The moment I talk about eating healthy food a few people I know start rolling their eyes and making gagging noises. But, eating healthy doesn’t mean you’re signing up for a life of eating rabbit food and skinless chicken breast. Or, at least it doesn’t to me. And, I’ve been trying to make a habit of eating healthier.
What does that mean? Moderation, darling, moderation. In fact, my personal life motto is one I stole from Oscar Wilde: “Everything in moderation…including moderation.” I’m a baker, so there’s no way I’m cutting out sugar, butter, cheese and other tasty ingredients. But, life is all about balance…except for those times when things swing happily in a wonderfully indulgent direction.
For instance, for the past three weeks, I’ve been doing this workout program called TurboFire. Now, I don’t really want to lose a lot of weight but I wouldn’t mind improving my cardiovascular health a little more and getting stronger. So, I want to feed my body well so it can perform. When I prepared for the triathlon last year I dropped all my really bad eating habits (Frappuccinos, In and Out, Chipotle, and yes…Taco Bell), but I’m still a pretty lazy lunch chef. I love baking, after all, not cooking!
But, I feel that it’s not only better for my body and better for my budget to stop eating out so much. Sushi from Whole Foods adds up quick. So do the food trucks or local lunch spots. Even if I’m making mostly healthy choices, I’d rather save the money I’m spending there and use it for when I want to enjoy a proper meal at Mozza or E Baldi or perhaps this Bistro LQ friends of mine have been raving about. So, I’m trying to make myself some healthy meals for lunch and dinner. The day is inevitably going to start with a chai or caramel latte, so the best I’m realistically going to be able to do is add oatmeal.
What does healthy mean to me? It means reasonable portion sizes, lean proteins, whole grains, and vegetables.
I’ve found that making these lunches before going to work can mean a relaxing morning in a sun-filled kitchen, which is a nice way to start the day. Then, at night, making my dinner gives me a way to decompress and get away from technology. Here’s what I’ve made recently:
Cannelli Beans and Vegetable Ceviche from Martha Stewart
Ingredients:
1 can of cannelli beans, rinsed and drained
2 zucchini
2 ounces green beans
1 ounce parmesan cheese
1/4 cup basil leaves
grated zest and juice of one lemon
1/2 tbsp olive oil
salt and pepper to taste
Directions:
Mix everything together!
I’ve also been eating an argula “salad” every day. And by salad I mean putting argula in my lunchbox, topping it with a little kosher salt to bring out the moisture by lunch, and putting a tablespoon of balsamic vinagrette in the small tray for me to dip it in. Next week, perhaps I will make a burrata and strawberry salad for lunch…perhaps.
