Posts Tagged ‘healthy’

Healthy Lifestyle Trends for 2019

January 30, 2019

We are just a few weeks into the year, and it’s not hard to spot some trends that will influence us in 2019. While most are not exactly brand-spanking new, the rate in which they are becoming mainstream demands our attention. Here are a few that we can’t ignore.

Glasshouse Images

Celery Juice:

Celebs and fitness influencers have taken to Instagram to tout the benefits of celery juice. Advocates claim that drinking 16 oz. of pure celery juice on an empty stomach, (made from one whole bunch of celery stalks) will miraculously aid digestion, help you lose weight, lower blood pressure, reduce cancer risk and fight inflammation. While the jury is still out as to whether or not these claims are true, celery is low in calories and high in vitamins and nutrients, so it certainly isn’t harmful if you want to give it a try.

glasshouse images

JOMO:

We all know the acronym FOMO, which stands for the “fear of missing out.” This year, it’s all about JOMO; the JOY of missing out. Where in the past we vowed to “lean in”, this year we are opting to “lean out”. Expanding on the concept of self-care, which is highly focused on self-indulgent “me time” activities, such as massages, facials, candlelit baths and meditation apps, this trend allows us to feel good about not doing anything at all. Think pajamas and fuzzy slippers, vs. luxury spa-wear, and popcorn vs. champagne and caviar.

Glasshouse Images

The Return of the Treadmill:

Don’t call it the “Dreadmill” anymore! High-intensity intervals are a challenging and effective way to log miles. We’ve been addicted to Spin class for years, and now it’s time to take that concept to the treadmill. Coached group runs are growing in popularity, and are a great way to build speed and endurance, interspersed with periods of active recovery. Peloton, who live streams cycling classes on their state of the art bike has just added a treadmill to their arsenal of exercise equipment, accompanied by a library of content for coached runs. I personally have a love|hate relationship with Equinox’s Precision Run class, where an instructor takes you through a series of intervals and elevations, based on your own personal record speed. (Spoiler alert: It’s HARD!!)

 

Fast | Casual | Healthy:

These are the buzzwords that define a growing trend in the restaurant business. Fast food giants are being challenged by casual spots that specialize in healthy fare. Look for organic grab and go, free of gluten, preservatives and added sugars, with a focus on sustainability. The price tag is commensurate with the higher quality so don’t expect to find dollar meals at these places. It is certainly an idea that has been around for a couple of years, but the sudden growth of this concept makes it notable.

 

Streaming:

We have been streaming things for years, but our appetite for watching what we want, when we want it, is only getting bigger. We all subscribe to Netflix, Hulu, and Amazon Prime, like it is a basic human need. The fitness world is following suit in a big way. In addition to the above mentioned Peleton, others have entered the home workout market, with companies like Mirror getting into the act with individualized, interactive workouts streamed live into your living room. Think virtual, rather than digital. Many others offer digital on-demand subscription services for just a fraction of the cost of a gym membership. Need to check out for a bit? There’s an app for that! Guided meditation apps, such as Headspace, are available to help you shut down and recharge, right on your phone. Counterintuitive, or genius?

Glasshouse Images

CBD Oil:

Many states are legalizing marijuana, but in the meantime, a derivative, CBD oil is turning up virtually EVERYWHERE! Look for this THC-free extract to help promote relaxation in your cosmetics, foods, drinks, and candles.

Eva’s Play Pups

Immersive Experiences:

We are seeing a surge in popup, immersive experiences. From the Museum of Icecream, which premiered a couple of years ago, to today, a new crop of one of a kind experiences has emerged to delight us. Amex launched its “Live Life Experience” in Toronto which includes hidden rooms, an adult foam pit, mythical creatures, and a giant ramen bowl. “The Color Factory” currently features 20,000 square feet of interactive and colorful installations in collaboration with top artists providing the ultimate Instagramable experience. Last fall, New York’s Greenwich Village was home to “A Human’s Best Friend,” which boasted 8 rooms of dog-centric adventures for you and your pup, including a group of real live dogs available for adoption. Living for the ‘gram doesn’t come cheap though. The Color Factory costs $38 per person, and the price of admission for a Human’s Best Friend was $39 for a person and a pup and $29 for each additional human.

