New Years 2018 with a Side of Superstition

Feeling rounder than usual after the holiday cookie marathon?

One too many holiday macarons from Larsen’s Bakery in Ballard?

Motivated to get moving? To lose weight and feel a little better? Be sure to get an EatSmart scale for you and your chubby pet while you work on changing your eating habits for the millionth time.

While there is no “starting over” in this life or in these arteries, there is always tomorrow. There are SO many good healthy cookbooks right now. Here are a few of my latest favorites:

Sam Talbot’s 100% Real

Cooking that Counts by the editors of Cooking Light

Catherine Gill’s The Dirty Vegan

Complete Months of Meals Collection from the American Diabetic Association

Deep Nutrition by Dr. Catherine Shanahan

Everyday Vegetarian by the editors of Cooking Light

I really like the eating principles of eating vegetarian when you can, as much as you can, AND, real food always beats processed and packaged food. Make dinner yourself AT LEAST two nights a week. As often as you bathe the outside of yourself, make a point to bathe the inside too. For some of you, I would hope this is more than twice a week. Also, I felt this list of simple substitutions in Sam Talbot’s book was a helpful guide. More to come on each of these titles.

Tonight for the New Year, per tradition, KP and I are cooking a variation of the recipe for Butternut Squash and Smoky Black Bean Salad—substituting black eyed peas for black beans, southern New Years tradition. I love the superstition surrounding a New Year’s Day dinner. Greens confer good luck in money, corn bread (or in my case butternut squash) is a sign of coming gold, and the black eyed peas for prosperity—they swell when cooked.

Delicious and smoky.




One thought on “New Years 2018 with a Side of Superstition

  1. What sweet photos of the pups and Christmas macarons from a Ballard bakery! Also, oh my does that recipe you made look wonderful! I hope it brought you and KP great fortune for the beginning of this new year, and that it was as tasty as it looks 🙂 It was neat to learn the meanings behind the typical main ingredients in Hoppin’ John and its variations too, thanks for the education!

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