In general, I’ve tried to be more mindful of sodium and fat content in the things I order, and work in more fruits.
So far, switching out my snack habits has worked better than expected. For the most part I don’t have much fruit in my diet, because it’s rare I’ll eat it all before it’s either time to toss it or freeze it. Which pretty much describes my relationship with bread, lol. Apples and oranges for example, are working quite well as a hydrating snack with a decent shelf life.
Regular eating is a bit more difficult. In my own cooking, I don’t use a lot of salt beyond what’s in powdered spices, and I probably don’t want to know how much that is. Pretty much everything involving restaurants or fast food has a lot of sodium in it, and I reckon if water is the universal solvent then sodium is the universal seasoning 😅.
Tonight’s meal was brown rice, red lentils, shredded carrot, bell pepper, mushrooms, and some tomato. This incorporates two things I don’t normally cook with: brown rice, since I usually make white; and lentils which I like, but never really have cooked with. This is a spin on something I’d usually make with a lot more seasoning and some ground meat or chicken added. Heavier in the lentils, made for an enjoyable meal. In retrospect I think it might have been worth while adding some unsalted nuts or a bit of bread/oil to make it more filling.
On the flip side, this made a good opportunity to polish off some strawberries and blueberries I’ve been meaning to finish while they’re still good, and declare it desert. Which come to think of it, I don’t really tend to eat desserts so much when left to my own devices.
Just the same, I’m not sure if I want to know what my blood pressure is before bed.