Balanced diet Archives - Page 3 of 6 - Healthy Happy Life Secrets

Porridge + Healthy Chocolate Coconut Bars

Porridge is an underrated. It’s not just for Smurf characters. It’s a great meal idea year round for adults too. And you can pair with a little sweetness like these healthy chocolate coconut bars.

Samoa inspired breakfast bars. — Samoa coconut chocolate bar recipe below. 🥥

The easy, no-bake chewy Samoa bar recipe is below, and is made without any refined sugar. I’ll share how you can make a crunchy version too. 🍪

So let’s start here…

If you’re a cereal lover and want to find alternates, porridge could be that nourishing sub.

When I was a kid, we ate cereal for breakfast before we left for school. It was fortified vitamin and mineral goodness drenched in Vitamin D milk that young, fast-growing bones and bodies need. It’s also loaded with the sweet stuff that puts a smile on a kid’s face.

But, most cereals aren’t a good daily breakfast option.

The problem isn’t all the added sugar (even though they’re often loaded with 12 added grams per cup or more)… or knowing about the disturbing traces of Roundup that have been found in certain cereals (that’s a good enough reason!)…

But the real daily problem is…

Cereals are never filling enough for the most important meal of the day (or at least one of them). It doesn’t do the fulfillment job for kids or adults… and it didn’t do it for me as a growing child that felt the stomach gurgles by mid-morning.

This is the reality for most school kids that just plow through their hunger discomforts. So I remember bringing a snack to school. But then I forgot about it or was too busy to eat it. My mind was somewhere else as it wasn’t lunchtime when everyone else around me was eating.

Decades later, this hasn’t changed.

Cereal is still the popular go-to convenient breakfast. Cereal grocery shelves are filled or empty. And we still forget and get too busy.

So what’s a better way?

Porridge!

In America, porridge is a tougher sell. When I was growing up, enriched white Wonder Bread was the magical bread that kids felt proud of bringing to school and parents felt good about for lunch sandwiches.

Enriched bread today has a different context. It can be enriched with dairy, eggs, or sourdough. And “fortified” cereal is also different in its wonders.

But travel around the world, and wholesome porridge is what you find in many less modern-convenient cultures. And where people live longer.

These cultures and places go straight to filling stomachs with nourishment. They’re masters at adding nutritious flavors, often living with less.

And we can learn a healthy lesson from them. And we could start slow like choosing oats or whole grains as breakfast alternatives.

And then switch to a porridge meal with protein and good carbs that can carry through the busy morning. And does your body healthy goodness.

I thought this letter to you “from your gut” would be a cute way to highlight and get the point across. 😉

Dear Person I Live In,

Please don’t make me work extra hard today. And give me what I want: more rest, but also enough nourishing energy, so I don’t have to hunt around for help from the surrounding systems.

Thank you for a glass of water that signals to me that you’re up. Then for starters, a prebiotic and probiotic breakfast would be great!, like oatmeal, banana, yogurt, berries, and even a smoothie format is fine. This gets me going, before you really feed me…

You can mix it up or eat the same thing daily, but I do like some healthy variety. It keeps me from getting bored and helps me run best.

And yes I do rumble and signal to you when to go to the restroom, so I can rest.

Please remember (…write yourself a note maybe? 😁) …fill me with small nutrient-dense meals every 4-5 hours so I have the time to churn the last meal and can consistently count on being fed. Then please give me energy again… plant-based carbs would be good… oh and btw, I’m not as color blind as you think I am ‘cause I do recognize when you eat from the rainbow (haha!). 🌈

And don’t wait too long to fill me with some healthy proteins that I love. Then, I don’t have to work so hard. You know how those old-timer people from the Blue Zones eat beans to add 4 years to their lives. And they only break out the celebratory meat once in a while.

Please consider my needs. And finally, I would love if you would provide more fiber and roughage, sprinkling in healthy fat, Omega-3 sources, and good probiotics as daily garnishes. And I love nuts and seeds as snacks. Now I’ll be quiet because you know the food language that keeps me happy.

We’re in this together.

Love,

Gutty

P.S. A ‘lil sea salt helps me balance, as does fruit and spices.

And, here’s the recipe I promised…

Print Recipe

No-Bake Chocolate Coconut Breakfast Bars

Course Breakfast

Cuisine American

Ingredients

1/2 cups oats
1/2 cup shredded unsweetened coconut
1/2 cup almonds
3-4 pitted Medjool dates
1 tbsp cocoa powder
3 tbsp applesauce
1 tbsp raw honey

Instructions

Mix ingredients and bake.

