Your approach to The food should be stress -freesays a registered dietitian and author of cookbooks Kylie Sakaida.
To practice stress -free food, your goal should be to “make it easier to plan meals and cook,” says Sakaida. It should also consist in lowering stress around “whether we make” the right nutritional choices “or what we consider to be the right choice of food”.
Without food stress, it can be as simple as an increase in fiber and water in the diet or the use of cans and frozen dishes to avoid spending hours preparing in the kitchen. To really exercise, you should remember that perfection is not a goal.
“Understand that one meal will not make or break your progress, and that we do not have to stress with excellent food all the time,” says Sakaida. (And be sure to consult a doctor with questions about a specific diet.)
The recently published cookbook Sakaida “So Easy So Good” offers recipes for sustainable food. Here's how he constructs his own meals.
What a dietitian eats to practice food without stress
“My diet is definitely different. I try to include a mixture of animal proteins and plants.
Her idea for a balanced plate is: half of the product plate, the fourth protein plate and the fourth starch plate.
“Of course, this is not always in the case of all my meals, just because I know that it would be unreal for me,” he says. “I try to make sure that breakfast and lunch are as comfortable as possible.”
Here's what a typical breakfast, lunch and dinner for Sakaid looks like:
- Breakfast: Spicy oat or cocktail, usually ready
- Lunch: Freemason-Jar, salad or packaging pasta
- Snacks: Fiber and healthy fats, such as popcorn and baked chickpeas, carrots and cottage cheese or apple and peanut butter
- Dinner: Tofu, chicken, beef or fish with white rice or brown rice and vegetables
Sakaida plans meals in advance to make decisions about more smooth food. He discovers that many people are overwhelmed when they have to think about what to do on the spot.
“I tell people to collect recipes and then write all the ingredients, as you did if you want shopping,” he says.
“In addition, replace the ingredients that are similar to each other. If you do a recipe that both spinach and kale, and the next recipe simply uses kale, you can definitely just buy kale if you want to save money or try to use all the ingredients.”
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