Vegetables for weight loss

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Have you ever tried to lose weight? I mean really tried? I’m in my 30s and this is the first time in my life that I’m truly making a conscious and physical effort to shed some pounds- and it’s hard as heck! In my previous post I talked about slowing down and taking care of myself. A large part of ‘keeping it light’ in 2016 is taking care of the physical body: eating more vegetables, being more active and reinvigorating my yoga practice. Ultimately with the intention to physically ‘keep it light.’

Luckily, time is on my side. Often I speak to people who are trying to lose weight in order to fit into an outfit, go on vacation, or be ready for summer. All of those external time constraints might be a motivating factor for some people, but for me they’re a hindrance. I prefer to wholeheartedly incorporate some changes into my lifestyle, slowly adding ones that feel good and subtracting ones that don’t work.

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Some of the bounty from my weekly vegetable delivery.

One effective way to lighten the load is to incorporate more vegetables into the daily mix. Now some of you might be saying “Hey Shilpa, you have a blog called ‘Salad for Breakfast.’ Don’t you eat enough vegetables as it is?” To which I would say “My friend, you can never eat enough vegetables…” Okay scratch that. I would actually probably just say “No!”

So, more vegetables it is! In particular, for weight loss, I use the following as a rule of thumb when choosing vegetables for my plate: either leafys (not really a word so don’t google it), greens, or water-filled. Here are examples of some of these varieties:

  • Leafys (the bunches or layers of leafy-like vegetables): Spinach, Chard, Kale, Cabbage (green or red), beetroot greens, bok choy (or other Asian greens), lettuce
  • Greens (this one is self explanatory): Broccoli, edamame, avocado, peas (blah okay I don’t really ever choose peas), pea snaps (I like these)
  • Water-filled (these are the ones that will keep you hydrated and/or shed lots of water when cooked): Peppers, mushrooms, zucchini, cucumbers, garlic, onions, celery, tomatoes (are they a fruit? Are they a vegetable?)

So basically, the things that haven’t made it on the list are the vegetables that are high in starch and/or sugar (carrots, beets, potatoes, squashes etc.) That doesn’t mean that I don’t eat these vegetables- I sure do! I’m just more mindful of the portions, don’t eat them daily and try not to eat them all in one meal. Again, this is my own rule of thumb for weight loss. I’m not a nutritionist so this might all sound like mumbo jumbo to you! And that’s okay 🙂

This system is particularly hard to follow in the winter, when most of the seasonal produce in Toronto is made up of starches and root vegetables. So it’s been a fun learning process and I’ve had to figure out ways to balance my need for locally grown food, with my need for leafys, greens and water-filled vegetables.

What about you? What rules do you follow for weight loss? I’d love to hear what works for you. In the next post I’ll share some tips on how I’ve been using the vegetables.

Until then, keep it light!

 

Microphone check 1, 2…

-Ahem-

Is anyone out there? Do I still have the privilege of invading your inbox and head space? After years of dreaming about starting a blog, I finally did it- almost one year ago! The push came from a course I was doing, but along the way I realized how natural it felt to write again. And a blog about f-o-o-d?! Heck yeah! I was all in…

And then came the daunting task of creating, documenting, photographing (thanks Manu!), writing, editing, proof reading…eek! The reality of this blog began to settle in. And I just sort of shut down my laptop and never opened it up again. My husband has been bugging me for weeks months to get back to blogging; suggesting that my readers would think that eating salad for breakfast might have killed me (!)

But I’m here ya’ll! Alive and well, and still cooking up a storm. And I do have some fabulous things to share with you… if you’re still there?!

The most scrumptious cauliflower
The most scrumptious cauliflower
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Heavenly vegetarian food on a recent trip to Malaysia.

The above photos are just a taste of what’s to come. Stay tuned for updates and more details. After all, October is the most wonderful and bountiful time of the year, so in the hallowed words of The Fugees, Ready or Not Here I come.

Permission not to discuss food, for today

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Aga Khan Museum, Toronto, Canada

A very happy 2015 Friends! Please accept my belated wishes. At what point does it become obsolete to wish people a happy ‘new year’? Is there a cut-off point?

I will say from the outset that I don’t buy into the presumptions that:

  1. there is something particularly special about Jan 1st,
  2. this is the ONLY ‘new’ year,
  3. this is THE time of the year where we ought to reflect, respond, reinvent…ultimately, resolve.

Particularly the last one.

Most of us are fully capable of reflecting upon our lives on a daily basis. We can choose when and how we want to reinvent ourselves, without needing the permission of a ball-drop, fireworks, or an overrated date on the calendar.

The idealist in me insists that every moment is just as valid as the previous one to be able to start fresh and new. Missed the January 1st ‘start’ date for your resolutions? Or have you already had a cheat day? Fret not! You have permission to pause, regroup, and start again any moment you choose.

Today, on January 9, 2015, I choose to look up. It’s an intention to keep my gaze on the larger picture while being open to the unexpected. If at some point this year I decide to change this vision, I will allow myself to without any regret or need to ask the calendar’s permission.

Here’s to being in charge in 2015!

Friends it is

Salad for Breakfast? I’m going to ease you into the idea…

After all, we are about to become friends. What I will share in this space are observations and sometimes obsessions, which my friends have become accustomed to hearing.

And so as you take this journey with me, I ask that you: come with curious reception, are prepared to be entertained (at times), and open to surprise.

Deal?