We’re three weeks into the 2015: Is that time enough for you to have broken your New Year’s resolutions? It certainly is for me, and for 64% of fellow resolution-makers, according to a 2013 study at the University of Scranton. The study also indicated that three of the top five most common resolutions are related to food or nutrition. No wonder, then, so many are broken! It’s hard to wade through the slog of food and diet trends that crop up around the New Year. Catalogs, storefront windows, all seem to hawk their own brand of “New Year: New You.” And there are so many! There are Weight Watchers plans, dieting apps, prepackaged meals delivered to your door. There are juice cleanses and elimination diets and new research indicating that fasting is good for you. One website assaulted me with a pop-up reading, “Looking to drop that holiday weight? Try eating ONLY BANANAS.”
A lot seems to be lost in the resolution shuffle. In the name of being healthy, it's easy to develop a decidedly unhealthy relationship with food. It’s easy to forget that food is a friend rather than an enemy; that cooking can be a pleasure, not a Herculean task. Resolutions and food trends may come and go, but what lasting wisdom can we keep with us as we enter the new year? Among the cacophony of complicated plans, perhaps the most sound and succinct words spoken on the subject are by Michael Pollan: “Eat food, not too much, mostly plants.” In the spirit of simplicity, here’s a favorite Lake Isle recipe that highlights Pollan’s philosophy: simple, honest flavors.
Enjoy, and Happy New Year!
Charlotte Dillon is an intern at Lake Isle Press