Meal Planning. “UGH” I can almost hear you say. Who has time? Who wants to plan?
I hear ya. And I’ve gotten so lazy about meals and meal planning… and my weight is starting to creep up so I’m concerned my cholesterol probably is as well. I need to start meal planning again so I did a little research for some tips.
I got a little help from the folks over at Kitchenda. After reading my 2020-2025 Dietary Guidelines Published post, they suggested their article, Why Experts Recommend Meal Planning For Every Home, might be helpful.
If your family is like mine, the ‘Broccoli Salad’ brought to family events is a dish laden with mayonnaise and sugar, not to mention bacon. Delicious, sure, but not at all heart-healthy.
Recently, a friend brought Cookie + Kate’s Favorite Broccoli Salad to a dinner party and I was WOWED. Not only was it delicious, I loved it even though the recipe includes raw red onion, which I ordinarily despise.
My friend Lisa, who made this dish, explained her take on the recipe: she always makes the dressing the day before (or at least many hours before) and adds the onions to the dressing.
First, an apology for my absence. November and December were crazy—had a gall bladder attack which resulted in surgery and then a virus (not Covid) masqueraded as a surgical complication… It’s been a crazy past two months with a LOT of medical testing. But the good news is things are finally sorted, so I am back to writing.
If you’ve never had a gall bladder attack (and I hope you don’t) here’s one irony: it’s very important to eat a LOW FAT diet. And if you blog about cholesterol and already do that, well, then it’s a waiting game until surgery.
One of the best things you can do to lower cholesterol is to eat less (red) meat AND more greens…but for many of us a vegetarian or vegan diet is too large a shift. One small step that can pay big dividends is to incorporate more ‘plant-based’ (aka vegetarian or vegan) meals into your meal planning.
But I’m often at a loss for vegetarian meal ideas—it just feels so much easier to throw chicken on the grill. So when the New York Times recently launched a newsletter called THE VEGGIE I decided to give it a try.
While searching for an easy dinner to make while on vacation (why I’m cooking on vacation is another story), I found an article in the New York Times by Ali Slagle, with a recipe for Crisp Gnocchi with Brussels Sprouts and Brown Butter. I tried it because the opening line said:
“For a fantastic meal that can be ready in 20 minutes…”
That was all I needed to hear.
That said, I almost didn’t try this recipe as it calls for 6 tablespoons of butter (and, um, has ‘butter’ in the title). But when I scanned the recipe comments,