Swap processed snacks for fruit and tea.
Since a cook was preparing all our meals, we didn’t have much access to snacks.
Other than fresh fruit andcalming teas, no nibbles were available between meals.
Don’t sneak foods.
Save dessert for special occasions.
Sugar and sweets were very limited at the center.
My palate quickly adjusted, and I found that I didn’t even miss dessert.
Instead, I appreciated my meals more and found that the taste of fruits and vegetables became more vibrant.
Enjoy home-cooked meals (starting with breakfast).
Every single meal was home-cooked, including fresh-baked bread, soups, and casseroles.
As a result, there was not too much salt, no preservatives, and the flavors were fresh.
Start witha homemade breakfast, and work your way up from there.
At the monastery, we meditated before breakfast, lunch, and dinner.
This meant that we were in a calm, relaxed state before meals, which aided digestion.
Doing so can make your busy mornings flow more smoothly and allow your body to get into a rhythm.
Take ownership over your meals.
