For Part 3 of this series featuring foods you’ll find in my kitchen, you can see that eating healthy is anything but depriving. There are so many amazing foods to choose from and even more combinations to make eating enjoyable.
As I look back to my early twenties, I remember how void my fridge used to be of nutritious foods and how full my car was of fast-food containers. I truly thought the best flavour came from packaged convenience foods. It wasn’t until I learned from a few healthy cookbooks that I had been missing out on real taste and the feeling of being truly nourished.
This is part of the reason why I’m so passionate about sharing what I consider to be a wonderful way to eat and live. Whole foods. Natural sweetness. Healthy fats. Not only does the way I eat now benefit my health, it also gives me boundless energy in the most natural way. As a mom who educates two boys at home, this is by far is one of my favourite benefits. I have more energy into my forties, than I ever did in my early twenties. Food truly is fuel. What you eat makes all the difference.
As we’ve covered the majority of the foods I like to keep stocked in my fridge and pantry, the only thing left to talk about is the freezer. Having meals prepared ahead can be an excellent way to stay on top of healthy eating during busy times. Getting sale items in bulk to freeze can also be a great help to your bank account.
Vegetables
I eat fresh foods wherever possible, but there are some items I keep frozen for convenience. Some items are great to throw into soups and stews from frozen as well: corn, peas, brussels sprouts, pumpkin, butternut squash, and pre-cut kale.
Fruit
I often slice fresh fruit onto cookie sheets to freeze as separate pieces and then toss them into an air-tight container to store in the freezer. These items end up in smoothies, homemade sorbets, or desserts. I like all kinds: blueberries, raspberries, dark sweet cherries, blackberries, mangoes, bananas, pineapple, orange slices, pears, and watermelon.
Meats
With a little planning, freezing meats can be a great way of shopping in bulk. My rule of thumb is to remove meats (not seafood) from the freezer and store in the refrigerator for 24 hours before cooking, unless directed to cook from frozen. Having a weekly meal plan can help make this a simple step. I usually have these items on hand: antibiotic free or free range chicken, breaded chicken, and turkey, wild pacific salmon, wild tilapia, and wild shrimp.*
Selecting treat food
As I’ve said before, I eat according to the 90% – 10% philosophy. Eat the highest quality foods 90% of the time and indulge in treats 10% of the time. This way of eating has served me well for many years, allowing me to maintain a healthy weight, blood pressure and cholesterol levels, as well as helping me avoid deprivation. I never need to feel guilty when I have something rich and chocolatey. In fact, I’ve often found that I’m happy to go back to healthy choices after indulging in a decadent meal.
So, anything goes?
I used to simply throw caution to the wind and eat any treat food I wanted. However, as my knowledge has increased about how foods are made and the ingredients within, I’ve adjusted my thinking a bit. With so many alternative ingredients available thanks the many specialty diets that are popular now, it can be easy to tantalize your tastebuds without completely going of the tracks. I keep the following things in mind:
Homemade is always best
This allows you to enjoy wholesome ingredients and avoiding added chemicals that you can’t pronounce. If you don’t know what it is, do you really want it in your body?
Avoid the artificial
If the dessert you’re buying has a label on it, look for natural sweeteners or actual cane sugar. Ingredients like high fructose corn syrup and aspartame are cheap knock-offs of a good thing. If you are baking at home, use local raw honey, maple syrup, or organic cane sugar when you can. The same goes for butter. Use the real thing and avoid margarine or spreads, since they contain more chemicals than are truly unnecessary. Coconut oil or apple sauce can often be substituted for some recipes as well.
Savour the moment
I believe our meals are meant to be enjoyed. Eating is a time when we often come together to connect and sometimes celebrate. Take the time to slow down and enjoy the meals you eat. Noticing the textures and flavours popping on your tastebuds is an experience that feeds the body and the soul. Every meal is best enjoyed when savoured. You may be surprised to learn that as you eat nutritious, whole foods most of the time, your cravings will begin to change in favour of things like fresh fruit and crisp vegetables. I never thought that was possible for me, but it’s become a reality in my life. It could happen for you too.
Tell Me:
What are your favourite foods to have at the ready, pre-bought or pre-made in your freezer? Please share in the comments to help inspire new meal planning and meal prep for us!
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Blessings,
Sheila
*As I continue to educate myself on regenerative agriculture, it’s evident that fishing and raising livestock is problematic to our environment when done on a mass scale. I’m currently a fan of eating mostly plants, with smaller amounts of responsibly raised and caught lean meats and fish. The benefits of a mostly plant-based diet are favourable for the health of our bodies and our planet.
