Hello 20-15! I’m a little slow, but one week back at the grind and I’m ready to be out of the Christmas sugar high and back on a good track. I’m not much of one for New Year’s resolutions, but I do find this time of year a good reminder to pick back up some good habits – and maybe even add in a new one.
Over the course of my naturopathic schooling, I totally revamped my diet. Now let’s remember this has been over the course of 7 years…. and I still don’t have it perfect… but I do like some of the changes I’ve made. So with that in mind, I’ve written a few posts on Small but Mighty food changes I’ve made over the last several years… so stay tuned!
Part 1 – Veggies
We all know we need to eat veggies, but let’s be honest – it takes work to chop all those colours up! When I’m really lazy, I’ll make a “salad” with a handful of lettuce, sunflower seeds, and dressing. At least it’s still greens, right?! But one successful switch I made in order to add more veggies to my diet, was to add at least one vegetarian meal, to my week. I got creative with this, checking out new cookbooks and online recipes, and I realized that I often eat vegetarian more than I thought. However, when I did it intentionally, it was way more filling and often very satisfying.
A big key to cooking vegetarian is to make sure you still have some source of protein. Eggs, beans, legumes, tofu, tempeh etc are all good examples that are very accessible – and often cheap. So make sure to add some protein to keep you feeling full. The other joy of vegetarian cooking is that I started using more spices. The more experience I get with spices, the more creative I can be on my own in the kitchen. From Mexican, to Japanese, to Mediterranean, there are so many spices to play with. So give it a go – I bet you’ll like the flavour.