Nutrition

It’s Thursday night after a busy day (nay, week), and you’re exhausted, stressed, and craving comfort. You open up the UberEats app (it is not the night to cook that complicated recipe you had planned) and narrow it down to two options: you know you should order the kale quinoa bowl, but you want to order a Domino’s pizza, breadsticks, and an extra order of lava cakes (just in case). Of course, there are a couple of different outcomes to this scenario. Maybe you order the Domino’s and feel guilty after eating until you’re way too stuffed, or you get the kale bowl and feel unsatisfied, so you eat the entire carton of ice cream in the freezer. Sound familiar?But there is another possibility that has nothing to do with what you should or shouldn’t eat (and it doesn’t result in dissatisfaction or guilt). Intuitive eating is basically the anti-diet, but it can yield similar results of healthier choices and improved health. I’ve written a lot of wellness articles in my day, but the topic of intuitive eating is my bread and butter. In my humble opinion, there is nothing as freeing, effective, and universal as eating intuitively. So what is it, and how do you achieve it? Forget calorie counting, restrictive eating, and yo-yo dieting–here’s your comprehensive guide to tune in to what your body really needs. 

What is “Intuitive Eating?”
Following your body’s hunger cues and listening to cravings should not be revolutionary, but alas, it’s pretty counterintuitive to what diet culture has taught us for decades. While human beings have been unintentionally eating this way for centuries, the phrase was originally coined by Evelyn Tribole, MS, RD, and Elyse Resch, MS, RDN, in the ’90s. Intuitive eating offers a framework that makes nutrition behavior-focused and personalized, instead of restrictive or rule-focused. Just a reminder: we are born intuitive eaters. As infants, we cry to signal we’re hungry, eat as much as we need, and then stop eating when we’ve had enough. Intuitive eating is less of a diet and more about unlearning the food rules that have made us lose our intuition (instead of weight). How do we unlearn? Follow these core principles of healthy eating:

 
1. Identify engrained food rules
The honest truth is that you are not the problem; your lack of willpower, intense cravings, or past failures are not the problem. The problem is diet culture and the engrained food rules that come with it. To start the process of listening to your body, notice where food rules show up for you. Do you still think some foods are good and some foods are bad? Do you believe carbs are unhealthy, or fats make you fat? Do you think the serving size on a box knows what’s better for you than your hunger cues? And do you think there are only certain times that you can eat (like three meals a day)? Get curious about what toxic food rules you’ve believed to be fact, and start challenging them. 

2. Realize hunger is a good thing
How many articles or “health tips” have you seen like “Foods That Suppress Your Appetite” or “How to Reduce Hunger so You Can Finally Lose Weight?” Maybe you’ve thought to yourself, “I’m still hungry, but I already ate a full meal,” or “I’m hungry, but I shouldn’t eat this late at night.” You might have even depended on a serving size to tell you how much to eat and felt mad at yourself when you were still hungry, or relied on trendy fasting rules over your own hunger cues. It’s no surprise we’ve lost our ability to be intuitive; we’re taught to believe that the language in which our body communicates is not to be trusted. Bottom line: physical hunger is your body’s way of telling you it needs nourishment. If you’re feeling hungry, allow yourself to eat. Hunger is one of the key tools we can use to keep our bodies healthy.

3. Give yourself permission to eat what you want
In a healthy diet, there is room for all foods. That’s right: I said “all.” Give yourself unconditional permission to eat anything you want: whether you worked out or ate healthy previously does not affect what you can and cannot eat. When you categorize foods as “good” or “bad,” restrict certain foods, or feel guilty about what you’re eating, you’re sending the signal to your mind that you won’t be eating this food again. Your mind then  translates that restriction as a need to get that food now, since you won’t get it in the future. Think about it: an increased appetite and cravings for the restricted foods would save your life in a famine, so it makes sense biologically. Therefore, any deprivation can lead to uncontrollable cravings and overeating. Trust me: when food is no longer off-limits, it’s immediately less enticing.

4. Learn the difference between “full” and “satisfied”
PSA: “full” and “satisfied” are two different things. It’s possible for you to feel full, but not satisfied. You might feel “stuffed” and still keep picking on the food in front of you, or go to the kitchen for dessert because you’re not yet satisfied. Fullness is the physical feeling of eating enough, and satisfaction is the mental or emotional feeling of eating enough. The way you get your physical fullness and mental satisfaction to line up is to eat food that both tastes good and makes your body feel good. Your meals should be delicious, nutrient-dense, and based on what you’re craving. If you’re still finding yourself snacking when you’re not hungry, your body is likely craving nourishment in other ways, whether it’s in the form of comfort or to fix boredom or stress. Identify that emotion to satisfy the craving in ways that will actually fix it long-term.

