HH Coaching

It's interesting to me how people relate to food so differently.

Some see a plate like this and think it's too "healthy," (aka restrictive). Others might think it's temporary, like a cleanse or something, because "who eats like that?"

And some might even feel angry because they don't have access to such foods. A sobering reality of the unfair system we live in.

Aside from all that, I just see food.

It's beautiful, and satisfying. I enjoy eating like this. I like the way my body performs in the gym when I'm well fueled.

And I recognize that having enough to eat, let alone having preferred foods, is a privilege.

Here's to staying strong, healthy, fit...and grateful...for life.

This week our weight loss group is focusing on eating whole foods and choosing ingredients for their health and hunger management benefits.

Given that so many people live in communities or circumstances where access to whole foods is limited, especially fresh vegetables and fruit, it's important to break the stereotype that "whole foods" means fresh, organic, high end, specialty foods.

Whole foods simply refers to foods with as much of the nutritional value intact as possible, compared to ultra-processed, hyperpalatable, low-nutrition foods.

It's the difference between a baked potato, and a potato chip.

Some of the most underappreciated whole foods include dried beans, rice, and oatmeal, all of which contain protein and essential nutrients. Add to that frozen vegetables, canned fruit, canned fish, and whole or frozen chicken versus fresh chicken breasts.

Nutritionally they're the same. Only your wallet knows the difference.

What's your best tip for getting more veggies, fruit, and other healthy ingredients on your plate for less money?

Mr. Magoo seems to be a fan of my ~$2.50 breakfast.

1 egg + 2 egg whites omelet (.50)
1/4 leftover butternut squash (.75)
Big pile of green beans (.50)
Touch of butter (.10) on the squash and leftover chimichurri (.35) on the eggs and beans.