Lou and Lucy’s Leftovers: Eating healthy for now
Lou Groccia and Lucy Pickett, the Gazette’s self-proclaimed food experts, can’t stop talking about food.
January. Time to eat healthy.
At least until February.
This year (actually, the past couple of weeks) my attempt at healthy eating has been a case of making small entrees followed by light salads.
It has also been a case of using smaller plates for the entrees and salads.
Case in point, entree: Boiled and drained 8 ounces of spaghetti. Tossed it with a thin cheese sauce that just coated the pasta. Plenty for the two of us. On the smaller plates it looked like more than it really was (brain likes that).
Case in point, salad: One head of romaine, chopped. Dressing: Juice of half a lemon, equal amount of canola oil, touch of sugar. Shake. Coated the romaine. Salt and pepper to taste. Sprinkled with dried mint. Sometimes we add artichoke hearts, sliced onion, hearts of palm, olives, cherry tomatoes. Sometimes not. The salad turns out refreshing, lemony and minty. It cleanses the palate and helps fill you up.
January, in our house, means roasting vegetables and potatoes, making bean stews, simmering all sorts of soups like hot-and-sour soup (which I made Wednesday).
Stay healthy, everyone. February is just around the corner.
January. Time to eat comfort foods.
At least until the weather warms up.
I like to turn on the oven and bake something. This has a dual purpose: Feed me and warm the house (psyche likes that).
Florida is just around the corner.