Easy 5-Minute, No-Bake Breakfast Bars (Inspired by Samoas)

For serving 2-3 people:

In a food processor, add and then blend:

½ cups oats

½ cup shredded unsweetened coconut

½ cup almonds

3-4 pitted Medjool dates

1 Tbsp cocoa powder

3 Tbsp applesauce

1 Tbsp raw honey

Instead, you can also do this with a food chopper. Just leave out combining the applesauce and honey until the very end, after the other ingredients are chopped and blended. Either way, here’s another tip: it’s easier if you tear up the dates into smaller pieces or cut with a serrated knife before you add to the processor or chopper.

Then, when you have your final mixture ready:

Put on a plate or in a small container and shape your mixture. This is the no-bake version. Cut the bars or cookie shapes you want to make using a pizza roller or sharper knife (so there’s no crumbly bits falling off that you can’t put back together).

Then drizzle your bars or cookies with a pre-made chocolate sauce. Or you can make your own: add chocolate and coconut oil to a bain-marie (double cooker) to heat and melt the chocolate. Adding the oil will give you a better liquid consistency and more chocolate sauce using less chocolate (especially if you’re low).

Afterwards, you can put your bars or cookies in the fridge or freezer to eat in a few minutes or save for later. They’re better cold. The ones in the photo above just came out of the freezer.

If you want to make them crunchy, use an egg instead of the applesauce, and then bake on a low temperature until you get the right baked crunch. Now that’s super calm baking.. oh, how easy!

And easy is my jam… I like helping others grow with what I know and discover through the easiest route …and I’d love to know what shortcut lessons could be most helpful to you. I don’t think it’s my cookie bar recipes, but if that’s it, I’d love to know that too 😉

Finally, just wanted to mention… these past couple of years have thrown us all curve balls from our usual lives… and maybe added some imbalance along the way. Next time, I’ll share some reframing ways to get more balance and calm.

Take care for now 🧡

Anti-Inflammatory Drinks That Help You and Zero-Waste)

Anti-Inflammatory drinks are common and very good for preventing inflammation that can lead to some chronic diseases.

And yes, your skin eczema and other symptoms could be related. Check out the anti-inflammatory blue matcha tea drink below you can make to have a cool and inflammation-free day. 🧋

an heirloom orange loaded with Vitamin C is anti-inflammatory and antioxidant goodness. — Look for heirloom, organic, or local farmers market produce as in-season (free of pesticides, good for us and the environment)

As we’re approaching warmer months, we like our soothing and cooling anti-inflammatory drinks. But that can depend on what helps balance our healthy Ayurveda body (and restore imbalances for our season).

Natural fruit-infused waters are usually a great option to flavor water, where you can simply add parts of whole fruits and veggies. Like orange, lemon, or lime peels for natural sweet-tartness. And are on a list of 200 anti-inflammatory foods you can checkout. 🛒

If you don’t have a home organic composting system (most people don’t), saving food scraps helps to cut down on waste before discarding in the garbage or the disposal. Plus, this eco-move prevents attracting unwanted house critters in warmer months.

For the little extra effort it takes, saving is so easy to do!

Take an orange. You can zest the peel of an orange that can substitute the “sugar” for your baking. Then use the skin and pith for your flavored orange water. It usually gets discarded even though it has higher vitamin amounts.

And of course, saving the best for last… enjoy the juicy orange slices for a snack, which is the only part that almost never gets tossed.

Now that’s a systemized orange habit 👏 where nothing gets tossed out, and you would reap all the healthy and other benefits.

These are some other Zero Waste-inspired anti-inflammatory drinks you can brew in a mason jar or recycled container jugs.

Kapha “Fire Up Cider” Anti-Inflammatory Drinks

Ideal Storage: Cool, dark cupboard or pantry

An off-balance Kapha body often has a need to intake fewer calories, especially if feeling heavy or sluggish after meals is a common natural symptom.

And when lacking energy, I love healthy fire cider drinks made with acidic ACV and lemon juice from a lemon. You can save the lemon zest and lemon pith and skin for lemonade. Or you can use pre-bought lemon juice.

Horseradish is the pungent ingredient I add in this fiery elixir, but that’s for you to decide if you can stomach it, and then top off with a kick of heat that can come from cayenne pepper. You can also sub the horseradish with garlic or onions.

