Sustainable Eating #1
Since my bariatric lap band surgery I’ve been eating a more vegetarian and gluten free diet.
I’m a die-hard carnivore, but I have to admit, I feel better eating much less gluten (read starches like pasta, bread, even potatoes) and meat. How have I incorporated this into my relationship with food? First thing I did was buy one of those NutriBullets.
My personal trainer suggested it and OMG! I love this appliance. I blend together a morning “green” smoothie to start my day.
Morning Green Smoothie
Using 2 small handfuls of baby spinach, 1/2 a frozen banana, either some berries or 1/2 an apple, 1 TBL each of flax seeds and sunflower seeds, and water
I also toss in any vitamin supplements so it’s super charged. You can add any fruits, greens, nuts, seeds or veggies you like. I’ve used avocado, including the pit, kale (not my favorite) and carrots. Really get creative and see what you like.
At first I was not sure I’d like it, but it’s delicious and really keeps me feeling full. I drink my smoothie while driving into work. I also take along a little cup of hummus to have as a mid-morning snack. Together, these two things keep me hunger-free until my 12:30 lunch.
Doing this, I’ve lost over 50 lbs. in 7 months, feel great and have lots of energy. Being laid-up for the past 4-weeks (see post from 2/13), I believe this has kept me from putting on any weight and may even have helped me continue to drop a few pounds, not an easy feat when you cannot exercise.
So my call to atsGf followers and friends is to let me know of good cookbooks, recipes and articles on vegetarian or vegan ways. I’m NOT giving up my omnivorous ways, and it’s not a philosophical thing for me; it’s about feeling better, healthier and eating more sustainably.
Next installment will look at how women are hunting and gathering their own food.