A Fine Approach to Healthy Eating

So here we are, bluebells filling the woods and longer, warmer days finally with us. For many, the start of the year may have brought ambitious resolutions to make drastic and challenging changes in the interest of eliciting change to health and fitness, to ‘spring into spring’ and ‘wow the world’ with a summer bikini body.

Restrictive or specialised ‘diets’ will probably have featured highly in the list of activities and for many, by now these are merely a distant memory. Call me defeatist, but I think that can only be a good thing! I hold a vain hope that the message about planned and balanced eating will at some point take hold and the ‘drink a shake to be size 8’ mantras will really be so last year.

Unfortunately, many still struggle with the concept of simple balanced eating. But – why?

Q: What is a good diet?

A: I guess the problem is that for a good diet, healthy and balanced eating requires the one thing that we’re all chronically short of. And that my friends is the gift of time. Surely the issue is money I hear you roar in the background, isn’t quality food expensive? Well, yes, it is but it doesn’t HAVE to be with a bit of thought and research.

It is really dangerous to think about food intake in purely calorific terms. Food is fuel, yes – but we really are what we eat. Our bodies are continually renewed, bones grow, muscles repair themselves and

move us on demand. Cognitive function is stimulated, and our major organs need a range of minerals to do their unique and demanding jobs.

A good diet is one that has been planned to include appropriate amounts of the macro and micro nutrients– so basically protein, carbohydrate fibre and fat containing the full range of vitamins and minerals.

Q: What should go on the plate then?

A: Well the first thing is the key word in the question. Plate. If you think in terms of ONLY consuming foods which require a porcelain receptacle of some kind you are already halfway to winning the battle. And the things that should go on that plate include:

• A range of foods which are purchased whole, prepared and often cooked.

• A range of colours – green to orange to purple and red.

• Dairy in all its forms.

• Meat perhaps and a portion or two of oily fish.

• Occasional energy dense foods for the busy such as wholemeal pasta or potatoes.

• Seeds, nuts, fruit, salad and vegetables, vegetables and…vegetables.

• Wash it all down with a glass of water or two and hey presto you’re winning!

… and to avoid?

• Things from plastic wrappers you can eat standing up.

• The point above but add sitting down.

• Things between meals.

• Things with red nutritional warning signs.

• Things with multiple ingredients on the content list.

So you see. Time is the thing. Time to think about all this. Plan a menu, choose the meals, make a list, buy it, prepare it, clear up, freeze it, defrost it, cook it, serve it, sit at a table and eat it with a knife, fork and/or a spoon, wash up.

A bit of food for thought?

If you’re planning to make some changes and would like support or advice Karen can be contacted email: karen.stanton@myactivelife.co or visit the website for more details: www.MyActiveLife.co

Food is fuel, yes – but we really are what we eat.