diet | recipes

Simplifying Dietary Changes

January 17, 2019

The Struggle is Real

The holidays are over and I am still having trouble getting back on track with my diet. These are the thoughts that have been floating around in my mind:

Carbs taste good, I’m pregnant, just one more day, it’s just “social” eating, one more treat, I’m tired of cooking, cleaning, planning, purchasing.

There ya have it. All excuses to not be my best self. Have you ever had that dialogue floating around in your mind?

I KNOW changing my diet changed my life. I found a healthy, stable weight, my periods returned like healthy clockwork, my son’s medical issue resolved, my feelings of anxiety released, and countless other benefits.

Why, oh why are bad habits so hard to break? Why is convenience more important than health?

Last night, I really had to give myself a reality check. I’m going to deliver a baby in just a few short months, and I do not want a repeat of my last birth experience. Plus, I want my body to bounce back so that I’m not telling another story of postpartum depression or healing difficulties.

Three Tips to Simplify

Simplifying the diet is key. I’ve had to adapt so that I’m not cooking and cleaning all day, or having to run all over the state finding appropriate ingredients.

How have I simplified?

1. Shopping in bulk and mail order has been #1. I found a local source for high quality meat, and place a big order about every 2 months.

Our Costco membership has also been amazing and saves quite a bit of money. We can find compliant cheeses, vegetables, grain-free products in bulk, nice cooking oils, avocado oil mayo, almond flour, compliant salad dressings and several other staples. Scheduling this every 4-6 weeks keeps our pantry stocked and minimizes our trips to run out for just an item or two.

Amazon Prime or Thrive Market are excellent sources to find items that aren’t as accessible in the mainstream market. For me, I would have to drive an hour to a grocery store or health food store that carries compliant baking items.

2. Meal planning is also important. I used to be able to replace a meal with a protein shake to lighten my cooking load. Being pregnant has required that I eat 3 meals and only use shakes for protein rich snacks. Have you ever tried planning 21 meals a week? Its laborious.

Batch cooking and freezing is a good method to lighten the load or just having a plan for dinner by 10 am tends to work for me. Unthawing meat, knowing what veggies need prepped and just general timeline can make the task easier.

Cooking enough food to have leftovers for lunch is also a time saver, or cooking a bigger batch of a favorite that can be eaten over the course of several days for lunch.

3. Instant Pot

I have had my instant pot for about a year and wasn’t sure if I loved it or not. It is not something I use daily but it works wonders to cook a good, healthy, nutritious meal very quickly. I love it for soups and stews or to cook a perhaps frozen chicken very quickly to use for multiple meals.

These are just my tips and tricks that help me stay focused and on task with what I’m putting in my body. I am going to share one of my favorite lunch, batch cooking recipes. I make enough for several days and serve on a bed of greens with a few Simple Mills grain-free crackers. It’s both healthy and satisfying.

Lemon Tarragon Chicken Salad

2 lb. pasture raised chicken breasts

3 stalks of celery, diced

lemon juice

4 Tbs chopped, fresh tarragon

avocado oil mayo (Chosen Foods brand, I buy at Costco)

handful of dried, unsweetened cranberries

1. Drizzle chicken breasts with avocado oil and lemon juice, sprinkle with salt and pepper and bake at 375 degrees for about 25 min.

2. Cool and dice chicken breasts.

3. Add diced celery, tarragon, salt, pepper, and enough mayo to coat thoroughly. Approximately 1/2-3/4 c. Mix well. Add 1-2 Tbs. lemon juice and cranberries and mix again.

4. Chill and serve.

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