Glasshouse Images

The Next Big Vegetable of Note:

Cauliflower has taken over for the last couple of years, popping up in everything from pizza crusts, and Buffalo-style bites, to its appearance on fine dining tables across the country. Finally unseating its predecessor kale, cauliflower’s versatility gave it real staying power. It’s too early to be sure, but it might just be rainbow carrots that emerge as the big winner this year. The carrots, in their gorgeous range of colors, are popping up in every new cookbook that I touch. West African flavors, such as rose harissa and dukkah, elevate them to cult status. Others are talking about mushrooms, both for their umami flavor and meaty texture, as a stand-in for animal products, as well as for their adaptogen properties. Kelp is another sea vegetable that is getting a lot of hype. Let’s see where the greenmarket takes us on this one.

Glasshouse Images

Paring Down |Tidying Up:

Organizational guru Marie Kondo is famous for her books on the art of tidying. Her new show, “Tidying Up With Marie Kondo” premiered on Netflix a couple of weeks ago, and set off a new fury of purging and organizing among viewers. Ridding oneself of things that don’t “spark joy” is a concept taking the Netflix-viewing nation by a storm this month. Since we are now content to stay inside and lounge around streaming content, we might as well do it in a clutter-free and serene environment. So light up that CBD candle, put on your sweats, stream the new show to inspire you, sip some celery juice, and get organized!

 

Advertisements

What The Kale?

February 8, 2016
Charlton Heston on-set of the Film, Julius Caesar, 1950

Charlton Heston on-set of the Film, Julius Caesar, 1950

McDonalds introduced a “health conscious” new addition to their menu; a kale salad.

The only problem? That “healthy” salad has more calories than a Big Mac!
Buyer beware. Just because it contains kale, it doesn’t mean it is good for you.

Mickey D’s newest addition is called “Keep Calm, Caesar On“, and contains a blend of romaine lettuce and kale. It all goes downhill from there, with the addition of bacon, crispy fried chicken, garlic focaccia croutons, and shaved Parmesan cheese. Add one serving of creamy Asiago Caesar dressing and you have a 730 calorie bomb, with 43 grams of fat, 115 mg. of cholesterol and over 1140 grams of sodium. Conversely, a Big Mac contains 540 calories, 28 grams of fat, 70 grams of cholesterol, and 950 grams of sodium. Hardly health food, but certainly better by comparison.

Our take on the situation?  Keep calm and move along, and say “Kale no!” to this one.

Photo: Glasshouse Images

Check us out at indigojonesnyc on instagram.

Want to see what we have been pinning? Take a look at our Pinterest page!

Tweet along on Twitter.

Take a peek at our Tumblr.

To keep up with the latest, show us some “like” by liking our Facebook page

Check out our new site Indigo Jones Eats

Visit our shops on Gourmly EcohabitudeLemonbar and Etsy

Download the HOMEMADE app

Unrecipe of the Week: Sweet Potato Shoestrings

September 28, 2015

 

4270200258_compTraditionally brought out for Thanksgiving and slathered in sweet syrup and topped with marshmallows, sweet potatoes are among the most misunderstood foods around. It is time to challenge their reputation as an overly sweet and decadent side dish, and start to enjoy them in a purer form.

Sweet potatoes are nutritional powerhouses, packed with vitamins A and C, potassium and calcium. They are good source of iron, magnesium, and carotenoids. Baked, roasted or mashed, they are healthy and delicious additions to a meal. Many low carb diets allow sweet potatoes,

Lately, we have been spiralizing them into long skinny shoestrings, tossing them lightly in olive oil and seasalt and popping them in the oven. The result is a combination of crunchy and soft, sweet and salty. For about 140 calories per 1 1/2 cups of shredded sweet potatoes, you can reap the benefits guilt free.

Shoestring Sweet Potatoes:
Scrub a sweet potato and cut the ends off so that there are two flat sides to insert into the spiralizer. If the potato is very long, cut it in half. Spiralize the potato, skin and all. Toss the shoestrings in a little olive or coconut oil, and sprinkle them with coarse salt. Bake in the oven at 375 degrees for about 10 minutes, and then check to make sure that the edges are not starting to burn. Toss them, or rotate the pan and continue cooking until they are crisp around the edges, and fully cooked, about 20-25 minutes total, depending on how many potatoes you use. I find one good sized potato can easily feed two people when spiralized. Remove from the oven and enjoy!

If you don’t have a spiralizer, you can use a vegetable peeler, but honestly, we think its just too much trouble! You can alternatively cut the potato into long chunks, like big french fries, and roast them a little longer (25-30 minutes) until they are soft inside, and crispy outside.

Photo: Glasshouse Images

Check us out at indigojonesnyc on instagram.

