Every time I sit down to eat in Umphrey Lee, my friends almost always comment on the contents of my plate. Their reactions range from inspiration to guilt as they scrutinize it. Total strangers have even approached me just to ask what I am eating.
My secret ingredient: vegetables.
According to a list of “fun facts” posted on my residence hall bulletin board, very few college students eat fruits and vegetables. To me, this isn’t a fun fact. It’s a depressing absurdity.
Day after day I watch as hordes of students load their plates with burgers, fries, pizza and cookies. The blinding absence of anything green doesn’t seem to present itself to them.
It’s obvious from the long lines at the salad bar, though, that I’m not the only one getting my greens every day. But one can’t assume that everyone makes the effort.
Mid-bite into a piece of zucchini the other day, I overheard someone asking a friend if they “liked vegetables and stuff like that.” I felt an urge to look down at my ratatouille and assure my vegetables that I loved them.
It’s true that it’s not always easy to eat salad in place of meat and potatoes. Then again, I’m not really a meat-and-potatoes kind of girl.
As far as I’m concerned, the trick to healthy eating is making it taste good. Otherwise, it’s pretty hard to find lasting motivation. Believe me, I used to love nothing more than a good slice (or four) of pizza. But after trying some healthier options and declaring new favorite foods, I became a very healthy eater.
My father used to work as a chef in a famous restaurant, and his cooking has always influenced my taste for good food. My family enjoys the best food at home, and it’s always healthy.
So when I moved into the dorms and purchased a meal plan, I already had pretty good habits. More impressively, I never even felt tempted to eat differently.
I actually enjoy many of the dishes at Healthy on the Hilltop. I don’t think enough students take advantage of what our cafeteria has to offer in terms of a healthy diet. It’s true that we’ve got an endless supply of burgers, fries and pizza.
But, there are also fresh steamed vegetables, lean meats, whole grains and a full salad bar available 7 days a week. Pretty impressive, compared to most school cafeterias.
Part of the problem, I think, is that it can be hard to come up with something tasty from just basic ingredients. In that respect, I have had to get a little creative. The trick is to scope out everything available in the cafeteria on a given day, and put something together that combines multiple flavors.
For example, my go-to lunch is quinoa with broccoli, grape tomatoes, olives and red onions with olive oil and balsamic vinegar. For dinner, I focus on putting a meal together that has lean protein such as chicken or turkey, a whole grain and two varieties of vegetables.
While nothing beats home cooking, I’m thankful that I’m at least getting the right nutrition during my time spent at college. I want food to taste good and to make me feel good; for me, bringing those desires together defines comfort food.
Ashcraft is a junior majoring in journalism.
