Like I’ve said before, there’s no reason to think you need to eat “rabbit food” just because you are eating healthy and watching your diet. I require, unlike a lot body builders and figure competitors out there, a very varied diet and with the exception of some lunches here and there, rarely eat the same thing day in and day out. Many fitness buffs swear by eating the same thing every day for weeks and months at a time, because it helps curb their ‘cravings’ and the routine mellows out the hunger pangs because the mind knows what is in store and what meals to expect. In a way, it’s “lowering your expectations” and eating for fuel only. Well, being in the food and wine industry, that sort of goes against what I believe in and enjoy, so I try my best to make healthy, balanced, low fat and high protein meals that I can enjoy with my husband, friends and family on a regular basis. Below is a sample of my last three dinners: Saturday we had halibut with an asparagus mash, mushrooms and a serrano broth. The serrano broth we made from leftover bones from a serrano ham we used for a Spanish party we catered, and it gives a lot of flavor to the dish without a ton of fat!
Sunday we had lamb for Easter- my husband grilled lamb racks (delicious!) and we grilled a bunch of vegetables such as asparagus, peppers, onions and mushrooms, served with a side of herbed quinoa. I included a couple of extra pictures of the lamb because I thought it looked so beautiful, perfectly cooked, just the way I like it. I don’t allow myself lamb as often as I’d like to, because it’s a bit higher in fat than the traditional chicken/turkey/bison/fish protein I normally eat, but it certainly is a healthier alternative than many other meats and cuts out there.
Finally, last night we made delicious pork chops in a Syrian spice rub (bought from Kalustyan’s spice market in Manhattan) topped with a chipotle spiced, fire roasted tomato stew, served with grilled asparagus, sauteed spinach and garlic and polenta. We use non fat milk and parmesan cheese in the polenta – which makes for a low fat version of this side dish (no butter!).
What will you be making for dinner tonight?