5. Feel when you’re full
One tidbit that diet culture has gotten right is that we often overeat. But what it did not get right is the way to fix it. Overeating does not stop with under-eating, restriction, or serving sizes (that’s what causes it in the first place). Every body needs different serving sizes and nutrients, so listen to what you need. To start, feel OK if you’re not in the clean plate club. Limit food waste by saving leftovers for later (even if it’s just a little bit), and make every meal or snack an opportunity to get to know your body better. Pause partway through every meal to check in with how you feel. How is the food making you feel? What’s going on in the body? How does the food taste? Chew thoroughly and eat mindfully to give your stomach a chance to signal that it’s had enough, and stop when you’re no longer hungry, but before you start feeling too full or “stuffed.” 

6. Respect your body
Eating intuitively means you listen to your body and trust that your body knows what’s best. But it’s kind of hard to trust or listen to your body if you don’t love it, right? Even if you don’t love everything about your body or feel as body-confident as Lizzo, you can still acknowledge your worthiness and understand that your body is not the enemy. Besides, loving your body doesn’t have to start with loving the way it looks. Instead, self-love and body acceptance starts when you realize its wisdom and your inherent worth as a human being.
That means treating yourself with kindness, first and foremost. Approach cravings, feelings, and symptoms from a place of curiosity and compassion, instead of judgment and resentment. It’s OK (and normal!) to struggle with this part of intuitive eating, but focus on turning attention away from comparison or how your body is “wrong” and instead, focus on all it does right. Know that your body is not trying to sabotage you; everything from cravings to low energy to symptoms is how your body communicates its needs so you can be as healthy as possible.

7. Practice intuitive movement too
While exercise does not typically correlate with nutrition, intuitive eating is a lifestyle, not a diet. That means changing every area that might not be serving your body. Working out is another manifestation of diet culture; we know what we need to be healthy (moving our bodies and eating fruits and vegetables), but rules and restrictions make it hard. Just like healthy eating, exercise has become something we dread, avoid, or force ourselves to do.
To heal your body holistically, apply intuitive eating principles to exercise. Forget about calorie burn or what trends say is the best workout for weight loss. Instead, focus on how you feel during workouts. Are you having fun? Do you feel less stressed? Do you feel more energized? Exercise can be challenging, but it should always be enjoyable. Listen to your body to decide what kind of exercise feels best for you, and you’ll start craving movement instead of resisting it.

8. Think of food as self-care
Nutrition should not be all-or-nothing, and being “perfect” does not mean healthy. Instead of seeing food as an enemy or a reward, think of food as self-care. Most of the time, caring for yourself will mean giving the body foods that you know make you feel energized, nourished, and happy. Sometimes, caring for yourself will also mean eating a delicious dessert or enjoying a glass of wine. And that’s OK: there’s not only room for both definitions of self-care, but it wouldn’t be self-care without the balance between the two. When you listen to what your body wants and get rid of restrictions, you’ll realize you’re no longer craving chicken nuggets or ice cream sundaes all the time. Instead, you’ll crave leafy greens, a variety of whole foods (no, really), and yes, the occasional rich meal or delicious dessert that you deserve to enjoy, guilt-free.

Have you ever tried intuitive eating? More

They say eyes are the window to the soul, but I’d like to make the case that the window to the soul is, in fact, your refrigerator. Hear me out: our fridges show what’s most important to us (how many fruits and veggies are in your produce drawer, again?), give insight into our lifestyles (are your shelves full of meal-prepped veggies or leftover takeout?), and contain our deepest, darkest secrets (half-melted Ben & Jerry’s, I’m looking at you). It’s kind of like reading a diary entry. To get inspiration for your fridge (whether it’s food storage, meal prep, or healthy eating tips), we asked 17 women in wellness to send us a felfie (or fridge selfie. Isn’t that a thing yet??). Read on to find out what 17 nutritionists, doctors, wellness bloggers, entreprenuers, and healers keep inside their fridges.
 1. Dr. Mona Vand, Pharmacist and Digital Creator

“Every week, I get a bunch of fresh produce and wash them well before putting them away in produce bins. This helps me eat healthy when I want quick meals throughout the week. I always make sure to have organic berries, Persian cucumbers, red leaf lettuce, and romaine lettuce on hand. I also probably get about 20 limes and lemons each week because I use them on everything. I also like to make my own plant-based milk and add it to glass milk cartons because it looks aesthetic in the fridge, which always makes eating healthy more enjoyable.”

