Now that the holidays are past, many of us have already or are setting resolutions for the New Year. My personal preference is to set realistic goals. I have put on a few pounds over the last year that need to come off. My plan is as follows:

1. Eat less animal protein – have an occasional meatless dinner – my wife and I already limit meat portions to 4 ounces or less
2. Reduce simple carbohydrate intake – limit white rice, eat new potatoes rather than baking potatoes, do a better job of avoiding sweets, and limit wine intake
3. Eat low-sugar fruit such as apple rather than high-sugar fruit such as banana
4. Have six servings of veggies per day
5. Continue to walk 2-3 miles twice a day, every day – this may not be realistic for you busy moms, but you should have a goal of at least 4-5 times a week, with a mix of cardio and weight training. This takes time which many of you have limited amounts of, but the benefits to your health are worth the effort. You will feel better.
6. Make time for relaxation and fun – in my case that will continue to be photography.
Have a healthy and safe year.

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JUST FOR FUN – This was literally the first photo I shot this year – makes me think it is going to be a good year.

You may have to click on View Images at the bottom of the page to see the photo.

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IN THE KITCHEN WITH DR. B. – ORIENTAL COLESLAW

My sister and her husband are having a pig roast in a couple of weeks and asked that everyone bring a covered dish. My wife and I decided this would be a good choice. The recipe is my wife’s adaptation from one of our favorite cookbooks, published by The Junior League of Atlanta, True Grits. This coleslaw goes with almost everything and does not have the bad cholesterol of similar recipes made with mayonnaise. This serves 8.

1 package ramen noodles with seasoning packet
1/2 cups slivered almonds
2 ½ tablespoons sesame seeds, toasted
1/3 cup extra virgin olive oil
3 tablespoons vinegar
2 tablespoons sugar
3 cups red and green cabbage, shredded
1 cup shredded carrots
6 green onions, thinly sliced crossways
Salt and Pepper to taste
Crumble the noodles, reserving the seasoning packet. Combine the noodles, almonds, and sesame seeds and mix well. Whisk the reserved seasonings and sugar into the vinegar; slowly whisk the oil into the mixture until combined. Mix the cabbage, carrots, and green onion in a large salad bowl. Just before serving, toss the veggies with the noodle mixture, and toss with the dressing. Salt and pepper to taste.