Thursday, February 3, 2011

Semi-South Beach

I've been researching different diets this week.  I like to experiment with foods that make me feel more energetic and reduce those that put me into a salt-coma or carb-overload.  I'm shaking up our diet right now, finding a better balance of foods to fuel our bodies with portion size playing a role.  After looking at a variety of diets, I think the South Beach-style fits us the best.  We're experimenting with a two-week curb on refined white carbohydrates, deep-fried things, high-fat proteins and high glycemic foods to jumpstart his return to exercising.  Instead of focusing on what we're eliminating, I'm trying to emphasize how wonderful vibrant vegetables and lean proteins can make you feel.
 Kalamata olives, cherry tomatoes, yellow bell pepper and arugula in champagne vinaigrette.
Roasted cod topped with the vegetable mixture with roasted brussel sprouts. 
Serving a lean protein with vegetables on 3/4ths of the plate is my goal.  I've reduced our plate size to the salad plate too.  Instead of family-style bowls on the table, I now plate the food in the kitchen.  After the initial two weeks I'll begin incorporating rice, pasta, whole grain bread and fruits too. This is a challenge for my boyfriend since he attends many lectures where free platters of croissants, bagels, danish and muffins are de rigueur.  It's not the end of the world if he succumbs to their allure, but I hope that after this experiment he sees how the initial sugary deliciousness is followed by a post-sugar crash.  Ultimately this is about eating better, feeling better and making healthier decisions.

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