I came across this item from Harvard Medical School’s Healthbeat. It happens to be six of the best ideas that I have written about or heard about for eating healthier and smarter.
1. Ditch whole milk
Not only does this reduce saturated fat in your diet, it also shaves off calories.
How: Switch to 1% or nonfat milk, and nonfat versions of other dairy products like yogurt and ice cream. Can’t bear to go cold turkey? Step down more slowly to 2% milk, then 1% en route to nonfat, if possible.
Most of the people I know have been drinking skimmed or soymilk for years.
2. Harness the power of nuts (and seeds)
Almonds, cashews, filberts, hazelnuts, peanuts, pecans, and pistachios pack plenty of beneficial nutrients, including vitamin E, folic acid, potassium, and fiber. Although many nuts are high in fat, the fat is mainly unsaturated — a healthy choice.
How: First, put nuts on the grocery list. Nuts are high in calories, so it’s best to enjoy them in place of other snacks, not in addition to them, and to keep serving sizes small.
Amen, brother. To read further on the benefits of nuts and seeds, check out my posts:
6 Reasons You Should Eat Pumpkin Seeds Year-Round
The Super Seeds: Which is Healthier
What are the Top Health Benefits of Chia Seeds
Are Chia Seeds Good for You?
Are Pumpkin Seeds (Pepitas) Good For You?
3. Taste food before you salt it
Break the autopilot habit of reaching for the salt shaker.
How: For two days, don’t put any salt on your food at all. A short break can help reset your taste buds. Then, leave the salt shaker in the cabinet, so it becomes a bit of an effort to reach for it. Make a ritual out of truly tasting your food before you decide if it needs tweaking.
Great idea, but the fact is that most people get overdosed on the salt that is in their processed foods. The more natural food you eat, the better off you will be.
4. Pack lunch once a week
This makes healthy food choices readily available to you at work or on an outing. And since you are controlling portion sizes, you can make sure that you’re not supersizing your meal. Plus, it saves you money.
How: Once a week, before you shop for groceries, write out a meal plan that leaves enough leftovers for one or two lunches.
I love this. I suggested it back five years ago when we first started the blog. Here are my exact words: “I think if I were still working I would seriously consider bringing lunch from home a day or two each week to keep a handle on my intake. With a fridge and microwave where you work, you are good to go,” I wrote in the About Me Page.
5. Eat five (or more) vegetables and fruits a day
It’s a nutrient-packed way to fill your plate, and is generally low in calories.
How: First, for one week, keep track of how often you eat fruits and vegetables. One serving equals one-half cup of chopped fruit or most vegetables; for raw leafy vegetables like lettuce and spinach, a serving is one cup. Once you have your baseline, try adding one fruit or vegetable serving a day.
6. Plan meals that are delightful, delicious, and healthy
In an ideal world, food delights all our senses: it looks beautiful, smells heavenly, and tastes delicious, and its textures feel and even sound satisfying. Start thinking about food as something to really savor and enjoy. How: Pencil in time to prepare and savor one or two special meals a week. Once you’ve assembled great ingredients, set a gorgeous table. Take a moment to truly take in scents, companions, and surroundings, and if you like, give thanks.
For 42 simple changes to help you exercise more, eat healthier, stress less, and live a happier, more fulfilling life, buy Simple Changes, Big Rewards from Harvard Medical School.
Tony
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