The Change That Changes Everything, Part 11
As I mentioned earlier, one of the big changes we fell into after our first few weeks of eating this way, was to switch to eating our "main meal"—think the typical heavier "dinner" meal most Americans enjoy each evening—to the middle of the day instead of at night, unless we are eating socially with others and need to work around more standard mealtimes. (I recognize that having the big meal midday would be challenging if we were not both working from home at this point. More on this point later.)
Lots of folks have asked me what a typical day of eating looks like for us, so here it is, loosely chronicled. Since I don't really know which parts of this protocol have worked together to alleviate my pain, I am reluctant to alter or remove any of these practices at this point. It's working for us, so we're not modifying things much.
That said, here's what food and exercise look like in a typical day for us.
EXERCISE: Each morning (after devotions and reading the news and catching up with texts and emails and such), we usually walk 3 miles or so with our dogs at a 16–17-minute/mile pace. This is done on an empty stomach, with nothing having been consumed but some water. The fresh air and sunshine and birdsong and movement are all really pleasant, and I really miss it if I don't get it. We do this most every morning, rain or shine, and are usually done by 8 a.m. or so.
Again, previously—before this switch, during my "pain-full" years—I was not able to walk this far or this fast. But walking even a little bit each day did help keep my pain at a manageable level even in the old days, so I assume it is a very important part of keeping oneself pain-free. I highly recommend getting out there and moving all your limbs and joints by walking. If you have some other beloved workout routine that is already working for you, then by all means, keep it up!
I've also recently taken up Pilates, as it feels like a really effective, really safe way of moving and strengthening my body—and I do not fear hurting myself, which I used to do quite frequently when attempting to work out at the gym or using free weights at home. (My body was previously riddled with pain and very injury-prone, all the time!) So, in addition to the daily walking, I also try to do a 50-minute Pilates workout almost every day, if I can craft it into my workday and other responsibilities.
INTERMITTENT FASTING: It's also worth mentioning again that we try to eat within a condensed window ("intermittent fasting") as much as possible, which for us looks like not eating in the morning before sometime between 9 and 10 a.m., and then trying not to eat at all after sometime between 5 and 6 p.m. We don't pull this off exactly this way every day, of course, but it is just the usual attempted goal. This narrows our eating window to around 8 hours, and widens our overnight fasting window to around 16 hours. Lots of really good things happen when your body is able to fast daily for this long, focusing its reparative energy on things on other than digestion.
Since my husband and I are both working from home, we are able to prepare food and eat it at various times over the course of our waking hours. However, the typical meal/eating patterns we have fallen into look something like this:
BREAKFAST (as late as practical, but always after 9 a.m.)
* fresh juice on an empty stomach
NOTES: I alternate here on different days between purified water with the juice of one lemon on one day; fresh celery juice on a different day; and a fresh green juice of celery, cucumber, lemon, and a granny smith apple still other days. I use an Omega juicer for the fresh celery juice or green juice. (Omega and Champion are good brands.) For the lemon water I just use my little hand juicer for the lemon. This is mostly governed by how much time and inclination I have on any given morning to go to the trouble of the more-involved juices...
* some variety of oatmeal bowl
NOTES: We eat some sort of organic oats every morning, prepared very differently to enhance a feeling of variety.
--> cooked steel cut oats (organic ones sometimes at BJ's or Sam's; otherwise I order Bob's Red Mill organic steel cut oats through Amazon)
--> cooked rolled oats (GF organic ones sometimes at Costco; otherwise I order Bob's Red Mill organic thick-cut rolled oats through Amazon)
--> "raw bits" (uncooked rolled oats soaked with homemade almond milk)
It is very important to buy your oats organic. It is one of the crops most sprayed with glyphosate and other poisons (along with wheat and legumes). They are sprayed twice during the growing process to fight pests, then again at harvest as a desiccant so that they can force two rounds of growing in one season.
To the oats bowl we add:
* finely diced spinach (remember, "beans and greens with every meal"!)
* smashed white beans of some sort (navy, cannellini, great northern, garbanzo)
* any variety of fresh fruits and berries (diced or grated apple, diced or mashed banana, berries, kiwi, peach, mango, fresh pineapple, etc.)
* a small amount of some sort of raw nuts and/or seeds (sliced almonds, whole almonds, crushed walnuts, crumbled pecans, sunflower seeds, hazelnuts, etc.)
* hemp hearts or raw pumpkin seeds daily, for protein
* freshly ground flax seeds and ground chia seeds daily—I use a designated coffee grinder for this
NOTE: I will try to vary this so it feels different every time, but we LOVE having this breakfast every morning, so we wouldn't mind if it felt very much the same each morning. There are times I feel almost manic after my juice and my breakfast bowl, I feel so good compared to how I used to feel eating my other "regular" diet.
