In January I wrote here my 3-month challenge:
To cook my own dinners 4x per week. To do a walk-run on the treadmill 1x per week.
On March 17, 2020 the gyms in New York City shut down because of the coronavirus.
My goal of using the treadmill was put on hold. I had been using the treadmill before that.
Since January I have been cooking my own dinners. Since March 15 I have cooked my own dinners at least 5x per week.
Forced to stay indoors it has been the perfect time to cook my own dinners.
It’s healthier to cook your own dinners. That is it’s healthier to cook nutritious food.
Red meat and other meat should be avoided.
I have chicken once a week. A salmon filet twice a week. Scallops once a week when I’m able to get them. Tofu-and-broccoli once a week. Some kind of squash once a week. That gives me one free night. With this main dish I have some kinds of vegetable.
I don’t ordinarily eat a lot of whole grains. I have a container of full-fat Fage plain Greek yogurt with organic blueberries and some honey after I do a workout routine.
In the morning I scramble organic eggs and veggies for breakfast. For lunch I have a salad–I try to have a salad at least 4x per week–or 5x per week when I’m able.
For a snack every day I have organic fruit–berries or a banana or a Fuji apple or a pear when in season.
In the coming blog entries I will talk about the current research that proves what I’ve been writing in here all along: the food you eat can improve your mood.
For more on this you can buy the TIME special edition magazine The Science of Nutrition.