonably healthy when cooking at home.

I like to cook but am often pressed for time- either because of scheduling or because I wait till I’m already hungry to start preparing food.

Shortcuts are my friends.

One of my regular lunches is the best kind of shortcut. This family size stir fry was on sale and came with all the veggies plus two sauce packets. So it’s easy to make half of the bag at one time!

Sometimes they come with noodles. This one did not but that was fine because I had a microwaveable packet of jasmine rice. That rice packet claims to be a single serving. That seems like too much for one meal so I just use half.

Half of a family pack of veggies and half the rice packet are perfect together. Then I sauté some frozen shrimp to round out the meal.

It all cooks up quickly and it is affordable. Cooking for one or two doesn’t have to be the challenge that society tells us it is. You just have to be creative and smart.

Food Prep And Relaxation

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Relaxation comes in different forms for different people. Personally, I find prepping for the week ahead very relaxing. Since I’m going back to the office today after some time working from home, yesterday morning was all about making food for the week and getting ready for my first workweek away from home.

I had become spoiled by not having to plan and pack lunches, opting instead to just walk into the kitchen and make something. I could throw a load of laundry into wash in the morning before work and put it away at lunchtime.

Since visiting the lunch room at work isn’t something I’m willing to do, I made pasta salad to go with a nice veggie tray or spinach salad.

I also made some chocolate chocolate chip zucchini bread to slice for the freezer, homemade granola and a mess of beans.

A veggie plate and fruit tray for the fridge encourage me to nibble on healthy snacks.

The two loaves of chocolate chocolate chip zucchini bread didn’t rise well but taste amazing. They have already been sliced and frozen for later.

In all, it was a productive morning and it felt good to make some things. It’s especially rewarding to make things that can be appreciate later. It’s probably odd that I relax while doing work but it really does feel good!

Cheese Sauce?

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It’s hard to believe but it’s been about six months since a vegan friend encouraged me to try his way of eating for thirty days

This plant based journey has taught me a lot but one of the most valuable lessons is that it’s important to make the right choices for yourself in the kitchen.

Many vegan cooks manipulate ingredients in attempts to recreate familiar dishes in new, plant based and healthier ways. For example, there are scores of recipes on the internet to help you create a “cheese” sauce, ideal for nachos, mac and cheese and scores of comfort food dishes that you may remember from your past life consuming dairy.

I’ve tried a few of these imaginative recipes. Many use cashews and nutritional yeast. Some add a host of seasonings or use roasted red peppers. Nearly all create a neon orange sauce that resembles melted Velveeta. Well, resembles it in appearance at least.

In taste, perhaps not so much.

I have finally learned to cut the recipes in half so that I don’t feel as bad throwing away nearly all the completed product. After the last batch, I stood in the kitchen for a long time, contemplating whether to throw it away right then or stash the concoction in the fridge with hopes I would think of some way to salvage the two cups of mediocrity.

In other words, should I throw it away now or wait till later? This is the inner dialogue sometimes.

I’ve met plenty of people who think these recipes are great. Lots of bloggers, online reviewers and even some real life friends rave about how tasty, how authentically cheesy their favorite recipe is.

I’m happy for them but it’s not for me.

From now on, if I want mac and cheese, I’ll go to a restaurant and enjoy the real thing. It can be a treat, something to be savored and enjoyed occasionally.

For me, plant based eating should be about eating clean and eating well. There’s little more delicious than sautéed mushrooms, onions, peppers and zucchini heaped on top of a baked potato. No sauces, just some pepper and sea salt to taste. In-season blueberries are so delicious they’re hard to resist and homemade soup packed with veggies makes for a tasty dinner.

All of these things can be enjoyed in the simplest form possible. Torturing ingredients into forms they weren’t mean to take on isn’t necessary or worthwhile when you have such tasty meals and snacks at your disposal.

I’ll save my cashews for snacks and occasionally treat myself to the authentic cheesy dish.

After all, food is meant to nourish the body but I think it’s also meant to enjoy. It’s ok to take a break, especially if you’re doing it infrequently. At least, that’s the right choice for me.

Healthy Eating On The Go

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Eating healthy on the go is tough. Eating healthy and plant based on the go is nearly impossible.

A lot of times I just need something to grab and go, preferably to eat in the car. These choices are deplorable. Yet, when there’s time to sit down for a meal, the choices are almost as bad.

Everything is double meat, loaded down with cheese, packed with sodium and deep fried. It’s all bread and pasta and sad little iceberg lettuce salads that are also smothered in cheese and croutons.

Yuck.

I’ve come to accept that true plant based healthy eating isn’t easy and often impossible in the outside world. A packed lunch can remedy the problem some days but isn’t always feasible.

I have figured out that Meijer is a great source for healthful food. They offer a nice selection of fresh salads and cups of cut up fruits. Some salads have meat while others like their Mediterranean, garden salad or nuts and berry salad are meat free. And yeah, it’s a lot of fruit if the salad contains fruit but it’s better than going hungry!

