"You are what you eat"
A man's mettle is really determined by how good a provider he is. If a man cannot provide for himself, how can he possibly provide for others? When you provide for yourself, your body thrives, and this is reflected not only in your physical build, but also in your personality. I've never felt so alive. I feel good. I want to interact with others. I feel like it. I feel awesome.
Last year my diet was pathetic. Over summer break, I managed to push up my caloric intake from 1300 to 2500 a day. I shopped almost every day and had lots of fresh produce. Importantly, vast advances were made in food storage and preparation. I did not really learn to cook from my mother. I cook what I've discovered from experimentation and looking at what others make in the communal kitchen of the halls.
An unexpected event has forced me to shop weekly once again. I find it really obvious how much my diet has changed. From consuming about 3 proper meals a week, I now consume at least 10 proper meals a week. More importantly, those meals are balanced, with a healthy daily serving of carbohydrates, protein and ruffage. I consume about 80g of protein a day, and even with a pretty heavy gym/pool schedule, I do not require any supplements.
This week's menu: Ginger beef w/ spring onion on rice (3 meals). Cream based pasta w/ heaps of fish (4 meals). Couscous bake with beef and cheese (2-3 meals). Spag Bog (1-2 meals). Mash and grilled salmon steak (2 meals). *note: I buy my lunch at work.
3L 2% milk
1kg full cream yoghurt
2 x fresh tasman salmon fillets
3 x vietnamese basa fillets
1/2 dozen eggs
Rice, pasta, couscous and mash. White bread for breakfast.
200g leafy greens (italian mix)
5 large navel oranges
2 x 1L fresh squeezed low acid orange juice.
1kg muscat grapes
approx 2L Sanatarium Up & Go - I dont always have time for breakfast. 500ml of this has the same amount of protein from 2 eggs, fiber of 4 weet bix, 400 calories (low GI) and less than 2g of saturated fat! It's also very low in salt. I'd reccomend this to anyone.
This Year's Gear: A generic heavy bottomed non-stick cooking pot. A ss aluminium soup pot. A george foreman grill. Proper 15" chopping board for greens and foods consumed raw. 10" board for meats. A santoku and a standard fillet knife. Light Correlle plates and bowls. A full set of containers: plastic roll caps for meals and fruit servings. Pyrex tubs for oily foods.
Last Year's Gear: A thin bottomed steel pot that was impossible to clean. A thin bottomed frying pan that kept on burning my food. No chopping board - i used paper towels. One standard fillet knife. A really heavy earthen bowl and plate from the dollar shop. A few plastic tubs from the dollar shop.