These past couple months have included the most challenging
time in my life along with some of the best. The amount of changes I’ve gone
through is safe to say enough to knock anyone on their heels – and the reason
why Celiac Eats has been lacking in posts.
Through my life, career and location changes, my eating
habits have severely diminished. Shamefully I can count several occasions where I ate French fries as a
meal because I was either too busy, too tired to cook or to go to a decent
restaurant. Of course my health has started lacking as a result. It’s been a cycle
of tiredness, weakness, and achiness from eating poor/processed food. Finally,
the other day when a rash appeared on my inner elbow I decided I had enough of eating
poorly. I’ve started to get back into the habit of eating well but it’s
challenging. I forgot how time consuming
it can be to maintain a healthy diet when gluten-free.
Lunch at work is still my biggest challenge – sandwiches aren’t
great because the bread needs to be heated and I have been too exhausted
to make a big enough meal at dinner to leave leftovers. There aren’t many healthy restaurant options by
my office either.
So, how do you maintain a healthy diet during busy times? I
must admit I’m in a rut and in need of some help and inspiration!
Posts
I can relate. Stressed or unstressed, I really hate cooking. I don't like to think about the number of times I've eaten nachos for dinner. Work is a bit of a stumper for me, too. I end up eating a lot of Progresso GF soup with salad or carrot sticks and an apple or orange. I haven't looked too closely at the nutrition of those soups, but they're convenient.
ReplyDeleteWe're in similar (but different) places, but I find that buying bulk spinach works well to throw together a salad (with cherry tomatoes, etc) for dinner or lunch.
ReplyDeleteOr quinoa (or similar) works as a good base to add fruit, nuts, etc.
I'm fortunate that I don't have a discerning palate, but hang in there and hopefully you can gain a foothold with healthy dinners, and use the leftovers (or raw ingredients) as a starter for the next day's lunch/dinner.