Goals for 2012: Food

The first time I made New Years Resolutions was last year.  I did not take it very seriously.  In fact, I can’t even remember what my resolutions were for 2011.  I would have to go back to that blog post to remind myself.   

This year, I decided to take it seriously.   After all, I enjoy making lists and love challenging myself with new goals.  So, on New Years Day, I sat down at my computer and wrote down all my goals.  It is quite a list, let me tell you!  I have my goals categorized under FOOD, FITNESS, PHOTOGRAPHY, and SELF.  Rather than overwhelm you with the entire list, I thought I’d start with my FOOD resolutions.

FOOD

Make a weekly Meal Plan (I’ll share the spreadsheet I’m using later this week)

Cook 2 new meals a week (following a recipe)

Bake something new no more than once a week

Spend less money on groceries  (making a weekly meal plan should help this)

Eat vegetarian 2X per week (more is better)

Continue practicing Intuitive Eating

I am absolutely stoked about all my FOOD goals!  Some may drive me crazy initially, like making a meal plan and actually sticking to it.  Some of them will help me become a more educated cook, like preparing 2 new recipes a week (rather than just throwing X and Y together and crossing my fingers it doesn’t make me gag).  Others will help me become a  healthier person, like eating vegetarian 2X per week and intuitive eating.  But I am excited about having these goals!

Yesterday, I made my first attempt at a meal plan!  I changed my mind about 20X while I was making it, but at least I took the initial step of thinking ahead.  I don’t expect myself to be perfect the first few weeks.  I truly believe it will take some time getting used to actually carrying through my meal plans.  But int he end, I am hoping it will help me spend less money on groceries and force me to make new recipes.  That’s three goals down!  

On the menu last night was Ranchero Beans, a recipe from The New Sonoma Cookbook.  This was a gift from my parents for Christmas, and I plan on working my way through almost all fo the recipes!  The beans last night were a success.  I was  a bit skeptical when I started cooking.  I mean, the recipe just called for beans, tomatoes, and some seasoning.  But man were they awesome!  I’m actually have some packed for lunch today.  We served this with a side of pumpkin cornbread and roasted brussel sprouts.  A very satisfying meal!

Ranchero Beans

Source:  The New Sonoma Cookbook

1 T EVOO

1 cup onion, diced

1 T garlic, chopped

1/4 t cumin seeds

1 T chile powder

1 cup tomatoes, diced, canned or fresh

1 15-oz can pinto beans, drained well

1 15-oz can black beans, drained well

1 cup low sodium chicken stock

Heat a saucepan over medium heat.  Add EVOO, onions, and garlic; cook for 4 minutes or until onions are tender and a little brown.  Add cumin seeds; cook 1 minute.  Add chili powder and stir.  Add tomatoes.  Bring to a simmer.  Add beans and chicken stock.  Bring back to a simmer.  Cook for 15 minutes or until flavors meld.