No Resolutions
Thursday, January 6, 2011 at 4:00AM 
Each year we make resolutions that we break before the New Year really starts. It’s because we get caught up in the peer pressure of resolutions but struggle with the follow through. In other words, we set our expectations too high and fail.
So the Hunter family isn’t making resolutions this year. Instead we’re setting achievable goals for better eating, exercise and health. And like it or not, we’re sticking to them… just don’t say resolution because it’s a dirty word.
Our first goal is to eat in more often, sitting around our own kitchen table, instead of out around restaurant tables. This is a lofty goal for a family that makes its living in the restaurant business. But we can do it because there’s strength in fours… Andrew, Marilyn, Ben and Nick.
Our second goal is to include as many colors of the rainbow in our daily diet as possible. Nutritionists say eating colorful foods is healthy because of the natural nutrients. This means more fruits and vegetables, whole grains, bean purées and lean meats. Eating the rainbow is an easy concept to follow. Here are a few ideas:
- Put out an array of little bowls with carrots, cucumbers, radishes, edamame, lightly steamed green beans and healthy dips like hummus. The different textures, colors and temperatures make for entertaining eating.
- Buy chicken tenders to grill or broil instead of whole breasts. Brush the chicken with a little oil before grilling to get more caramelization… it tastes good.
- Instead of 4- to 6-ounce burgers, make 1- to 2-ounce sliders and serve one per person along with all the other “little plates” on the table. You’ll be amazed at how satisfied you’ll be without feeling stuffed.
- Eat more raw fruits and vegetables, every day, all day.
- And drink cold water infused with cucumber and tangerine, honey and lime, or lemon and thyme.
Our third goal is to get additional protein from alternative sources. Bean purées are a great complement to lean meats and fish. Here’s a recipe that you can make on Sunday for the whole week. You can double or triple the ingredients depending on the size of your family and your appetites.
Healthy Hummus
1/4 cup nonfat yogurt
1 can garbanzo beans, drained and rinsed
1/2 cup tahini (sesame seed paste)
1/2 cup lemon juice
2 to 3 cloves garlic
1/2 teaspoon salt
2 tablespoons water
3 to 4 fresh mint leaves
Garnish:
2 tablespoons fresh parsley, chopped
1 teaspoon cayenne pepper or paprika
Blend all ingredients in a food processor until smooth and to desired thickness. Garnish with chopped parsley and cayenne pepper.
Serve with toasted whole-wheat pita bread or fresh raw vegetables.
Healthier eating and lighter eating will give you more energy later in the evening for that game of tag with the kids. And that’s really what it’s all about.
So here’s to a new year of healthy habits.
Special Fork bloggers blog Monday through Friday. For more everyday recipes and ideas on your smartphone, check us out at www.specialfork.com.
Reader Comments (9)
Wonderful ideas! The hummus recipe is great and the pictures of the boys just so sweet!
Oh the pictures, oh the recipes and suggestions, oh the determination for healthier eating. You are an inspiration. I'm off to buy little bowls, then home to make hummus. Love you.
By the way, Andy, what part did you play in Wofgang Puck's meat loaf and mashed potatos at costco? Hugs
Another PS. Am curious about sliders. I saw a cooking show that included butter with the ground beef. The sliders I've had were very juicey. Was it the butter? How do you make them and where do you get those little buns? Yours in Humuus
HUMMUS HUMMUS HUMMUS
I loved all the recipe ideas, the little plates, and the boys racing. Actually Aunt Popi and I did a hummus layered dip for our New Year's gathering and we ate half of it before the gathering. It was good and fun. We didn't have Roxie's relish tray at that time or it would have been even more healthy. I really like your idea of no resolutions as I can't follow through either. Love you
Thanks, let me know how you like the hummus. Cheers, Andrew
Thanks! Please let me know how the hummus comes out! Andrew
I developed the meatloaf from our bistro recipe where it was a favorite.