004: What I’ve Been Eating, and How I Get It
Mastering Nutrition Episode 4
Introduction
I’m often asked what I eat, and here I answer the question. In addition, I describe how I have been getting my food and arranging my meals to meet my goals of productivity, fat loss, and good nutrition.
Show Notes
I’m often asked what I eat, and here I answer the question. In addition, I describe how I have been getting my food and arranging my meals to meet my goals of productivity, fat loss, and good nutrition.
This is the first in a series of episodes sharing practical tips that have helped me solve problems or meet specific goals. As such, they are more anecdotal than data-driven, but I’m hoping that the things that have helped me most will also help others. So, let me know in the comments how you like the next few shows.
One thing I forgot to mention in the show is that I eat a few servings of raw fruits and non-fermented vegetables (mostly lettuce) a day, which are not a major source of calories but are an important source of some micronutrients.
Here are links that are relevant to this episode:
Thrive Market, where I get most of my non-perishables, including Kettle and Fire broth.
Instacart, which I use to get most of my non-perishables delivered from Whole Foods (depending on where you live, Amazon Fresh may be an equivalent or better option).
MyFitnessPal, which has helped me not only lose 30 pounds since mid-December, but also to sleep better (I exclusively use the iPhone app and never use the web site).
Epic Liver Bites, the one essential non-perishable not currently sold by Thrive.
My favorite bread that I don’t eat right now because I’m not sure how to get it locally.
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Update 5/7/16: This is a major addition to my making-things-in-batches-to-save-time program. Inspired by the recent Thrive Market article on how to make cold brew coffee, I have started making my own as my default form of coffee (see my pic on Instagram). It is less acidic than hot-brewed coffee and can be served both hot and iced. Compared to hot-brewed coffee (including iced coffee) I find that it tastes much better with less sweetener. I typically use about 5 grams of honey or unrefined sugar in regular coffee but I use zero sweetener in cold brew. One batch makes a concentrate that can be diluted to 13 12-oz cups of coffee, so making it in batches that can be kept in the fridge is an enormous time-saver. The Thrive article was inspiring, but the idea of using its suggestions to buy individual pieces of equipment (ball jars, mesh sieve, cheesecloth, etc) was thoroughly uninspiring, so I bought this simple kit from Amazon.
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Update 6/3/16: As described in episode 11, after trying it at Paleo f(x), I intend to soon replace the Epic liver bites with US Wellness Meats liverwurst.
What about you? What have you been eating, how have you been getting your food, and how has it helped you meet your goals?
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