It’s a busy world but you still have to eat. Make it simple, delicious, efficient and do it right with Meal Concierge!
With the pressures, stresses and demands of our daily lives, we trade off one priority for the next attempting to juggle and jam pack everything we possibly can into a single day. Increasing commitments have us stretched thin, sacrificing important areas of our lives; family, friends, downtime, sleep – the list goes on.
Often the first time trimming exercise we engage in is unhealthy eating. We need something fast, we don’t want to make it and we don’t fully understand or even care what’s in it if it means a quick refuel to allow us to get back to the ‘important stuff’ – what could be more important than your health? It’s not all or nothing – we can indulge from time to time, it just shouldn’t be an everyday thing. Healthy body, healthy mind!
To add several layers of complexity to what seems like such a basic task, eating, we need to consider:
- Allergies: Gluten, soy, fish, dairy, eggs, nuts to name a few. Reactions can range from a mildly upset stomach to emergencies such as anaphylaxis. We don’t know what’s in what we’re eating unless we prepare it ourselves. Even if we suspect it’s safe we need to consider cross-contamination. Good luck auditing every kitchen in town.
- Diseases: Diabetes, hemochromotosis, celiac, IBS, GERD, ulcers, hemorrhoids (ouch!) to name a few. What you put in to your body (or don’t) can have an immediate adverse reaction, or long term cumulative implications.
- Family History: What runs in the family that I should be proactive about? Diet can play a significant role in the development of an ailment that you’re genetically predisposed to.
- Healthy living: It’s not about filling our stomachs to feel full. Without allergies, diseases or a family history we still need a healthy, balanced flow of nutrients to keep us energized, in tip top shape, and staving off any unsavoury issues lurking in the shadows. With the aforementioned issues eating a balanced diet becomes increasingly difficult, in fact problematic.
- Science: Too much of this, not enough of that or look at this new power food! Today study says it’s good for you, tomorrow’s study discredits the last. Science please get your act together.
- Aligning with family: It’s lasagna night! Wait. Billy can’t have lasagna, he’s celiac. We could make it gluten-free (and make the rest of the family suffer). Forget that idea – I just picked up some fresh salmon, with the right amount of lemon and dill we’re in for a treat! Hold up. Lucy can’t have fish. I wish Lucy was off at camp or something. It’s tough to take every dietary concern into consideration, especially as the number of people in your household grows. Do we prepare a completely separate meal or attempt to align on one meal everyone can ‘enjoy’ (and we use the word enjoy loosely). Surely we won’t all be in agreeance. Catering to one or a few can leave the other(s) tortured by enduring the ‘oh this is delicious, sooooo good’ comments for the rest of the meal. Cross contamination also comes to mind when multiple dishes are being prepared side by side. It may not even be an allergy or health impacting – we all have preferences and we’re allowed to have things we don’t like.
- Trends: Eating shouldn’t be a chore, especially not a boring one. For as long as food has been around (like a few years or so right?) we continue to come up with tasty, innovative dishes and combinations. We can comb through online recipes (like we have the time for that?) then trek to the grocery store buying a bunch of ingredients for this specific dish – now what? We’re stuck with leftover bits and pieces of speciality ingredients we rarely use that will probably go to waste.
- Shopping: Speaking of a trek to the grocery store, which is annoying, takes a chunk of time and has us head scratching aisle to aisle trying to figure out what to get, how we’re going to make it. I forgot something, I bought too much of this or that, we can’t even make this because he/she can’t have it. Checking ingredient labels is tedious, gruelling and exhaustive. Half the time an ingredient may not be listed by a common ‘we can’t have that’ name, it may not be listed at all or it may be prepared in a facility where they are in close proximity to, or use ‘offending’ ingredients in the same machines causing cross contamination.
- Preparation – Even if we find time in our schedule to shop and successfully run that gamut, now we’ve got to make this. Alone one of these tasks may seem simple but when we start adding it up it’s a significant time burner and we end up resorting to bad habits.
- Dieticians: Either it’s a one shot quick tip and tricks consultation, or you’re visiting them regularly taking time to schedule an appointment, travel, not to mention that they aren’t cheap. The sessions are also typically 1:1 taking a person centric approach – it starts to add up if you’re bringing in the entire family (and then to tie it all together and come up with regular plans is typically outside their box)! If I’m lucky I’ll get a ‘try this, avoid that, I’ve heard about this’ and you’re sent on your way. For many they aren’t a sustainable solution.
It’s getting out of hand. Eating should be easy and enjoyable, not laborious and stressful. I need to ensure we’re making the right meal decisions, it’s need to be simple, time effective, cost effective, and enjoyable for all.