I apologize to those of you in the Northeast who mightโve logged on today in hopes of seeing a recipe that falls under the warm-and-cozy category, and not a dutiful looking kale salad studded with wheat berries. The truth of the matter is, the warm-and-cozy stuff happened yesterday in our house, as soon as school sent word of early dismissal due to the impending storm. I crammed in a little work at home (operative word = โlittleโ) then embraced the day off like a kind of maniacal kindergarten teacher. Abby, whose favorite activity when she was six or seven, was โRestaurantโ begged her sister and me to turn the living room into โCafe Juno,โ and before I knew it, she was strapping an apron around my waist, table-cloth-ing a coffee table, typing up a menu, and asking for the daily specials. Phoebe ordered the fried chickpeas with yogurt and tamarind sauce, Abby went with a โbaked ravioli meltโ (think baked ziti but with ravioli) and in addition to the 85% tip the girls left me in the fake billfold, I got to gorge on all the food left over in both pots. Score!
Next up: Cookie baking. I wasnโt involved in that project, but I did somehow show up just in time for bowl-licking, and again, 8-10 minutes later, for cookie-testing. (Phoebe was making the โplaydate cookiesโ from Dinner: A Love Story, replacing the M&Ms with dark chocolate chunks, so naturally they tested and tastedย amazing.) An hour or two, and a cup or two of hot chocolates with whipped cream later, Gabrielle Hamiltonโs Cider-braised Chicken was simmering on the stovetop for dinner, Andyโs broccoli was sizzling away in a hot hot oven, and I was assembling a little cheese plate for everyone to nibble on, complete with fig jam. There may or may not have been a bag of Trader Joeโs cheese puffs on the counter just for good measure. For dessert, more of Phoebeโs cookies. Plural.
What is it about Snow Days that wake up the holiday indulgence gene? I have to say, itโs kind of great.
But itโs only great for a day or two before I start to feel like I need to reign it in a little, to get back to my weekday eating routine, where itโs not entirely normal to go through a four-pack of butter in one afternoon. (The bag of cheese doodles, those are another story.) I woke up this morning realizing I have a relatively new philosophy for weekday eating that I havenโt really shared with you, so figured now was as good a time as any. It boils down to this:
Eat a Salad Every Day.
My friend Lia gave me this advice last fall, after I asked what she was doing that made her look so great โ right down to her awesome haircut โ and I immediately embraced her words as my new worldview. You know me, every few months Iโll convince myself to omit gluten, or go Vegan, or forgo all carbs, but these all-or-nothing deals never stick. All I have to do is log onto instagram โ I donโt know about your feed, but mine is an endless stream of salted caramel baked goods โ before Iโm raiding the fridge. Iโm weak. I know this about myself now, which is why Liaโs salad line made so much sense to me. It meant that one meal, usually lunch, would be plant-based and feel-good, and wholesome with enough redemptive power to, say, erase whatever transgressions may be forthcoming at dinner. Itโs not a โplanโ or a โdietโ or a โprogram,โ exactly. Itโs more like a forgiving and folksy philosophy about staying healthy. I love these mini-philosophies. In fact, Iโve amassed a lot of them over the years, and together I like to think they add up to the official DALS guide to healthy eating. Like Liaโs, all came from friends:
1. From Cynthia: Health is not a number, itโs a feeling.
2. From Rory: Donโt worry about calorie counting, just worry that everything you eat is healthy and wholesome. (And yes, dark chocolate counts.)
3. From Tiffani*: Nothing else really matters if you donโt get enough sleep and water.
4. From Lee: Giving in to temptation is fine. Just notย every single timeย temptation is presented.
Iโd like to emphasize that just because these are the philosophies that have stayed with me, and the ones Iโm doing my best to pass down to the girls, it doesnโt mean I am faithfully sticking to the script every minute of every day. Thatโs just silly. Today, though, today I am sticking to the script. Bittersweet Brownies with Salted Peanut Butter Frosting be damned.
A Few Salad Ideas that Fit the Bill
โ Way up top is chopped kale with wheat berries, shredded beets, raisins, with a citrus-y dressing. I found it in my iPhone photo library so forgive the fuzziness. Iโm pretty sure it was assembled at the Whole Foods salad bar.
โ Shown right here is one of my favorites: A mix of greens (Bibb & baby arugula) with beets, feta, scallions, cukes, fresh dill, and (not shown) pistachios or pepitas. The dressing is a simple white balsamic-olive oil emulsion. Followed by lots of freshly ground black pepper.
โ I am a huge fan of chopped kale, raw unsalted almond slivers, and raisins. Olive oil and red wine vinegar. So simple, so satisfying.
Related: Three Steps to Healthier Days
*OK fine, this โTiffaniโ is Tiffani Thiessen, who is not necessarily a โfriendโ per se, but I did read once that she liked my bookย enough to buy two copies: one for her LA house and one for her NY apartment. So Iโm pretty sure that comes close to counting.ย
Great article! And I enjoy the way you write! So easy to follow and awesome sense of humor ๐ haha
XxHoney
http://Www.honeyuncharted.com
I like the term โfolksy philosophyโ. โCommon sense ideasโ is another good term, I think. Love (and try to practice) the four ideas from your friends and Tiffany:) One more to add to the list: โtennis ballโ and โa deck of cardsโ, meaning watch your portions.
I am convinced that for the good philosophies to have real value, they need to be applied to what eat throughout the entire day. Justifying bad choices later in the day by eating good once a day is self-deceptive, in my opinion.
Beets are wonderful in salads. We make Russian winter salad with beets, sauerkraut, pickles, etc. (recipe on my blog if anyone is interested). It would keep for a few hours at room tempโ another idea for Sarah V.
Jenny, I just re-read the Comments, and I love the ideas for what to use in making salads. It reminds me of the time I was raising my three daughtersโ we had a garden, and we had salad every day during the growing season. We invented a game, sort of a contest of how many different veggies we could put on the huge platter from which we chose whatever appealed in making our individual salads. That was fun!
Margrit, thanks for the advice!! I hadnโt thought of a pre-refrigerated thermos, but thatโs a really good idea ๐ Iโll check it out! I love soup, too, so good one there. Thanks!
Jenny, this is the first time I have read your blog and I am glad I did. I am a hugh fan of your cookbooks! Over the past month, I have have made 5 recipes from โDinner the playbook โ. My husband & daughters (15 and almost 11) loved the Black Bean & Goat Cheese Quesadillas! Even though I work part-time at our local library, dinner time can be challenging due to after school schedules. I use my crockpot to make meals that we love at least once a week. Right now it is 9 degrees outside and I have been caramelizing onions in the crockpot since last night. The house smells so good! We will have caramelized onion soup for dinner tonight from Lora Brodyโs cookbook, โSlow Cooker Cookingโ. Thank you for your inspiration.
Great philosophy! I do try to eat a salad every day in the summer for lunch. It gets difficult in the winter time. Sometimes Iโll go with a healthy soup every day for lunch then.
Definitely agree with the salad-a-day rule! This looks delicious too! Lauren x
and if you start growing your own lettuce youโll have to eat a salad everyday lol
I love beets; however, the mess of red hands and cabinet stops me from purchasing them. What is your secret for using beets?