‘Real food’ resolutions for 2010

Melody Li sets her sustainable food goals for the year.

Credit: iStock

Vancouver food blogger Melody Fury sets her food intentions for the year, striving to improve her relationship with ‘real food’

On New Year’s morning, resolutions bombarded me from all directions; self-improvement promises were all the buzz throughout the media and my social network. But I resisted from making my own.

As a food-blogger and recipe developer, my life often revolves around food. Food is an essential component of my innermost being. It is my passion, my motivation and a joy, but I knew something wasn’t quite right.

So in a moment of clarity while staring at my bowl of fruit at the breakfast table, my stomach yearning for pancakes, I complied and made my 2010 resolution:

This year, I resolve to improve my relationship with food.

In other words, I resolve not to abuse my food and not allow it to abuse me.

As we aspire to become more health- and socially conscious toward food, do we sometimes go overboard and lose sight of the big picture? Since blogging, I began to develop guilt and obsession over aspects of my eating. But this year, I plan to keep it simple: eat responsibly, stay realistic and maintain balance.

Here are some sustainable food goals that I resolve to incorporate into a healthier lifestyle:


I will NOT:

Feel guilty after the occasional indulgence. Food is a means of enjoyment and socializing and is not just for nourishment. Share it, play with it and delight in it.

Obsess over fat content. Instead, the focus should be on the types of fat. Monounsaturated fats and polyunsaturated fats with omega-3 fatty acids found in such sources as olive oil, walnuts, fish and safflower are a go.

Over-consume or count calories. Better to eat a reasonable portion when hungry, stop when almost full and save the rest to snack on later.

Be lured by “miracle foods,” trends and fad diets. It’s good to stay informed but I’ll let common sense be my guide.

Drink too much coffee.

Okay, fine, and liquor.


Instead, I WILL:

Source local and sustainable ingredients but not obsess over it or judge others that don’t care. Live it and others will be drawn to it. Preaching tends to push them away.

Share the kitchen. I admit, I’m protective over my kitchen but gathering others to cook together is a great way to inspire, bond and learn.

Eat slower and savour every bite. Not only is it healthier, but paying attention to the flavours and textures will also help me become a better cook.

Drink slower and appreciate every sip. Drink locally whenever possible. Our blossoming wine industry provides numerous excellent choices.

Find healthier dessert alternatives. I have a serious sweet-tooth but consuming large quantities of syrups and refined sugar is not the best way to satisfy it. After dinner, find comfort in a piece of dark chocolate or creamy yogurt with fruit and a drizzle of organic local honey.

Eat from all the food groups… including the ones with carbs. Enjoy carbohydrates guiltlessly in the form of whole grains and whole grain flours, legumes and root vegetables. (Anyway, the occasional bowlful of white pasta or white pizza crust won’t kill either.)

Continue to drink lots of water, eat lots of in-season, local whole fruits, vegetables and grains.

Continue to avoid processed or genetically modified foods and soda pop.


What are your food resolutions for 2010?



Melody Li

Vancouver blogger Melody Li shares her beloved recipes, culinary travels and gastronomic insight in her blog, GourmetFury.com. Don’t miss her drool-worthy photos, quirky narratives and refreshing perspective on local and cultural ingredients. By day, she is a writer, an art and ceramics teacher, and a recipe developer. By night, she is a wine and cocktail ninja.