“I love to cook and prefer bold, spicy, and fermented flavors like black garlic, gochujang, and hot peppers, so my fridge has a lot of sauces and pastes in it. I’m gluten-free, dairy-free, and have an allergy to nightshades (but my husband doesn’t, so our fridge is a happy blend of different versions of a lot of the same foods. For example, we have four different brands of tortillas in the fridge right now!).
A few staples in my fridge:
I always have cauliflower for my grandma’s Spanish rice that I’ll cook this week as a side for tacos. 
I drink kombucha almost every day. I used to make it myself, but the Kirkland brand is my current favorite. 
I’m a fan of smoothies, so there is always an obscene amount of almond milk in my fridge. I add dates and almond butter to smoothies, so you’ll always find those in here.
I also keep some of my skincare products in the fridge for freshness and to cool down my eczema flare-ups. I also keep vitamins like fish oil or any with oregano oil in the fridge to help aid digestion.
I hate wasting food, so each week I’ll make stir-fry brown rice, noodles, or crispy fried rice with tofu, and use up any leftover veggies in one dish. Anything else that’s past its prime will go into my compost.
There’s always a chilled bottle of wine in my fridge that’s waiting to be opened for a celebration, a chat with a friend, or just a night at home.

“I use my Foundational Five system to build a balanced meal, so I always have ingredients for each of the five elements prepped, stocked in the fridge, and ready to put together in an easy, nourishing meal. The five elements are protein, healthy fat, starchy carbohydrates, non-starchy carbohydrates, and the flavor factor (think dressings, sauces, and seasonings). I always stock and organize my fridge with the five elements in mind. You’ll find protein options like baked tofu and eggs, non-starchy carbohydrates with fresh and frozen produce, starchy carbohydrates like beans and potatoes, healthy fats like tahini and homemade dressings, and fermented foods like kimchi for a flavor factor.”

4. Jessica Rihal, Yoga and Meditation Instructor

“I always keep free-range eggs, pre-washed greens like arugula or spinach, and yogurt on hand. Always having these items (that I personally enjoy eating) makes it very simple to grab and go, or to create a quick and fulfilling meal in just a few minutes.”

5. Eliza Ganesh, Cofounder and CEO of Sunwink

“My philosophy is to keep it simple with whole foods and lots of plants. I don’t have rules; I love bread, cheese, and chocolate, and I’m cool with that. My winter staples include vegetable soup, citrus fruit, elderberry syrup, and Immunity Berry and Detox Ginger Sunwink. Some of favorite brands and splurges are Cowgirl Creamery Mt. Tam cheese, Siete tortillas, and Ithaca hummus.”

“My fridge always changes, depending on what recipes I’m trying for the week. But a few must-have items I always keep stocked in my fridge are a variety of leafy greens, blueberries, lemons, limes, and a constant supply of Tops Chicos. There are also eggs hidden in the back somewhere. I love storing seeds and nuts in glass jars to keep them fresher for longer. Since they typically contain high amounts of unsaturated fat, they’re more prone to spoiling faster from heat and light, so if I’m not using them immediately, I’ll store them in the fridge.”

7. Ailsa Emmel, Certified Nurse Midwife and Blogger

“I’m not the cook in my house, so I always have to be sure I have healthy snacks and protein on hand to make a salad or quick meal. My hubby loves to season and garnish meals with cilantro and parsley, which we store in mason jars to increase their longevity. Fruits and yogurt are a must for a healthy parfait. Having fresh items that are easy to grab has made being stuck at home so much easier when the munchies creep in.”

8. Ana Lilia, Certified Breathwork Teacher and Healer

“Some of the must-have items in my fridge include pickles (I’m really loving pickled pineapple right now) and celery (I juice one bundle per day and drink it on an empty stomach). Celery juice has anti-inflammatory properties and 12 antioxidant compounds.”  

9. Maya Feller, MS, RD, CDN, Nutrition Expert and Author

“These days, my fridge is a combination of produce from Chef Collective and staple items from Fresh Direct. Generally, we always have farm eggs (and lots of them), tons of produce (especially leafy greens and cruciferous veggies), and an assortment of both dairy and non-dairy substitutes.”

