Turkey burger with fresh mozzarella cheese on a fresh-baked brioche roll with mayonnaise and horseradish.
These are some of the meals and snacks I have eaten during the past few months. I try to limit white flour, but sometimes I truly enjoy a fresh brioche roll flavored with thyme. Fermented vegetables, from sauerkraut to kimchi to pickles to carrots and beets, have become a bigger part of my diet since I started making them myself. My current project is to increase the amount of whole grains that I eat.
Nachos on organic corn chips with grass-fed cheeses, black beans and vegetables.
Green salad with sardines, avocado and vegetables.
Chicken and dumplings with lots of vegetables and bone broth.
Red chile stew with barley salad and avocado.
Caprese salad with red and yellow tomatoes.
Roman honey loaf made with spelt flour, raw honey and goat’s milk.
Grass fed lamb tacos on 100% whole wheat tortillas.
A healthy whole food diet doesn’t need to be raw or cooked; it can be both. This raw greens salad with onion, bell pepper, tomato and oil-cured olives is topped with seared rare orange-ginger grass-fed chuck and sauteed mushrooms.
Pork ribs with vegetables.
Roasted chicken leg quarter with mixed beans and fresh steamed vegetables from the backyard garden.
Oatmeal with dried fruit and/or berries is a regular breakfast and evening snack. I eat a lot of fruit, often sprinkled with cinnamon and clove, in the afternoon and evenings. Peanuts, almonds and walnuts are eaten regularly during the week at all times of the day. I like bananas and boiled eggs in the morning.
The goal is a healthy whole food diet with as much variety as possible. This maximizes the intake of anti-oxidant and anti-inflammatory compounds and nutrients. A whole food diet is naturally quite high in fiber and variety keeps it interesting for the long haul.