In a recent post, I discussed the Evolutionary Fitness Diet, a diet rich in plant foods, protein and essential fats.
So here’s an example of an evolutionary fitness dinner. I made sauteed kale (which I first boiled), sauteed sweet mini-bell peppers with red onion and a grilled turkey burger.
The burger is 99 percent fat-free and made from free-range turkey with no antibiotics or hormones added. The sauteed kale is a dark leafy green, so it’s high in omega-3, or anti-inflammatory. And both the kale and the sweet mini-bell peppers are high in antioxidants.
It’s important to include foods which are high in antioxidants in your diet because free radicals are one of the primary aging mechanisms of the body. So scavenging them with a healthy diet can stave off many of the effects of aging.
One way to do this is to eat vegetables and fruits from the full color spectrum, as much as possible, to get the full range of protective phytonutrients. There are seven colors in the spectrum all with different healthful properties: red, red-purple, orange, orange-yellow, yellow-green and white-green.
One more point is that both the sauteed kale and mini-bell peppers and onions were cooked in extra-virgin olive oil, a monounsaturated fat that’s high in omega-9, which has anti-inflammatory properties as well.