About $5 for a salad and $2-3 for a cup of fresh fruit and it’s more nutritious than the Impossible Whopper at BK which is the usual alternative.

The above picture shows a salad I had for dinner in Michigan last month and a container of fruit I had bought for breakfast.

When I do have the opportunity to eat in a restaurant at a table with a knife and fork like a real human, it’s fun to enjoy a treat that I normally don’t have. Pizza comes to mind. So does diner grub like grilled cheese or pancakes. I have adopted a sort of go big or go home mentality when it comes to these dining experiences – enjoy the grilled cheese and fries in the great old diner atmosphere but go back to normal eating the next meal.

It’s not a great plan but it works.

So I’m dying to know- what are your healthy eating on the go tips? Bonus points if you have vegan ideas!

Seven Ways To Eat Healthy On the Cheap (Advice From A Frugal Adventurer)

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Think you can’t afford to eat healthy? Think again.

Healthy eating is no more expensive than the average American diet of fast and processed food if you are willing to cook, plan and adapt your menu to what’s readily available. Since going vegan, I have cut out most processed foods and actually spend less on groceries despite the assumptions of many that it is more costly.

This is important to me because money saved on the simple and mundane throughout the year helps to fund my adventures!

Here are a few tips for getting started!

  1. Eat in Season – Eating in season is one of the most delicious ways you’ll ever save money. That’s because in season food is plentiful, cheap and delicious. For example, blueberries are as tasty as candy during their summer peak season. Zucchini is incredibly cheap and is great in stir fry, fritters and even in chocolate chip zucchini bread. Winter oranges are delicious, portable snacks for just a few cents per serving!
  2. Focus on Frozen – The frozen food section is your friend. I never buy the cook-in-the- bag stuff because it’s more expensive and unnecessary if you want to use just small amounts at a time. There are certain things you will always find in my freezer including assorted fruit for breakfast smoothies and frozen pineapple which is as good as ice cream! Then there’s always frozen hashbrowns, broccoli, sweet corn, peas and other vegetables. Look at the labels and seek out the things that have nothing in them except what you want to buy. The ingredients list of frozen hashbrowns should just say potatoes and the corn should just contain corn. If there are sweeteners, preservatives or anything else, leave them in the store. 
  3. Keep your shelves stocked – To accompany #2, there are a few other staples in my kitchen including rice and pasta in the pantry. In the fridge you’ll find marinara, salsa and barbeque sauce next to the mustard and salad dressings. These things keep for a while and are great condiments for all sorts of things.
  4. Use What You Have and Rethink Leftovers- This is easy to do when the pantry is stocked. Also, learn to view leftovers as ingredients rather than something to be tolerated. On Sunday, I used bits and pieces of things to make a delicious lunch. A handful of leftover onions and peppers got sauteed with the end of a bag of frozen hashbrowns to make a base for a bowl. I added some canned black beans, leftover frozen corn, salsa from the fridge and some fresh spinach (that I keep for salads and smoothies) to make a big bowl of spicy goodness. It was delicious and took just a few minutes to throw together. Note that I kept the ingredients separate until making my bowl. Now there are containers of leftover beans, corn and the potatoes seasoned with onion and peppers in the fridge waiting for another meal. The potatoes will be repurposed as a side one night and the corn and beans will go into a salad.
  5. Cook – There’s not way around it. If you want to eat healthy, you have to prepare your meals. Prepackaged meals are expensive and not especially good for you given all the  preservatives, artificial colors, sweeteners, etc. they contain. When you prepare your own meals, you take control over the ingredients and can often save money. That little bag of frozen mashed potatoes is $3 but you can buy a big bag of potatoes that will provide for many meals for about the same price. You can buy bags of frozen smoothie mixes that are packed with sugar or you can make your own with almond milk and frozen fruit for less money.
  6. Batch Cook – And if you’re going to cook, you may as well make a little extra or save your leftovers for the freezer. For example, a double batch of homemade pancakes can be made healthfully and inexpensively. Freeze the extras to warm in the microwave as you need them. I love vegetable soup so leftovers get frozen in two serving containers – ready to reheat at a moment’s notice on a cold, winter night.
  7. Cut Down On Expensive Stuff – This should go without saying but it never hurts to point out that there may be expensive items that you can reduce or eliminate. Meat, cheese and packaged snacks are expensive. Snack on seasonal fruits and veggies, use cheese sparingly and embrace meatless meals for a few meals a week.

There are tons of ways you can save money in the kitchen and make eating healthfully affordable. It’s hard and even intimidating to change your habits but you may find that a little planning and simple preparation will save you money. And if you’re not accustomed to cooking you may find that it’s a process you enjoy!

Are you a healthy eater? What do you do to cut expenses? Tell me in the comments!