Happy New Year! I hope all of you are recovering this morning from a night of fun or either feeling well rested because you played it smart, and went to bed before midnight. Either way, we’re off to a new year with so many aspirations and high hopes. This past year has been quite a challenge for me, but I am getting through it, and I will make new strides this year in my personal and professional life, like many of you. Cooking and baking has always been my happy place and it will continue to be — the kitchen is home.
This week many people start some sort of diet or change-up their current eating patterns. I’m not one for an official diet, so to speak, but I do believe in getting healthy and focusing on good-for-you meals that taste delicious. Monday we are starting with salad – a colorful bowl of citrus with shaved fennel in a creamy buttermilk dressing. It’s tangy, sweet and creamy all tossed into one. Tuesday is usually taco night, but I think this week maybe an egg drop soup is a delicious alternative. It’s light and brothy with chunks of tofu for protein. Wednesday is pasta night, but tiny pasta night with this whole-grain orzo with asparagus made in a skillet. It’s lightened up sauce and abundant greens make it a healthier one-pan meal. Thursday we will keep to the Italian theme with my spaghetti squash arrabbiata. It’s an easy meal that’s made with a winter squash that you can microwave or roast in the oven, with a spicy tomato sauce ladled over top – yum. Friday’s are usually cocktail time, but maybe my blueberry buckle protein smoothie is what you prefer to sip at the end of a heathier week. Have a happy-healthy New Year!