“…We’re all eating far better than we did a decade ago. More whole grains, less white flour; more leafy, hardy greens; more heritage-breed pork instead of that plastic-wrapped supermarket stuff; more pristine, sustainable fish. And when we build our meals around these ingredients, we don’t think “health”, we think “delicious”. Listen, we’re not monks — we do allow ourselves to indulge and break stride when the occasion arises. But day in and day out, this is how we eat now. And we’ve never felt better.” -Adam Rapoport, Bon Appétit (January 2014)
2014: a clean slate. Like clockwork, the turn of a new year urges us to turn inward and examine ourselves — and many times, our eating habits. There’s a multitude of advice out there on how to revolutionize your eating: paleo, gluten-free, raw, vegan, low carb, low fat, smoothies, kale, etc. etc.
For us, it’s less about diets and buzzwords and more about a few simple phrases:
Stay positive. Eat whole foods.
More whole grains, fruits, and veggies.
Indulge occasionally. Love the kitchen.
Think ahead; be thoughtful. Try new things.
That’s why we love Adam Rapoport’s quote in this month’s Bon Appetit. It’s simple; unpretentious, positive. It makes good eating sound accessible.
Like anyone, we’re not perfect eaters. While we eat everything we make on this blog, there’s a lot of time in between for unthoughtful eating. Here are a few of our goals for 2014.
1. Think ahead more; eat more balanced dinners on weeknights. Many times we’re stuck “scrounging” and don’t make as wise of choices as if we had planned ahead.
2. Branch out with lunch food at work. Yes, we’re rather boring for work lunches. Cottage cheese, oatmeal, and nuts are our staples: not terrible choices, but not terribly inventive either.
3. More greens and whole grains. We have trouble thinking ahead enough to make a pot of whole grains for weeknights, or make sure there are greens in the fridge. Our new copy of Whole Grain Mornings has inspired us to branch out more in the grains department.
4. Cook beans from scratch. We often end up reaching for canned or boxed beans. Boiling a pot of dried beans is cheaper and tastes much better…it just requires a bit of forethought.
5. Eat intentionally. Even though this is our mantra, I still find myself running to comfort foods in times of stress or boredom, and eating while typing. Not only is it messy (sorry, keyboard!), I miss out on savoring each bite.
Do you have food-related goals for the new year?
About the Authors
Cookbook Author and writer
Sonja Overhiser is author and recipe developer of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious, and a recipe developer and healthy & sustainable food advocate behind the award-nominated food blog A Couple Cooks.
Cookbook Author and photographer
Alex Overhiser is photographer and recipe developer of Pretty Simple Cooking, named one of the “best new cookbooks” by Bon Appetit, and a recipe developer, photographer, and technical expert at A Couple Cooks.