On Eating Light
A version of this post was originally sent to our email subscribers yesterday. To receive Sara Kate’s weekly email, sign up in the column to the left or click here. Something tasty will arrive in your inbox every Thursday.
Welcome back! When we left you email subscribers, we were making a big, sweet Holiday Breakfast Wreath. I made another one, as promised, for Christmas morning and probably had three thick wedges of it.
My wish for all of you in 2009 is to cook lots, enjoy it, be kind to the earth at the same time, and feel great. We plan to help.
So now it’s January, and like just about every other food publication, we’re focusing on eating light.
But what does that mean?
One of the first of my many email subscriptions that came through on January 1st was a suggestion by Gwyneth Paltrow in her GOOP newsletter to do a de-tox. The 7-day plan included lots of steamed greens, soups with watercress, steamed salmon, and super juices. It got me thinking about what it means to eat light.
I don’t want you to force yourself to eat foods that you won’t like, or prepared in a way that will make you sour on them when, in fact, prepared another way you might love. I also hate to think of you eating in a way that will leave you hungry and reaching for the brioche French toast tomorrow morning. While I think there is some tremendous value in giving your digestive system a break and eating lots of steamed stuff for a week, I also think it can miss the point.
How about just eating less?
Many of us have resolved to eat better this year and maybe go super-light this month. Unless you’re a seasoned de-toxifier, might I suggest that you take a week and try eating one-third less at each meal than you normally do. If you eat tons of sugar or processed foods, cut that out, but otherwise, experiment with continuing to cook and eat the things you love, but in smaller quantities. Just try it. See how you feel.
Here are ten of my favorite “serves 2-4” recipes from The Kitchn that are on the lighter side, but still delicious and flavorful. They’d be great in small portions, so I challenge you to make them for you and a friend or two, leaving enough for leftovers tomorrow. Remember, serve at least one-third less than you normally would.
• Squash and Onions with Brown Sugar
• Green Coconut and Pork Curry
• Velvety Broccoli and Feta Pasta
• Spice-Seared Boneless Leg if Lamb (Remember: eat less of it!)
• Herbed Skillet Sweet Potatoes
• Red Cabbage and White Bean Salad
• Catfish with Lemon Basil Cream Sauce
• Yam and Black Bean Burritos
• Easy Kale Soup for One (or Two)
• Israeli Couscous with Chard
To follow our eating light coverage this month, just check in with our Eating Light category.
Here’s to 2009. May you cook lots, enjoy it, be kind to the earth at the same time, and feel great.