And if jalapeno peppers are more your pack-a-punch vibe, that’s a good sub ingredient. You can also tone down the spicy twist with turmeric or a balanced hint of ginger.

This drink is good for Vatas too, but if you’re experiencing any slight Pitta imbalances, you’ll wanna turn down the heat!

Vata “Spice Digestion Elixir” Ayurveda Drink

Idea Storage: Refrigerator door or lower shelf in the fridge

An off-balance Vata can feel a sensitive or butterfly nervous stomach, and this drink can help.

Add Ginger, Cinnamon, Orange Peels, Allspice, plus your favorite spices and filtered water to a jar. Then shake up your mixture. Because of the peels, store this elixir in the fridge like juice if you plan on keeping it for longer than a week. These ingredients are anti-inflammatory.

I like to keep this in a repurposed plastic jar/container that was going to be sent to recycling (with a 9% chance of making its final destination… just sayin’ ♻️).

Pitta-Vata “Fermented Mother” Ayurveda Drinks

Ideal Storage: Cool cupboard or pantry (but not the fridge)

A Pitta or imbalanced Pitta can feel heartburn or upper GI tract symptoms. The ingredients in this drink all-in-all is a great elixir for high Pittas and Vatas.

Plus, this elixir is sweet and lasts in your cool cupboard with no expiration date!

Add organic ACV with “the mother enzyme” that looks like residue sitting at the bottom of the jar and mix with a few TBSPs of raw honey.

ACV improves digestion (increasing stomach acid production that tends to decrease as you age). Our internal body changes over time– a good message to share to younger friends and siblings who think they’ll stay the same forever! 😉

You can take a few spoonfuls of this before a meal and this helps glucose levels and prevents blood sugar spikes. The ACV smells can be off-putting to some, but the raw honey will smooth out the unfavorable ACV scent.

Honey is everything sweet in my opinion. So much so, here are some good storage tips:

Honey is best stored in a cooler, dark cupboard or sitting with a closed top in a pantry. By itself, raw honey never goes bad. It’s best not refrigerated or in changing (cooling) temperatures in a fridge that can speed up crystallization. And if you find the right honey and brand, it won’t crystallize at all in the right room temperatures.

Anti-inflammatory raw honey doesn’t have a hard rule expiration date that needs to be followed, as it has very low moisture content. I’ve never seen it go bad. But be sure to close the top or lid completely to eliminate moisture (and bacteria) in the air from entering over periods of time.

One popular honey dessert I remember was served up to many during my event planning days, is a dessert called Awamat, or Lebanese donuts, that is finished off with none other than honey and saffron as a glaze.

Because they looked more like donut holes they could be beautifully displayed as a croquembouche-style evergreen tree table display with a ‘lil engineering ingenuity and creativity… I’m sure recent GBBO contestants, Giuseppe or Juergen, could figure it out!

And besides food, “honey is medicine” as it’s an antioxidant and has antibacterial and antifungal (microbial) benefits. Our ancestors (the ancient Egyptians) and our modern Ayurveda practices have been using honey to prevent infections and help lower inflammation for ages.

It’s also a natural humectant, so whether you have dry skin or a dry throat when applied, it will also help with relieving symptoms. I can’t say enough about raw honey’s sticky goodness. 🍯

And you can add your honey to this calming anti-inflammatory butterfly tea 🦋🍵 drink that’ll sweeten your day.

Print Recipe

Anti-Inflammatory Blue Matcha Tea Ocean Drink

Course beverage

Cuisine American, Japanese

Ingredients

blue matcha tea (Butterfly pea flower tea)
coffee or black tea like English Breakfast or Early Grey
raw honey, optional
blueberries, optional

Instructions

Brew your blue matcha tea leaves for about 5 minutes in a mug. Be sure to use cooler than boiling water to not burn the leaves. Cool in the refrigerator.
Pour about 1/3 high tea to your drinking glass or rock glass for your "ocean." Add honey (optional).
Freeze.
Add a "sand" layer with coffee or black tea.
Freeze again.
Add milk or cappuccino froth for "cloud." layer. Zhugh with blueberries if desired.

Weekly Healthy Proteins and Meal Prep

Legume proteins added to 2022 pantry — 2022 Pantry

Probably like you, I’ve evolved eating habits and meal planning since 2020. My meals are focused on healthy proteins, carbs, veggies, fiber, and healthy fats. My pantry reflects those balanced moves… and fewer sweets.

