New year, new you: Yes, it’s that time when we all make plans to be a better version of ourselves. We wondered what -- if anything -- our food editors, those folks who really know food and cooking, plan to change about their cooking and their diets this year.
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New Year, New You
Yes, it’s that time when we all make plans to be a better version of ourselves. We wondered what -- if anything -- our food editors, those folks who really know food and cooking, plan to change about their cooking and their diets this year.
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"Once I start eating cookies or cakes or pies, it's hard to stop. My resolution is to drastically cut back on refined sugar and stick to a plant-based diet of fresh and whole foods. I'm aiming for a balanced, colorful plate at least two or three times a day. Citrus is invigorating and a fresh way to satisfy my sweet tooth, so I'll make sure to have treats like this salad on hand."
-- Shira Bocar, food editor
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"Every year I tell myself I'll make my coffee and my breakfast at home and bring it to work, rather than buying a diabolical pastry and a $3 coffee. This is the year I’ll keep that resolution.
My new Zojiruishi travel mug is key because I like to nurse my coffee all morning, and this keeps it hot -– or iced, whatever I want. I’ll make coffee at home using my Bialetti stove-top pot, and make yogurt-and-fruit parfaits like this Walnut-Yogurt Parfait -- the fruit satisfies my sweet tooth while the walnuts and yogurt give me protein and calcium -- or I’ll make satisfying but healthy egg and avocado sandwiches."
-- Greg Lofts, senior associate food editor
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"I started to make my own staples -- bread, yogurt, and ricotta -- and I want to continue doing that and expand it, making my own vinegar and almond milk. I want to make and not buy as much as I can because then I truly know what is in the foods I feed my family. I’m less concerned about fat and calories and more interested in having wholesome, real food ingredients. Plus, a lot of the staples are great ways of using up ingredients, which means less kitchen waste."
-- Jennifer Aaronson, editorial director of food and entertaining
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"I’m going to juice more -- a juice to start the day, not a cleanse. Martha gave me a wonderful Breville juicer a while back, and I'm going to try to use it more than I currently do."
"Also, I’m going to cut back on the salty snacks. I'm a salt fiend -- potato chips, popcorn, nuts, etc. So instead of the chips, I’m going to try to eat more veggies by keeping crudites -- cucumbers, carrots, radishes, anything with a crunch -- cut up in the refrigerator."
-- Thomas Joseph, director of food development
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"I really want to get go-to recipes for every whole grain. The folks at Bob's Red Mill inspired me when they launched their Grains of Discovery line. After I master cooking all nine of their featured grains, I would like to keep trying new ones. This is my basic spelt recipe, and this Quinoa Salad with Zucchini, Mint, and Pistachios is a favorite of mine."
-- Laura Rege, recipe tester
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"I don't have any resolutions, but at this time of year I want cozy comfort food. I like to bake bread and eat soups and stews. I don’t really change anything about my diet. A key thing for me is to drink tons of water and not skimp on exercise -- oh, and no gratuitous eating. And I never order out; if someone can't find something to eat when they’re hungry, I will rustle something up -- or they will."
-- Lucinda Scala Quinn, executive editorial director food