Many months into striving for a better diet, tweaks continue. Meals with more vegetables make eating easier. Meaning, I dont stress over meal prep and limiting carb counts.

Eating real whole foods. A combo of veg, and meats primarily. And spices( and salt). Some dairy. Some nuts.Some fruits.

Frozen or fresh.

Food like it comes from the farm.

( Finally gave up diet soda and drink mixes. Low carb desserts are an occasional treat, as a fail- safe, to prevent eating a SAD sweet. )

Drinking more water. Adding more salt to meals,or a 1/2 tsp sea salt with water.

Tea. Green tea and Earl Grey everyday. Bergamot in the Earl Grey. ECGC in green tea. And supposed to he good for supporting gut microflora, per one source.

And as its tomato season, cherry tomatoes are a snack. Each variety has a different flavor!! Black cherry, sungold, and more. Picked fresh from garden.

Other veg from garden sporadic. What grows well varies year to year. Cukes are done for the season. Summer squash was summer squash which are done. Zucchini ending soon. Patty pan still putting out . Onions are a plenty. And garlic. Celery liked the rainy summer. The parsley, too.

We picked wild blackberries and blueberries. Stored in freezer. And some jam.

Potatoes. Still learning how to grow. Have lots of small potatoes.
Corn. Learning how to grow old varieties. No gmo, no hybrids.
Winter squash. Leaning how much space they love. An old variety can last on stairway storage for over 12 months.

Bacon too expensive to enjoy like in the past. More of a flavoring at times. Deli meats--- too processed. Full of a scary number of additives. So reduced dramatically.

More of beef, lamb, chicken and duck. We raise the latter three.

Meals start by: looking at veg in refridge or freezer, then selecting a meat. Otherwise, I keep a cooked meat available.

Small changes have added up. Salt, spices, fresh veg, a few fruits, and meats. And lots of water to drink.

Knowing how to cook matters.