Busy yet balanced

February has been a busy month for me, but one of my goals is to write more on Vitamin Valentine.  This month has been filled with school assignments (I’m working on my master’s thesis) and some very exciting (yet nerve-racking) professional developments.  I submitted my dietetic internship applications this month and I’m hoping to get accepted into an internship.  If you’re new to my blog, I’ve been working on a B.S./M.S. in Nutrition for the past four years in order to become a Registered Dietitian (RD).  It’s extremely competitive to get into a dietetic internship (DI) and completing the DI is a requirement of the education and training to become an RD, so I’m hoping I match.  Nutrition is my passion and I hope to get into an internship in order to gain the knowledge necessary to help people.  Registered Dietitians are truly the experts in the nutrition field because of the training and education they receive.  I’ve dreamt of becoming an RD for so long, so wish me luck!

Because I’ve been so busy lately, I’ve been finding ways to save time when it comes to preparing healthy food.  Sometimes I make a big batch of food and eat the same thing for lunch for a few days during the week, and other times I try to mix it up.  Either way, I try to stick with the same formula for making my meals as balanced and colorful as possible.  I try to include at least two veggies, a source of protein, and a healthy fat.  Sometimes I’ll also add some whole grains, but today I skipped that component.  For a “side dish” or snack, I usually stick to fruit or a protein bar.  Lunch today was so colorful and delicious.  It consisted of a purple potato on top of collard greens, 1/2 a medium avocado, some cherry tomatoes, and a serving of hummus.  For my snacks, I had a fruit salad (sliced papaya, kiwi, and pineapple) and a gomacro bar (a vegan protein bar).  I also took an apple with me but I decided to save it for another time.

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Delicious, colorful, and easy!

It took me about 10 minutes in total to prepare this.  Instead of baking the potato, I put it in the microwave, which saves a lot of time.  I love preparing my meals ahead of time like this, especially because when I’m hungry at work it’s so tempting to go out and buy something.  Do you have any ways to save time or money while staying healthy?  Feel free to share below, or connect with me via facebook or instagram @vitaminvalentine

-Jess

A Simple Way of Eating

A burrito I made filled with brown rice, lentils, tofu, spicy avocado hummus, and hot sauce. Delicious but my stomach was less appreciative.

A burrito I made filled with brown rice, lentils, tofu, spicy avocado hummus, and hot sauce. Delicious but my stomach was less appreciative.

Lately I’ve been cooking and creating so many new dishes and even though I’m having a ton of fun in the kitchen, my stomach is starting to complain (I tend to use a lot of spices while cooking and I eat a lot of difficult-to-digest beans and grains). I also find that trying to constantly come up with new meals can take a toll, especially when my main focus should be on school (I’m currently pursuing two degrees, both in nutrition!). So, I’ve decided to simplify my diet and eat pretty basic, nutrient-packed meals for the time being. Besides my stomach pains and limited time and energy due to my classes, another reason why I’ve decided to get back to basics when it comes to eating is an inner feeling that my body just craves real simple food right now, instead of the complicated yet tasty meals I’ve been making. As I’ve mentioned many times throughout my blog, I’m a big fan of (trying) to listen to one’s body. Not only am I an advocate of intuitive eating, I’m also on my own journey to eat more intuitively and be less dependent on external factors (like counting calories and eating at certain pre-determined times during the day).

A blood orange up close and personal!

Luckily, the food stores I shop at have a great variety of fresh produce. Here’s a blood orange, up-close and personal.

I don’t really have a plan of what I’m going to eat, because that would be counter-productive to the goals of intuitive eating. However, I know that for the past few weeks I’ve been eating a ton of oatmeal (see my previous post—all those photos are from my own breakfasts!), tofu, wraps and sandwiches with spicy hummus galore, and a lot of other bean and veggie dishes. Obviously, I eat quite healthy, but my stomachaches indicate I should switch up my diet. I keep craving really simple meals (like fruit, salads, soup, nuts) so I’ve purposely stocked my pantry and fridge with the above. I also had a wild thought of trying to wean myself off of coffee (I’m heavily dependent on the magical bean elixir) but I will get back to you on that in the A.M. hours! (Update: Still drinking coffee, and even wrote a new blog post on coffee!)

This was a meal (I ate this for lunch) composed of dark purple grapes, a banana, strawberries, and turkish figs. I craved fruit, I ate fruit, and got my fair share of vitamins, minerals, and phytonutrients!

This was a meal (I ate this for lunch) composed of dark purple grapes, a banana, strawberries, and turkish apricots. I craved fruit, I ate fruit, and got my fair share of vitamins, minerals, and phytonutrients!

Salads are never boring with the right dressing. Here, I used cilantro dressing. Yum!

Salads are never boring with the right dressing. Here, I used cilantro dressing. Yum!

How do you know when it’s time to make a change in your diet? Is your weight the first thing you check, or are you more aware of your energy levels, digestion, and overall wellbeing? Feel free to share your input!

-Jess