FOODIE FAQs

5 Foodie Resolutions to end the Foodie Blues

Foodie Blues New Year's Resolution

Making foodie lifestyle resolutions is easy. Keeping them is next to impossible. Hence the onset of the Foodie Blues.

The list of New Year’s Resolutions is engraved in stone. You are well-intentioned. You start. You drop the ball. And you start singing the Foodie Blues.

Do you suffer from the Foodie Blues? Every year it is a new diet fad either to change the foodie lifestyle or to lose weight, and it goes on your New Year’s resolution list. Year in, year out, we make lists of resolutions that seemingly are achievable and maintainable. You go to the gym for a few solid weeks. You cut out the carbs for a week or two until someone offers bread at a restaurant and the justification of one more piece begins. It leads to frustration, not feeling like you can achieve the goal, and in the end you abandon the effort. The Foodie Blues set in and you feel worse about yourself then when you started.

What if you could make incremental foodie lifestyle resolutions and actually find a way to make them obtainable, maintainable and really doable? If you can answer that with “I’ll try,” you have taken the first step of the journey. When you move away from resolutions that are momentarily impactful to lifestyle directed, you go from impulse to incremental. And it is the incremental ones that will stick.

How do I make a Foodie Lifestyle Resolution that I can really keep?

LOFTY GOAL: I AM GOING TO STOP EATING THIS, THAT AND THE OTHER THING AND MAKE LIFE ALTERING DIETARY CHANGES STARTING TOMORROW.

REALITY GOAL: I WANT TO EAT BETTER AND LIVE A HEALTHIER FOODIE LIFESTYLE.

The Lofty Goal requires instant action. Most dietary change that is approached abruptly backfires. The goal is too far out, it is too high to reach and it gets abandoned. Whereas the Reality Goal is a change in thought process that evolves over time, is applied to lifestyle choices and is not so stringent that it creates a negative impact. The Reality Goal allows for some flexibility to enter the picture. It is an overarching desire rather than an impulsive act.

5 Foodie Lifestyle Resolutions to Thwart the Foodie Blues and turn Lofty Goals into Reality Goals

  1. Keep It Simple & Sustainable and in the Comfort Zone – Choose resolutions sparingly and spread each one out over a few months by introducing new foods, cooking techniques, and venues for meals.
  2. Food Focus, Awareness, Fad Avoidance and A Stocked Pantry – Focusing on being aware of what you eat, what you can avoid and how well you plan keep you on the path to a healthy foodie lifestyle.
  3. Sharing – Eating is a shared experience.
  4. Serving Size/Container size/Food placement – Who are you kidding?
  5. Move It, Move It, Move It – you, not the food around the plate.

By breaking goals into small components, and not having expectations January 1st being an instantaneous change date, the results will become real and ones that can be sustained. Give it a try! You will be pleased with the results.

ONE:

Keep It Simple and in the Comfort Zone- Choose a simple food and way to cook it.

LOFTY: I am going to stop eating carbs, junk food and meat and become a vegan.
ACHIEVABILITY: Low.
REALITY: It lasts a day or a week. You are back at the drive-thru because you are in a rush. The burger looks enticing and has lettuce and a tomato, hence you equate this to a vegetable serving. Foodie stress sets in and the Foodie Blues are in full swing.

POSSIBILITY: I can add more colorful vegetables to my meals.
ACHIEVABILITY: High.
REALITY & SUSTAINABILITY:
Look at the simple display of the vegetable bin at the market. Greens, reds, yellows, browns, purples, oranges, reds, and whites are laid out in a wave of sensory overload. It has all been done for you. And this is how you add color to your plate. On grocery or farmer’s market excursions buy colorful and seasonal vegetables for your area or region. (We live in New England and our seasonal availability is different than someone who lives in Florida – talk about food varietal envy.) Seasonal eating instantaneously adds variety without having to keep a list of vegetable rotations. You are always going to buy things that are not local, it is the blessing and the curse of being able to transport foods great distances, and we have gotten used to having foods at our fingertips that we now consider as staples. Continue to buy some of them, but make the change by buying a few locally grown, seasonal vegetables on each shopping trip. Simple and easy to do.