Want to see what we have been pinning? Take a look at our Pinterest page!

Tweet along on Twitter.

Take a peek at our Tumblr.

To keep up with the latest, show us some “like” by liking our Facebook page

A Dose of Healthy Motivation

June 18, 2015

Fitness and nutrition is a big topic around here at Indigo Jones, and we believe that working out, staying strong and eating well are the keys to good health.

I was inspired by the folks at ETB Fit   to share a little bit about my workout regime, how I stay motivated and fueled.

Here a few of my personal tips to get you going:

4270900003_comp

Prioritize your workout as you would anything else in your life. You wouldn’t just simply not show up for work, school or a doctor’s appointment just because you weren’t feeling it. Schedule time to exercise and respect the commitment you made to your body and yourself by adhering to it. Unless you are sick, injured or truly unable to make it, get your butt to the gym!

Find something you like to do, and you are more likely to do it. While I don’t love every aspect of my workout while I am doing it, once it is over I feel accomplished and eager to do it again. I like to work hard and sweat. I would opt for a tough, noisy spinning class over yoga any day. I hate overly choreographed, dance type classes, but love the adrenelin rush of bootcamp and circuit training. I also like putting on my headphones and hitting the weight room or running a few miles in solitude to center myself. Find something that you enjoy, and do it!

 

4270900130_compShake it up. While my repertoire of workouts is consistent, I don’t do the same thing two days in a row, and try to make each workout a little different from the last. I take indoor cycling classes 3-4 times per week, lift weights 2-3 times per week, run and take high intensity interval weight training class once a week. I work with two different cycling instructors who push me past my limits each time, and change up their classes frequently. I vary the exercises, the order,the weight and amount of reps when strength training. While running is not my favorite pastime, mixing it in makes a difference in my endurance level and burns more fat. I schedule one full rest day each week, and allow two if my schedule is crazy.

Listen to your body. Sometimes, I feel like I need more cardio, and other times I feel exhausted. Once you start to know your body really well, it will guide you to what you need. Pushing past a little workout soreness often makes me feel better. Pushing through true pain always ends in disaster. If I am feeling really run down, I will schedule a more gentle workout. On a day when my legs are maxed out, I will concentrate on upper body and abs to give them a rest. A stroll on the elliptical is a really low impact way to move without over exerting myself. The foam roller is a good friend, and using it helps massage away all the kinks and tightness. Keeping my appointment with myself is key, but being kind to myself is of equal importance.

 

4270900145_comp

Get up and go! I find hitting the gym first thing in the morning is best for me. I get my workout in before the diversions and excuses of the day get a chance to take over. If you can’t bear working out in the morning, pack you gym bag in advance and make sure you go later.

You are the best form of transportation. I am lucky to live in a big city where I can walk everywhere. Just getting where I need to go each day can easily rack up the recommended 10,000 steps or close to 5 miles. Before you hail the cab, jump on the subway or bus, or get into the car to go a short distance, consider walking or biking it instead.

Nutrition is key. Whoever said that good abs are made in the kitchen and not in the weight room was absolutely right. All that exercise can easily be over powered by a bad diet. I joke that I am scrupulous about my nutrition except when I’m not. To me, that means eating an extremely healthy diet most of the time, and allowing a few splurges along the way. Life is too short not to have a little fun!

Coconut Cookies

I often ask myself which I would rather have, a cookie ( slice of pizza, bowl of pasta, etc.) or a 6-pack. Sometimes the cookie (or several of them) wins. When I get too far off track, I start to have digestive issues, and a spare tire. That is when I do a total reset and just rely on lean protien for a few days to get me back to healthy eating. A squirt of sriracha here and there helps lesson the boredom of it.

In the morning, before I go to the gym, I start with something light, but high in protien. That is either plain Greek yogurt, or a smoothie made with a few handfuls of fruit, water and some protein powder. While the tenents of good nutrition are what they are, I have learned to listen to my body about this as well. I do best with a diet high in protein, and very low in carbs and sugar. Although I don’t eat red meat, I do eat a lot of fish, seafood, eggs and a little chicken. I love pasta and bread but frankly, it doesn’t love me. It puffs up my belly and causes almost instant weight gain. I am not a nutritionist, or a doctor, but I do know that avoiding refined carbs makes me look and feel a whole lot better than when I eat them. Figure out what your body likes and doesn’t and feed it appropriately. Just remember, pizzatarian is not a “thing,” and french fries with ketchup are not really good vegetable choices.

