Every so often, I notice that I have stepped my family meals up a notch. It's gradual, but concrete. If you took a week of dinners from two years ago and compared it to this week's dinners, the difference would be clear: more greens, more vegetables, less simple carbs, less sugar and more fermented foods. It would be the same if you took the dinners from two years ago and compared those to two years before that. A slow, yet steady, upward trajectory on the healthy eating scale.
These past few months the change has been by a few different factors: the loads of interesting greens we get each week from our new CSA, conversations (and taste tests) with my brother, who has adopted a raw foods based diet, a desire to bring more fermented foods into our kitchen after Reuben was on a course of antibiotics, and, finally, my desire to lose a few pounds (my first ever "diet").
Day-to-day, and meal-to-meal, these changes look like this: less pancakes and waffles for breakfast and more fermented oatmeal and homemade granola, less pastas for dinner and a big salad and a vegetable along with our protein, less bread and sandwiches, more quinoa and garbanzo beans; more sauerkraut, more carrots, more kale, more sunflower seeds.
I'm getting inspiration from the following whole foods websites:
Do you step it up a notch every once in a while? What are you cooking these days?
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