My relationship with food has been a treacherous ride. Let’s start with my teenager years when I entered the workforce.
I didn’t have much of a knack at this stage of my life, of identifying food and how it made me feel. Nights out included $1 drinks at this local place I grew up in called The Bush Bar (sounds as bad as the name suggests, which I’m sure were cheap cordial mixed with a house spirit = hangover inhibiter), Woodstock’s (8% bourbon and coke = tasty… hmmm maybe not) and I’m sure I had a love for Malibu and pineapple juice somewhere in between. So I’m sure you could imagine if my taste buds were eluding to cheap alcoholic beverages and an even cheaper hangover, then my food choices were just as bad.
As bad as when I thought braids were cool?! FML
McDonalds filet ‘o’ fish meals, KFC, white bread, salt and vinegar chips, ice cream, oh and I can’t forget the weekly binges on a pizza (or two). My ability to recognize food groups was non existent and I had no capabilities of even understanding how I felt.
Fast track a few years later (well maybe in excess of 10) and I can tell you exactly what my body likes, dislikes and how I can push this bad boy to the limit… in some cases.
Lately I haven’t been home much (on the work travel grind) and I woke up today feeling inspired to get some meal prep going on. Now let me tell you, there have been numerous times over the last 5-6 years where food has inspired me and also where I distaste cooking anything. This also includes my food preferences changing and my cooking style methods.
Gone are the days where I can meal prep for a week, track every calorie, weigh my food and eat for performance. As much as I felt alive during those days, I really wasn’t living. As diet life comes with it’s limitations like impromptu nights out (my most memorable evenings are always the unplanned ones). I also refuse to remake recipes as ‘paleo’ or try and whip a raw ‘vegan’ food dessert. My friends became great guinea pigs for my new found cooking skills, but I still had an emotional attachment to the pleasure of food. In walked, avocado chocolate mousse and silken tofu Chocolate brownies – no thanks.
So you name it, I’ve done it but I don’t regret any of it for a moment, as right now I have balance and enjoy food for what it should be (inclusive of the occasional binge fest after a wild night out)
This week, I documented my food prep. This won’t be everything I eat, as I eat for how I feel in that moment. Not calculated, not timed, just hungry kid eating because…FOOD!
I’m also still trying to fast for 12-13 hours overnight. My body is loving this but I haven’t been consistent with travel life the last 5 weeks. If all goes well this week, I’ll be sure to divulge on the subject at a later date.
Cue meal ideas –
Lettuce, salad onion, capsicum, avocado, pine nuts and a natural mustard salad dressing.
Like any great blogger though I could only fit so much in the picture, I have more of this stockpiled in the fridge.
I love protein but I’m picky about what I eat. I try to buy only grass fed meat or organic where possible.
Beef patties include: mince, onion, garlic, tomato, almond meal & some spices.
Smoked salmon is a favorite of mine but who could forget sweet potato! I sweeten mine with cinnamon and Himalayan sea salt.
I use coconut cream, cacao, peppermint essence, dark agave syrup and quinoa puffs (or shredded coconut) for some extra texture. I sometimes use coconut oil as well. Freeze and you’re good to go.
My supplement game of late has been weak. Here’s a few of what I normally have hidden in my stash (my cupboard currently looks like I’ve robbed a pharmacy) and what I’ll be integrating back into my life consistently.
Evidence I have a somewhat organized fridge (that probably also needs a clean)
So there you have it, you now know my eating habits for this week. Think of it like big brother but in the blog variety kind.
Stay notorious in the kitchen, in a Martha Stewart kinda way!