Diets Etc.

We're on a diet around here, even before we make healthy eating a New Year's resolution. Enough is enough. The only things I have kept the faith with are my daily workouts and a healthy breakfast. The rest of the day goes downhill food wise. I don't deny I'm having a fine time sampling all the holiday goodies and imbibing in my favorite gin and tonics before dinner; we are eating out more than usual too. Moderation. There is fine word defining exactly what I should be doing regarding meals. It's easy enough when nobody is here and I'm not tempted by a new restaurant with an intriguing menu.

Haven't we all tried diets promising quick results? When I think of all the fad diets I have been on over the years I cringe. Do you remember the 3 day Model Diet? The Chocolate Diet? The Slimfast Jump Start Diet? Well, I must admit the three day diet worked when I wanted an emergency 4-5 pound weight loss to get into a special dress that was ever so slightly snug- but the pounds came right back on after the weekend. The food on that diet was pretty ghastly too. After many years, my nutritionist says the only answer is moderation and a well balanced diet. All the time. B O R I N G. Sorry, I just can't be good all the time! In fact, I can't be good most of the time!

So for a few nights this week in advance of the New Year's bash (one of my aerobics teachers calls this being pro-active- but is actually referring to fact we are working out this time of year when lots of people are ignoring their normal routines and being couch potatoes) we decided to eat healthy dinners when we ate at home and try to eat healthy salads every day for lunch no matter where we were. At least it's a head start on the dire morning of January 5th when I will wake up and stand staring at my scale in anguish.

Last night we had a lovely broiled yellowtail and some roasted brussel sprouts. While shopping at Whole Foods for fresh yellowtail we found some stalks of brussel sprouts in the produce section. It l00ked too good to pass by.

We doused them with olive oil, sea salt and freshly ground black pepper and stuck them in a 400° oven for 40 minutes, shaking the pan every now and then. They caramelized beautifully and went perfectly with our broiled yellowtail. So far, so good.

Next we started thinking about salads. Unusual salads, not just the lettuce/tomato kind. My friend Nancy came up with a nifty luncheon salad that fits the diet mode perfectly and is delicious to eat. We call it Nancy's Salad of course, and not only is it pretty and good for you, but it tastes marvelous.

Nancy's Salad

Ingredients:

1 small head cauliflower, in florets

3 carrots, sliced

3 celery stalks, sliced

1/2 cup pimento stuffed green olives, sliced

1/4 cup salad oil (or olive oil)

1/4 cup vinegar (any kind you like)

1 teaspoon Lawry's seasoning salt

Method:

Prepare the vegetables and olives. Make a dressing with the last three ingredients.

Mix and chill.

Serves 2
Another salad we love is one I adapted from Lee Bailey's Country Weekends; I call it Cottage Cheese Salad. Lee Bailey served it with a small piece of broiled chicken and some melba toast. I like it with a hard boiled egg, quartered, and a quartered tomato. Then I sprinkle a little Lawry's seasoning salt on top along with some freshly ground black pepper. It's divine.

Cottage Cheese Salad
Ingredients:1 1/2 cups fat free cottage cheese
1 tablespoon chives, chopped
3 radishes, diced
2 tomatoes, quartered
2 hard boiled eggs, quartered
1/2 red bell pepper, diced
1/2 cup roasted pecans
Lawry's seasoning salt
freshly ground black pepper
Method:Mix the red pepper, radishes and chives with the cottage cheese. Sprinkle with the roasted pecans, salt and pepper.
Serve with the eggs and tomatoes.
Serves 2