How can cooking healthy meals make me healthier?
I can speak from experience: It’s taken me from 90 pounds heavier in late August of 2012 to where I am now–a slimming, sassy work in progress. I love that I not only can share my creations with you, but that I enjoy them daily to create this amazingly terrific lifestyle.
What, to me, has helped make my success a reality? It’s cooking and baking healthy, low-carbohydrate, sugar-free and gluten-free foods.
- Noshing when hungry and stopping when not hungry. My body is smart enough to know what it needs, so I listen to it. If it needs fuel, I sock it fuel in the form of healthy, whole foods (and sometimes a bite of a cookie).
- Nixing food allergies. Through my personal allergy testing (through food elimination), I know I can’t typically am averse to (not always necessary allergic, but, minimally, intolerant): wheat, sugar, soy, dairy in any appreciable amounts, broccoli, potatoes, rice, maltitol, avocado, eggplant, excessive fiber,and oats. Stevia is also a no-go, because as a super-taster, I can’t handle the too-too of it.
- Fresh fruits, vegetables, some dairy, healthy, saturated fats, some legumes, proteins, nightshades in limited quantities, xylitol, erythritol, and occasional corn. And that’s enough. Oh. And the occasional bit of a cookie. Because I can.
- Journaling every bite I eat. Accountability matters. It is so easy to forget what you’ve eaten. It helps to know if you’re suddenly hungry or tired what you ate before that may have caused it. I have nailed down so many of my food allergies this way.
- Finding a support system. That’s partly why we’re all here, right?
- Nixing perfection. In my decidedly imperfect view, my lifestyle means if I want to bite the lips off of a cookie occasionally, I will–and without any guilt. I spent far too many years in a negative space of all-or-nothing perfection; it only led to months of ‘pristine behavior’ followed by months (nay, years) of bad choices. I am not afraid to eat one French Fry from a kid’s lunch, or take a single bite of a candy if I really just want the flavor/texture; I’ve found my tastes have changed so much that the one bite is enough to remind me that I really don’t miss the super-starchy or sweet.
I’ve found through six months of diligent journaling, making better food choices, eating what I cook, and cooking to what I can eat, I now know more about what works for me–and why. Sure, sometimes it was a lot of work, and sometimes things change. In the end, paying attention to how I behave with food helps the good choices become great choices.
How are your food choices helping to shape you into who you want to be? What are your food truths? Share in the comments below! I love hearing from you.
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Disclosure: Compensation was provided by Aveeno via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Aveeno.