Eating healthy

Lately I have been trying to eat healthier and reducing the amount of prepared foods that I eat every day. A typical day for me looks like this:
Breakfast: Fresh fruit, Trader Joe's organic golden flax cereal, organic nonfat milk, Greek style plain nonfat yogurt and a handful of almonds or walnuts.
Snack: apples, pears, or handful of nuts
Lunch: leftovers from dinner (combination of meat or fish for protein, vegetables, white rice. I try to make sure half of what I bring is vegetables.
Snack: Greek yogurt, hard boiled egg
Dinner: Chinese food that my grandmother has cooked
I've been trying to snack less between meals and especially after dinner. If I really need something I will put a large spoonful of Greek style plain nonfat yogurt, flax cereal, and almonds or fruit together which is pretty filling.

I've noticed that since I started eating more natural foods I've felt more energetic and focused. I hope to continue to eat like this!

Bringing sustainability (and healthy lunches) to my school

Today in class we discussed ideas to present to our school's Town Hall meeting next week for Earth day. I posed some questions that the panel at the meeting could discuss about various aspects of sustainability.

I wondered why my school does not offer students a salad bar. My school boasts an outstanding record of student accomplishments, yet only offers a sparse selection of prepackaged salads at lunch. Within these salads, I have found bland chicken, tons of shredded cheese, a few tomatoes, the occasional cucumber, and a handful of iceberg lettuce. Iceberg lettuce has low nutritional value and a large part of the calories from the lettuce come from sugars. In a school that challenges its students academically, the greatest challenge of all may be selecting a well-balanced, nutritious lunchtime meal.

Considering students eat lunch in school 5 times a week for at least 180 days a year, that is 180 meals that could be healthy, or on the other hand, unhealthy. Many local schools including that of my regional district offer salad bars at lunch. This would not only be a better alternative to prepackaged salads, but would give vegetarians or vegans more choices on the lunch line.

Opponents to installing a salad bar might cite the expenses and labor involved in maintaining a stocked and diverse salad bar. I believe the benefits from having healthier cuisine in school outweigh the costs. Students need food for fuel, and the better fuel they are feeding themselves with, the better they will perform in their academic and extracurricular activities. I usually bring lunch from home as an alternative to buying lunch. However, I know if my school had a salad bar with peppers, various types of lettuce, carrots, tomatoes, cucumbers, mushrooms, chickpeas...the possibilities are endless...then I would probably get salad at least once a week.

Food for thought...

Favorite Food Memory

During the first class, we got to know each other and shared best or worst food memories. I shared a best: Earlier this year, I had gone through a tough day of school and came home to delicious dim sun food that my grandparents had brought home for me. It seemed as if they telepathically sensed how I felt and got one of my favorite types of food for me to cheer me up. Well, it worked, because I felt much better after savoring small dumplings and rolls.

In my spare time, I like to cook and bake as well as exercise and I find that doing something different helps to take my mind off whatever may be bothering me and offer a window into more simple pleasures.

There's always a beginning

Hi! This is my first blog entry for myself and for a class called How Does Your Garden Grow?

Today I set up my own container garden using an old food container. I accidentally sprayed some fertilizer and water spray in my face after not checking the way the spray bottle was facing - that was unpleasant but I think I am okay because I washed my face.

This will be a place for me to blog my thoughts, ideas, and plans. I'm excited!