The bulk of sweets come from my weekly bakes, like poached cinnamon-honey pears or kiwi meringues.

Daily salty snacks are mostly from nuts that are a high source of protein (i.e. 1 ounce of almonds has 6 grams of protein). Once in a while, popcorn (a whole grain) with a dash of turmeric comes on the scene for a good movie. Or a dash of EVOO and white pepper that gives a savory umami buzz. That’s important for a taste-o-phile. 😊

For most meal prep, the focus is on anti-inflammatory plant-based sources like legumes and phytochemical-rich fruits and veggies.

But I didn’t start off 2020 with my then-new pantry (in limbo transition)…

Pasta over proteins in 2020 pantry — 2020 Pantry

The first meal I remember cooking was a box of pasta. It’s not touted on the daily news, but there’s a reason why pasta takes up one side of the grocery store aisle. For the low cost, it offers good value. It beats a junk food replacement that’s more convenient.

Pasta is fairly easy and quick to cook and is a filling source of energy great for lunches. And then you can add your favorite protein and veggies on top for a healthy meal. It’s also a good source of potassium, B vitamins, protein, fiber and has very low sugar. You can also get the tricolor kind with tomato and spinach puree.

But yeah, anything from a box with a barcode isn’t likely to be nutrient-dense polyphenol healthy.

Sometimes I make my own pasta with eggs (which btw, both egg yolks and whites are a good source of proteins)…

Pasta is made with eggs with proteins

But any pasta isn’t gonna be as nutritious as a whole grain alternate or a pseudo-grain like quinoa (a complete protein) that has all 9 amino acids, including the ones your body doesn’t make. The quinoa nutrition label won’t show that today, so all you see is the 4 grams of protein per half a cup (which still isn’t bad… but only half the scoop).

Good to know, no matter whether you’re a natural Vata, Pitta, or Kapha Ayurvedic body type. In case those terms are new… generally, Vatas are lean, Pittas are muscular, and Kaphas are heavier set.

In all cases, protein is needed for functioning and is loaded with essential vitamins and minerals. Some amino acids (the building block of proteins) needed for life, only come from food sources.

Proteins are also needed for muscle growth and tissue repair.

Plus, eating proteins helps with focusing on tasks other than eating all day. This is especially true if you’re a Vata body type with lean genes and skinny jeans where energy crashes and feeling occasional lightheadedness from low blood sugar can come with the territory too.

All in all, proteins keep us feeling full longer, and being filled gives us energy. Healthy protein sources can come from legumes like beans or tofu (i.e. 6 ounces of tofu has 11 grams of protein).

The 5 Blue Zone regions in the world have the highest concentration of Centenarians (the young-at-heart people passing the 100-year-old mark). Legumes carry across the board are part of their longevity plans.

Examples:

Sardinia, Italy/Ikaria, Greece – white/cannellini beans

Nicoya, Costa Rica – black beans

Okinawa, Japan – soy beans (tofu)

Loma Linda, CA – mixed (black, kidney, pinto, tofu, etc.)

Occasional lean animal proteins and fish also help us to stay healthy. And choosing a variety is going to give you the diversity of vitamins and minerals your body optimally runs on.

You can think of getting a balanced meal from building a grain bowl or wrap like in a Chipotle meal. Here’s a grain bowl example you can try in your at-home meal prep:

Grain Bowl with Proteins — Proteins lead the meal prep

Oh, and don’t forget the microgreens and chia seeds (I.e. 3 Tbsp chia seeds has 7 grams of protein). And if you’re like me who likes to boost her omega-3s with ground flaxseeds, you’re getting 6 grams of protein per 3 Tbsp.

While you may choose your greens first, for meal prep, proteins can still lead the meal choice. Here’s the healthy you could consider weekly:

1-2 cans of 15 oz beans or legumes (chickpeas/lentils)

Wild-caught fish and seafood

Lean Poultry (minimally processed)

Protein in egg yolks and egg whites.

Grass-fed or free-range meat

Uncured lunch meat

Here are some protein questions you can ask:

Which omega-3 protein-rich sources will I add? Examples: Salmon, eggs (enriched eggs), sardines

Which plant-based proteins? Examples: Tofu, beans, legumes

Which lean B vitamin-rich proteins? Example: Chicken (minimally processed), uncured meats (without sodium nitrates or added nitrite)

B vitamins are water-soluble. Since the body doesn’t store them, we need to keep replenishing. B-vits work together and are responsible for healthy growth, vision, skin, hair, nails, metabolism, immune system support, memory, prevention of many potential body issues, and so much more.

