The quick answer: Change is hard and life is distractive. Take charge of your diet by writing weekly menus.
_______________________________________________________________________________________________
The last post on healthy school lunches led to wondering what school kids ate around the world. I dug through faded slides and found the picture above, taken many years ago in Central America. I still remember the shot; though his clothing was humble, he exuded a native insouciance and boyish bliss that called for a photo. The food carried in the clay pot is simple—frijoles eaten on corn tortillas, plus some banana or mango from a nearby tree. Switching gears, I then though of a more elaborate lunch—a memory from a business trip to Paris some years ago.
We were touring a large French company, looking at equipment, when lunch was announced. I expected a quick sandwich but we were ushered into a formal dining room for a meal of many courses that took much of the afternoon. It was my first introduction to how differently the French view food, and dining. During the cheese course, the distinguished gentleman at my left tried to help me appreciate the cheese, explaining that France had more cheeses than the days of the year. You could eat a different cheese each day. My mind traveled to our refrigerator back home where we had only Tillamook cheese, not counting the stale Parmesan cheese in the shaker can. “Why should you need so many?” I naively asked.
As the meal progressed, different wines were served with the courses. My host now explained the wines, and how they complemented the food. “What, you don’t drink wine?” he asked incredulously. He was even more disappointed when I declined the final course, which included coffee from specially imported beans, and a treat you couldn’t get back home—Havana cigars from Cuba. The meal was exquisite but I would rather have eaten with the boy in the picture above, all things considered.
Nevertheless, we can learn from the French. You’ve heard of the French paradox—how despite the pastries and buttery sauces, they have much less heart disease and half the obesity as the U.S. The French take time to dine; they spend twice as much time at meals as we do and social interaction is expected. They may enjoy their rich sauces, but there is a well-entrenched food discipline. The French eat more vegetables, are less likely to snack between meals, and avoid the sugary drinks Americans love. They’re also willing to spend more on food, and take time to cook more of their meals.
A Backward Glance
It’s been a great summer but Labor Day signals the end. Fall is just two weeks away and then the holiday season will bring 2011 to an end. As the year becomes history, we’ll ask all you readers how healthier living has changed you, and your lives. Change isn’t easy but it has its rewards.
The 52 Healthy Changes are designed to transform the standard American diet (SAD) to a healthy diet based on each person’s needs. Some changes were easy, like eating more fruit. Giving up deep fried goods is a snap, once you read about the harm trans fats do. From reader comments, I conclude that the hardest changes are
- Cutting back on sugar (real and artificial),
- Eating more vegetables, and
- Planning menus.
Menu Discipline
Menus save time, though you must take time to compose them. Menus save you from stressing out over what to have for dinner. And menus save money, through better organization of time and resources. Writing menus is taking control of your life. Menu writing is proactive—rather than going with the flow (just what Food Inc. wants) you stand tall and take a firm grip on the helm.
We promised to summarize reader comments about menu writing. One reader told how living the healthy changes made many of her recipes obsolete and left her feeling lost. There’s a post coming up on how to “health-up” existing recipes, but we also want to share more gateway recipes—recipes that lead to a new food life.
Reader menu ideas:
- First thing, organize a menu binder for saving menus and collecting recipes. The first year will be the hardest, but the binder will make the second year a breeze. Include some blank shopping lists in the binder.
- Make menu writing a ritual; do it the same time each week, just before you write the shopping list. Don't forget to check the pantry and freezer for foods nearing expiration, before you begin.
- Develop a menu format that works for you. (We’re working on one that reminds of foods to eat each week and we’ll share it soon.)
- Recognize that menu writing is a new skill. You’ll get better with practice.
- See the “flow” in food use. Sunday’s roast can reappear in Monday’s soup and Tuesday’s sauce.
- Make life easier by getting two meals out of a large dish. Dishes like chili, stew, scalloped potatoes or lasagna can reappear with new accompaniments.
- Share menu control to gain family support. Post a blank menu so people can request what they’re craving for the next week. Review the menu with your partner and involve the children.
- Try a new recipe each week and then give the family an up or down vote if they want to see it again. This is one way to find some casserole recipes the family won’t groan about they they’ve grown up and left the home.
- Include an easy meal each week to give you flexibility if other demands arise. Put a couple of meals away in the freezer for emergency use also.
- Meals can be simple. Start with a salad, move to a main dish with vegetables, and finish with some fruit for dessert.
Please comment and share ideas about better meals, and better menus. Also, request or share recipes that can be posted. If you live outside the U.S., please share what you do for school lunches.