Lately with all the medicine I’ve been taking and all the random meal times, nutrition has taken a back seat. Some medicines make me queasy and I don’t feel like eating. Other medicines change the way foods taste. Usually most foods have a bitter taste except salty foods. I’ve been eating a lot of salty soups and laying the salt on vegetables.
Also, with most of my energy being saved for throwing on clothes and driving to school, I haven’t been taking my own food. I eat the vegetables or salad off the cafeteria line, but the salt comes in to play there, especially. And by 3:00, all I can do is sit and fight off a nap. I won’t discuss how many soft drinks (ie..caffeine!) I have been drinking. It’s a vicious cycle with salt, carbonation, and sugar.
I’ve had just about all I can take. I’m almost to the point of giving up all the medicines and seeking better health with nutrition. Tonight, I’m roasting a pan of vegetables to mix with French lentils. One big pot of clean food.
No salt here.
Just some vegetable seasoning and olive oil.
Easy, simple, but so much better than a handful of white chalky pills that I’ve been taking for 7 weeks.
To roast the vegetables, I make sure the pieces are uniform size. Drizzle with 1 Tablespoon of garlic-infused oil. Or use plain olive oil. Roast at 450* for 20 minutes. Stir pan at 10 minutes.
To make the lentils, I use 2 cups of broth for 1 cup of lentils. Simmer 20-30 minutes. I like mine with a little bite left to them.