I'm not really aware of how I got to into this routine. It was a learning process, more of a series of adjustments than an intentional, thought-out process.
What seems to be working for me these days is to make a double size salad and set half the ingredients and dressing aside for the following day (that way they don't go soggy). I eat the first portion that same day; the following day, the remainder just needs a bit of tossing and it's ready to go.
Eventually, I get ambitious and create a second salad (doubling up on this one as well). Even though I've only made up the one salad that night, I get to eat two different salads as a result -today's and the already prepared one from the previous day.
Ideally, one is a leafy green salad, and the other a cabbage, etc. This approach gives me a some variety in vegetables and textures and makes eating raw more interesting and fun.
There's another advantage to doubling up on the recipe. Say I've had a tough day and I come home and just don't feel like I have the energy to "cook". No problem. I just open the fridge, and the extra portion from yesterday is already there, waiting to be tossed.
Granted at some point I'm going to have to put in the extra effort to get ahead once again, but at least this way I got through the energy crunch and avoided the urge to eat processed food just because it's easy.
If you've got a raw food or handy kitchen tip you'd like to share, just drop me a line.
What seems to be working for me these days is to make a double size salad and set half the ingredients and dressing aside for the following day (that way they don't go soggy). I eat the first portion that same day; the following day, the remainder just needs a bit of tossing and it's ready to go.
Eventually, I get ambitious and create a second salad (doubling up on this one as well). Even though I've only made up the one salad that night, I get to eat two different salads as a result -today's and the already prepared one from the previous day.
Ideally, one is a leafy green salad, and the other a cabbage, etc. This approach gives me a some variety in vegetables and textures and makes eating raw more interesting and fun.
There's another advantage to doubling up on the recipe. Say I've had a tough day and I come home and just don't feel like I have the energy to "cook". No problem. I just open the fridge, and the extra portion from yesterday is already there, waiting to be tossed.
Granted at some point I'm going to have to put in the extra effort to get ahead once again, but at least this way I got through the energy crunch and avoided the urge to eat processed food just because it's easy.
If you've got a raw food or handy kitchen tip you'd like to share, just drop me a line.
The stats for this past week:
02/07/10 02/14/10 Change
Weight 125.5 lbs. 123.6 -1.9 lbs.
My weight gain of last week was short lived. I dropped another couple of pounds this week.
My weight gain of last week was short lived. I dropped another couple of pounds this week.
Body Fat 15.1 lbs. 14.1 -1.0 lbs.
Once again, half the loss is body fat, although I'm stumped as to where it's coming from!
BMI 19.7 19.4 -0.3
A reflection of the weight.
Body Fat 12.0% 11.4 -0.6%
Same as above but as a percentage.
Water 64.3% 64.7 +0.4%
Heading in the right direction.
Bone Mass 6.3% 6.3 No Change.
A bit below normal, but acceptable in the short run.
