Guyside: Fall food thoughts that aren’t hard to swallow.

Posted by Bob LeDrew on Sep 24, 2014 in diet, Guyside, health, general, men, weight gain | 0 comments

Fall is a wonderful season. If you live in a climate where heat and humidity dominate summer, you start to feel relief. Autumn colours make the world beautiful. And (at least for me), food begins to change along with the season.

I love to grill food, and in our household, we take advantage of warm summer days to cook and eat outside as much as we can. But as days get shorter and cooler, we start to move the cooking inside, and that changes the nature of the dishes that get prepared too.

It’s already known that men tend to eat less healthily than women. And It’s really easy for men (and by men I mean me) to enjoy the grilling season a little too much. Sausages, thick steaks, ribs, rich barbecue sauces and the like are great in moderation, but easy to overdo. Even some of the salads I associate with summer have rich dressings that might reduce the benefits of all those healthy veggies. And none of this even begins to address some of the junky food that we eat as the day goes on.
I try to take fall as a sign to revisit what I eat a little bit. I’m not going to go macrobiotic or vegan, but it’s never a bad thing to examine your food choices every so often. Here’s some of the things I do:

• I’m the main cook in our household, so I do a few simple things to make food both good and healthy when shorter days come. I shop from a list, and stock up on basics that I know will get used up over time without going bad. If I’m making a dish that requires some perishable ingredient, I find other dishes to make that will use up that ingredient. For example, I made a pork curry on the weekend that needed ginger root. So during the rest of this week, there’s also a chicken tikka recipe that used ginger root and tonight is pork chops marinated in ginger.
• I try and make some healthy substitutions of ingredients or techniques where I can. Rather than white rice, I’ll use brown rice, or even better, brown basmati rice. Rather than make French fries in a skillet, I do ‘em in the oven. I’ll also switch up sweet potatoes for plain old potatoes. And I try to make things like marinades, dressings, and the like from scratch rather than use store-bought ones. It’s usually cheaper and better.
• The biggest additions to the menu in the fall are soups and slow-cooker meals. Soups or slow-cooker dishes usually mean multiple days are covered, making for stress-free cooking days if my partner and i are busy, and scratch soups are pretty simple to make. Nutritious and delicious works for me.

My big weakness? Lunches. I work from home, so I get to make lunches rather than eat out every day, but my instincts are to have a canned soup (lots of sodium) or a sandwich (processed meat); not always the best choices. So perhaps this fall I’ll try to do better with my lunch choices.

Maybe it’s time for you to take a look at what you cook and eat.

Photo: CC-licenced from the US Marine Corps Archives on Flickr.