I’ve always made decidedly decent food choices, but a persistent bout with acid reflux and watching food docs (Food, Inc. and Forks Over Knives) inspired a fridge overhaul. Last summer I resolved to welcome more veggies and better food into my kitchen. I won’t say goodbye to the occasional bacon or bloody steak, but after kicking fatty ground beef, (a majority of my) processed foods and other junk foods I feel healthier emotionally and physically.
I’ve also become more comfortable deviating from recipes or making my own as I go along. I never thought I’d be able to imagine the taste of a dish by reading a cookbook without pictures! I no longer feel intimidated to cook. We collaborated on this pasta last weekend. The shrimp was cooked in garlic butter, a mix of veggies sautéed separately, and all mixed together with hot noodles. It was yummy!
Here’s to trying new ingredients and taking more food risks this year.