The Golden Ratio

I’ve been thinking about how years ago I created the 80 Percent Rule of eating healthfully 80 percent of the time.

After being told to eat comfort food in response to a loss I can tell you that you and I can feel only worse after earing comfort food nonstop all the time.

A more realistic feel-good approach is in keeping with eating whatever we want 20 percent of the time. I call this weekly eating plan the Golden Ratio. The ratio is having 15 healthy meals and 6 of whatever meals we choose every week.

The 6 meals can be two each of breakfast, lunch, and dinner. It can be hard for some of us not to feel poorly for eating whatever we eat.

In this regard I admire persons who at least cook their own dinners and serve themselves the food they like to eat. Like I quoted my old trainer at the gym the goal is to “Eat Food. It really doesn’t matter what kind. You just have to eat.”

I don’t like to call this a “cheat” day. Instead I use the term to have a “free” day.

I like to think that the majority of setbacks are only temporary. What I take from the Buddhists is their belief in the impermanence of everything.

A person can decide at 46 like I did to lift weights and eat mostly organic food. After decades of not doing that.

All is not lost if you and I are experiencing a setback. I’ll end here with this gem of advice: Consistency counts the most above all else in terms of health.

A slip up here and there is no cause for abandoning all your efforts and giving up totally.

I call this taking the Long View. What we’ve consistently achieved over the years counts more than if in two weeks or two months or two years we’ve gotten off track.

Weekly Eating Plan

The following is the health coach vetted nutrition practice that I try my best to follow every week:

It’s a fact that the oceans have been overfished. Farmed salmon is not OK to eat though. What do I think? I’m going to have baked salmon once a week. There’s a deli counter at a food market that sells this fish.

It’s quick and easy: heat for 20 minutes with Brussel sprouts (also from deli counter) in a baking dish at 350 degrees.

I can also get from the deli counter roasted vegetables which don’t need to be cooked. The deli vegetables are not organic and I’m OK with this. Otherwise I buy online frozen bags of organic broccoli, spinach leaves, cauliflower, and green beans.

As well once a week or every other week I order grilled shrimp from the online grocery delivery service. I also order dry sea scallops with the weekly delivery.

For lunch I order a mixed greens salad with no dressing. Add organic cashews and chickpeas and Cento pitted olives. Toss Boticelli finishing olive oil and balsamic vinegar to dress the salad.

This is the standard fare. I have the salad for lunch 3 times a week. I read a while ago that bringing your lunch from home to your job 3x/per week is OK and a viable option. It can be impossible to expect ourselves to bring lunches from home 5 days a week.

The goal as I see it is to have the grace to accept that you and I cannot do the right things 100 percent of the time every day of every week of our lives.

Coming up I’m going to review a food product I found. The origin story of the company might be a come-on. Yet I’ll talk about this food because it shows that there are alternatives to common products laden with chemical additives or questionable kinds of fat.