I then started to think....it's too bad that children don't learn more about food science, culinary skills and farming in school...or by their parents at a very young age. Imagine yourself now if you had a few class in kindergarten where you grew your own produce. Then in middle school you had a food science class where you learned about how foods are created, how they react with other foods and how they can modified or changed in the processing process. And then, in high school you had culinary classes. Classes were you made your own dinner (in school) or learned how to properly prepare meats, use the right herbs and spices with meals and what utensils and cookware go best with certain recipes. How cool would that be?
Ask yourself when was the last time you ate with your hands? Perhaps a meal that was wrapped in a package, a meal that was stuffed between two slices of bread or in a pita or wrap, or a meal that contained 1 item. How often do you eat with utensils?
Sometimes changing habits is not about giving up foods but rather re-thinking your meals and getting more creative in the kitchen.
My creation on Monday night included stuffed pitas. But instead of having the pita as a meal (eaten with your hands) I used the "stuffings" for my "salad" as the main part of the meal and the pita as the "side dish". An easy way to slow down eating, bulk up on more nutrient dense foods and still enjoy favorite foods without feeling restricted but rather satisfied. Enjoy!
Leafy green (spinach and kale) for salad
Protein of your choice - I grilled tofu on small skillet (firm tofu, cubed, tossed on skillet in a little olive oil, seasoned with a pinch of sea salt).
Leftover bean and lentil mix (prepared from raw mix, cooked for ~1 hour)
Peanut (or your nut of choice)
HALA whole wheat pita bread
Shredded cheese and greek yogurt for topping (optional salsa)