Making Each Meal Count

Years ago, after the birth of my first child, having a new baby to love and care for wasn’t the only thing I came home with after 40 weeks of pregnancy and an eye-opening delivery. Although I had exercised diligently throughout my pregnancy, the truth is I consumed a lot of extra calories which left me 50 pounds heavier than I had ever been in my life.

After allowing myself a few months of recovery, I implemented a sensible diet and added 2 extra miles to my daily walk (going from 3 miles a day to 5). Within 4 months I managed to lose 45 pounds of my post-pregnancy weight. I not only looked terrific but felt good, and was proud of myself for attaining my weight loss goals using practical and realistic solutions.

In the years following, I’ve managed to keep my weight within a reasonable range—at worst gaining an extra 5-10 pounds over the winter and losing them again in the spring. At times I’ve had to watch my diet more closely, at times I’ve exercised more, and at times, I’ve done both simultaneously.

This year, after facing serious health issues within my extended family, I’ve decided once again to re-evaluate the role food plays in my life, in my health and in the health of those I love. While developing healthy eating habits and implementing good nutrition practices have always played a role in my cooking and my world, they have once again come to the forefront of my concerns.

Since I’m not big on making grandiose, new year’s resolutions that prove difficult (if not impossible) to keep, I’ve decided to address these concerns in a realistic, easy-to-approach manner. Building upon the knowledge I gained years ago, 2009 is the year of implementing changes that will not only be reflected in my family’s diet, but on the pages of Inn Cuisine as well. Why? Because I believe there exists delicious ways to make many meals and recipes healthier, without sacrificing flavor, fun or appeal.

There will still be occasional indulgences, but as the saying goes, “All things in moderation.” With that in mind, the following is a list of changes I plan to incorporate into my life, including Inn Cuisine. In 2009, I will:

1. Be mindful of the ingredients I consume, cook or bake with and understand, as well as appreciate, the role those ingredients play in providing balanced nutrition.
2. Re-examine my definition of portion control and make necessary adjustments to my diet—not just in serving size, but in servings from the representative food groups as well.
3. Ensure I’m preparing each food or ingredient in the healthiest way possible.
4. Watch my use and intake of fats, cholesterol, sodium and sugars, as well as eliminate unnecessary dependence on processed foods.
5. Make every meal and recipe as healthy as possible, to allow for (and enjoy) those “occasional indulgences.”

These are my goals—to make each meal and snack count—because 2008 reminded me that if our bodies aren’t healthy and properly nourished, it’s hard to enjoy all life has to offer.

You may also the following links:

• Tips & Resources for Maintaining a Healthy Diet
• Dietary Guidelines
• Healthy Eating Pyramid

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Tagged as: diet changes, dietary habits, eating better, eating nutritiously, healthy cooking, healthy eating, healthy eating habits, ways to eat better