I’ve been getting a lot of questions about what exactly it is that we are doing with our diet. The truth is, it’s a learning process for us too because we have to TOTALLY revamp the way we eat. So I thought I would talk a little bit about what our thought process was when we made a menu, made a list, went grocery shopping, and entertained friends this past weekend.
It started with D saying “I wouldn’t be opposed to changing our diet.”
That sent me into SUPER research mode. At one point, I lost fifteen pounds in a little over a month by pulling ALL the sugar out of my diet (as recommended to me by my naturopath after my miscarriage). I fell off the wagon because, well, let’s face it, I love sugar. And it’s really hard to do something like this without your partner on board. I would watch him eat regular bread and crave it even more. So, when he said he was on board for change, I started to look into it…
I came across a digital cookbook called “The Clean Eating Cookbook and Diet” By the Rockridge Press. It talks about how “clean eating” isn’t a NEW concept, but one that’s gaining popularity because it just works. It’s NOT about eliminating whole food groups (i.e. Grains, meats, etc), but about eating natural, unprocessed foods that nourish your body.
I know what you’re thinking… All food is processed on some level. I’ve heard that 1000 times from people in the last few days. I get it. It’s not going out, killing a wild boar, and eating it right off the bone. Although if that option were available to me? I’d take it. So, we make do.
This is all about choosing foods that are as close to their natural state as possible. For example: do you know what goes into your store-bought bacon? I bet you’ve never looked at the label. Sugars and salts are required to cure that bacon and get the flavor we all know and love. The solution? Purchase uncured bacon, or better yet, purchase uncured bacon from a local farmer! Or, if you have the resources, time, and money… Grow your own pig. That’s about as close as you can get to knowing what goes into your meat, wouldn’t you say?
That’s the whole idea behind what we are doing. Sugars, refined grains, additives, saturated fats, etc. it’s all gone from our lives. And it’s pretty adaptable, you can use old recipes (like my chicken parm… More on that in a second) and just replace old stuff with new. However, there are some general guidelines.
55% of our meals are complex carbohydrates, broken down into 35% non starchy, 20% starchy.
27% of our meals are a lean protein and
18% of our meals are healthy fats.
How about some roasted pork tenderloin, blanched green beans, and roasted sweet potatoes (in olive oil)? Sound delicious? Well, as long as the green beans and sweet potatoes aren’t out of a can, you’re doing amazing.
It’s really a lot easier than we thought it was going to be. Here’s a list of things we eat:
So when we started making a menu, we picked out meals from the cookbook (along with a few others) that fit the above list…
Have you ever heard the saying “if you stay around the edge of the grocery store, you’re getting everything you need?” It’s true. We only went to the middle for things for O.
And all your old recipes are adaptable. We had friends over this weekend for chicken parm. I made homemade marinara (tomatoes, carrots, celery, garlic, basil, onion), rolled the chicken in whole wheat breadcrumbs, baked… Topped with goat cheese. It was amazing, and while not traditional, it was WAY better for us than frying the chicken in oil.
So. There it is. All laid out for you guys. It’s been a lot easier than I thought it would be. I’m not starving all the time, and while I do miss the Pop Tarts, I found my homemade granola and Greek yogurt to be an amazing substitute.