Here we are with the new year gently moving its way into our reality. Its odd to find things around me like documents and date books with 2013 and think that this was only a reality a few weeks ago. But, sure enough it is 2014 and with this comes the promise of many new opportunities for us to take part in.
In the effort to get a leg up on the projection of our goals, many of us use this time to set our resolutions. Those things that we would like to have happen for us in our personal and professional lives. One area that consistently gets recognized for a resolution is our health.
Each year millions of people begin their healthy practices with the intention of it being sustained for the long run. Many of us do in fact keep to what we have begun in the earlier part of the year. While for some it can become more challenging as our lives evolve. Guidance is sought from personal therapist, friends and family members.
One resources used in this guidance is the media. Reporting on “New Years Resolutions” is commonplace at this time of year on the radio, newspapers and on the internet. So lets look at one source that I feel has written appropriately on the subject as it pertains to food.
The New York Times, Wednesday Jan 1st 2014 Dining section had an article entitled “Sustainable Resolutions for Your Diet.” Mark Bittman regular reporter with the Times outlines a few simple things you can adopt into your kitchen/ food repretor that really will make a difference to save you time, money, energy and give you a health boost.
He suggests cooking unseasoned vegetables every few days- brilliant! Making a batch of vegetables is so versatile. They can be turned into a pasta sauce or laid on top of your beans in a burrito. One suggestion he makes that I use regularly is turning them into a spread on top of a rice cracker or used to dip other veggies it, either way simple and easy.
Cooking in big batches is another suggestion. I cant tell you how much time and energy this saves me. I make a big batch every week of rice and beans and then freeze portions at a time. I think that beans really retain the flavor much better this way. Its also a great way to turn a bean into a soup, add the veggies and your done.
Mr. Bittman encourages a number of homemade alternatives to store bought items that he demonstrates can be easily whipped up in the kitchen; such as pickling, nut butters and condiments like ketchup. Though I agree that these are a far healthier alternative to store bought, I due suggest that you choose items that really will be time efficient and worth your effort.
Understandably in the effort to retain the purpose of the resolution towards improved health, vegetables are positioned as the go to food item. I love his suggestion of vegetables for breakfast and cooking plants as much of or in replacement of your meat can do as much for your health as it can to help ensure your waistline.
So in your effort to keep your resolutions for your health in check; take a moment and review the article in more detail, your sure to find some helpful tips as I did.
In health,
Safara
