I really enjoyed this new monthly column by Mark Bittman in the New York Times Dining section: Healthy, Meet Delicious. Bittman’s philosophy of eating vegan before 6pm and having what he likes for dinner seems like an easy way to eat more healthfully and make sure you get your vegetables in. I have been trying something similar, although I allow myself yogurt and occasionally eggs. But I like this method because I don’t feel deprived and because it is an easy lifestyle change to adopt.
I tried Bittman’s recipe for chopped salad last week and I liked it a lot. If you shred a lot of cabbage and carrots at one time, they will keep for a while undressed and can then easily be incorporated into chopped salad, coleslaw, other salads, stir-fries and so on. I have found that the easiest way to prompt myself to eat more vegetables is to have them prepped and ready for when I get hungry, so I don’t default to an easier and less healthy option at lunchtime.
The smoothie recipe also looks good, and is very similar to one I make often, especially during the summer months.
Seriously, trying to eat healthy can make you crazy. I have been there. Read: The Terrible Tragedy of the Healthy Eater.
Restaurants overhaul menus because of calorie count rules – Los Angeles Times — This is why it’s a good thing to require restaurants to display calorie counts on their menus, even if many people don’t take action as a result. It forces the restaurant to re-evaluate its menu, make portion sizes more reasonable and offer more healthy choices so it doesn’t get the reputation for being a feeding trough. Those of us who do want to eat healthy most of the time may actually have options when we go out to eat as a result.
This is an optimistic, positive story that demonstrates that doing the right thing is not necessarily at odds with doing good business.
“Bob nervously began to experiment by withholding antibiotics. To his astonishment, the cows didn’t get infections; on the contrary, their health improved. He realized that by inserting antibiotics, he may have been introducing pathogens into the udder. As long as cows are kept clean and are given pasture rather than cooped up in filthy barns, there’s no need to shower them with antibiotics and other pharmaceuticals, he says.
Many cows in America now live out their lives in huge dairy barns, eating grain and hay and pumping out milk. But evidence is growing that cows don’t do well when locked up, so now many dairies are reverting to the traditional approach of sending cows out to pasture on grass.”
Here is an interesting infographic about how healthfully we eat. People who are on some sort of restrictive diet seem to eat healthier than people who eat everything. The key is not the type of diet, but that you are actively thinking about what you eat.
How Healthy We Think We Eat
We eat pasta at least once a week. In an effort to eat more whole grains, I am searching for a whole-grain pasta that actually tastes good. My problem with these pastas is that they are too grainy or coarse. The only success I have had is with a pasta made from spelt. Anyone have brand suggestions or cooking tips?
They are trading their good-for-you rigor for warm, nutty flavor.