It’s great to see that holiday weight coming off – and three things are responsible: planning, effort, and patience. The planning part is twofold: meal plans, and scheduling daily exercise into the routine (and pushing that with extra weights and stretching). Those who know me already know that I am an avid walker, daily, but I may forget to include weights…but then I saw a photo of how great my arms looked a couple of years ago!
Meal planning is truly the centre of it all. It keeps me from buying what I don’t need, and I double-check for things that are key to health: calories, fibre, low sugar, low sodium. This no-salt vegetarian pea soup is a great example. Breakfasts are similar most days: smoothies, oatmeal, homemade granola, and sometimes eggs. Lunch? Leftovers, soup, or salad.
Here’s the dinner menu we’ve been eating this past week – the tofu is a new try from Vegetarian Times. It’s important to incorporate new choices that fit your new lifestyle, but wholesale swings to an unfamiliar diet are frequently a recipe for disaster. Take your time, and make good changes every day.
Bok Choy with Spicy Tofu Triangles
Lentil and mushroom vegan shepherd’s pie
Black bean, corn, and zucchini enchiladas
Mom’s burger casserole
Country captain chicken
Cashew cream pad Thai
Miso glazed salmon and bok choy
We are not vegetarians, nor vegans, but we recognize that a plant-based diet is the way to better health, better use of the Earth’s resources, and it’s absolutely better for the animals. We have slowly migrated from one vegetarian day a week to alternate days, and planning four plant based dinners helps keep us on track.
While I have your attention, don’t forget that #BellLetsTalk day is this week – let’s be sure to make time for self care on the mental health front everyday also – and please reach out to someone today and let them know you’re there for them.
What changes have you made for better physical and mental health in 2017?