I once read that most people think their diet is more varied than they think. We fall back on what we like more often than we think. As a corollary, we tend to see others’ diets as less varied.

(I couldn’t find the research on diet variety, but Most people think their diet is healthier than it is: U.S. adults commonly overestimate the quality of their diet, study shows, which found “Out of over 9,700 participants, about 8,000 (roughly 85%) inaccurately assessed their diet quality. Of those, almost all (99%) overrated the healthfulness of their diet.”)

Yesterday someone asked me if I get bored of my stews. To my discredit, I talk about stews and salads as single things, but they vary from batch to batch.

Below are ingredients I’ve eaten in the last twenty-four hours, at least that I remember, all whole, no fiber removed. It wasn’t a special twenty-four hours. This amount of ingredients is typical, I’d say, though the mix changes from month to month depending on what’s in season.

I’m curious how others’ compare. Since I count prepared things like bread, tamari sauce, and paprika as one ingredient, I suggest counting a dish at a restaurant as one ingredient. I think those ingredients were the only prepared ones I used, unless you count the flours. As usual, no refined oils or sugar.

I don’t have time or money to order takeout or buy prepackaged dishes or eat out. For some reason people think ordering out or eating out saves time or money, mainly rich people who spend more time and money on food than I do and project their privilege everywhere they can. Not knowing how to cook does.

spinach

broccoli

celery

black beans

pinto beans

red lentils

potatoes

sweet potatoes

avocado

grapes, green and red

apple

lemon

turmeric

black pepper

green peppers

jalapeno peppers

blackberries

banana

chickpea flour

buckwheat flour

whole wheat sourdough bread

hazel nuts

peanuts

almond

pumpkin seeds

squash seeds

zucchini

salt

cumin

kelp

nutritional yeast

chutney, home made from orange, lemon, lime, grapefruit

ginger

avocado seed

strawberry

water

paprika

bok choy

onion

garlic

macadamia nuts

cashews

wheat gluten flour

seitan (home made)

defatted peanut flour

tamari sauce

cacao powder

chia seeds

flax seeds

cacao nibs

apple cider vinegar, home made

apply kombucha, home made

oats

bulgar wheat

Within the next day, I expect to add cabbage sauerkraut (home made), kale sauerkraut (home made), orange, basil (home grown), and probably a few more things I haven’t thought of.

• ← 671: How Pulling Off a Challenging Day Off Grid Feels
• My orchestra model of sustainability leadership →