You are what you Eat
I recently became more aware (and proactive) of the food I put into my body. Research studies and news reports about restaurant dining and processed foods have me a bit concerned. I usually don’t give in that easy – there are strong associations with almost everything these days but all things seem to point at the fact that ‘you are what you eat,’ as the old proverb goes.
I know that making your own food is the best way of controlling what goes into your body but I always made excuses, mostly highlighting the time and effort put into making food for one person. I know that food can be stored and eaten sequentially but it wasn’t enough to get me going.
Then over a casual lunch conversation, a colleague shared some easy to make recipes. It sparked me to do some searching. I discovered that there are many resources that help make cooking easy, fast and healthy – three targets that a young cook desires.
Here are some resources that I’m using:
2 thoughts on “You are what you Eat”
You list some gluten-free books, but what about meat-free, e.g.
Quick and easy low-cal vegan comfort food, Quick-fix vegan, Student’s vegetarian cookbook for dummies, and Best thirty-minute vegetarian recipes?
Anything that can be made quickly and still tastes good works for me!
Hi Cynthia – thanks for your suggestions. There are some vegan recipes in the suggested books, but I do welcome more.
Happy quick cookin’