Nicole Friedman from Retail Business Services, who we frequently partner with, invited myself, Garrick Brown, and Allison Stowell to provide tips to our colleagues on eating well under the current circumstances. They’ve kindly made the videos available for us to share with all of you.
First, as I would say to anyone trying to make a healthy change, the most important things to remember when making a change for yourself is to be kind, patient, and forgiving of yourself…but also, be realistic. Don’t bite off more than you can chew (pun intended). Rather, start with small, reasonable changes and slowly add to those rather than a complete overhaul of your diet. For example, add one extra serving of veggies a day. The same goes when trying to alter or encourage dietary changes for kiddos—especially toddlers who can be as stubborn and unpredictable as the weather in New England. Be realistic and know your audience so that expectations are set appropriately to minimize battles.
When working from home, one of my biggest issues, and I think I am not alone, is my urge to snack. At work, I snack frequently as well, but the difference seems to be what I am snacking on. At work, I keep a drawer stocked with healthy items so that I don’t have an option for a less healthy choice. So why can’t I keep to the same rules at home? I do often try to keep things I know I have less portion control with out of the house all together, but there are some less healthy items at home too. How do I allow snacking but in the right amount and with the right choices? Here are some of my personal strategies.
Whether you are like me and spending some extra time at home with your kids during this time of social distancing, or whether you’re just looking for some fun things to do on a weekend once this world is more normal again, cooking is a great family activity.
The French have what I consider an ingenious tradition called “Le Goûter.” Le Goûter consists of a cup of tea/coffee and a snack, typically a chocolatey one. It is consumed in the late afternoon/early evening to get you through the rest of the day, tiding you over until dinner. I am a chocolate lover and need no additional reason to consume chocolate other than the fact I like it, but this is a tradition I embraced while in France and was happy to continue here in the States.
I am a food lover and see myself as fairly adventurous when it comes to trying less typical items. So, when I hear of someone disliking a food, I like to look at the way it was prepared or paired. I find a ton of pleasure in finding ways to prepare foods to change a “dislike” into a “like.” Added bonus if it is a nutritious food that can make its way on the “like” list.
Several of the members of our team here at Guiding Stars, Joyce, Anissa, Karen, and Hilary, have either been vegan for years or are in the process of transitioning to a vegan diet. We’ve talked together about some of the challenges of the process, as well as tips and tricks for working through them and some of our favorite resources for learning vegan cooking.
This change is making our program even stronger. Integrity and relevancy are critical to the success of the Guiding Stars program and this update supports our standards. So, what does this mean for some of your favorite foods and recipes? The stars are now even better at guiding you toward foods with less added sugar.