The Eager Eater

Life is busy, for all of us.  Multitasking is the story of my life and one thing I can say with a definitive conclusion is that most of the time I don’t do it well. I find every aspect of my life improves when I tackle one task at a time simply by slowing down & paying attention. This certainly applies to eating. Many of us find ourselves rushing through our meals without giving the food we eat much of a second thought.  How can we change?  Below are a few strategies (adapted from Rebel Dietitians) for learning how to eat without distraction.
 
7 Ways to Stop Multitasking While you Eat
 
1. Take a few deep breaths-this could apply to everything we do.  Take a few deep breaths & focus on the task at hand (eating).
 
2. Ask yourself what you are hungry fornormal eating is actually consuming foods you enjoy. Basing your food choices solely on health only leads to overall dissatisfaction to your palate & the endless quest for satisfaction.
 

3. Set the table and plate your food-make your meal an actual dining experience.  Plate your food instead of picking.
 

4. Engage all your senses while eating
 

5. Taste your food-multitasking while you eat actually inhibits the pleasure you derive from eating.  Before you know it, your meal is finished, yet you can’t quite seem to remember what your food tasted like (or even how much you ate).
 
6. Think about ways you could explain this food to someone who has never seen it before.
 

7. Pause in the middle of eating for at least two minutes-in other words, slow down.  Remember your brain takes about 20 minutes to register that your body is full.

“Good” or “Bad” Food

Driving in a car with four children with varying musical tastes doesn’t give me much time for educational podcasts; however, there are a few stolen moments where I can listen to topics of interest without background commentary. This recent podcast by the Foodist really peaked my interest. How to Stop Moralizing Your Food Choices by Darya Rose. This is topic is something I believe many of us can relate too, how many times have we deemed our food choices “good” or “bad”. Demoralized ourself for eating too much or making the wrong food choice. Additionally, Rose talks about not demonizing real food (she uses the example of sweet potatoes and oatmeal). This is a topic that comes up all too frequently in the world of nutrition. Many diet plans mislead consumers to believe that certain whole, plant based foods are not beneficial, perhaps even harmful. Nutritious real foods should never be avoided unless one has a food intolerance of allergy. Additionally, avoiding real food in favor of weight loss shakes or other food substitutes takes away the pleasure that we should all derive from eating food.
 
Check out this podcast next time you have a free moment (or in the car with a child, who knows you may bring out the budding scientist in them).

WHAT’S TRENDING?

I love reading the predicted food trends for the coming year. While a Google search will turn up an endless list of what’s treading for 2017, I enjoyed reading the top 5 from a recent Forbes article. Whether or not we will actually see these trends in 2017 remains to be seen, but I am sure many of us will welcome No More Kale (or at least not for breakfast, lunch & dinner).

 

#1: VEGETARIAN COMFORT FOOD

Good news for those of us who would like to consume more vegetables.

My favorite stand by is roasted cauliflower.

 

Vegetables will continue its rise on the dinner plate, as animal proteins and heavy side dishes make way for more vegetarian options. According to Pinterest, there’s a rise in the word “veggies” in its comfort food searches by 336% last year, while words such as “lasagna,” “macaroni” and “Stroganoff” were off by 69%, 55% and 50%, respectively. What this means is that many more people are likely to order mashed cauliflower instead of rice and pasta, and (if possible) request for vegetable crust for healthier pizza.

 

#2: ARTISAN BUTCHER SHOPS-PLUS-RESTAURANTS

It’s quality vs. quantity when it comes to meat consumption.

 

Given the rise of vegetarian options out there, expect push back from the other end. This comes in the form of artisanal butcher shops-cum-restaurants, which fortify people’s love for meat. Delivering a more upscale flair to the craft of butchery, this “butcher-to-table” trend lets customers be in awe with the preparation of everything from grilled steak to charcuterie. Plus, you’ll get to eat them right away. 

 

#3: BREAKFAST, UPDATED

Good news for the non-traditionalist breakfast eater.  I know a few people in my house will applaud this trend.

 

For many of us, all-day breakfast is hardly a new concept. But with many fast food chain offerings such as the “Brunchfast” at Jack-in-the-box and spiced up breakfast sandwiches at Starbucks, what’s particularly unique about this trend in 2017 is how the texture of breakfast will change. Forget smoother breakfast offerings such as soft scrambled eggs, buttered grits, or oatmeal’s. What you’ll find are the so-called, more “aggressive” crunchier items like fried chicken, crispy chorizo and chimichurri. As a bonus, smaller chains and independent eateries will justify these around-the-clock breakfast items as perfect hangover cures!

 

#4: KALE NO MORE

Full disclosure, I really do like kale, but am happy to see a much needed break from it’s role as the health savior.   Stick with a variety of healthy vegetables, your palate will thank you.

 

Remember the days when kale represented all that is healthy? Well, according to Whole Foods’ former global grocery coordinator, it’s time to say goodbye (at least when it comes to the consumer packaged version). Nowadays, there are many more options if you’re looking for healthy vegetables that are also good for reducing food waste. For instance, there’s a large range of seaweeds, which pack in more umami flavors for different broths. And as for the waste-not economy, many chefs are looking out for newer, more interesting alternatives such as beet greens, chard, turnip greens, mustard greens, and carrot tops. Since kale seems to have gone past its peak, get ready to find other yet-to-be-discovered vegetable for creative, new dishes.

 

#5: BOWLS, BOWLS, BOWLS

I love the idea of packing healthy goodness into one delicious bowl.

 

First, there were acai bowls. Then, there was poké. In 2017, eating from bowls will be taking over further as restaurants are migrating from serving handheld items to placing in bowls like Korean bibimbap. There are many benefits to this trend. Not only is it less likely for what’s in the takeaway bowls to get splattered on the office desktop, it’s also easier and faster to assemble a bowl than plated upscale entrees. Moreover, holding a bowl would likely make you psychologically more prone to mindfulness. You’ll feel a full a lot faster, and be able to savor all the flavors and textures with every bite. What’s not to like?

 

Source: Forbes

Eat Well, Be Well Returns!

The Eat Well, Be Well blog is officially back. The blog was on an unofficial hiatus after my family welcomed our daughter home in March 2016. Life has now settled into a new normal and it’s time to get back to writing about one of my passions, health & nutrition. My hope in re-starting this blog is to provide useful, reliable information regarding current nutrition trends. The world of nutrition is ever changing and it is certainly not always easy to decipher the science behind it (and honestly sometimes there is absolutely no science behind it). I would love to hear from you dear readers, what do you want to learn about? What questions do you have regarding current nutrition trends? Fitness? Wellness? Please email me at smeyer@merig.com and tell me your ideas.