A Perfect Day of Eating

What does a perfect day of eating look and taste like to me?

For breakfast, snack-time, lunch, and dinner, I incorporate a plethora of colorful vegetables (spanning from broccoli, kale, spinach, to squash and bean-sprouts), a nice slab of meat (fish, chicken, beef, lamb), and a source of healthy fat (coconut oil, fish-oil, macadamia-nut oil, olive oil, bone marrow, nuts, seeds, grass-fed butter) into every meal. All this stuff is delicious to me and simple to prepare.

I am a strong advocate of a logical concept that emphasizes the idea that we were meant to eat fresh and naturally grown/harvested foods with minimal amounts of tinkering and processing. Food just tastes better in its natural form, why complicate things? If you’re one to shy away from the produce aisle of a grocery, it would behoove you to start eating some of foods mentioned above; try it for a week and see how you feel. I guarantee you will feel a great improvement in your overall well-being and see gains in your exercise routines.

Consider these simple steps:

1. Avoid foods on grocery shelves that contain ingredients you can’t spell or pronounce.

2. Choose fruits and vegetables that are colorful; these veggies are vitamin and mineral-rich.

3. If you’re really hungry, load up on vegetables since they tend to be low in caloric-value and contain water; these will fill you up.

4. If you do not consume fish often due to high-mercury levels, substitute fish like tuna, mackerel, sea-bass, and swordfish with fish that are lower on the food-chain. These include whiting, whitefish, sardines, anchovies. For the most part, these fish are caught in the wild because of their high levels of population.

5. Include a source of protein into every meal to increase your metabolic-rate; burn fat.

Breakfast: Frittata with three organic eggs and sauteed kale, olive oil, garlic

Snack: Baby carrots and cucumber with Tuna Salad with red onions, spicy mustard, cracked peppercorn, yogurt coleslaw and coconut butter

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Dinner: Grilled wild-caught tilapia and red onions marinated with soy and balsamic dressing, half an organic avocado, olive salsa, and fresh spinach mix