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 New Year's resolutions. They're nothing but bunkum.
"Resolve to lose weight." It sounds real enough. It's a statement made
in the dark of winter when we are most vulnerable. The holiday season
romanced us with its twinkling lights, sparkling cocktails (can you say
400-calorie-martini?), and carb-heavy desserts. We indulge. We regret.
Then on January 1st we commit to a diet.
By January 10th, most of us (read I) rummage through the pantry closet
for something, anything chocolatey, salty, sweet, or preferably all
three. We spot the bag of blue corn tortilla chips hidden behind the
oatmeal and tell ourselves, "These are pretty healthy." We eat a few.
Close the bag. Re-open it. Eat a few more. Next thing we know, half the
bag is gone. Then we're thinking, "Well, hell, I already ruined my New
Year's resolution. I might as well eat 'em all now."
If any diet worked, then why do magazines promote them on their covers
every month, every year? Because they know that we are fallible and
that living a life of extremes isn't attainable for most. Consider some
of these weight loss claims from popular women's magazines: "Melt 10 LBS Fast!" "Shed One Size! In Just 2 Weeks!" "Shrink Your Belly!" And these are just the ones on my coffee table.
I say, "No." No to fast fixes, unrealistic goals, and tasteless foods. No to diets.
I say, "Yes" to moderation. After 30-some-odd years, I have found that
it's the only way for me to stay healthy and fit and sane. I eat all
foods, but in moderation. I eat meat and cookies and drink an
occasional martini. I also exercise regularly, in moderation; most days
for 30-45 minutes.
I spent too many years obsessing about my weight, about exercise, about
eating. My resolution this year is to live life, enjoy food, and stay
healthy by forming and maintaining habits I can realistically sustain.
I also resolve to eat a lot of soup, which will be easy. Broth-based
soup filled with veggies are nutritious and filling. Studies have shown
that people who eat 1 1/2-2 cups of vegetable soup before a meal consume about 135 fewer calories at the meal.
Lately, I have been eating my Easy Butternut Squash and Kale Soup. It's
chock-full of vitamin-rich veggies and fiber-rich beans. With both
winter squash and dark, leafy greens at their peak, this soup is ideal
for the cold winter months.
Sure, I eat pretty well, exercise, and eat a lot of soup. I also have
bad days when I feel awful about the way I look or regret eating
mindlessly. But I know that eating well is more than just a resolution.
It's changing the way you think about food and giving yourself healthy
yet delicious options from which to choose. That's why foods like soup
are so great to have in the house -- if you've taken time to make
something healthy and delicious, it's a whole lot easier to eat
something that will make you feel good about yourself.
Easy Butternut Squash, Kale, and Chickpea Soup
Serves 6
Note: This is a vegetarian soup. If you omit the sprinkling of cheese on top, then it's vegan.
1 tablespoon olive oil
1 yellow onion, diced
2 carrots, peeled and sliced
3 celery stalks, sliced, preferably with some leaves
1 medium butternut squash, peeled and cubed (about 3-4 cups)
1 (14.5 oz) can chickpeas, drained and rinsed
7 cups low-sodium vegetable broth (more if you prefer it soupier)
1 small bunch kale (dinosaur or curly), washed and thinly sliced (about 5 cups)
1/2 teaspoon crushed red pepper flakes
salt, to taste
1/3 cup chopped fresh basil
1/3 cup chopped fresh parsley
grated Parmesan cheese, for sprinkling on top
1. In a large pot over medium heat, warm olive oil. Add onion, carrots,
and celery, and saute 5-7 minutes, or until lightly browned. Add the
squash, chickpeas, and broth. Bring to a boil. Reduce to low and cook
5-7 minutes, or until squash is tender but not mushy. Add kale, crushed
red pepper, and salt. Heat through, about 3 minutes. Stir in herbs.
Taste it, and adjust seasonings as desired. Serve hot, garnishing each
bowl with a sprinkling of grated cheese.
Susan Russo is a
free lance food writer in San Diego,
California. She publishes
stories, recipes, and photos on her cooking blog, <Food Blogga and is a regular
contributor to NPR’s <Kitchen
Window. She is also the author of two upcoming books that will be published in the fall of 2010.
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