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Everything in moderation, I say!

I love all food too much to cut out anything from my life!

But, the above being said, I do try to eat whole grains as much as possible, as well as lots of fruits and veggies, and try to stay away from anything highly refined and/or not of good quality.

Happy Friday, all!

i'm a lifetime vegetarian. i've just started a diet - McDougall Program for Maximum Weight Loss. you can learn more at drmcdougall.com. It's vegan, ultra-low-fat, lots of green and yellow veggies, plus unprocessed starches and whole grains.

pretty much same as DC Sarah, also try to do "healthy" during the week (salads, lean meats, whole grains) and relax on weekends. Exercise also helps me eat more of what I want.

Happy a few more days of Passover - sure makes the whole grains part difficult, but this year I have found the beauty of whole grain matzo - made whole grain matzo ball soup last night and all heresy aside, possibly more flavorful than regular matzo balls.

I am usually a everything in moderation kinda girl but was rather over indulgent this past winter so am currently on a weight loss program and will be till memorial day :)

The diet is essentially high protein - low carb/good carbs (I am a firm believer that red wine only has good carbs, you can say what you want).

BTW, I tried the artichoke and olive jambalaya recipe from yesterday. I halved the bacon, added chicken breast marinated in garlic and balsamic vinegar and substituted rice with quinoa (which is a gluten free whole grain with 18 percent protein). May I just say yum yum yum. Leftovers for lunch today!

i try to rely more on vegetable protein than animal, but humanely raised chicken and fish do have a place in my diet (the more i learn about pigs and cows, and how they are farmed, the less able i am to enjoy eating them). i just try to keep the fat to a tolerable minimum and stay away from the refined sugars and flours. but chocolate will always have a place in my kitchen. :)

Vegan for a little over five years. Mostly for environmental/ ethical reasons, not necessarily health reasons. If it weren't for factory farming and all the problems it brings, I'd be an omnivore who eats everything in moderation.

I'm trying to just add more greens and other veggies into my diet instead of concentrating on not eating certain things.

Anything goes, in moderation, for me! The only specification I stick to is natural/organic when possible, and never fast food, almost never pizzerias. I probably visited McD's and the like under 10 times as a kid (thanks mom!) so I never really grew a taste for is, and discovered health food stores early on.

I'm trying to switch over to a lower-fat healthier lifestyle, but I don't have the willpower to really be hardcore about it.

I'm eating mostly fruits, veggies, whole grains, nuts, eggs, and fish - and smaller portions than I used to eat. This is a significant change for me, and I found it easier to do than I expected. There's a lot of really tasty alternatives.

My personal trainer also tells me to be sure to have a (small) meal every three hours, and that isn't always convenient - so sometimes my meal is a Luna bar, one of the few energy bars that is lower-calorie and somewhat tasty to me.

And I also go for locally grown and organic when possible.

We're omnivores who don't eat much red meat, mostly because if you buy what is raised right, pastured, and is good for you and the earth, it's really expensive! Given that half of the household is Asian, we probably eat more pork then most, but it's always in flavoring amounts and less as a big chunk.

In the spring, after a long winter of chard, cabbage and kale, I think it's always nice to treat yourself to a tonic of spring nettles and chicory greens (like dandelion greens) and those first orange-yolked eggs from chickens who have started laying again. Another favorite that comes later, when asparagus appears, is asparagus in a lemon vinaigrette with a fried duck egg on top.

regards,
trillium

I'm an omnivore who cooks mostly vegetarian and as summer bounty piles in - my diet sometimes is close to vegan.

My only *rule* is to buy/consume as few processed/convenience foods as possible. For snacks, I usually have chips and crackers and salsa on hand. But for actual meals almost everything is from scratch.

We pretty much make everything from scratch in our house-thanks to mom and grandma being snobs (noses turned up at brownies or cupcakes "from a box"? Oh the horror!) We also opt for the healthier versions of things... no need to cut out rice when theres brown rice, or quinoa, or barley, etc. We try to look at like this... is it providing nutrition? In the case of an apple or carrot, yes! Chips, no! We eat sweets, but I love to bake so anything like cookies, brownies, etc. I make, so I know whats in them, ie; whole wheat flour, no preservates.

As far as "bought" food, if I don't know what an ingredient is, or if I can't pronounce it, it's (usually) not going in. That being said, my husband has a weakness for things like cheetos, and I do love twizzlers and I know thats not even food! I think you can't cut things out completely or you'll end up over indulging later.
Enjoy food, exercise, and there will be no need for a diet each spring!

I've begun to focus much more on the quality and taste of my food which automatically puts most fast food out of the running for my dining dollars. Also, I save most of my more indulgent meals for the weekend - when I have more time to cook, or to linger over a great restaurant meal. All that is starting to add up to a more happy, adventurous palate and even a smaller waistline!

Skip 'moderation'...! ;)

My approach to food has mellowed over the past few years. Health is important, but it's a state of mind as well as a physical fact. In my case, having no major health conditions to worry about (thank goodness), I simply try to enjoy each day, and meal, as it comes.

That said, I do follow a few simple rules: 1) try to avoid labels all together; life is too short to fret over one season's fad health craze (low fat! low carb! detox!) and the next; 2) just try to choose prepared foods with the fewest, and most recognizable list of, ingredients; 3) try new things, but remember to relish your favorites; and 4) try to eat what's in season, colorful, and most local. Food and health are about a community's health, too.

Pretty obvious, I guess, but it works for me!