Over the course of a day, a week, a month, I have three major dietary goals:
- Don’t eat too much.
- Eat lots of vegetables and a moderate amount of fruit.
- Eat a wide variety of nutritious foods to increase the odds of getting all the nutrients I need from my food.
So yesterday, after I set down my book on mindful eating so I could actually mindfully eat my lunch salad, I noticed how many different veggies I was munching on. Which lead me to catalog how many veggies and fruits I had eaten and would eat in the course of that single day. (Let’s not focus on how thinking about what I would eat for dinner took my mind away from mindfully eating my lunch, OK?) Here’s how things totaled up:
Sprouted grain bread
Chickpeas (as hummus)
A sauce I made with nutritional yeast, almonds, olive oil and spices
Lots of water
The wreckage of my lunch salad.
A few points worth noting:
- I didn’t eat any meat yesterday. That wasn’t intentional, but it happens a lot. As much meat as I feel like we eat, there are lots of days that end up vegetarian. To be honest, I got really burned out on meat a few weeks ago when my at-home lab experiments for my Molecular Gastronomy class were all meat-based…plus I planned poorly and defrosted a pork roast, which then had to be cooked and eaten!
- This kind of variety is intuitive for me. I love all kinds of foods, and keep a VERY well-stocked pantry, fridge and freezer. Nothing on yesterday’s food list is a rarity or oddity. Those items all make regular appearances, yet there are many more foods I eat regularly that I didn’t happen to eat yesterday. Some of the produce is pretty seasonal…you won’t find me eating zucchini, cucumbers and tomatoes in December!
On the school front, I did a broccoli experiment last night. Let me just tell you this: If you ever want your children (or any living, breathing human being, for that matter) to eat their veggies, do not do this to broccoli:
Cooked for 5 minutes with cream of tartar added to the cooking water. Totally made it a gross olive green. Don’t do this, either:
Cooked for 15 minutes in water with baking soda added. Nasty!!!! The broccoli cooked in plain water for five minutes was the best. Good color and tender but still with a nice bite to it. Didn’t matter whether the pot was covered or not.