I’m trying to eat very mindfully these days. What this means is that before I put food into my mouth, I take a split-second to think about it and what I’m doing. So for example, at breakfast, even though I’m starving and would eat anything in sight, I think for a quick second about what I should be putting into my body (vegetables, fruit, good fats – not bread/toast/bagels (refined wheat) for example) and what will be equally delicious. I am also trying to quit snacking and minimizing eating between meals if and when possible – sometimes I can’t do this because I’m just too darn hungry – especially if I went to the gym earlier in the day for instance. One of the most important thing to think about when I’m eating mindfully and eating proper meals is to make sure I am getting enough vegetables inside me. It may sound simple, but many many days have gone by with breakfast being eggs and fruit, lunch – soup, and dinner light or a protein and more fruit. Enter the Quick and Mandatory Salad. I’ve been trying to eat a salad for dinner as religiously as I can. Here are some of the ways I’ve been going about it which have made this a really enjoyable and delicious ritual:
Here’s some inspiration for you. The picture above is a salad I’ve been making the last few days. Dressing: as above. Remaining ingredients: corn salad greens, cherry tomatoes off the vine, cucumbers, carrots.