If we fail to plan, we plan to fail. Eating healthy begins with a good grocery list and having an idea of what meals to make for the week ahead. More tips and advice below.
Produce – focusing on seasonal produce and organic if possible
- Veggies – lots and lots!
- Sweet potatoes – great for sweet potato chips or just oven roasted with butter or coconut oil.
- Mushrooms – use these in everything, from eating raw to throwing in eggs.
- Wild green
- Broccoli – usually buy frozen in bulk, therefore, no stress on consuming it before it may spoil.
- Zucchini, asparagus, brussels sprouts, cabbage, all pending on the planned meals for the week.
- Cauliflower – use as cauli mash or cauli rice.
- Fresh herbs – can really change the way a meal tastes, and provide antioxidants and helps detoxify our body.
- Avocado – helps heal us from the inside out.
- Frozen berries – for those nights I want something sweet – coconut cream, cocoa nibs and berries.
- Bananas – so good frozen
- Jicama – full of fiber and great for dicing in a stiry-fry, salad or slice cylinders and use as a chip.
Overall diversify the types of produce you eat weekly, even simply rotate the type of salad greens you eat.
- Anything grass fed/free range at a good price – beef, lamb, venison, pork
- Nitrate free bacon – shortcut or Canadian bacon
- Organic, free-range poultry – opt for skin-on, bone in. Both of these elements are mineral rich and good for our body.
- No nitrate, hormone free, gluten free deli meat (Boar’s Head, Applegate, Columbus
- WILD Salmon, tilapia, scallops, calamari, tuna, cod, shrimp – usually buy frozen and some fresh if eating same day.
If you don’t have access to quality protein sources there are some great online stores and possible local CSA’s. I recommend US Wellness Meats, Tropical Traditions, Vital Choice (awesome seafood) and Eat Wild websites. Amazon is great for getting certain ingredients, including jerky.
Choose wild caught fish and not farmed. The nutritional profiles in wild are better and contain fewer toxins.
- Organic (grassfed is even better) butter
- Full fat, organic and grassfed cheese
- Free range, organic eggs
Compared to official U.S. Department of Agriculture (USDA) nutrient data for commercial eggs, eggs from hens raised on pasture contain: 1/3 less cholesterol, 1/4 less saturated fat, 2/3 more vitamin A, 2 times more omega- 3 fatty acids, 3 times more vitamin E, and 7 times more beta carotene.*
- Oils such as coconut, macadamia nut and high quality olive oil
- Nuts – store them in a cool place, heat can turn them rancid
- Coconut flour and cream/milk
- Dark chocolate and cocoa nibs
- Himalayan sea salt
- Hot sauce and spices
- Tea and coffee (organic coffee)
- Raw honey (real raw honey)
- Salsa ( no corn or wheat ingredients)
- Chia, hemp, whole seeds (soak chia seeds overnight in water or unsweetened almond milk/coconut milk to have a porridge like texture)
- Tamari (gluten free soy sauce)
Lopez-Bote, C. J., R.Sanz Arias, A.I. Rey, A. Castano, B. Isabel, J. Thos (1998). “Effect of free-range feeding on omega-3 fatty acids and alpha-tocopherol content and oxidative stability of eggs.” Animal Feed Science and Technology 72: 33-40.