This month I’m doing my best to eat only unprocessed foods, as challenged by Andrew Wilder of Eating Rules. See this post for information about the challenge. If you want to see what I’m eating every single day, I was crazy enough to promise that I’d post all my meals on Facebook here. So, what have I learned this first week?
Eating well away from home is difficult, but not impossible
The first two days I was finishing up a work/play trip in Hawai’i. While there is plenty of amazing fruit available in Hawai’i, one has the same challenges of finding freshly made, minimally processed foods at restaurants there. Plus, they really love their meat and fish, so it’s tough to find vegan food. I chose a lot of Vietnamese restaurants, as they generally have fresh salad-y dishes, always have tofu, and are lighter on the sugar than Thai restaurants.
The biggest challenge is always airport food. On a two-leg trip, it’s tough to have enough food along for the ride, so I knew we’d be eating at least one meal at the airport. My tips are to get plain rice from the Asian place, and beans (black, if they have them) from the Mexican place, and mix them together. I carry my own wheat-free organic tamari packets, or if they have fresh salsa and cilantro at the Mexican place, dump that in and you’re set.
Choosing unprocessed food helps with weight loss and portion control
On my 10-day trip, I gained 2 pounds (I was really trying to watch my portions and extra treats). This was much better than the French croissant-fest in June that brought me home 6 pounds heavier.
Not having the usual foods to fall back on, like vegan cheese, GF bread, and other fillers made me more creative in my snacks, and less likely to snack overall. This was definitely the case knowing I was going to take pix of my meals and show them to you! I also took a mindful eating class from health coach Stacy Spensley, which helped me slow down, finish one bite before taking another, and really start savoring my food again. That often led me to the realization that I was actually full before my plate was empty, leaving me yummy leftovers for the next day. Leading to point number 3…
Of course I always make more than two portions, as I generally freeze at least one or two servings for The Husband’s work lunches. But I was surprised to see how many of my meals were repeated from day to day, as I finished off the pesto I made, or a sauce that I used on several dishes.
So, on to week 2!
Today’s post is part of our mission to help you build a healthy life through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients.