Starting Fresh

The holidays are an invitation to overindulge.  And I accepted the invitation gleefully this year; I spent the month of December eating cake, cookies, cheese, wine, and beer like it was my job.

I’m not complaining, though.  I did it knowingly and willingly, and I enjoyed every last bite without a shred of guilt.  I’ve said it before, and I stick by it: December is for indulgence, and January is for righting the ship.

But after weeks of heavy, rich food, my body was craving something light and fresh.

This is the kind of thing that is making an appearance at our dinner table of late:  raw organic veggies (with homemade ranch for those of us who are less than ecstatic about snap peas and red peppers).

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Sometimes I forget that the simplest meals are often the best.  We paired these veggies with balsamic chicken and whole wheat dinner rolls and every last bite disappeared.  Not a leftover in sight.

After weeks of pasta, cream sauces, cheese, and nightly dessert, this meal felt like a relief.  I think even the kids needed it.

This month as I cook, I’m focusing on simplifying meals and including as many veggies as possible.  It feels good to start fresh.

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