There is a Comfort Zone when it comes to food. Creating or entering into a new zone is scary. Do it slowly and it can be successful. For example, meat has its merits and so does vegetarian/vegan eating. To go from one extreme to the other means tremendous resolve. Why do that to yourself? On the quest to healthier eating, plan in a few new vegetables (grilling, roasting, steaming – cooking technique adds variety) or vegetarian/vegan meals each month. You will build a repertoire over time, you will get your family and eaters excited about trying a new meal here and there, and eventually it just becomes part of the program. Comfort.

Rome was not buit in a day:
Start with seasonal vegetables to bring about change.

Hierloom Tomatoes

TWO:

Food Focus, Awareness, Fad Avoidance and a Stocked Pantry – Make changes about how and what you eat instead of making it all about dieting.

LOFTY: I promise the latest diet will start tomorrow.
ACHIEVABILITY: Low.
REALITY: It is the newest diet, movie stars do it, it is backed by “scientific research. It’s a fad and it does not work because it is too magnanimous a change, is too hard to stick to, and does not help to address your style of eating.

POSSIBILITY: Smartly planned foods, recipes and grocery shopping.
ACHIEVABILITY: Medium to get going. High once it becomes ingrained.
REALITY & SUSTAINABILITY:
Focus on what foods to eat by planning what will be purchased before going to the grocery store. It is hard and takes a dose of effort. Keep a pad and pencil attached to the refrigerator door at eye level to write a list what you need to buy. By actually writing by hand instead of keeping it in your phone, the physical tangibility can increase the chances of remembering to make the list in the first place. Some can achieve meal plans, but most of us cannot. Start by making a mental note of how many meals you want to eat at home: Monday = Chicken; Tuesday = Pasta; Wednesday = Beef, etc… Refer to step ONE above and buy seasonal vegetables. A repeated weekly pattern will get you on the way to eating healthier foods, eating at home, and limiting the yelling out the window at the drive-thru.

Awareness of what you are buying, cooking and eating means thinking it through methodically, as opposed to switching to a diet of avocados and sweet potatoes at every meal. Start with simple changes like a new recipe with foods you already eat and enjoy cooking. Buy a new spice blend to make it seem different. Find recipes with healthy cooking techniques such as steaming, roasting and baking instead of deep frying.

Fad Avoidance, meaning “it” foods and diets, is instrumental to success. Kale was in, until it wasn’t. Lo-carb, no-carb, some-carb, plants only, the list is endless. If you do anything impulsive with making a foodie lifestyle change it would be to get off the all or nothing rollercoaster of fads.

A Stocked Pantry means that the cupboards, freezer and fridge contain foods that can be assembled to create healthy meals in your allocated meal preparatory timeframe. Spice blends, canned beans and canned tomato sauce can mean a fresh meal in minutes. Frozen chicken, beef or pork and bags of vegetables can easily be defrosted when you have not had time to do a thorough shopping. Buying vegetables that have a long life span (root vegetables as an example) can be purchased in bulk. By always having three to four meals worth of ingredients that can be stored, is a sure way to always have a meal at home available. Make a list. Do a big shopping of dry/canned/frozen foods, and you will have “planned” meals at your fingertips.

Rome was not buit in a day:
Remember to take the list to the store.

THREE:

Sharing – Eating is a shared experience.

LOFTY: Buy the app. Record info. Go it alone.
ACHIEVABILITY: Low to Medium.
REALITY: Making foodie changes is really hard and trying to do it without support almost undoable. Some are strong enough with internal discipline to make the foodie changes, but most of us lack in that resolve. Going it alone means that you are accountable to you.

POSSIBILITY: Find friends who are experiencing Foodie Blues and form a buddy system or support group.
ACHIEVABILITY: Medium to High.
REALITY & SUSTAINABILITY:
Sharing is something we learned early on, and when it comes to food, being together at meal time, is one of life’s greatest gifts. Basically we are pack animals and want, crave and need the support of others to move through life. Get a friend or group together either directly or virtually (group message) and support one another on the endeavor at hand. Eating is a social activity. Shared meals are one of the greatest sources of togetherness we can have. If eating in a healthier manner is the goal, then sharing the incremental experiences can increase the success rate. Eating together is one of the greatest social gifts we have, share the experience and the journey with important people in your life and your foodie lifestyle will evolve into what you want it to be. Steer clear of those who try to thwart your goals. Foodie group members shoule have shared and similar goals in mind to be supportive.