When I am eating restrictively, I take a multivitamin each day to make sure I am getting the nutrients my body needs.

 

 

ETB-Grizzly-Whey-Pure-Isolate-307-Protein-Powder-Container-Mint-Chocolate-lean-muscle-crossfit-gym

I avoid eating things that come in packages. Low fat, low carb or low sugar packaged foods almost always use something unhealthy to replace the good stuff. I would rather splurge on the real deal, than eat chemical laden, high calorie versions. I prefer to make my own soups and sauces, and try to steer clear of processed foods. I prepare most meals at home, and take my lunch to the office. That way, I have food when I want it, that is pure and healthy.

I snack on nuts, yogurt or hummus and vegetables. With a high activity level, I need to refuel to keep my blood sugar and energy levels high. I have found it is better to have a snack in the afternoon, than to go home starving and shovel the first thing I can find into my mouth.

I drink water during my workouts to stay hydrated, but I know I don’t drink nearly enough. I sip on green tea throughout the day, starting with matcha, and tapering off to decaffeinated versions by mid afternoon. I never drink soda, or waste calories on fruit juices. I love a glass of wine, and try to limit it to the weekends, or nights out.

I record my activity and food intake in an online journal. That helps me keep track of how much I am eating, and holds me accountable for the good and the not so good choices. It is also is a way for me to make sure I am taking in enough calories when I am eating more restrictively.

Being healthy, fit and looking and feeling great are top priorities for me. You don’t need to spend all day in the gym or only eat lettuce to achieve them. If you find your passion for wellness and embrace it, the rest will follow!

Fitness photos: Glasshouse Images

Cookie photo: Spencer Jones /Glasshouse Images

Protein powder photo: courtesty of ETB Fit

Check us out at indigojonesnyc on instagram.

Want to see what we have been pinning? Take a look at our Pinterest page!

Tweet along on Twitter.

Take a peek at our Tumblr.

To keep up with the latest, show us some “like” by liking our Facebook page

Check out our new site Indigo Jones Eats

 

 

 

 

Is Kale the Holy Grail?

October 23, 2014

5108000042

For the past few years, kale has been touted as THE superfood to eat. It’s not the easiest green to consume. It can be tough, and even when cooked, I prefer to remove the center rib and cut it into smaller pieces to help tenderize it. Many people actually massage it when serving it in a salad to soften it up, and let the salad dressing soak in to allow it to wilt a bit. When used in smoothies, it takes a powerful blender to chew through raw kale to avoid those pesky leaves getting caught in your teeth.

That said, I do enjoy kale and have been eating it sautéed for much longer than fashionable. When something comes out of the woodwork and becomes such a health food fad, I always question it’s validity. ( Hello gluten free for all mankind!)

I set out to do a little research on just how king kale stacks up against the other less lauded greens.

The facts: Kale has 33 calories per cup, and contains 1 gram of fiber and 2 grams of protien. It has 9% of the recommended daily requirement for calcium, and 6% of required iron. Here is where the rubber meets the road: kale has 134% of the recommended daily dosage of vitamin C and 206% of vitamin A. Pretty impressive stats, right?

Well, some of the others hold their own against the king, with spinach, collard greens and swiss chard being worthy opponents in the nutritional competition.

Screen Shot 2014-10-21 at 5.38.19 PM

 

*  via SELF nutritional data

The verdict? While kale does in fact remain the leader of the pack, adding dark leafy greens into your diet is a clear win, regardless of the type.

Editor’s note: In researching this post, it’s important to note that the serving size for each green is not generally consistent. Recommended servings of spinach are almost double that of kale, making the differentials closer. Several sites stated different facts, but did not have the nutritional data for all four vegetables. This data, from Self Nutritional Data, stated serving sizes equally, while others did not, therefore making it the best comparison for this purpose.

photo: Glasshouse Images

Check us out at indigojonesnyc on instagram.

Want to see what we have been pinning? Take a look at our Pinterest page!

Tweet along on Twitter.

To keep up with the latest, show us some “like” by liking our Facebook page!

Watermelon-palooza!

August 1, 2014

4093602351

Sunday, August 3 is National Watermelon Day, and we have set out make sure this fruit gets the respect it deserves.

Watermelon is low in calories, ( about 46 per cup) and high in health benefits.  As its name suggests, it is 93% water, making it incredibly hydrating.

It also packs a healthy dose of vitamins C, B1 and B6 and potassium, among others. It’s rich, red hue means it is also full of the antioxidant lycopene, which is also found in tomatoes.

