“I stopped looking at cooking as a chore.”
I was still working a lot at the time, so if I could get a convenient and tasty meal from a drive-through or a prepackaged snack at the grocery store, then cooking was one less thing I needed to worry about. But these eating habits were throwing my blood glucose levels out of whack, setting off a chain of complications.
That began with making meals for myself at home. My family is Jamaican, and we love rice, oxtail, and stews. A registered dietitian I met with soon after my diagnosis said I could only have those foods on rare occasions or not at all. The explanation? They’re “unhealthy” because they’re traditionally high in carbs, salt, and saturated fat. It was really discouraging to hear “You can never have this,” rather than being taught how to enjoy them in a different way so I didn’t feel restricted.
a try and realized it was almost as convenient as getting fast food or takeout. After a trip to the grocery store, I used one day each week to sort, cut, and prepare my food, so I had a week’s worth of meals ready in my fridge. My now husband made the changes with me as well, and our motto was to “eat a rainbow” of colors to make sure we incorporated a variety of nutritious foods into our plan.
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