No one likes being a picky eater. Either by nature or due to a bad experience with different flavors or textures, sometimes we just don’t like certain foods, and it is what it is. But that doesn’t make it any less frustrating for those of us that are more particular than others. Heck, I’d love to be able to eat certain foods- avocado and Greek yogurt, in particular, kill me since they’re each so good for you, yet I still cannot bring myself to eat them.
Which brings me to my point- how can you make sure you’re staying healthy, even as someone who is a bit picker?
Understand Portion Control.
If your food quirks involve some of the healthier foods, it can be understandably challenging to keep to a meal plan that will achieve your wellness goals. Manufacturers are required to state their standard serving sizes, but that doesn’t always mean that they’re published obviously. It’s down to you to read packages and establish what a serving size looks like based on your caloric needs in terms of age, gender, and activity level.
Stick to Simpler Recipes.
Not only are simpler recipes a great way to meal prep on a budget, they also limit the amounts of ingredients that are necessary for the cohesion of a dish- which sucks if the cornerstone ingredients are things you can’t eat. Recipes with less ingredients = less opportunity to encounter your food danger zones.
Find Food Equivalents.
I hate, hate, hate sweet potatoes. I often sub in different types of regular potatoes if I come across a recipe I really want to try that calls for the sweet variety. The point is, you shouldn’t have to shy away from trying new and interesting recipes just because one or two of the ingredients fall in your “no” column. Food groups like dairy and vegetables are incredibly easy to find swaps for- and can take a dish to an entirely new place!
Mix It In.
As a kid, I refused to eat peas. I still don’t like them (something to do with the strong folic acid taste, which even extends to spinach, if there’s too much of it in a dish). My mom used to stick carrots, peas, and other veggies in a food processor, and incorporate the mix into meals like meatloaf. Not saying you have to be quite so literal, but camouflaging foods like that is a good way to still get in those nutrients, if the flavor is the only thing about it that bothers you. You might have to get more clever if texture is the issue.
If you’re not down with certain foods, there’s no need to go all out and try to achieve something you aren’t comfortable with (wasting food and money in the long run). If you aren’t sure if you’re going to like something, try it in a smaller way-for example, incorporating a new veggie into your weekly meal prep- before you introduce it into heavy rotation.
At the end of the day, whether it’s down to a food allergy, intolerance, or just plain dislike, having more specific food needs shouldn’t be a roadblock on your way to healthier eating habits. Take it slow, do a little research- and don’t think staying in your comfort zone is necessarily a bad thing. Just means you have to finesse your meal prep a little. It’s doable, trust me.
Keep it real,