Inspired by the fact that J will begin eating foods with us in the next couple of months and challenged by my sister, we’re taking the plunge. We cleaned out our pantry and we’re starting fresh. Literally.
Fresh vegetables. Fresh fruits. Fresh eggs. Fresh meat.
We are making the choice to eat clean. We are choosing to eat foods as fresh, whole and unprocessed as possible. We have eliminated all preservatives and minimized everything with refined sugar.
We realized we were probably 60% of the way there already. We regularly eat lots of fresh fruits and vegetables. We eat brown rice, whole wheat bread, and wheat pasta over enriched white. We enjoy farm fresh eggs and fresh meats. But we had a ways to go.
It was eye-opening realizing what is really in our food. Even healthier options like our whole wheat bread was loaded with high fructose corn syrup and preservatives. We don’t even want to talk about what was in our snack foods, condiments and quick-fix meals.
We felt wasteful wholesale ditching stuff. So we spent the last few weeks using up our freezer stash of marinated meats, canned soups and snacks. We donated some upopened items and sent others along to family and friends.
I spent part of today cooking. I made a hearty crock pot dinner. I cooked muffun tin omlettes. I prepped lunches for the week. And I made delicious banana oatmeal cookies! Tomorrow I plan to attempt a bread or two. Zucchini and wheat bread in a crock pot. Sounds delicious!
I’m excited. But I’m also a little overwhelmed. We were about 60% of the way to clean eating already and I’m still faced with an overwhelming challenge. Intentional meal planning takes time and energy. And I have a lot of learning to do. I have no idea how to bake bread, cook couscous or prepare quinoa. I had to ask my cousin how to store kale chips. Google has become my best friend. But we’ll get there. And in the end our family will be a little healthier for it.