I started the What I Eat series in May and posted another piece to this series in July. The August installment features a few days from this past week:
8:30 AM: A few ounces of cheddar and blue cheese with a fruit salad (strawberries, grapes, and half of an apple), courtesy of Delta Airlines.
1 PM: Alaskan salmon and carrots topped with melted butter
3 PM: 4 eggs over-easy with a banana
7:30 PM: Alaskan salmon topped with melted butter (delicious leftovers from before) along with a handful of sugar plum tomatoes
11:30 AM: 4 eggs scrambled, an apple, and a handful of blackberries
2:30 PM: Large bowl of spinach, spring mix, tomato slices, pickle slices, sardines, olive oil, and white Italian vinegar
4 PM: A banana
6 PM: Red sockeye salmon, a handful of carrots, and a few handfuls of sunflower seeds.
11 AM: 4 eggs over-easy, an apple, and a handful of blackberries.
3 PM: A banana
4:30 PM: A few mussels along with a salad consisting of spinach, carrots, sugar plum tomatoes, olive oil, and balsamic vinegar.
7 PM: Four Italian sausages, diced tomatoes in balsamic vinegar, and a glass of red wine.
Is everything in my diet organic? No. I have two simple guidelines for when I go organic versus when I don't:
- Edible exterior = Organic. Many fruits and vegetables with edible exteriors, such as strawberries and bell peppers, contain stronger and higher quantities of pesticides (I can't even pronounce many of the pesticides used on California strawberries). In addition, many of these foods have been dyed to look more appealing. Do I really want to put that crap in my body? No! When it comes to the non-edible exteriors, such as bananas, I decide whether or not to go for organic based on the price difference.
- Higher on the Food Chain = Organic. When eating animals, I typically go for the best quality possible. Conventional meat comes from animals that were given hormone treatments, antibiotics, ate poor diets, and could have inherited other toxins from their environment and foods. Therefore, I go with wild-caught fish, certified organic and grass-fed meat, and free range eggs.