I have become increasingly aware of what I put into my body, and in doing so I have a newfound love of fruit.
I have always been a veggie girl. I could eat salads for two meals a day no problem, but I barely ever craved fruit.
Well, times, they are a changing I guess, because lately I cannot get enough fruit…
Maybe it’s my body’s way of telling me I have deprived myself for too long, but something has clicked…
I read the following by French writer, Sofia Barao of {lafeecoriandre.blogspot.com} and it really speaks to where I’m at in terms of my philosophy on eating:
“I don't know if in your side of the world, there's a saying like this one "Manger comme un roi le matin, comme un prince le midi, comme un pauvre le soir, " which would be like "Eat like a king in the morning, like a prince at lunch and like a poor at dinner."
Eat slow, take your time. Get up earlier if you can so that you can enjoy your meal.”
I’ve always been one to skimp on breakfast, eat a meager, but healthy lunch and cook healthy, but often heavy dinners.
Until a few weeks ago when I began blending my breakfasts…
I have become a smoothie aficionado. Frozen bananas, strawberries, blueberries, peaches, non-fat plain yogurt, honey, skim milk…
Whatever I have, whatever I crave, I blend. And slowly I have fallen in love with fruit again.
I have traded dried cereal on the way to work, for smoothies and hot oatmeal at my desk for plain yogurt with blueberries and a handful of granola {my breakfast of choice this morning}
I just feel better in the mornings, knowing what I’m putting into my body is natural, nutrient-laden and intensely delicious.
I have not given up on vegetables, however…
Last night I made a spicy corn salad for dinner – complete with fresh corn cut off the cob, home-grown cilantro {freshly picked for its debut use} red/green peppers, diced red onion, a drizzle of olive oil, a few tablespoons of hot sauce and a dash of salt and pepper.
I ate it with a fork by the bowl, but it would be equally wonderful as a salsa with tortilla chips.
Tonight, however, I intend it as a side to grilled citrus-glazed scallops.
If I had a glass of wine right now, I’d make a toast to fruits and veggies, to fresh herbs, to grills and patios, and to taking time to enjoy every bite, chewed slowly and savored…
Bon appetit!
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