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In just a few weeks, I’ll be hosting my first family Thanksgiving. While I’d like to serve a healthy smorgasbord of steamed veggies and lean meat, there are certain family traditions that must be adhered to. Our multi-course holiday meals always start with a thick hearty soup and end with enough dessert for 20, even though we are only 7. And don’t forget the booze.
Of course I know what I am supposed to do. Take a small plate. Sample small portions of everything. Don’t overeat. Those tips are all very well and good, but seem impossible in practice, especially if you’re the one who’s cooking (you gotta sample everything along the way). I know Thanksgiving day will challenge my self control. So I’ve decided for these last two months of the year, I’m going to try to eat better than ever the non-holiday days of the month.
Whenever I need to ramp up my focus like this, I try a new recipe or workout. So yesterday I tried a David Lebovitz recipe for shredded carrot salad. It’s exactly what it sounds like with parsley and a light dressing. Even though carrots are not one of my favorite vegetables, I can’t get enough of this salad. It must be the texture. And this salad offers a nice refreshing balance to the heartier comfort foods that come with cooler weather. Above all, it’s really easy to make. The hardest part is keeping your fingers intact when you’re grating the carrots.
-- Betsy Mikel | betsymikel.com
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