A couple less-than-glowing reports from the doctor recently have sent us back into the “Fuhrman Plan.” Dr. Joel Fuhrman wrote “Eat to Live,” a book with an eating plan Brent was following when we first met. It provided some great results. But somehow the busyness and stress of life seems to have the ability to nudge you back into some bad eating patterns. While we hadn’t fallen completely off the wagon, we had begun to let the rare decadent meal become more habitual in recent months.
We certainly don’t follow Fuhrman to the “T,” but we are motivated to increase our vegetables and fruits, and reduce sugars and processed foods. We’re trying to think of ways to help simplify our meal plans to make it more likely that we’ll keep up the habits long-term.
Last week I created a document with a bunch of healthy meals on it. If I wasn’t familiar with the recipe, I noted where to find it. My sense is that the easier you make the process of eating healthy, the more motivated you become. I’m also continually on the search for good tasting healthy dishes. Taste is as important as simplicity.
When Brent was originally on this plan, he ate green salads just about every day. Unfortunately, that won’t keep my attention long, so I’ve tried to discover variations on healthy salads. Here’s one we’ve made numerous times. It meets both the simple and tasty criteria!
Asian Napa Cabbage Salad
1 Small-medium head of Napa cabbage
3 T Toasted sesame oil
1/4 C Rice vinegar
2T Apple cider vinegar
1T Sugar or honey
2T Lemon juice
1 Diced apple
1/2 C Raisins
1/2 C Toasted sliced or slivered almonds
1/4 C Olive oil
1 Thinly sliced spring onion or scallion
1/4 C Chopped cilantro (optional)
Slice the whole head of cabbage crosswise into ½ to ¾ inch sections, discarding the bottom two inches of the cabbage. Rinse the cabbage and spin the leaves dry in a salad spinner.
• Whisk together vinegars, honey, sesame oil, lemon juice and olive oil.
• Add to sliced cabbage and toss.
• Add rest of ingredients.