We have been keeping restaurants in business with takeout and find that most meals last two days, meanwhile my husband bought a Big Green Egg and has been barbecuing every weekend so we have not been nearly as good about being weekday vegetarians as we had been. But within those parameters, still eat what I consider healthy food - real food, not much low value carbs like pasta and bread or white rice. We eat dessert once in a blue moon. I only make cookies, pies and cakes for special occasions. We do eat one chocolate a night. We are drink a bit more (just wine and beer.) I am exercising a lot more.
At first we were drinking more and I was exercising more. I also found myself cooking more rice and potatoes. I’m pleasantly surprised I’m only up about two pounds. My husband of course has lost weight even though he was not exercising. Like @mathmom I had gotten lax on the weekday vegetarian menu.
A few weeks ago H started up volleyball and tennis again. I’ve started to make more vegetarian meals.
I’ve learned to make bread and that is my weekend extravagance. I’ve also using a lot of fresh produce. Red cabbage, cilantro and radishes are my favorites. I’ve also learned to make beans from dried but still use a lot of canned. Tonight was a vegetarian chili with a cabbage slaw, picked radishes and guacamole.
I love The NY Times cooking subscription for recipe ideas.
We aren’t cooking much differently from how we did before covid, so that’s nutritionally the same. On the other hand, we’ve definitely bought more cookies than we usually do. We hardly ever bought them before (I’m the original cookie monster, so I usually try to avoid the temptation).
I also got some nuts and chocolate for Mother’s Day, so I’m still working my way through them, but I ration them. Honestly, I probably would’ve gotten them as a gift regardless of covid.
I know I’m not exercising as much, but my weight has vacillated within a 2 lb range. OTOH, DH has lost weight even though he’s not exercising as much either.
Also if you ask this question to my H his answer or truth would be much different than mine. 
@abasket - same here. I have stuck to the healthy eating I started in January but H ate a lot of junk. He just went back to work this week (at least right now, he will go in every other) and I have been working from home full time so that is a factor.
Cooking is only part of the equation of healthy eating. I cook dinner only. Sometimes breakfast for both of us on the weekend. It’s the out on errands things that my H buys that take him down - time and time again. He won’t plan breakfast or lunch time so he grabs stuff through a drive through.
Or he goes to the drug store to get COVID supplies and he comes home with his own stash of chips, cookies, candy, ice cream. I can cook a healthy dinner all I want but I can’t stop him from making these choices.
Fun to read the various updates.
".I’ve also learned to make beans from dried but still use a lot of canned. " - @mom60 which method do you use? I usually use canned but realize since weather turned warm I’ve not been using beans much. I did pick up a 99cent bag of lentils (easy to soak) so I’ll need to find a summer-ish idea for them.
I’ve made pinto, small red and flageolet beans in the instapot. I do soak them overnight or at least a few hours. The flageolet beans I made into a cold salad from a recipe,I found on the Rancho Gordo site.
Lentils I cook on the stovetop. I don’t soak my lentils.
I don’t soak lentils and like them in all their forms (red, yellow, Puys, regular green ones) There are lots of lentil salad recipes in the Ottolenghi cookbooks. There are several recipes on line that look great, but I can’t provide links since they are on blogs.
Thanks @mathmom . I was not familiar with Ottolenghi … lots of interesting recipes ideas ! - https://ottolenghi.co.uk/recipes
My daughter was raving about the wonders of her new air fryer, so I got one for myself – except I live alone & have a small kitchen, so I opted for a small 2 qt fryer so that it’s not too huge. The only thing I’ve done with it so far is to roast veggies — but so far it seems like an easy way to make healthy snacks. It doesn’t do anything that can’t be done in a regular oven, but it’s pretty handy for making small batches. So far I’ve used it with fresh sugar snap peas & frozen edamame.
I’m obsessed with Ottolenghi. Sometimes the recipes are a little time consuming, but so tasty. I’ve found you can make a lot of subsitutions with little ill effect. No barberries? Try dried cranberries. I’ve swapped out lots of vegetables.
^^ I feel the same way about Samin Nosrat (Salt Fat Acid Heat). All her suggestions are so good and healthy. My lettuces are coming in and I’ve been using her salad dressing recipe. Here’s one of her salads. (She writes for the NY Times).
https://cooking.nytimes.com/recipes/1020223-via-carotas-insalata-verde
One of the keys to healthy eating, IMO, is to avoid processed foods as much as possible.
Fun ideas and links!
Yes, avoiding processed foods is a big priority for me. Although they are definitely not gone from my diet, I’ve made progress. Currently I’m in a backslide due to busy schedule (including helping my elderly mother - two visits today, so far… will return for dinner). I’m at the moment enjoying the crisp of Harvest Snaps (dried green peas, overly processed), but I hope get back in the mode of buying REAL snap peas and more produce when I retire in a month. For now, I’ve let DH be in charge of groceries / Walmart delivery.
Does anybody track water intake? If so, what is your daily target?
I aim for 3 liters a day. Usually I’m pretty close to that.
I don’t track, but just estimating, I probably drink in average 120 to 200 oz per day.
A hint: to cook white beans from dry, soak them overnight and then boil with a prig of rosemary and a couple of whole peeled garlic cloves. This really makes a difference in the taste.
In Tuscany, the herb of preference is sage. Delicious.
Ha, that’s me! I am still down 2 sizes and have to replace all my tees and jeans.