Before speaking at The Bar Method Vancouver‘s fitness challenge kick-off a few weeks back, I had an impromptu conversation with the nutritionist that works out of the Yaletown studio. She said that we usually only buy 14 foods and rotate through them when we go shopping.
I thought about the foods I order in our SPUD box or pick up at the grocery store every week, and, lo and behold, she was pretty accurate.
Eggs, yams, almond milk, humus, bananas, avocados, apples, spinach, tomatoes, quinoa, turkey sausages, cashews, spaghetti squash, and sprouts.
Yep, these are the bad boys of my kitchen.
And while I love them, they also become routine and limiting in terms of nutritional value if they are the only things on my list.
She recommended that a way to cure this “14 food diet” is to never buy the same thing two weeks in a row. If it was almond milk this week, it’s coconut milk next.
My way of kicking the routine is to cook through a cookbook this year. I searched for a few months for one that would challenge me to make things I wouldn’t routinely make and use ingredients that I usually wouldn’t buy.
I bought myself The Tastes of Ayurveda (the author lives on Bowen Island, teaches yoga, and also sells sustainable clothing – I felt like we’d be friends). I tried out my first recipe last night at a potluck (Quinoa Zucchini Boats) and it was a hit. The leftovers today were just what my sick body needed too.
So – watch out instagram – I’m about to go all hipster on you and start taking pictures of the food I cook. #14foodsdietnomore
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