I went to a fantastic dinner a few nights ago. However, I was not full. There was no dessert. There was no meat and it was winter. The meal tasted delicious and I knew it was healthy…but I being a type O blood type was missing my protein. As well all the food was from local sustainable sources, but cooked for a long time where frankly much of the nutrition was lost through cutting the food finely and cooking.
Last night I went to dinner at a regular, non-sustainable or locally sourced restaurant. Missing my protein, I went for the hanger steak. I haven’t had steak in months…the steak I usually have is grass fed and I know where it comes from. But coming from the meatless meal and practically a meatless winter where I’ve actually been craving meat, I wanted the steak. But it was a corn fed, fatty piece of meat. Hanger steak is usually leaner than most other cuts, but it wasn’t. I found myself bloated several hours later. I slept heavy and well, but too well. Something I always advise my clients is not to eat large amounts of protein.
Today I had a wonderful lunch, but no more than 20 minutes later I was hungry again. Was it the flourless chocolate cake that sent me to the pantry for carbs or was it the miniscle portion of short ribs, even by health counselor standards?
There are many restaurants attempting to provide local, sustainable and organic food. Many do it well, but the plates aren’t necessarily balanced. As humans, in winter especially, we need some protein, not too much. It should be as “raw” as possible (or lightly cooked) and plant protein is effective, but doesn’t always “fill” us up. That’s because we often need fat to fill us up. I find I am most full when the fat, carbohydrates and protein come in a balanced package – usually from the purest ingredients possible.
3 ounces of steak doesn’t seem like a lot – but its pretty much a good portion 4 ounces would be an ideal portion. 6 times a week if you have that little, 3 times a week if you have 6 ounces. 10-12 ounces – 1x a week makes more sense. What do you eat? Vegetables. Its Winter, Meredith, what grows in winter?
Rutabagas, turnips, beets and other roots as well as many green things such as 3 or more varieties of Kale, Collards, bok choi, pak choi and its cousin tak choi. Apples and pears are bountiful at greenmarkets and citrus is in its prime in florida right now, but there are arguments as to whether we, not living in Florida, should be consuming it.
I had some wonderful rutabaga with buckwheat honey glaze, ginger and pak choi. The honey and ginger are bound to help alleviate colds and digestion. There’s much work to be done and great foods at your market. Balance it out!
If you find the job of balancing your plate too daunting, I can do it for you. I am offering a green meal delivery service that is inspired by New York City’s greenmarkets and local farm produce. At different price points you can enjoy basic vegetarian cuisine that is local, sustainable and organic. For a few more dollars you can enjoy the best meats, cheeses and other delights 100 miles from New York City has to offer. I’ll use a few other health affirming items such as coconut milk and olive oil that might come from a bit further away. Check out my website: www.sobelwellness.com and click on the tab for meal delivery to find out more. I also offer customized chef services and catering in your home or rented studio space. Contact me for more information.
