was often sick as a child and missed school a lot. I was a picky eater and very thin.
When I became a competitive swimmer, my mother always made sure I ate balanced meals. Thanks to her, I became stronger and did quite well in competitions.
In 2014, after my son was born, I developed rheumatoid arthritis. That prompted me to study nutrition again and improve my eating habits.
I regularly prepare meals in advance. When a meal is ready, I don’t just grab whatever I can find when I’m busy or hungry.
Here are a few dishes I made this week, and what I think about when I make them.
• Kale and okra salad:
Kale gives me vitamin K and vitamin C, and okra adds dietary fiber.
• Carrots with tuna:
I cut the carrots into thin strips and mix them with tuna. The beta-carotene in carrots becomes vitamin A, which supports the immune system and keeps skin and mucous membranes healthy.
• Chicken breast with tomatoes, red onion, and shiso:
The chicken provides protein for muscle repair.
Tomatoes have vitamin C and lycopene, red onions have quercetin and anthocyanins, and shiso adds beta-carotene and rosmarinic acid.
All of these have antioxidant properties.
• The vinegar marinade:
Vinegar may help reduce blood sugar spikes after meals.
I used to visualize my races when I was a competitive swimmer. Now I use visualization in my daily life, including meals.
When I eat, I always imagine things like this
This is for my muscles.
This is for my skin.
Studies show that simply imagining muscle training can increase strength, and that believing your daily work is exercise can lower weight and blood pressure. Our brain responds to what we imagine.
It has clearly had a positive effect on me!
