Lunchbox 101

The lunchbox I have had since kindergarten. It is at least 45 years old. I still fondly remember
my parents getting it for me after I chose it in a store in Florida.

Among the many things I didn't give much thought about during the first half of my adolescence, in addition to my clothing or hairstyle, but wish I had, was what I (or my brave mother) put in my lunchbox. Like others in my household and many people in the 70s and 80s, I had this very primitive binary view of food: it either had a pleasant taste or it was repulsive. The choice would therefore be guided by this sometimes risky approach: ingesting the former as much as possible and avoid the latter. It didn't matter if the tasty was highly artificial, processed food. I had a phase in elementary school when I would spurt ketchup on every meal. I also loved the mac and cheese with super surreal orange powder. Soft drinks were ubiquitous (I can still remember the smell of the basement at my maternal grandparents when we had to go downstairs to grab a bottle of Radnor, or the floaters -ice cream plus soft drink- we would make at my other grandparents'). This semi-addiction didn't last for me, fortunately, because I preferred juices. But many of them had too much sugar and I eventually switched to water or milk. To me, who didn't grow up in a farm (although I loved the raspberry bushes and the apple trees at my maternal grandparents), I was not acquainted with the idea that food was not only a source of energy but also nutrition, and so it needed to be as close to earth as possible. There are behaviors I started changing intuitively, without no one else telling me: banishing salt on cucumber and butter on corn on the cob (I eventually realized how delicious these watery garden offerings were as is). When I went to university at 19, I was paired with a student who was in the preceding cohort and when she disclosed her background in nutrition, it seemed rather boring and it didn't occur to me that it should be part of everyone's health literacy. Even in medical school, I didn't realize the gap of expertise in this area at the time. Only when I became a mother did I start to care about what I was putting into my body while being pregnant (nutritious stuff, no raw cheeses or fish etc), in my kids' bowl or highchair tray, and later on, as a holistic psychiatrist, as I felt that we needed to counsel our patients better so that they also took care of their microbiome or gut balance. 

So, thinking back about what I was actually including in my lunchbox in highschool makes the older, wiser me gasp, if not in horror, at least in hilarity. I had countless sandwiches with "jambon cuit", baloney or other scary-looking pink slices. Sometimes I had a more decent meal (stew made by my mom and contained in a tall plastic Thermos to keep it warm, or the smaller one that came with my Holly Hobbie metallic lunchbox). 

I couldn't wait for the special menu at the school cafeteria that consisted either of pizza, fries or chicken burger. I remember the "pocket pizzas" once microwaves became more widespread. To make matters worse, I started working at a fast-food chain at 15, and for employees, the cost of a meal during break was reduced by 50% (why not free, I wonder... at the time I was already too addicted to cheeseburgers, fries and chocolate sundaes). Moving away from my hometown for my studies didn't change my habits, although I had less cheeseburger cravings. But my roommates and I had pizza parties, and I was quite addicted to chocolate chip cookies any day of the week. Eventually, as a young adult, I found even more gratifying to bake my own desserts. I was fortunate to learn from aunts and my grandmother who are excellent cooks. Later, I read an essay called Fast-Food Nation and learning about how animals are treated before they end up as a meat patty in our plate completely shocked and disgusted me. 

Meanwhile, I had gone through medical school in Montreal. I discovered its richly multi-ethnic cuisine because of what the trainees called "code 50" at one of the hospitals: it was an evening when there would be food for free, and it was awesome: Asian, mediterranean... I discovered Moroccan food, Syrian food, Ethiopian food, Chinatown and other venues with great eateries. Getting groceries at international markets were such a treat. I learned to add more fresh herbs and other ingredients to my meals. Cooking didn't have to be boring to be healthy. I became more willing to try different spices, and made a curry once when I had my family over. Eventually, I realized that cooking, just like writing, was one of those areas where I felt unusually organized, so that is a bonus.... To be efficient, I had to develop a method, like putting away ingredients as soon as I done with them. 

When my kids started going to school, I was making sure they had a balanced lunch, with a fruit, and crudités (raw carrots, cucumber slices or mini tomatoes) along with sandwich and yogurt. The liquid was water, not juice. 

My nutrition standard improved and it is hard to go back to my ketchup days... I make sure I have one salad (or plenty of veggies) at least one meal a day, even if I am not at home.

I discovered zucchini fritters (like falafels, but with a softer texture) at a Greek place this evening. They were so nicely filling that I want to learn how to make those.

I don't think we need to be too purist nor obsess over this though. I enjoy the legendary poutine (fries, curd cheese and gravy) when I go to my native Québec and I love ice cream in the summer. I almost never count calories and I weigh myself mostly when I go to my annual check-up at the doctor's (I don't even have a scale at home). We simply need to be mindful and reflect on the impact of what we consume on our physiology and on the planet. Sometimes, we travel and there is nothing else but a fast-food place. But even then, there is still a possibility to be healthier. I tend to go to a local store and by some ingredients to make a sandwich or get a dip with veggies, a cheese and some bread. Preparing our own meal with wholesome ingredients is healthier than eating out as we can control what is in the lunch. And when I cook dessert, I often cut the sugar in half and add dried fruit instead.

How to become more nutrition-savvy ? Read the list of ingredients. Look at labels. Avoid high sugar or sodium content, additives, or aspartame. Little by little, I educated myself and was careful even in selecting baking powder (after I found out some brands had aluminum in them !). Prioritize fiber, eat dried fruit for a snack, or nuts if you are not allergic. Cook with olive oil rather than butter. My middle son loved it so much when I put olive oil in a sandwich before a hike. 

Learn from people who are passionate about mindful and healthy eating. Plant a garden. Make bringing your lunch fun by having a cool lunch bag and cute bamboo, reusable utensils. Throw cooking or recipe-exchange parties. And you will have leftovers, which is one of my favorite things in life, because they taste even better the next time around, thanks to a chemical reaction (see my other blog -in French- on leftovers). Develop good habits to make the temple that is your body solid. Eat well, eat better, because I believe we are, to a great extent, what we eat.

Bon appétit !