Hello Friends! I’ve been away from technology for a few weeks, relaxing in the last few days of the Summer. Not being in work for a few weeks presented a lot of challenges in the form of BBQs, beaches, and social gatherings. I have returned to my normal work schedule and really welcomed the return to a pattern.
A few notes –
My breakfast has been consisting of a cup and a half of edamame. I boil them the night before (or in the morning, depending on my schedule) and eat them during the drive to work. If you’re ever looking for me in the morning, just follow the edamame shells through Boston!
Lunch is still a steady meal of organic spinach with kidney beans, pumpkin seeds, carrots, red onions, bell peppers, and an olive oil and turmeric dressing. I leave raw almonds in my office and also bring some fruit and organic peanut butter with me to work. This has really worked for me and is such a big difference from eating out every single day.
Dinner has proven to be challenging, however. I’m still trying to find a balance with dinner. Luckily, with the cooler weather arriving, soup may become the dinner staple. I like a food routine and having the same thing each night is a welcome pattern for me. I have some great recipes for chili and soups shared by my friends from Kripalu and I am on my way to my favorite three grocery stores – Trader Joe’s, Whole Foods, and Hannaford’s Market – to go grocery shopping!
At Kripalu, someone shared the notion of eating Breakfast like a King, Lunch like a Prince and Dinner like a Pauper. This is really backwards meal planning from what we’re used to. But, it can work! When planning seven servings of fruits and vegetables into your day (every day!), Breakfast is the ideal meal to eat green. I’ve talked “off blog” with a few of my Kripalu friends who struggle with that first meal of the day. Dr. Lisa gave us the wisdom to grab a true convenience food of almonds or walnuts on the way out the door.
I drive into work each morning. I usually do not have a lot of extra time left over in the morning to prepare a breakfast. I have been preparing organic celery and peanut butter or a few pieces of fruit. Recently, I found something that, pre-Kripalu, I would never have considered eating for breakfast but has worked out really nicely. Edamame! Restaurant prepared edamame have a HUGE amount of sodium but… I found that Trader Joe’s sells a pound of frozen (no salt) edamame for $1.69. I toss a bag of these into a pot of water a few nights a week and boil for 5 minutes. Drain, cool off, and pop them into (BPA-free) containers. Then, I grab one on the way out the door in the morning. Trader Joe’s has a really high quality bean. I’ve also tried Hannaford Supermarket’s brand but found those to be misshapen and with a lot of brown spots. The Trader Joe’s are green throughout. They even come in their own biodegradable wrappers that can be tossed out the car window (back to nature!) or kept for composting. Super easy breakfast with the following nutrition facts:
Total Fat 5g/Saturated Fat 1g/Trans Fat 0g
Sodium 10mg (remember that our goal per Dr. John is to stay under 1500mg/day; having a breakfast with 10 mg total really makes this a lot more attainable!)
Total Carbs 8g
Dietary Fibre 5g
I have a consult with Dr. John on Tuesday and I’m going to ask his opinion about this legume. I want to be sure it counts toward our goal of 1 cup of beans, lentils, legumes/day.