So now that you got your healthy fill for the week, I’m excited to announce I have a new recipe planner template that you can grab for free. It’s designed for baking recipes… and actually, I came up with the idea because I was finding that I needed a recipe backup plan and one place for all my handwritten recipes.

So, this 53-page template came from those inspirations and it comes with 7 of my tweakable daily healthy bake recipes. If you’re not a baker, you can also use the template for all your sweet and savory breakfast, lunch, or dinner recipes.

Have a healthy and peaceful week! ✨

Healthy Eating Lifestyle Balance Inspiration

If you want to balance and optimize healthy eating and tasty foods, this article is meant to help encourage you. I’m convinced you can fulfill both goals at the same time because that has been my practice and desire for my entire adult journey.

I’ve enjoyed and been enamored with foods like most people who think they have a deeper relationship with food (as a lifelong companion of comfort, love, and joy).

I started my young career around my passion for food in event planning, seeing through a “foodie” work lens in the kitchens I worked beside along with thousands of event hosts and planners.

I can’t think of one instance where healthy food menus were requested for the larger ballroom and banquet space events. But, when I planned parties in restaurants, the healthy menu requests became more obvious. Like in the Mediterranean restaurants that use healthier ingredients, methods, herbs, and spices. They used EVOO and vinegar bases for dishes, instead of creamy-butter sauces.

That aligned with a healthy identity I was evolving into where healthy foods can be good and better-tasting than non-healthy.

Plus, healthy eating is easier on the body where you and your gut get along better in happy and healthy agreement.

Reflecting on this, I think it starts from appreciating food and the body. That’s where a healthy balance and triad relationship between you, food, and your body are daily observed from a mirror and a nutrient absorption lens (that only the body sees).

When we have a healthy eating lifestyle, then we don’t have to let the next evolving health trend (or diet) impact us so much or at all. We can change one food or category under question or change, and rely on the variety of others.

Maybe you remember like I do when nuts were considered bad for you because of the fat content, and now they’re the hero of healthy fat and snacks. And if you eat them along with the right foods (like fat-soluble Vitamin A foods), they synergistically help your body.

From your body (aka the end-user or the health critic in you), it’s smart to know how foods are better absorbed from a nutrition-biology standpoint.

I made a visual of some of these synergies.

Some are palatable for pairing, like chocolate and raspberries. A few are odd and you have to really get creative to appreciate. For those, instead of trying to put them together in the same dish, you could figure out how to start with one and end with the other.

Your gut doesn’t care what it looks like on a plate. It cares how it mixes together in your mouth and ultimately in your stomach.

It helps to be informed and to listen to your inner gut if that’s a strength for you. If that’s not so easy or has not been helping you out much lately, then eating “from the rainbow” and having healthy eating habits is a good start.

You can turn a boring broccoli side into a delicious soup or a can of pinto beans into a zesty dip. Both are then easier to digest and you get to enjoy better. That’s just a couple of examples of how healthy eating can be delicious.

Sometimes it just takes a little thought and food prep. It’s encouraging we can reset and start over each day with new healthy eating goals.

In my younger years, I studied the French language, and that helped me to learn catered dishes back then with French titles and names like hors d’oeuvres and foie gras. The French are also known for their buttery recipes and patisseries, where a bakery is on every Parisian corner. So, it’s interesting their obesity percentage stats are lower than we have in the U.S.

One reason for this is that French people eat smaller meals and take time to enjoy the bites. They slow down to chew and appreciate food aromas. They enjoy a slower-paced lifestyle. Paris has the pace of living similar to a smaller metro city in the U.S. where the emphasis is on quality living, and not just immersing in the hustle and bustle.

French foods revolve around the idea of high quality over high production. There’s a respect for ingredients. They have a different way of seeing and appreciating the food they eat. Take cheese: they use the highest quality milk to make their cheeses. And in our American factories, we turn the lower quality milk into cheese.

In the U.S., we love our convenience, fast-paced, and relatively inexpensive options. And in our Melting Pot culture and diversity, we have many cooking influences that help bring back helpful balances.

And each of us can get interested in the nuances behind what we eat, ingredients, cooking, and knowledge. And that helps to become healthy eating inspired. It’s a lifestyle choice.

