It's a new year, and the right time for a new motto. Since my husband and I were at my parent's home in Colorado, something clicked regarding our food consumption ways. I think many factors led to this proverbial light bulb going on that include- wanting to feel healthier, live a better life, but most importantly educating ourselves on the notion that food does, truly matter. You are what you eat. Your body is your temple. These sayings exist for a reason.
Coincidentally, over the holiday gorging season we downloaded a book called Mastering your Metabolism by Jillian Michaels (host of the Biggest Loser). Now, I am not one to read these types of informational books- I'm a novelist myself and prefer something with a story. However, the addition of a Kindle into our lives makes reading article type books remarkably fun to me. So alas, the hubby and I read the book together (well really he read most of it- kindle hog!), and I followed along where I could. I won't go into all the details- but what we did read was alarming. Beforehand I knew all the standard tips about eating non-processed foods, eating small meals to keep your metabolism up, choosing veggies over processed carbs, etc; but I will admit I did not know much about added hormones. In fact, I didn't know anything at all. Who knew that adding so many unknown hormones to your food would set you so out of wack?? It all makes sense if you think about it. Your body has it's own rhythm and it's own delicate system of hormones to handle- so it's no wonder we feel fatigued, out of shape, or down right irritable after a day of processed simple carbs, high fructose corn syrup, and a bevy of hormone packed cheese and meat. 'Everything in moderation' no more. Everything organic here we come.
After finishing the book, we decided to make it a goal to change the way we think about eating. And I don't just mean choosing yogurt and fruit over waffles and syrup; but to really make a lifestyle shift and proactively change our lives for the better. I will warn you though, going organic is NOT cheap! I was floored during my first shopping trip armed with my organic list of meal planned ingredients when I discovered that a 3-pack of organic chicken breasts was a staggering $11.84, whereas there hormonal equivalent was a mere $5.61. Quite a difference when you are on a budget. Also- two grossly ignorant things happened on this very enlightening shopping trip:
1- Upon checking out a woman in line next to me gasped and asked me where I had found my 'yellow' bananas, since the entire section of bananas she looked through were bright green (an indication they were picked far too early and pumped with hormones to handle the journey across the globe to a grocery store near you). Before I could even reply she saw the tag, distastefully interjected and said, 'ohhhh, they're organic!' As if this was a terrible crime that she herself would never commit. Really?? Well I've been enjoying my perfectly yellow bananas all the way home.
2- When all my items were finally placed on the conveyor belt and the anti-organic woman had fled, I was able to stand near the cashier. As she continued to scan my items the cashier came to my gallon of organic milk (which costs a mind boggling $6.99), and stopped. "You know this is organic right? Are you sure you want this??" she asked. 'Uhhhh yes', I replied. "I only ask because people always grab it by mistake and it usually makes their day when I bring up that they accidentally chose organic instead of regular- and I just want to make sure since it costs way more." Why thank you for bringing this to my attention- I love getting lessons in food dietary matters from the 17-year-old cashier. The saddest part about this story was that she actually thought the hormone laced milk was the regular, and not the other way around.
Despite this sampling of the nation's leading view that organic means weird, we are very excited about the meals we've cooked up so far. First on the line up was sending the hubby to work with a container of homemade steel-cut oatmeal with a little brown sugar and milk. For dinner we created a lovely baked talapia with asparagus, mushrooms, and peppers, along with a side of mushroom brown rice pilaf. This was accompanied by a spinach and feta salad with yummy roma tomatoes. We've also tried our organic chicken breasts marinated in a citrus dill sauce with a delightful cous cous and a bottle of Cakebread Sauvignon Blanc. I bought some quiona and am nervous to try it out--so we'll see how that one goes :) Our meals are by no means gourmet masterpieces, but the fact is we're trying. And we're really enjoying the extra time we get to spend together making dinner as a unit. We both feel inspired and energized about our shift to all things organic; literally with food, and metaphorically speaking with our minds.
