This post is the introduction to a series of six posts (one per week) that I’m doing in partnership with Whole Foods and Garmin to start the year. As compensation, I received Whole Foods gift cards and a Garmin vívofit, both of which I’m using to create the content for this series.
(I’ve also got a $100 Whole Foods gift card and another Garmin vívofit to giveaway to a few lucky readers. I’ll include the details for entering in a later post.)
Over the past year or two, I’ve thought a lot about how we’re eating when we’re doing it “right,” versus the odd week — or sometimes, month — now and then when we get off track. Mainly, I mean those times when life with two young kids gets busy and we fall out of the smoothie routine, skip the big salad each day, and order takeout way more than we should.
And what I’ve determined is that it’s never a matter of willpower. Instead, it’s entirely about preparation.
To kick off the year, I thought it would make for a fun post if I did a big Whole Foods trip with the express purpose of buying those staples that make such a big difference in which version of our diet shows up — the foods that essentially put healthy eating on autopilot for us.
So that’s what I did last night, and below I’ll explain how we use each food to grease the wheels in our kitchen.
First, here’s the haul:
And here’s how each food makes healthy vegan eating (at least, the Frazier household version of it) easy. Unless otherwise noted, almost all of these foods are Whole Foods brand. And they’re mostly organic, but not always.