DINNER (early afternoon, usually sometime between 1–3 p.m., but dependent upon when breakfast was, and what the day looks like)
NOTE: We've taken to that old vintage tradition of calling the main meal served in the middle of the day, "dinner"—and the later, smaller meal (if consumed), "supper." In our new way of eating, "lunch" is usually reserved for referring to a meal eaten out with friends at a more conventional lunchtime, around noon.
The thing that helped my transition out of the initial "this is impossible and unsustainable," and into "I think I can do this"—after about the first month—was to switch to this way of timing our eating/thinking about food prep:
(1) breakfast, followed by
(2) one big, main prepared meal—for us eaten mid-afternoon—and
(3) the other (evening) meal as a light, snacky sort of a meal—for us eaten between 5–6 p.m., and only if we're actually hungry.
I do believe that eating the main meal earlier in the day—and going to bed with a relatively empty stomach—is a huge part of the success of this program. Whenever your body is sleeping, but unburdened by digestion, it can focus on autophagy and other reparative functions that help keep your body functioning well. You can read all about this in the books I recommended in an earlier post.
The main midday meal is usually some combination of fresh organic veggies, whole grains, legumes, and nuts or seeds, prepared without the use of any oils or refined sugars. It's more delicious than it sounds, and there is much more variety than it might seem like on the surface!
At first, I couldn't just "throw things together" and was very tied to recipes—which was time-consuming and frustrating—because everything about this way of cooking was new, and I didn't know what to do at all. I had to look literally everything up. That is all gone now, and I can throw things together at the drop of a hat like I used to do, from whatever ingredients I have on hand. Often, I will chop the veggies and dry sauté them with just salt and pepper and an all-purpose spice blend, then ask my husband if he wants dinner to be Asian, or Southwestern, or Indian. The base is fundamentally the same, and only how I would shift into seasoning it and making the sauces and sides would be a little different.
I always make quite a lot, so that we can eat it again in the near future, and I can still freeze some for later. This way, I always have a few things that I can pull out of the freezer in a pinch, so I don't have to cook from scratch every single day.
SUPPER (evening, but not every night. Around 5 p.m. we start to "check in" with ourselves and decide if we're feeling hungry and will want to eat another meal this day. If so, and I have the energy and the hankering, I'll cook another light meal. But most days, this last "meal" looks something like a sweet potato and greens, or a rice cake with peanut butter and sliced banana, or bias-cut carrots and homemade hummus, or a salad with chickpeas. I don't do a lot of heavy meal prep for this evening "meal." (Think of the way most folks handle lunch on any given day. For us, that smaller, lighter eating happens at suppertime.)
So, that's it. That is a skeletal outline, in a nutshell, of what this way of eating can look like on a day-to-day basis. It gets easier—both practically and psychologically—every single day. If I were not working from home during the day and therefore able to prepare and serve our main meal midday, I would be preparing the main meal when I got home from work at night but eating it the next day midday, at work. It's a little more work that way—and nothing is ever quite as good reheated as eaten fresh—but rather than eat the heavy meal quite late, after work, I'd prep several of them ahead of time (over the weekends, in the evenings after work, etc.) and eat them midday. Of course, you'll find whatever works with your particular life and goals and practices, as you go along.
I also highly recommend that you download Dr. Gregor's Daily Dozen app (published by nutrition facts.org) which is available in the Apple Store and I'm sure there's one for Android as well. This is simply a daily checklist where you can check off the recommended number of servings of several different food categories, to help you be sure you are getting enough nutrients and calories and plant protein to thrive with a whole food, plant-based diet. It's free and quite handy to use, and it has lots of helpful information about different foods as well.
If you have read all of this post and still have specific questions about daily food prep, feel free to reach out to me or to leave them in the comments.
My best advice? Give this way of eating a try—a real, full-fledged, no-cheating, "all-in" try—for a predetermined trial period. (I recommend three months, but you'll know after only one or two if it's helping you at all in any ways that matter enough to you to continue.) Get a physical. Have your bookwork done. Step on the scale. Then give it a try and see where it takes you.
And if you have the sort of miraculous results that we did, let us hear from you!
NOTE: The information provided on the site is for educational purposes only, and does not substitute for professional medical advice. You should consult a medical professional or healthcare provider if you’re seeking medical advice, diagnoses, or treatment. I am not a medical professional or healthcare provider, and I have no professional medical, nutritional, or dietary credentials. You yourself are responsible for any risks or issues associated with using or acting upon any information or advice appearing on this site.
Start the story at the beginning with Part 1.