Each day, it starts in the morning. Breakfast can be nourishing like a protein-rich smoothie. You can choose a prebiotic-probiotic combination. Examples would be starting your day with oatmeal or a banana and yogurt.

Then rolling into lunch, you can add a healthy eating menu: cooked red onions with fermented foods. It’s easier to make your own fermented foods than you think as they’re not advertised everywhere like fruits in a produce section.

These days, many of us are into sustainability and feel deeply for the climate changes we’ve seen especially over the past couple of years. We value recycling despite knowing our efforts of placing our trash in the right bins are limited and we have almost no control.

One way where you can do something about this is to reuse grocery containers for fermented foods that are healthy for you, us, your gut, and the environment.

You could make simple sauerkraut leaving the slaw in a jar of water and salt out at room temperature for a few days and then refrigerate. Your slaw tastes better and has health benefits. Plus you salvaged the jar as a bonus.

When you make healthy eating changes, in the beginning, it may seem odd to you and your stomach as you both adjust. You can gauge how this impacts your daily gut and entire GI system and see how that lands.

All our bodies are different (e.g. we’re all given different metabolisms). But our bodies are similar too as we have the same systems and needed organs to function.

So what works best for one person is different for another. But I think too often we reject ways that could work for us because we don’t see the benefits of it working out for us or our busy lifestyle, and so we skip the healthy habit and lose out on an opportunity.

Another worthwhile cause (and food for thought) is snacking on healthy snacks like carrots and hummus every few hours in the day. I think many would have their weight goals met as the body is happy with the food energy boost, and thereby fed assurance that it won’t need to go in survival mode. Plus, it wouldn’t have to process as much food in one sitting.

…Retraining our body, restoring our body-minds and learning how the body functions along with the world can make a difference for all of us.

Healthy Chipotle Menu and Fast Food

Healthy Chipotle menu, healthy fast food, and healthy eating are all related. Chipotle makes healthy chips and chic beans in a pot. And they make it all so tasty good.

These are the same type of ingredients used and eaten that the longest living people on the planet today enjoy. These folks are also some of the poorest which debunks the myth that you have to be wealthy to be healthy.

And one of the plant-based healthiest meals that’s full of protein amino acids is the 3 Sisters dish traditionally with corn, tortilla, and beans. Learn how to make your own easy lime treated corn tortilla below to go with. 🌽

When you’re not at home and making eating out food choices, eating whole grains and more plant-based is part of healthy eats, and the Chipotle menu is one menu to consider for a fast lunch.

I wish they were around when I was younger. For elementary school field trips, we were asked to bring a bag lunch to school (…you may have done the same).

Most schoolmates had white bread sandwiches (the magical Wonder Bread enriched white bread) and were less likely to stand out and be judged. For lunch hour, your pride and identity were wrapped up in 2 slices of bread, lol.

Today, bread shaming doesn’t cut it …but I know the feeling as my sandwiches were made of whole wheat. Back then, I guess that was better than the occasional super healthy alfalfa-stuffed and sprouting kind where apparently the parents were on a healthy agenda (and didn’t get the memo).

And once in a while we had Taco Tuesday lunches where they offered hard tacos. Some preferred soft tacos. It was kinda like white vs. other breads.

These days we’re open to anti-inflammatory variety, and being more planet and health-conscious. And that’s reflected in our visible fast-food options.

Besides just breakfast, lunch, and dinner, sugary dessert yogurts have been replaced by fruit smoothie energy-vit-enriched powders, as nice in-between options.

Growing up in the DC suburbs, we didn’t have healthy build-it-meal places like Cava, SweetGreen, or Chipotle, or fast food places that offer plant-based meals.

No fast food place offered salads or greens, or at least fresh ones you wanted to try. And that’s coming from an area considered a cultural mecca (and foodie hub). Many field trips were to the DC national museums where we only had time to eat what we brought.

And health-conscious calories and nutritional meal information weren’t anywhere to be found (heck, we didn’t have internet). We’ve made leaps and bounds to become a more health-conscious society.

Living past 90 and 100 is a higher probability than it once was. And from all the living longer information available to us, we know life expectancy and maintaining ideal body weight is mostly determined by personal lifestyle choices.

So thankfully our society and the food community are rallying to help this cause. Aligned to this, the Chipotle menu offers a line called Lifestyle Bowls for healthier eating habits (that end up as regular eating behaviors).

