Transition to "Real Food"

We are doing it. The Gibsons are making the transition to "Real Food". What is real food? From what I have learned, in a nut-shell, real food is food that is closest to the way nature intended it to be. It is food that has not been altered by processing or preservatives. That means steering clear of most packaged food, white flour, white sugar,  foods with tons of ingredients, and foods with ingredients you can't pronounce. It also means filling our diet with whole grains, fresh fruits and vegetables, good meats, and lots of homemade items.

Where did it all start? For those that know me, they know that I have always enjoyed eating healthy. I was raised eating a wide variety of foods, including fruits and vegetables. As I got older I became a little more conscious about what I was eating. I worked on minimizing fried foods and sweets, and increasing fruits, vegetables, and lean meats.  However, even though I ate foods that had potential to be healthy, I still wasn't making the best choices. For example, I would eat a vegetable casserole that was full of cream of something soup. Salads under loads of ranch dressing. Flavored yogurt that was full of sugar. Crackers and bread that said "wheat" but were really just made with processed white "wheat" flour. Light butter "spread" that wasn't really even butter. Frozen "healthy" meals full of sodium. I could go on, but I'm sure you get the idea.

I also went through a phase where I was all about the low-fat, low-sugar, low-carb, low-whatever. The media told us that fat was bad, carbs were bad, sugar was bad, etc. I was never one to really "diet", but when I had a choice I would always choose the low-version of foods..  My fridge and pantry consisted of low fat dairy products, low fat dressings, and low sugar syrups, low carb tortillas, low fat crackers, low calorie cereals and so on. What I didn't know at the time was that those food items had been altered from their natural state. Yes, they had less carbs and fat, but in their place was ingredients that are mostly unpronounceable and not natural. The foods I was eating had lost most of their vital nutrients through these processes.

So how does all this bring me to my current stance on food? The past couple years I have become more and more interested in nutrition, and I have done quite a bit of reading and researching. The past few months I have really taken to this real food concept. The blog http://www.100daysofrealfood.com/  has been one of my favorite resources. It is full of information and great recipes for those wanting to eat a real food diet.  In my time of learning, what I have found is this: you need carbs and fat and sugar and meat. All of these things can be very good for you if you know how to choose them and eat them in moderation. Carbs need to be 100% whole grain such as brown rice, whole wheat bread, and sprouted grains. Sugar needs to be from naturally occurring sources such as fruit, raw honey, and pure maple syrup. Fat needs to be from healthy fats such olive oil, nuts, fish, and REAL butter. Meats need to be preferably grass-fed, or at least organic. As far as packaged food goes, it needs to have very minimal  *quality* ingredients.

So how are we transitioning to this way of life? Baby steps. My husband and I love food and some things are hard to give up, especially for him! Believe me-we love bread and desserts and pizza. But knowing how much healthier our bodies can be, helps us to embrace the changes. And one thing I love about eating this way is that I don't even worry about nutritional facts!Woohoo no more calorie counting! :D I just make sure I eat a variety of quality food and that's that. Notice I said variety. I would not be able to sit around eating grilled cheeses made with whole wheat bread, full fat cheese, and slathered with real butter all the time! Although that sounds delicious, we all know I would gain more than a few pounds! I'll say right now that we will probably never eat 100% real food ALL the time. I just feel that you have to live a little and certain occasions are worth the splurge. Right now I would say I am eating real food about 80% of the time, while my husband is probably at 60%. I would like to work our way to us both eating about 90% real food. But like I said-baby steps.

So what does my fridge and pantry look like now? I buy lots of fresh and frozen fruit and vegetables. I have a variety of raw nuts. I buy cereal that has very few ingredients and are whole grain. I have 100% whole wheat pasta, whole grain brown rice, quinoa, and oats on hand. I buy plain greek yogurt so I can add my own sweetness. I buy full fat cheese. I try to buy local farm fresh milk and free-range eggs when possible. I use pure maple syrup. I buy real butter from grass-fed cows. I have started making my own homemade whole wheat bread, rolls, and tortillas, but when I buy them I love the Ezekiel sprouted grains brand. I'm learning to make my own homemade spice mixes, dips, dressings, and chicken broth. Don't be fooled though. We still have some unhealthy food on our hands to work on venturing away from. As I sit writing this, my kitchen still contains Ritz crackers, chips, chocolate, graham crackers, canned soup, popsicles, ice cream cones, and more. And you know what? That's okay. It is a work-in-progress. We are doing much better than we use to and I feel great about that. And to be honest, I really don't crave those types of foods much anymore!

So what does this mean for the blog? You will notice that my blog is also going to be transitioning to the real food concept. Not every recipe will be real food, because some recipes are just too good not to share! Plus, everyone needs a splurge every now and then. ;) I am also planning on writing some more posts about real food tips and ideas for meal plans. I've had many friends ask me "So what do you eat? How do you pack your lunches for the week? What do you eat for breakfast?". So I am going to be answering these questions along with sharing my favorite go-to store-bought real food items. I hope you stick around!

5 Minute Hummus

Who knew homemade hummus was so easy??? I just may never buy store-bought hummus again! The past few years, I have really become a huge hummus fan. Mostly I eat it with tortilla chips, but it's also great with veggies or on a sandwich or wrap. I'm still trying to get the hubby into embracing it, but right now he will at least occasionally eat it with chips. Not only is hummus super tasty, but it's also really a very healthy food- full of protein and fiber, and the olive oil adds a dose of healthy fat. Usually hummus calls for an ingredient called tahini, but because I have a hard time finding it around here, I just skip it. What I love about this recipe is it is simple, yet very versatile. You can adjust the seasonings depending on your taste. The recipe is easy to double, and it freezes beautifully. Here is the basic recipe I use:

Gather your ingredients. If you don't own a food processor, you could use a blender.

Throw all ingredients in the processor. 

Pulse until smooth. Give it a taste and adjust seasonings as needed. If the flavor tastes a little strong, add a little more lemon juice which brightens it a tad.

 

Enjoy with a good whole grain tortilla chip or some veggies!

5-Minute Hummus

Makes about 6 servings (2 TBSP each)

1 can garbanzo beans, drained and rinsed
2 cloves garlic, peeled
1/4 c. olive oil
1 TBSP lemon juice-or a little more to taste
1 tsp. lemon zest
1/4 tsp. salt
3/4 tsp. cumin
dash of pepper
dash of paprika

In a food processor or blender, add all the ingredients and blend until smooth. Give it a little taste and adjust seasonings and lemon juice as needed. Refrigerate in an airtight container for 3 days or freeze.