And, we’re back to food. That’s partly because it comes up every day at least three times, usually more. Also because I have an unhealthy attachment to the stuff, as you’ve read. And also because I visited the nutritionist last week for the first time.

The visit to my new food advisor (I’ll call her Diana cause that’s her name) was interesting in a number of ways:

1. I spent a good 45 minutes talking about myself which is always fun for me
2. She immediately identified an issue and one possible solution for it (patience, we’ll get there)
3. I shared three goals that I have for my healthy future
4. We set a path going forward that will include meal planning etc.

First things first.

I am obsessed with cooking. I collect cookbooks, save recipes, subscribe to cooking magazines. Above are a few of the notebooks I have made with the recipes I have torn out of various reading material over the years. My good friend Larry is an amazing cook and he showed me one of his notebooks and I thought it was a great way for me to get organized. I feel sure he uses his more than I do.

But I do not cook very much. Those of you who are members of The Worst Club Ever will understand when I say that cooking for one is:

1. No fun
2. Wasteful (because food comes in twos or four or, God help me, six)
3. Lonely (as it involves eating alone in front of the TV)
4. Creates leftovers (which never taste as good the second time)
5. Did I say no fun?

And so, we don’t. We eat out, order in, buy frozen, then throw away the broccoli/asparagus/squash we bought thinking we would cook it. And we snack (refer to my last food blog.) It’s pitiful, disheartening and expensive.

But, I want to cook. Really, I do. But when you’ve spent your whole adulthood feeding family, it’s hard to get up a head of steam to feed yourself. So I talked to Diana about that and we will be addressing that going forward.

But for now let me tell you the revelation that occurred. I told Diana how I eat very little during the day, a breakfast bar, a bowl of soup, whatever. And I never snack during the day. So at night I make a healthy-ish dinner and then the snacking begins. She said that perhaps I’m just so hungry at night because I haven’t eaten enough during the day. So I am trying to eat breakfast and lunch.

And its working!!! I can’t say I have quit snacking completely, but so much less! Also I was getting “sinking feelings” in the morning from just coffee, so I am eating a more substantial breakfast and feel well all day!

Thanks, Diana!

Now I will share my three goals that I hope eating well will help me reaach:

1. Immunity–from heart disease, cancer, etc.
2. Cognition–brain health and avoiding memory loss, etc.
3. Movement–keeping my body flexible, strong, and balanced

All of these are helped by healthy eating, as we know.

Lastly, I will tell you what Diana told me when I mentioned eating too many “bad foods.” She said there are no BAD foods. Foods have no morality, do not set out to hurt us, and do not in any way feel guilty for the way we misuse them. Food is either nutritious or non-nutritious or somewhere in-between. It’s okay to eat ALL foods as long as I do so in moderation or with the knowledge that the choices I make will move me closer to my goals or not.

So, armed with all this knowledge and motivation (and knowing there is so much more to come,) I am setting out on this journey. And I hope you will be along for the ride. To help make things more fun and delicious, I will be sharing one recipe each week that I have made using “more nutritious” foods.

First up is ROASTED STUFFED ACORN SQUASH

Stop making that face. It’s super easy and delicious. Plus it did make two servings, and it heated perfectly in the microwave the second day. If you don’t want to cook it, just go to Dream Cafe and order it. Comes with a lovely salad.

1 Acorn Squash, cut in two and ream out the seeds. Place cut side up in a dish with an inch of water.

1 bag of pre-cooked rice blend (or you can cook brown rice or quinoa or couscous,) I like the bags that you squish around, then put in the microwave for 90 seconds. As your Senior Influencer, I highly recommend them, also for grain bowls.

Chopped walnuts: a handful

Dried fruit: handful of raisins, cranberries, dates, berries, it doesn’t matter

Goat Cheese enough to sprinkle on top

Brown sugar: 2 heaping tablespoons

Butter: 2 heaping tablespoons

Put a tablespoon each of brown sugar and butter in the wells of the squash, sprinkle with salt . Cook in the microwave for twelve mutes or until the flesh is soft.

Cook the rice according to the package directions.

Brush the squash with the melted butter and sugar.

Transfer to plates. Fill the wells with the rice, walnuts and fruit. Sprinkle with goat cheese.

Add a salad or green veggie. (But you don’t need it.)