If there was ever a moment for a second chance, it would be after a month of eating obscene amounts of wine and butter. There are no longer any feasts or holidays. The time has come to make up with your liver.
People are rushing into healthy changes with dangerous zeal right now. The sidewalks are clogged with runners wearing squeaky clean new shoes that are almost certainly giving them blisters.
This time of year, I eat a lot of vegetables. It’s not a difficult transition for me because I’ve been trying to eat well since the days of “health food stores.” As a teenager, I was one of those obnoxious vegetarians who scowled at people who were simply trying to eat a hot dog in peace. I’m now more of a gentle guide. I’m equally at ease eating a hot dog or a salad. It all comes down to balance. And after months of excess, balance feels good.
A word more about term “superfood”: there is no quick fix for good health. However, adding some of these nutrient-rich foods in your diet, especially if you’re substituting junkier foods, can make a small difference. Let’s get this party started.
Avocados
them look appetizing
Avocados are high in healthy fats and vitamins, and this is one healthy food you should support. You can make guacamole. Avocado slices, lightly salted, can be added to your tacos. Don’t forget the lime! Avocado toast gets a bad rap, but it’s a huge nutritional upgrade over buttered bread. My 7-year-old even enjoys avocado toast for breakfast if I drizzle some honey on top.
Blueberries
People claim that blueberries can treat everything from depression to cancer. I can’t make those claims, but they are high in vitamin C and antioxidants. It’s simple to eat them; just eat them.
My recommendation is to buy big bags of frozen berries, which last longer and can be more cost-effective especially if you can find them on sale. Thawed, frozen blueberries are great in cereal, yogurt and oatmeal. When frozen, I like to whir them up in a smoothie with yogurt, some protein powder and oat milk or collagen as a recovery drink after a long workout.
Kale and other dark green vegetables
Although kale has become almost cliche in recent years, dark leafy greens of all kinds are high in vitamins and minerals, including iron. The fact that they’re good for you doesn’t mean they have to taste like drugs.
The key is to season liberally. Fat is good. Acidity is essential. Cooking time is also critical. While collards are delicious slow-cooked with a bit of pork, kale is even better when steamed in the saute pan just enough to wilt but not lose its vibrant color.
Including more leafy greens in your diet does not have to entail cooking. Try adding raw baby kale or arugula to iceberg lettuce salads. Alternatively, add some baby spinach to your smoothies.
Foods that have been fermented
You could take probiotic supplements and hope for the best, but still nothing beats the real deal. Fermented foods are beneficial to both gut health and overall health, but they are still a relatively unknown category. This is due to the fact that most people have only recently begun to embrace fermented foods. Yes, we’ve been eating cabbage for years, but as a culture, we’ve only recently gotten on board with the funky food bandwagon.
It is simple to include more fermented foods in your diet. Instead of sour cream, substitute plain Greek yogurt. Kimchi can be used in burgers, sandwiches, hot dogs, and omelets. Learn to like kombucha. Probiotics are abundant in lactic acid-fermented pickles (look for this on the label). There are numerous companies out there producing excellent ferments, including the widely available Wildbrine. On tacos, salads, and tempeh Reubens, I love the company’s fermented red cabbage and beets. Tempeh? Another nutritious fermented soybean product.
