I decided recently that I needed to start eating more fresh fruits and vegetables. After making it through college on oatmeal, I figured I should give my body something better for it. I’ve been trying to mimic the way the writer of Healthy Tipping Point eats. She’s a runner and a vegetarian (not ready for that, yet), and eats really well.
So when Sean and I went to the store recently we got a whole plethora of goodies: french green beans, asparagus, romaine lettuce, cuties (those little mandarin/tangerine thingies), bananas, apples, etc. We’re fairly healthy eaters as it was, but I wanted to kick things up a notch.
Ok, so what’s the deal with bananas?
I have always had issues with bananas in general. I have a hard time consuming them because of their texture. It’s been like this for a while, but I know they’re good for me, so I eat them anyway. Sean and I have been splitting a banana in the morning, because I can’t manage a whole one without gagging. It’s weird.
The other issue I have is this: the ripening process. Gar! If you buy bananas too ripe, you have to hurry up and eat them. And with my penchant for almost throwing them up because their so freaking mushy sometimes, I figure I shouldn’t rush banana-eating. But if you buy them when they still have a little to go, you end up eat hard, sour bananas until they’re ready. According to the above chart, I like my bananas between 5 and 6.
So, do you only get a few ripe bananas every couple of days? Or do you stagger the kinds of bananas you get? A few ripe and a few that still have a few days?
I’m still not a banana professional.