After taking a few months off from posting on social media about nutrition-related topics, I’ve recently begun to feel the pull to re-emerge in the nutrition sphere.
I am just too damn passionate about high-quality whole foods that are thoughtfully produced and sourced. I care too much about helping people understand the damage that is being done inside their bodies, robbing them of vibrancy and destroying their chances at living life to the absolute fullest, by consuming ultra-processed pseudo-food-like products. I so badly want to help people improve their quality of life and provide them with the tools and strategies they need to do so.
But that isn’t the intention of this post. You can read a recent Instagram post I wrote on the topic HERE if you’re curious.
Anyway, I’ve started to dabble with sharing some of my current meals, and on a few occasions, I shared images of my egg waffle sandwiches. I damn near broke the internet! And, it provided a sobering epiphany.
The posts generated a lot of interest and curiosity. And questions about ingredients, ratios, instructions, etc.
I don’t really offer recipes. Unless it’s for a baked good, I don’t follow recipes when I create meals. I create meals based on my personal preference for high-quality, whole-food ingredients. I structure meals around things I have on hand and readily available rather than “cravings” and needing to make a quick trip to the store. My meals are based on what my nutrient needs are, and depending on if I’m working toward fitness or esthetic pursuits, my macronutrient targets. I do my best to allow my intuition to guide me.
So back to my egg waffle sandwich. It’s pretty simple. I currently need a high amount of protein. I also need ample essential fatty acids and some carbohydrates to fuel my activity level. My hens and ducks are laying like crazy and since eggs are one of the most nutrient-dense foods on the planet, I consume them frequently. I don’t eat grains and only occasionally indulge in store-bought grain-free bread, but sometimes I want a vessel to make a sandwich out of.
Enter the egg waffle. For which I have no recipe. Sometimes I make it with one whole chicken egg and a couple of servings of egg whites with a small portion of shredded mozzarella cheese. Lately, a duck egg, which is roughly the equivalent of two small chicken eggs, and some egg whites and no cheese. Or maybe a couple teaspoons of parmesan. Other times I might do two whole large chicken eggs and some egg whites. Or not. With cheese, if I have some/want some. Or not.
Are you beginning to see where I’m going? There is no recipe. There’s no IT HAS TO BE THESE EXACT INGREDIENTS IN THIS SPECIFIC RATIO. There aren’t any directions other than combining whatever you prefer and have so there’s enough liquid to cover the surface of whatever style of waffle maker you’re using, plug the appliance in, and let it cook until your maker indicates it’s done. Put whatever you want on top.
In one of the posts I wrote, within my HY PERFORMANCE Facebook group, I specifically said the intention of sharing a few of my recent meals was to inspire ideas. Not to provide recipes.
What struck me after receiving a number of messages asking for more details, I realized that collectively, we’ve not learned how to create simple meals from whole-food ingredients. We’ve been taught to open a package, boil the contents, and then add the accompanying seasoning packet. Remove the product from the box, puncture the plastic wrap, and put it in the microwave for three minutes. Open a can, put the substance inside in a pot, and warm it up over medium-low heat. Take the innard product out of the shroud it came in, split the contents into twelve pieces, put them on a baking sheet, and bake at 350 degrees for 10 minutes.
What happened to free thinking? Ingenuity? Creativity?
We’ve become dependent on packaged processed foods because we don’t know what to eat or how to prepare foods that don’t come from a box or a can or other sealed mold to promote a long shelf life.
(Don’t even get me started on “I don’t know what to eat” statements. My brain implodes when I hear someone say that. I literally lose brain cells.)
Even having had this epiphany, I still believe it would be a disservice to provide recipes. Part of my role as a coach is to teach people self-sufficiency. Independence. And even innovation.
If I provided meals plans, told clients exactly what to eat and when, or shared an endless stream of recipes with detailed instructions with ratios of ingredients and/or nutrients that might not even be ideal for the individual following it, they wouldn’t learn how to tap into their wellspring of creativity. A healthy dose of curiosity leads to experimentation and exploration of new ways to prepare whole foods using a variety of techniques.
I’ll happily continue to offer ideas based on combinations that I’m currently enjoying. Just remember that my needs are vastly different from your needs so don’t misconstrue these ideas as being a recommendation that you should eat like I eat. My dietary protocol is unique to my bio-individuality, my goals, personal preferences, food budget, and home/family dynamic.
If you would like more guidance on dialing in a nutrition plan while learning how to navigate some of these challenges, explore my Functional Nutrition services page and see if there’s an option that fits your needs.
Please reach out if you have any questions or want to book a call to chat and see if my style of coaching would be a good fit for you.