Local & Seasonal

Thursday, April 02, 2009

It's a new month, which brings a new "initiative"...

The problem? Being "overfed and undernourised" (- from "Animal, Vegetable, Miracle".)

And far be it from me to bring in issues of "seasonal" eating which could make putting together a diet menu even more difficult.

So, I'm kind of on a kick, probably the last two summers to eat more seasonal foods - fruits and veggies that are in season for the time of year. Greens in spring, this includes asaragus & broccoli. Then berries soon after. Tomatoes mid-late summer, along with most other fruits. Then of course the autumn "fruits" like apples, pears, pumpkin and squash. It can be really tough because I don't grow much of my own stuff (tomatoes & peppers). Even more difficult is know what is in season. A simple guide from www.animalvegetablemirac
, "The Vegetannual"

I do sign up for the local farm share program which I will do again this year. THis helps to reduce my carbon footprint because then the food doesn't travel as far to get to me. Therefore, I must make time to hit the local farmer's markets, and learn a little bit too along the way.

It is learning process. I picked up a audio copy of "Animal, Vegetable, Miracle". There is some info in there that I ABSOLUTELY didn't know.

So, while I'm learning and using what is in season, how do I successfully incorporate it into trying to use the SP food program. At this moment I have NO F^(&ING IDEA, as I already am frustrated by those meal plans. But that isn't what this is about.

One semi immediate move toward eating more in season and local will be that I have decided to grow more than just tomatoes,peppers, parsley, and basil in my yard. Can't get more local then that. Added to the yard (and work list) will be cilantro, eggplant (eggplant dip?), cucumbers, and maybe try my hand at some (late) lettuce. This will get me out into the yard, working and sweating (like I love, and out of the gym). While I am working in the "farming" it, I really can't eat it or anything else for that matter without eating dirt. I just hope it is as good as I anticipate when I do eat it.

If I don't burn myself out or really screw up, maybe I'll get confident enough to put some things in that will come up next spring - or figure out how to start some seedlings to put in next time. I'm running much too far ahead.

Meanwhile, I continue to work on not getting discouraged because 1) I can't figure out how to get my calories down and my fat & protein up right now (vegetarian!) without adding a bunch of foods that I won't continue to eat in the long run. 2) I'm working out 6 days a week (3-4 days of strength; 5 days of 30 to 60 mins of cardio)and still not losing any where near a level that is motivating. I hope I have taken off at least 1 pound this week. This will be my 6th week of 1700+ calories burns and 3+ days of strenght training. When will it "tip"? I'm feel, right now, like I'm spending a lot of time Sparking too. So,what does it take?

If things don't change by Easter, I'm off to a nutritionist. If I hear that I'm not eating enough, I just might freak out! At least it will be in time for the plentitude of the spring, summer and fall bounties of fresh fruits and veggies to experiment with in new recipes and different cooking styles.
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Member Comments About This Blog Post
    I joined the local farm share also. I love the variety and freshness. I can't grow much in my yard, unfortunately -- all shady, no sunlight. But I do have some hardy herbs that do well. A nutritionist is a good idea if you need guidance. I saw one for years, until finally I got the picture that I already knew what she was telling me. A nutritionist recommended SP to me. Good luck if you do consult one, I hope you will find your answers. I don't use the SP meal plans. I just record my own foods and try to stay in calorie range. All the best, Kathleen
    4458 days ago
    Ok don't freak out but . . .

    you might not be eating enough!!!


    A friend of mine stopped by my spark page and left me this info (warning . .it's long!!):

    "What I would do if I were you -- add up how many calories you burn per week and divide by seven, then add that to your BMR + sedentary number (do you know this number?). This is your true maintenance range. Then make a new calorie range. Try not to shave off more than 20% of your maintenance range (honestly, your BMR should be your rock-bottom minimum), then make the high end maybe 200 calories under maintenance. That way you're always bound to lose, and you won't feel guilty eating a bit higher calories -- which for me would always lead to bingeing. (Eating on the high end once or twice a week is great for your metabolism, it's similar to calorie cycling.)

    If you're worried that your metabolism needs a kick-start, eat 5-6 times a day and add some resistance or interval training. I can tell when my metabolism is slow because I get cold really easy. I did the higher calorie range, weights, and eating 5-6 times a day for 7 weeks straight, and I was like my own little personal space heater!!!"

    Calculate that and see if you're near the range that you're eating in right now. :) (Generally, spark tends to be pretty close!)

    also . .one of my goals this year is to do most of my produce shopping from our local farmers markets (and of course the West Side Market! Greatest place!)

    Let me know what you think of the info above!
    4459 days ago
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