“I hate adding to our landfill waste, so I tend to repurpose takeout containers and use them to store food and leftovers. I also don’t throw out extra condiment packs. Since my kids play sports and my husband is going into the office, these extra condiment packs are great for packed lunches. My family eats veggies and fruit daily. We have a sizable frozen stock of fish and chicken, so for dinner, we will often defrost a little, have rice or beans on the side, and always include a fruit and veggie to accompany it.”

11. Erika Polsinelli, Kundalini Breathwork Healer and Founder of Evolve By Erika

“Since my husband and I don’t really drink, I need my fridge stocked with mocktails (like some seltzer or sparkling water, and non-alcoholic elixirs with a squeeze of lemon or orange). I also like to have a green juice handy, in case I’m too lazy to make my own and clean the juicer (if you know, you know). I always have Ezekiel bread to make avocado toasts (an easy go-to for breakfast or lunch) and hummus. Since I am plant-based, hummus is a great source of protein. Last but not least, I always have some fresh produce in case I want to whip up a salad, juice, or smoothie.”

12. Dr. Kiarra King, OB-GYN and Blogger

“I’ve been vegetarian for 23 years, so my fridge is plant-based friendly. I always have my favorite veggie sausages (I’m not big on meat replacements, but I like the added variety, texture, and protein from time to time). I use oat milk for recipes like my homemade vegan pancakes and my little one’s cereal. I usually have lots of fruit and veggie options to make fresh smoothies, like carrots, spinach, oranges, apples, and bananas. I’m currently doing a three-day juice cleanse, so that’s in my fridge too.”

“As a plant-based enthusiast, my staples are obviously vegetables. My fridge is usually full of produce, low-sugar green juices, kombucha, fresh berries, and sprouts. Not pictured, but another favorite fridge staple is vegan cheese. I also love to snack on crudités as a snack, so I typically have a variety of fresh dips and hummus as well.”

“You’ll find tons of whole foods like broccoli, cabbage, cauliflower, and kale, as well as lots of condiments to spice up veggies. For our little one, we always keep frozen breast milk, organic frozen berries, and frozen vegetables. Peep our home made cold brew too!”
 

“My fridge basics include eggs, yogurts, yummy cheese, kimchi, some fresh veggies, herbs, lettuces, and my favorite condiments like miso, tahini, tamari, and hot sauce.”

“My fridge will never feel empty as long as there are condiments (especially hot sauce). Cholula is my classic pick, but I love Cutino Sauce Co, which is a small batch sauce made locally. Since I have a cereal brand, my fridge always has nut milk. If I feel productive, I make almond milk from scratch, but otherwise, it’s a rotating assortment of brands. I’m still on the search for my favorite, but I’m currently into Minor Figures. Dieux is a reusable eye mask that’s quickly become a staple part of my morning routine. After applying serum, I pull the cool mask from the fridge and wear it while drinking an americano and scrolling TikTok. 
A few other staples: I love looking through the tahini section at Middle Eastern grocers. It’s beautiful how much versatility can come from one single ingredient. I always have a backup (because tahini is self-care!), and Seed + Mill is one of my favorites. Lastly, there are few things better than a turkey sandwich. I keep Kewpie mayo on hand, as it’s the secret ingredient to a perfect sandwich. The slight sweetness of this Japanese-style mayo is unmatched.” 

“As a mama of three, it’s so important that our fridge is stocked with healthy and enjoyable foods for the kids to grab and go, plus all the essentials to make rich, nutrient-dense meals. Our mantra is to eat your colors, so my fridge is always packed with every color of the rainbow to infuse the antioxidants and nutrients that nature provides. My fridge essentials always include nut milk (I love to make my own when I can, like this cashew milk), fresh fruit and veggies, easy grab-and-go drinks (like kombucha), pasture-raised eggs, fresh juice, and hummus for snacking. You’ll also find snack bars for my kids, dark chocolate (a must) and often, we’ll have leftover smoothies that we sip on throughout the day. I have so much gratitude for my fridge; it’s our treasure trove of yummy, nourishing food and drinks.”

