How and Why I’m Cooking Healthier in 2015

IMG_1685One of my resolutions for 2015 was to cook healthier. That’s sounds like a big lifestyle change, but it’s actually not a huge leap for me because I was raised a Seventh-day Adventist, and Adventists are recognized for their extraordinary health and longevity. Huffington Post, for instance, reported that SDAs “live an average of 10 years longer than the American life expectancy of about 79 years.” I’m proud of us for this! (See also this article by The Atlantic). 

Adventists preach and practice healthy living, including a vegetarian diet with lots of fruits, grains, and nuts; no caffeine; observing Sabbath rest; and other measures like fresh air, sunshine, and exercise. Now then, why have I recommitted to getting healthier if I’m part of this exemplary group?

Individual Adventists adhere to these corporate beliefs in varying degrees, and my husband and I are no exception. Although Buc converted me to vegetarianism after we married (previously I had just avoided the “unclean meats,” like pork and seafood), I’m the one who likes to eat vegetables–he’s more of a carbs and cheese guy. So, after I noticed that he didn’t appreciate me shaking up his diet, I largely gave up experimental, “healthy” cooking, and caved too often to pasta, pizza, and other carb-y, cheesy foods. Not the best for health, or for weight loss, I realized, when I couldn’t shake my last ten prego pounds.

So several months ago, in pursuit of shedding those last pounds, I severely cut carbs and learned to substitute grains, like quinoa and couscous, in my cooking. More recently, I identified other areas that needed reform–namely, too much caffeine and sugar, and “eating emergencies” that I was ill-prepared for (I will share more in my next post). But the biggest reason I decided to alter my diet was Sam.

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At one year old (can you believe it?), Sam is at a critical place regarding his future health. From observing other kids, I know that the habits set early often blossom into lifestyles. A toddler who eats veggies turns into a teen who eats them; a toddler who doesn’t have to turns into a teen who won’t. I didn’t want to miss this tender opportunity to set Sam’s taste buds on the right course. But I knew this would take some effort.

With Sam now needing to eat real food three times a day, plus snacks, I needed more foods in my tool belt. I needed to become a better cook. Kids have small stomachs and high metabolisms, and they need stuff to munch on throughout the day. I can’t fend off Sam’s hunger with a cup of coffee like I’ve often done with myself (oops…again, more on my personal food issues in my next post). So I simply need to have good food options on hand.

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Tofu veggies and oat burgers. Yum!

To my advantage, I already had a reliable rotation of healthy meals (some of which my hubby will eat!), like lentils, chili, and vegetable potpie; and I had plenty more recipes at my fingertips in the Adventist cookbooks sitting on my shelf. Now, it was just time to use them…but use them wisely, in such a way that Buc would go along with me.

I didn’t think I could change every single meal from cheese- or pasta- to plant-based—and I honestly didn’t want to, as I enjoy a good stuffed crust pizza as much as the next American. But I figured a couple tweaks would ensure a generally healthy baseline, so it would be okay to splurge once in awhile.

The plan I came up with, as outlined in a previous post, was to cook two healthy meals per week, to let Buc choose meals on two other nights, and to go out to eat once a week to give us all a break with cooking and cleanup. So far, our plan is going great!

I’ve found that two “real” cooking sessions per week (I define “real” cooking as having to slice and dice, not just heat up) provide enough to furnish lunch leftovers for our small family on most weekdays. This schedule also leaves room in the supper schedule for Buc to make or request meals closer to his liking, so he is more likely to eat healthy with me on my “real cooking” days. As another benefit, cooking only twice a week (I’m talking on weekdays, not weekends) has freed me up to write more, or do other things for my home and family.

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Vegetable Potpie

So, how is Sam liking this healthy food, you ask? Surprisingly well! Since I’ve implemented my plan, he has eaten oat burgers and tofu veggies, vegetable pot pie, and a mess of other things not often associated with kids, such as onions and kale (I’ve found a strong soup base does much to camouflage these tastes!). Buc is less enthusiastic about my healthy cooking, conditioned as his taste buds are to crave nachos and cheese enchiladas, but I won’t give up providing healthy options, now that I have an extra eating buddy in the house. After all, even if Buc doesn’t always eat my cooking, two out of three ain’t bad!

 

 

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4 thoughts on “How and Why I’m Cooking Healthier in 2015

  1. ccyager March 27, 2015 / 8:57 am

    Lindsey, you are so smart to start Sam young on a really healthy diet. There’s also the Mediterranean diet full of legumes, vegies, fruits, nuts, whole grains, and fish. I wish my mother had done the same, although what my father wanted to eat governed what she cooked, along with how much money he gave her to spend on food. We ate well, not always that healthy (my mother had a big sugar addiction), but it did provide the template for me.

    Cinda

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