My diet has actually changed over the course of the last five years. I've gone from eating a lot of boxed and prepackaged dinners, canned foods, and microwaveables to fresh fruit, veg, proteins, and building my own meals from basics. It has been a change that occurred mostly because my parents way of eating was (and likely still is) not as healthy or varied as I would have liked. Instead of cooking a prepacked box of macaroni and cheese, I now cook the pasta, make the sauce, and combine to make a finished dish. I really cannot even bear to consider buying convenience packaged meals or side dishes anymore.
I enjoy almost all fruits, and I've come to call several vegetables delicious over the past five years which I would have never considered before. Eggplant, squashes, mushrooms, brussel sprouts, green beans, artichokes, spinach, and asparagus are among the newest additions where as before potatoes, corn, rice, lettuce, onions, and tomatoes were the only things from the produce section I would even look at. I am excited to try new things now. I made a salsify and mushroom ragout in my class this past quarter, and I found it to be one of the most flavorful dishes I'd ever made. Never had salsify before that night.
I love land proteins, especially chicken. Lamb is a close second. Fish doesn't inspire me much, but I love shrimp. I would love to learn various ways to cook crab and lobster. Univalves and bivalves turn me right off though I will welcome the chance for my mind to be changed. I think I'll be making some clams casino in my American Regional class coming up. I eat a decent amount of eggs.
I do enjoy sweet things though the only sweets I eat that I don't make myself are chocolates (dark if at all possible), ice cream (I'll be changing that soon enough as I'll be learning how to make my own), and anything I happen to have from the bakery while at work. Other than that, I make most everything sweet I consume.
I drink coffee, water, tea, milk, and fruit juices (natural juice with no added sweetners).
I think that's pretty much my dietary habits. On a side note, I've heard the term flexitarian used by my chef instructor. She refers to herself as one, and she explains it as eating meat when she wants to. She apparently does not eat it very often, but she does eat it. I suppose it would make sense if you're teaching cooking that you should know how the things you're cooking taste.