Mr. mm and I found that making the changes slowly was the easiest to turn into a lifestyle.
After we got marries, we started using only real butter. We switched to brown, whole grain rice. It’s kind of an acquired taste at first, but we far prefer it now to white rice. And it’s lightyears better for you.
I made my own whole grain bread for years with wheat I ground myself. Wheat berries can be had in places, and using fresh ground flour makes the best bread ever.
I don’t do it as much as before but I can guarantee, it keeps you reguar.
If I ever had to bug out to my cabin in the mountains in cold weather, I would probably keep a fire running in my old fashioned pot stove to heat the cabin, and. Have a stew pot on top with cut up meat, and whole grain brown rice, whole grain wheat and/or spelt, dried beans, lentils, and whatever greens available thrown in for a few minutes before scooping out a bowl full. This to be kept simmering most of the time, and ingredients added as found, except for tender vegetables. At home I have cooked whole grain whole wheat and spelt and found quite tasty with a bit of butter and salt. Short grain brown rice is said to have a higher protein content than the long grain form, then there is also black rice or wild rice. Black rice is also called Forbidden Rice as it was reserved only for Asian royalty. I wish I could get some live wild rice seed to plant in my pond near my mountain cabin.