There is a Comfort Zone when it comes to food. Creating or entering into a new zone is scary. Do it slowly and it can be successful. For example, meat has its merits and so does vegetarian/vegan eating. To go from one extreme to the other means tremendous resolve. Why do that to yourself? On the quest to healthier eating, plan in a few new vegetables (grilling, roasting, steaming – cooking technique adds variety) or vegetarian/vegan meals each month. You will build a repertoire over time, you will get your family and eaters excited about trying a new meal here and there, and eventually it just becomes part of the program. Comfort.

Rome was not buit in a day:
A new food/new meal a time or two a month.

FOUR:

Serving Size/Container Size/Plate Size – Who are you kidding?

LOFTY: Measure everything, read every label, and put the food into sized containers based on health to junk factor.
ACHIEVABILITY: Low.
REALITY: You buy a scale, measuring cups, smaller plates, color coded/sized containers. You measure before you cook the food, weigh it before it goes on the plate, think you can trick yourself with smaller plates or placing the healthy foods at the front of the cupboard in bigger boxes – hah! You bought all the things, you know the game behind it and you know how to cheat the system.

POSSIBILITY: Add one vegan meal and one vegetarian meal on alternating weeks.
ACHIEVABILITY: Medium to High.
REALITY & SUSTAINABILITY:
What is a serving size? It is the amount of food that the box says should be consumed. That may well be the correct amount, but we have been brainwashed by food served outside of the home as being gargantuan in portion. We also have a propensity to eat until we are stuffed to the gills. A more realistic way to lessen the quantity eaten is to measure a few foods before they hit the plate and then start to adjust your servings by being sensible about the quantity on the plate, eating until you feel satiated, and not to the point where you need Joey’s Thanksgiving pants at every meal.

A recent foodie fad is to put healthy foods in larger containers and not so healthy foods in smaller containers. This is supposed to get you to eat the healthy foods. Are you really going to do that? Container size is not reality and it will not make up for good, old-fashioned will-power. Period.

Plate size does matter. Once upon a time people were not obese, a table in the kitchen or dining room was where a meal took place, and no one imagined the word “supersize” would be part of the vernacular. In the 1950’s, a time when food and fitness were not fabricated fodder, plates actually were smaller. Think of your dinner plates as serving platters and the luncheon plates as what to eat dinner from, send a note to tell about your plummeting waistline measurement.

Rome was not buit in a day:
Common sense about being sensible about food comes from within.

FIVE:

Move It, Move It, Move It

LOFTY: I am going to go to the gym every day for an hour and will run a marathon in the next 60 days.
ACHIEVABILITY: Low.
REALITY: You join the gym. You buy new workout clothing. You go to the track. Once. Twice. You get bogged down by life and it slides down the priority list.

POSSIBILITY: Walk don’t run to start. Adding 20-30 minutes of exercise in 4-5x a week by walking around the neighborhood to going to a fitness class.
ACHIEVABILITY: High to The Sky’s The Limit.
REALITY & SUSTAINABILITY:
Already a gym fiend or marathoner, don’t change a thing. And if you are new to exercise, or anywhere in between – kudos! But if finding it is hard to regularly fit it into the schedule, then adding it in slowly can be the remedy. Can’t get it going alone? Join a class or get a group of like-minded movers together to go for a daily walk. Have a dog? Buy a new leash that you want to show-off. Sounds silly? Whatever it takes to get you moving – DO! You can eat colorful veggies, not stand on the roller coaster line of diet fads, have a crowd round the dinner table, keep the food scale on the counter, but if you live a sedentary life, it’s all for naught. Walk or ride a bike instead of getting on a bus or in the car.

Rome was not buit in a day:
Crawl. Walk. Skip. Jump. Run.

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