What are your fridge staples for healthy eating? More

Eating more fruits and veggies doesn’t sound revolutionary, but the only “diet” I’d universally recommend is plant-based, because it isn’t about limiting or labeling foods as “good” and “bad.” Eating plant-based is not a secret weight-loss diet or an unsustainable eating plan. Instead, it’s the simple decision to eat more of the natural foods from the earth that our bodies are meant to eat. But if eating healthy were that easy, everyone would be doing it, right? With overloaded work schedules and a stay-at-home order that took away our normalcy, toilet paper, and portion control, healthy eating has gone out the window for many of us. If a busy lifestyle leaves you ordering pizza most nights of the week since there’s nothing in the fridge, or staying at home has made you go through chocolate chip cookies quicker than you go through a new Netflix series, don’t worry. I’m often too busy to get to the grocery store, can get lazy with cooking or prepping, and love food way too much to give up my favorite meals and snacks. So if I can eat plant-based, so can you. Here are five secrets I live by for getting in all my fruits and veggies, no matter how busy my schedule is or the last time I went to the grocery store.

Source: Blue Apron

1. Get plant-based meals delivered
Some weeks are just so busy that you don’t have time to plan, prepare, or shop for meals, which makes eating plant-based pretty difficult (Chinese takeout or frozen chicken nuggets are much more tempting). Luckily for the other busy women and health nuts out there, Blue Apron offers health-conscious options like vegetarian, 600 calories or less, etc., so not only can you select meals that you’ll look forward to all day, but you’ll be eating meals that keep you on track with your unique goals. 
Plus, Blue Apron now offers customizations. What does that mean for your plant-based diet? You can now swap, add, or upgrade proteins on select meals to make them more plant-friendly. So if your roommate or significant other prefers meat, you won’t have to sacrifice your health-focused preferences since you both can get the protein you want (insider tip: look for the “see options” box under the meal’s image after signing up to see if it is customizable).
New customers: click here to save over $60 on your first 3 boxes!

Source: Kate Davidson | Colin Price Photography for The Everygirl

2. Equip your kitchen
If you’re newly plant-based, you might need some different equipment to make your cooking (and life) a little easier. Having the right tools on hand means a lot more variety in your meals, using the same food and ingredients. For example, try a spiralizer to turn zucchini into noodles, invest in a Nutribullet to quickly DIY a creamy soup out of cauliflower or butternut squash, and a pressure cooker to make dishes out of dried beans and grains (more on that below). 

Source: Danielle Moss for The Everygirl

3. Stock up on frozen produce
Fresh is always best, but for times when you can’t get to the grocery store, stock up on frozen produce. Use frozen produce like broccoli, cauliflower, spinach, or butternut squash for stews, stir-fries, and smoothies. Not only is frozen produce often cheaper, but it lasts much longer than the fresher versions, so you can keep it on hand for emergencies (AKA when you’re craving stir fry at 11 p.m.). It’s also frozen at peak freshness, which means it’s packed with as many nutrients as possible. Try frozen fruit for smoothies, riced cauliflower or broccoli florets for side dishes, and pre-made meals for the nights you don’t even have time to cook. If you prefer non-packaged produce, you can also chop up fresh veggies and freeze them yourself (produce like sweet potatoes and broccoli can last a long time in the freezer).

Source: FOODISM360 | Unsplash

4. Make dry food your best friend
Just like stocking up on frozen food can prepare you for busy days, dried whole foods are the secret ingredient to satisfying plant-based meals, without the work of grocery shopping every week. Try stocking up on dried beans (like lentils, black beans, or pinto beans) and whole grains (brown rice, quinoa, or millet). They’ll last forever in your pantry, are cheaper than buying prepared (especially when bought in bulk), and can be made in a pressure cooker to save time.

Source: Leigh Skomal | Unsplash

5. Think of adding plants instead of taking away other food groups
I love plant-based eating because it’s just about what you should add; you don’t have to cut out whole food groups or deprive yourself of foods you love. So when life gets busy (because it will) and you don’t have time to cook, prep, grocery shop, or plan ahead (because you won’t), you don’t need to stress and panic-order Papa John’s. Instead, make yourself some pasta (yes, even if it’s not “plant-based”) and think of what you can add to include more plant-powered nutrients. Maybe it’s blending lentils into the pasta sauce or heating frozen broccoli to eat with it.
When I do order out (which has been more often than not this year, TBH), I get a pizza with all the veggie toppings and order a side salad to go with it, or load up on avocado rolls and shishito peppers. No matter how busy life gets, what ingredients you have in your kitchen, or even which restaurant you order from, don’t worry about how to stick to one diet or limit certain foods. Instead, get creative with how you can add more plants to any meal.

What tips and tricks help you eat plant-based?

This post includes a sponsored mention of Blue Apron, but all of the opinions within are those of The Everygirl editorial board. More