Food resolutions

'Tis that time of year when we make great plans for the year ahead. Lose weight, eat better, exercise more… You know the rest. But if I could make just one resolution it would be to plan my meals better. So often I find myself standing in front of the fridge and not knowing what to make or eat. If only I had planned ahead and had lots of veggies. I will definitely eat more vegetables. They are so versatile, not to mention healthy.

But planning ahead takes more than just a fully stocked fridge. It takes knowledge and inspiration. That's where Tamar Adler and her book, An Everlasting Meal comes in. Adler advocates cooking with all parts of your food: bones, peels and the ends of your food. Her thought provoking essays make you want to curl up with a bowl of homemade soup and remember the days when you spent hours in the kitchen. Luckily you won't need hours or a lifetime supply of food. Adler teaches you how to use those more boring of veggies like celery, onions and potatoes. Just don't be fooled, this is not a book of recipes. This is a book on cooking philosophy, if such a thing exists. Check out her videos below and prepare to fall in love like I have.

Tamar Adler preps veggies for the week

Tamar Adler boils water (and I fall in love)

Salad Pt. 1

After the holidays, or after a stretch of binge eating, I crave vegetables.

Here is an amazing salad with a little bit of everything.

You'll need:

2 huge handfuls of baby spinach (don't forget to give it a rinse)
1 Granny Smith apple, sliced into thin strips
as much goat cheese as you think "healthy"
walnuts (or any nut will do) I used a few shakes from the bag
sprouts

Put it all into a large bowl, give it a toss and maybe a drizzle of some balsamic vinegar dressing.

As you can see I don't really use precise measurements when making this salad and that's what makes it all the more fun to make. And delicious.

Enjoy.

Cranberry-Coconut Lemon Squares (my favourites)

Ingredients

• 1-1/2 cups (375 mL) all-purpose flour
• 1/2 cup (125 mL) icing sugar
• 2/3 cup (150 mL) cold unsalted butter, cut into chunks
• 3/4 cup (175 mL) all-purpose flour
• 1 tsp (5 mL) baking powder
• 1/4 tsp (1 mL) salt
• 6  eggs
• 2-1/2 cups (625 mL) granulated sugar
• 1 cup (250 mL) freshly squeezed lemon juice, about 3 lemons
• 1-1/2 cups (375 mL) sweetened shredded coconut
• 2 cups (500 mL) whole frozen or fresh cranberries

Instructions

• Preheat oven to 350F (180C). Lightly butter a 9×13-inch (3-L) baking dish or coat with non-stick cooking spray. Place 1-1/2 cups (375 mL) flour and icing sugar in a food processor fitted with a metal blade. Whirl until blended. Add butter. Pulse until crumbs form. Or in a medium-size bowl, stir flour with icing sugar. Using a pastry blender or 2 knives, cut in butter until mixture resembles crumbs. Turn mixture into baking dish. Press evenly over bottom. Bake in centre of 350F (180C) oven until edges are golden-tinged, from 15 to 20 minutes. Remove from oven. Reduce oven temperature to 325F (160C).
• Meanwhile, in a small bowl, using a fork, stir 3/4 cup (175 mL) flour with baking powder and salt. In a large bowl, whisk eggs until blended. Whisk in sugar and lemon juice. Gradually whisk in flour mixture just until blended. Stir in coconut until evenly distributed. Then stir in whole cranberries. If using frozen cranberries, do not defrost.
• Pour mixture over hot baked crust, making sure cranberries are evenly distributed. Bake in centre of 325F (160C) oven until centre is set and edges are deep golden, from 35 to 40 minutes. Remove from oven and cool completely on a rack. Then cut into 2-inch (5-cm) squares. Squares will keep well at room temperature for 1 day. Or cover tightly and refrigerate up to 3 days or freeze up to 1 month.

Nutrition (per Serving)

Protein

3.1 G

Fat

8.5 G

Carbohydrates

36.6 G

Fibre

1 G

Iron

0.8 Mg

Calcium

16 Mg

Calories

230