Our bodies are resilient, and we know we know we have some control and can restore our imbalances through the mind-body (or body-mind connection). We also know our thoughts turn to feelings and our feelings to thoughts that can help us most if we’re aware.

These concepts I’ve grown intimate with because I’ve learned they are keys to helping unlock happiness… why live a day here dissatisfied if you don’t have to? And what you store inside impacts your health, in the one body you’re given.

And today and every day is a new day that can be a fresh start in a healthy new year or new season. It can be a good time to welcome changes. Food is a great place to start. And I think we can learn a tip or two from the Chipotle menu whether we eat out or cook in…

At Chipotle, like most fast-food chains, you get consistency and know what to expect. Here are some Chipotle menu healthy ingredient inspirations (from building a lunch meal bottom-up):

You could start with a tortilla or with a bowl of rice, where you get to choose white or brown (kinda like the white or whole wheat bread kinds we’ve known since we were kids)… And in adult wisdom and healthy gratitude, we know choosing brown rice goes much further in the healthy zone! 🦷

Chipotle also offers beans (that are often found in Mexican dishes). They offer two types (black or pinto) for simplicity, but did you know there are over 16,000 types of beans (and 40,000 varieties if you Google it)? In a Western diet, you and I have probably only encountered or eaten closer to 16 kinds. 😊

And just looking around, our American diet isn’t a bean-focused society like other countries. Chili is the glorified bean meal we tie to social occasions and sporting events. But, on the Chipotle menu, you also get the choice to add beans as a rice topping, plus another protein choice that’s considered the actual meat or star protein.

The added beans on the Chipotle menu are subtle but may be your only bean source for the week or month if you don’t get them anywhere else. Just sayin’.

And if keep going down the build-it meal line, you can add guacamole that has tasty value. You don’t necessarily think of the Hass avocado source that’s the add-on’s main health benefit. From there, you can build in green lettuce, a corn mix, and other daily made healthy toppings with herbs like cumin, oregano, and thyme. And all kinds of mild to hot peppers.

That’s as close as it gets to healthy fast-food eating out. I compare that way to my restaurant event planning days where I was around exotically delicious food all day (Spanish, Lebanese, Italian, and North African cuisine), but not all of it was healthy. It was a mixed bag mostly from the fried methods or rich sauces.

In the Chipotle recipes, they make a point to use health-conscious sauces. Soffrito is a Spanish sauce and Chipotle has sofritas as a plant-based protein option.

And now they have a second-plant based protein: chorizo (plant-based inspired sausage). Seeing a trend emerging?

In my area, you don’t have to go far to go to places like Cava, where you’re getting fast-food metro- suburban Middle Eastern chickpea falafel. You can also go from bean to chickpea legumes on fluffy basmati rice that you can learn to make at home in a double boiler method.

Or choose Sweet Greens, a salad, and green-grain bowl place that loves heirloom veggies (like in their Harvest Bowl). Ordering can feel like you’re picking from a California leafy green and veggie garden (and even close to the ground with their Shroomami or Curry Cauliflower bowls).

Then when you’re ready for something sweet, you can find smoothie places with tropical fruits and powder infusions. In city-metro areas, there are many to choose from, and you can add your chia, flax, and sunflower seeds. These are all mainstream now, but once upon a time they were exceptions.

Maybe reflecting on your food journeys and looking around your neighborhood food options, you’re a bit more inspired to eat a little more healthy Chipotle menu-inspired.

That could be a healthy step forward in your home tortilla meal and bowls.

You can get inspired by the healthy Chipotle menu when you're at home with your own bean, veggie, and plant-based ingredients. — You can eat more beans, tortilla, and plant-based goodness that good for you and the planet.

Easy Lime Treated Tortilla (Inspired by Longevity Zones)

Course: Breakfast, lunch

Cuisine: American, Mexican

Materials

fresh lime
package of soft yellow tortilla (healthier than white tortilla since yellow has beta carotene)

Instructions

Squeeze fresh lime generously all over tortilla. Let soak into tortilla and flip to the other side and do the same. Enjoy soft or bake hard.
For hard tortilla bowls, bake inside a heatable bowl. For taco shell shapes, use a upside down muffin tin, fold tortilla and lay "V" shape tortilla side by side in between muffin tin shapes to create the shape desired.
Bake flat or in taco shape at 250°F until toasted for about one hour.