Making Dietary Changes That Last

Making Dietary Changes That Last

One of the most common new year intentions has always been to make dietary changes. It’s something most of us aspire to, and yet, recently, there’s been a definite media shift to promoting healthy eating much more during spring and summer than during the winter months. Sure, being more aware of what we put into our stomachs is a year-long tribulation for most of us, but the reality is that it’s much easier to stay away from unhealthy food when it’s warmer. Winter, with its early nights and cold mornings, is definitely a time to fuel the body with slow-burning wholesome food. For most of us, this usually means one thing, stodge!

Choose The Right Ingredients

The truth is that I don’t really feel bad about eating more fat and carbs when its cold because I know that when it starts to warm up, I’ll be happy to have healthy salads for lunch. And I think most of us probably feel the same way. But it’s still possible to keep certain ingredients under control all year round without compromising on the quality of what we eat. One example is oil. Most of us use a lot of it, and thinking about what kind of oil to use is not often a priority for me, as I’ll usually just alternate between olive oil and vegetable or sunflower oil.

Using something new, like Rapeseed oil for cooking can really be beneficial because it has the lowest amount of fat of any culinary oil and less than half that of olive oil. I guess what it really just boils down to is finding different options that work with different dishes and considering trading certain dietary staples for alternatives that have other health benefits and do just as good a job.

So this year, my aim is to just to think more carefully about my ingredients, instead of just counting calories like I’ve always done. I know I’ll be more likely to stick to it and it’s sure to be more fun. Variety is, after all, the spice of life, especially in the kitchen!

collaborative post
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