When selecting a watermelon, look for a symmetrical and unblemished melon that feels heavy for its size. When turned over, there should be a creamy yellow spot from where it sat on the ground during the ripening process. If the spot is green, or white, it is not yet ready to be eaten. Always wash and dry the outside of the melon before cutting.

While most of us think of eating watermelon in its purest form, it is actually a very versatile fruit. Not only is the juicy, pink flesh edible, but the seeds and rind are as well.

Here are some great ideas for preparing watermelon:

The melon is easily cut in half and hollowed out to use as a decorative bowl for fruit salad. The flesh can be scooped into balls, or cut into chunks and put back into the hollow rind. Add other fruits for variety, or enjoy it alone.

4742200013

Watermelon salad is a novel way to start a meal. Cut the watermelon into chunks, and sprinkle it with lime juice. Toss in some chopped fresh mint leaves, and some crumbled feta cheese.

For a refreshing cocktail, puree the watermelon and strain it through a sieve. Mix it with lime juice, triple sec and a shot of vodka and serve it icy cold.

Make a cold soup out of watermelon, ginger, and fresh mint. Freeze watermelon chunks until firm. Dice some fresh peeled ginger and add it to a pan of water with about 1/2 cup of sugar and simmer until the sugar dissolves and becomes a simple syrup. Put the watermelon into the blender, and puree. Add the warm syrup and blend until mixed. Add more water until the desired consistency is reached. Add a handful of mint leaves and continue to blend another minute.  Taste to adjust sugar and ginger accordingly. Serve in chilled bowls and garnish with more diced ginger or mint leaves.

The rinds of the melon can be pickled. Cut off the fleshy pink part and reserve for another use. Peel off the dark outer layer of skin, and cut the light green rind into chunks. Boil the pieces in salt water for about 5 minutes until softened. Combine 2 tablespoons of salt, 2 cups of sugar, 1 1/2 cups of apple cider vinegar, a handful each of black peppercorns and whole cloves, a couple of cinnamon sticks, a heavy pinch of  allspice and ground ginger in a pot and boil until the sugar dissolves.

Pour mixture over the rinds and cover the bowl to keep them submerged. Refrigerate overnight.  Strain the liquid into a pot and bring to a boil. Pour the mixture over the rinds and refrigerate overnight again. Repeat this process 1 or 2 more times and keep the finished rinds in jars until ready to eat.

unnamed

If all of this sounds daunting, have no fear. Head on over to your local Pinkberry to celebrate National Watermelon Day by enjoying their special Watermelon Cooler, a refreshing combination of their original tart frozen yogurt topped with freshly made crushed watermelon puree. Even better, each customer that purchases a medium sized yogurt has a 1 in 10 chance to receive it free! Every 10th cup is specially marked and whoever gets the marked cup gets their yogurt for free. Yum!

Happy Watermelon Day!

Photos: top: Glasshouse Images

Bottom photo courtesy of Pinkberry

Unrecipe of the Week: Roasted Chickpeas

June 26, 2014

4753400249

These roasted chickpeas are a high protein, satisfying snack that are also a great toss in for salads and vegetable dishes.

They are simple to make and a healthy alternative to munching on chips to fulfill that salty and crunchy craving.

Roasted Chickpeas:

Heat the oven to 450 degrees.

Drain canned chickpeas and rinse under cold water to remove the excess starch. Pat dry with paper towels.
Toss the chickpeas in olive oil, seasalt and a little cumin, and spread on a cookie sheet.

Bake in the hot oven for 15- 20 minutes, shaking the pan intermittently to avoid burning.

The chickpeas are done when they are crispy and starting to brown, but not burnt.

Cool, and enjoy!

Photo: Glasshouse Images

Unrecipe of the Week: White Bean Soup

January 2, 2014

Mojettes from Marais Poitevin

It’s a new year, and so far, it’s a cold one. Temperatures are expected to drop into the single digits in New York City,  and snow is on it’s way. I am craving warmth and comfort, and this soup should fit the bill.

It’s low in fat and calories, and high in protein and nutrients, thanks to the white beans, tomatoes and baby kale.

White Bean Soup

Rinse 1 can (or box: kudos Whole Foods for your new BPA free packaging!) of cannelinni beans and put them in a pot with about 6 cups of vegetable or chicken stock, a few springs of fresh thyme, rosemary and a few sage leaves. Add 2 crushed garlic cloves, and simmer for about 30 minutes or so. Add one 26 oz. can or box of chopped tomatoes with their juice, and continue to cook for another 30 minutes, uncovered. Remove the herbs and garlic cloves,  and add several handfuls of shredded baby kale. Cook another 15 minutes until the kale is softened. If at any point, the soup gets too thick, add more stock or water. Season to taste with salt and pepper. If you prefer a thick, smooth soup, you can puree it at this point.

