cooking, or lack thereof
***warning: discusses diet slash food choices slash food in relation to health in case anyone would like to avoid***
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so iām a pretty lazy cook. or, not a cook. but also health-conscious about the food i make.
with my trusty mini instant pot iād been making a lot of one pot stews and soups, and with my borderline-obsessive need to make everything nutritious, iād overstuff the pot with various veggies and legumes -- the end result was nutritious, but it lacked visual appeal. texture displeasing? no problem! blend everything. now you have yourself a green-brown-beige goop of mush. garnish with cilantro.
skillet meals turned out better, but it felt like a lot of effort for just a few minutes of chow (i know! when stir frying is too much effort, you have a problem)
so what iāve been doing is cooking a pot of spiced or herbed bean/lentils to last several days, and in separate containers i keep chopped up veggies to assemble as needed!
ex: 1 container of sliced discs of sweet potato/carrot, 1 container of halved brussel sprouts, 1 container of chopped onions, and of course, frozen bags of spinach (i never buy spinach fresh anymore: it takes too much space in my fridge, it goes bad too quickly, and frozen spinach is nutritionally equivalent to fresh since itās flash frozen at peak freshness. cruciferous veggies like cabbage, broccoli keep for so long in the fridge <3)
Then at mealtime I assemble a plate kinda akin to this:
(also this Harvard version of the plate discourages people from potatoes. i think potatoes are pretty great, actually. agree that french fries donāt count tho)
(in case youāre interested, other variations of the āplateā such as the US govt endorsed MyPlate https://www.choosemyplate.gov/ which literally includes dairy, fuck Big Dairy, I had to track my food based on MyPlate for a public health class, and i got dinged for the lack of diary. and also http://www.brendadavisrd.com/my-vegan-plate/ the Vegan Plate by a helpful vegan registered dietician, who writes very comprehensive and informative books on vegan nutrition.)
I go by 1/4th legume, 1/4th grain or starchy veggie i.e. sweet potato (my go-to), 1/2 veggies, and then fruit on the side. i try to have a variety of colors (orange, dark green, light green, red/purple/blue) for health and for aesthetically pleasing reasons. sometimes Iāll keep the components of the plate separated; other times Iāll mix everything up.
and THEN:
I microwave it all for 4-5 minutes. Seriously. I donāt even try to steam it. Just straight up microwave. I donāt like to eat too many raw veggies because itās harder to chew and it makes me gassy :( I swear, itās still really tasty! The legume, being originally cooked separately, usually has the bulk of flavor (spices, herbs, etc), but I find that microwaved veggies still retain a lot of good vegetable sweetness.
iāll add salt and vinegar to taste or some other sauce, sprinkle dried cranberries or nutritional yeast, and always eat with a source of fat for maximum nutrient absorption (I like a handful of walnuts or pumpkin seeds, or a tablespoon ground flaxseeds for omega-3).
I eat at least 3 such plates in a day to make sure I hit my calorie needs too, since if the bulk of your food is plant-based you need to be mindful of getting enough calories (veggies arenāt very calorie-dense). I tracked my meals in cronometer the first few days, but donāt do so regularly since Iāve gotten the hang of it.
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thinking about food portions in terms of plates makes everything so easy for me! it makes so much sense too. imagine being at a cafeteria and getting a scoop of rice, a scoop of beans, scoop of veggies, fruit on the side.
being vegetarian, i looked up a lot of nutrition info to ensure i met my daily needs, but having a guideline like this actually really helps take the stress out of figuring out what to eat. and it makes me happy to look at my meals again! lots of variety of colors, no more puke-colored mush.
tbh there was a more stress than i expected going vegetarian, where i started looking up what to eat and then went down a rabbithole of oh god what if iām deficient in calcium, riboflavin, zinc, iron, b12, protein etc. but really, most vegan dieticians/doctors who advocate a whole foods plant based diet state that if you eat enough calories based on whole foods, youāll get enough protein and other minerals. i just like to micromanage things. i still do things like:
-chop up allium vegetables (garlic, onion, leek etc) at least 20 minutes before i cook them, for the enzyme alliinase to do its thing (produces allicin which is good for you)
-chop up cruciferous veggies (kale, cauliflower, cabbage, broccoli, chard etc) at least 30 minutes before i cook them, allowing myrosinase to do its thing (produces isothiocyanates, sulforaphane, etc which are also really good for you)
^ thatās also why pre-cutting veggies is helpful. also, pre-cutting a few days of stuff at a time also saves a lot of effort in prep-work.
Anyway, Iām glad I finally found a routine that works, doesnāt require a lot of thinking, and is nutritious.
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as a bonus:
i also like to follow Dr Gregerās daily dozen as a guideline, but i donāt sweat the checklist. even dr greger states he doesnāt make it to 100% daily either, and heās like a super health junkie. he literally keeps a jug of cold-brewed green tea and amla to swig every couple hours. heās kind of a nut. but a helpful nut.
anyway itās a cute list so iām sharing it:














