Happy New Year’s from My Kitchen

 


Since I first moved to South Carolina in 2010, I’ve had the pleasure of enjoying traditional Southern New Year’s Day meals prepared by my mother-in-law. Black-eyed peas, collared greens, cornbread and the most wonderful pork chops you can imagine.

This year, since Chris and I are back on our restrictive weight loss plan after several holiday indulgences, I decided it was up to me to prepare some kin of the good-luck meal to fit our limits. Neither of us believe in superstitious luck bringing, but do believe in the benefits of traditions. We believe in making your own luck and healthy eating is a big part of the luck we’ve made in the last few months. I’d like to write more about our dietary choices here on my blog rather than simply being insufferable on social media, but I will not go into extreme detail in this particular post.

Behold, black-eyed peas prepared with no salt, oil or animal products. Greens, well, didn’t get to the grocery store for collards to cook. Fresh kale and spinach seem just as lucky, right? It’s doubly lucky to go through the Costco sized bags before they get funky and slimy. Greens and beans are the foundation of our plan, so it’s as fitting as it is likely sacrilegious to my hardcore Southern friends. Your meals today are certainly better tasting, but I only just got the scale to read the same as Christmas Eve morning, so I’ll have to pass on the butter and bacon for today. No disrespect to your ancestors intended.

Not pictured is the pot of brown rice. I didn’t plan for corn to go with the meal to symbolically stand in for cornbread. Since it’s a whole grain with so many uses, corn is a staple in our kitchen. Corn on the cob, air popped popcorn, homemade corn tortillas (we bought a press) are all permissible and only scratch the surface of corn’s potential. Popcorn later in the evening is likely, if not corn on the cob, while we watch the new Sherlock special on PBS.

Happy (and Healthy) New Year!