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Healthy food, like a bed, is not going to make itself

As I try to teach my 7 year old daughter about responsibility (doing chores around the house, saving money, etc.), I find myself pulling out classic ‘mom-isms’ like “Well, honey, your bed isn’t going to make itself.”

I recently decided to take a hard look at my own responsibility for taking care of myself.  As much as I’m in denial that I’m not getting any younger and that I have to be realistic about my eating habits and exercise regimen,  I’m a super-busy stress eater and when I’m in ‘spinning plates’ mode, steady self-control is usually the first to go.  The next thing I know, there’s a Starbuck’s pumpkin scone in one hand and a chai latte in the other. (Curse you Starbuck’s for being across the street from my office!!)

But, in the same way that my daughter’s bed isn’t going to ‘make itself’, neither is healthy food.  It takes some planning and intention however, as I’ve recently learned, it’s not as hard as you think.  You know the saying, ‘Fail to plan, plan to fail’?  It holds true for healthy eating especially if you’re a busy person.  I mean, it’s so much easier to grab something simple and processed from the pantry or office snack drawer and pop it into your mouth on the go right?  BUT I recently began something that, for me, has been making a big difference – pre-prepping veggies.  It’s part of my plan.

I go to the grocery store on Sundays, select a wide variety of fresh vegetables and then come home, get out the cutting board and literally like 15 Tupperware containers and I get to work.  Slicing, chopping, cutting.  Onions, tomatoes, green & red peppers, zucchini, squash, cucumbers, celery, mushrooms and more.  I basically have my own salad bar all ready to go in my fridge.  I add some black beans, edamame, garbanzo beans then I have mixed greens, spinach and baby arugula.

Each morning, (ideally after attempting exercise of some kind), I fire up the extra virgin olive oil in the pan, throw in a variety of the prepped veggies, saute, add eggs and voila!  Then before I leave for work, I grab a selection of whatever strikes my fancy that day, throw it into a container with the greens of my choice.  Add either tuna, hard boiled eggs or maybe even meat from dinner the night before.  I pack some individual sized hummus and celery with some apples and peanut butter or cheese stick to tide over those afternoon munchies and I’m out the door.  When I get home at night  exhausted, I don’t have to order out because it’s literally quicker to make something using the food I’ve prepped than getting take-out AND much cheaper I may add. (Big love to the frugalistas out there!)

The main point is, that you DO have to take responsibility and make a little effort but a little planning goes a long way. It’s only been about a month so far but I’m already feeling much better and my whole family is eating better as a result.

How do you take responsibility for your own health regimen?

1 Comment

  1. Cutting up the veggies as soon as you get home from the store is a great tip! I think that would motivate me to actually eat them and use them in recipes if I acted as my own prep chef for the week.

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