My eating habits change fairly naturally with the seasons. Although I do follow some guidelines based through trial and error and my own research and study through the Institute for Integrative Nutrition seem to most effectively support my body, energy levels and travel stresses. My journey with food has been one of control, extremes and healing. I am coming to a place where I am knowing my body better and understanding it’s limitations and needs for nourishment speaking louder than my will to push it to places it just can’t and shouldn’t go.
pantry of essentials:
Seasonal vegetables and non-glutenous grains in general have become critical, especially herbs and greens that can be sauteed, eaten on sandwiches or put into salads. I am trying to embrace the fact that although I am not intolerant of gluten, I seem to do better when I don’t eat it. The biggest sadness is that I love beer! So I can still have it but not as often as I would like, and to trade-off balance things I try to avoid wheat, even barley and oats in foods unless I am cooking it, which is rare.
- wild mushrooms, beets, all the squash, sweet potatoes, carrots, dandelion greens, fennel, endive love to mix with arugula, most cabbages, spinach, parsley, cilantro, mint, basil, dill, watercress and sprouts.
Fats are often misunderstood and misused, however are a vital part of the diet as well (use them in accordance with your own bodies needs and restrictions, daily moderation)
High quality butter (nothing fake, the real stuff – amazing, I despise anything but)
Olive, sesame and coconut oils
Raw milk cheeses – sheep and goat
Full fat yogurt sheep, goat or cow (very small amounts in spring)
Raw milk or nonhomogenized grass-fed and organic (monitor how your body reacts)