Getting Your Greens
Regardless of what your bio-individuality tells you about your optimal diet, one rule of thumb we can all benefit from is to eat more vegetables!
Dark leafy greens are pretty universally digestible (especially when cooked), generally affordable, and can be easily incorporated into many meals. If you have trouble with certain vegetables, experiment with cooking or preparing them in a new way.
For example, some people can only digest the crown of broccoli, not the stems. Raw kale may make you feel gassy, but a quick saute in garlic and oil might be just fine. If raw veggies in a salad make you feel crummy, try roasting root vegetables like carrots and fennel and dress and toss them as you would a salad.
Another tip: whenever you make yourself a plate of food, aim to fill half of it with vegetables. While this may sound daunting to those of you who grew up eating meat and potatoes for dinner, I promise that with a little experimentation and perhaps some new spices in your cabinet, creating plant-based dishes can be a breeze. Do you need help finding healthy recipes? CLICK HERE to schedule a free call with me.
Here’s a cooking tip I like to share with clients: the trifecta of a good dish includes fat, salt, and acid. Not a fan of Brussels sprouts? Try sautéing them with ghee (aka clarified butter – it’s lactose-free for those of you who can’t tolerate dairy!), a pinch of salt, and some lemon juice (or apple cider vinegar) and you’ll be singing a different tune!
Once you figure out what veggies make you feel good AND taste good, filling up half your plate won’t feel like such a challenging task, I promise!
I am a seeker of balance. With each of my clients we search to find, what can we do with the biological resources we have to feel good in our bodies? How can we maximize our body’s unique potential in a way that respects body diversity, takes our different lifestyles into account, and empowers us to bypass harmful societal messaging around what we’re “supposed” to look like?