When ready to serve, drizzle each bowl with olive oil, and sprinkle with Parmesan cheese. Enjoy!

photo: Glasshouse Images

Like us on Facebook, follow us on TwitterTumblr, Instagram and Pinterest too!

Edible Waste

September 23, 2013

Did you know that 40% of our food gets thrown out? You might, since I have written about food waste here before.

garbage,or soup?

Watching the neighbors sifting through the bags outside of the grocery store across the street, searching for edible produce and newly expired dairy that has just been put out for trash collection brought the issue to mind once again. These are not homeless people. They are average Janes and Joes who are either budget conscious, into sustainability or both.

Doug Rauch, the former CEO of Trader Joe’s is setting out to repurpose edible but not necessarily saleable food before it ends up in the trash, by opening a new market called “The Daily Table.”

IMG_1761

Rauch is tackling the issue of food waste by taking recently expired, blemished and over-stocked items, and prepping it and cooking it for sale to be used in what he refers to as “speed scratch” cooking. He will offer the items at prices comparable to fast food.

The Daily Table plans to open their hybrid stores; a mix of restaurant and grocery store, in underserved inner city areas across the country, in an effort to provide healthy, sustainable food options at a low cost.

In the meantime, urban foragers will have to continue using a less dignified way to utilize food waste. After all it seems, one man’s trash is another man’s dinner.

Like us on Facebook, follow us on TwitterTumblr, Instagram and Pinterest too!

Eating Outside the Box

March 7, 2013

4330300171

I pride myself in being a generally healthy eater, trying to concentrate on fresh, whole foods that are low in fat and refined carbohydrates. Not my whole household does the same.

When B was a baby, she ate everything I gave her. She loved scrambled eggs, fish, tofu, fruits and vegetables. Stir-fried broccoli from the local Chinese restaurant was greeted with smiles and kicking feet. Then, something changed.

It started innocently, with a chocolate chip cookie baked as a distraction during the days that followed 9/11. She eyed it tentatively at first, then gave it a cautious lick. As a big grin swept over her face, she realized she discovered something delicious. Still, sweets were offered in only in moderation.

Next, there was the hotdog, offered unwittingly by a parent on a play date. Little by little, she was introduced to the fried, the processed and the heavily sweetened. Little by little, she balked at the healthy foods being served to her, and morphed into an average kid, with an average palate.
Now heading into her teens, her poor habits are exacerbated by her ability to go into the kitchen and help herself. I am the enabler, making sure the cupboards and freezer are stocked with foods she likes.

Last night, when I saw the wrappers from the afternoon snacks in the trash, I offhandedly voiced my concern, stating that she was going to end up diabetic if she didn’t clean up her act.

Today after school, B asked me if she is really a candidate for illness, even though she is active and far from overweight. The sad reality is that she is headed in that direction. It was a wake-up call for both of us.
Article after article discusses how sugar, and an unbalanced diet could lead to all kinds of health risks, from diabetes to cancer. Just because those Pop tarts are organic, and the granola bars whole grain and trans fat free, doesn’t mean they are healthy.

By the time we reached home, she had outlined her new eating plan.

Scrambled eggs for breakfast tomorrow, instead of a toaster pastry. Perhaps moving onto oatmeal later in the week.

I have been instructed to stock up on pears, grapes and bananas, as well as cashews, carrots with dip, and the ingredients for an afternoon smoothie to be eaten as snacks or dessert.

Dinner will be a challenge, but if we focus on the foods she likes, it’s a start.

In essence, it’s time she starts eating outside of the box. Literally.

What can we offer up to the pickiest of eaters that comes from the earth, not a package? I intend to find out.

We have all heard of Meatless Monday. Perhaps we need to coin “Try it Tuesday”, “Whole Grain Wednesday” or “Thirsty Thursday”? Even a day called “F$2k It Friday” could exist, because sometimes you just to kick back and have some pizza after a long week.

Let’s see how we do. Can she change her eating habits? Can I avoid buying food in a box? Can I get creative with the foods she likes, in order to make her fresh, healthy dinners that she can enjoy? Time will tell, and I will of course tell it here.

Stay tuned, as we set out to eat outside the box.


%d bloggers like this: