Which wagon was that? Ya got 11 more months to catch it 
I’ve been slacking a lil on that whole AT LEAST one new recipe a week. Gotta get better about that, but it’s been tough since we’d been dealing with so many leftovers!
2 Likes
The avoid multinational chain fast food wagon
2 Likes
That’s why wagons were invented…
1 Like
(post deleted by author)
My goals were “more protein, less sugar.”
I guess I’m doing ok on these. For the protein goal, I have:
-
resumed my practice of lunch-prepping for the week by grilling a pile of heavily-seasoned chicken thighs, which make a perfect cold lunch.
-
resumed breakfasting on Good Culture cottage cheese, the only brand I enjoy. It’s frequently out of stock, unfortunately. But I definitely find if my first meal is protein-rich, the rest of my day, nutritionally, is on much better footing.
As far as the less sugar goal… definitely consuming less of it than I do between Thanksgiving and New Year’s, during which I basically have whatever I want. But the cravings are still pretty killer.
4 Likes
Schizophrenic order of the year.
And we’re only in January.
2 Likes
Cheeseburgers for 2 different people. I don’t like condiments lately. LOL.
2 Likes
My goal was less sugar. Life has thrown some curveballs which have led to more sugar 
I managed to not gain any weight during the holidays. I have gained around 3 pounds since Jan 7th. I have maintained this slightly higher weight since January 25th. I won’t blame the BK and McDs over the past 4 days. 
1 Like
I finally met my overall goal of getting to college weight and dropping the last 5 lbs that just stuck around, after dropping 45 lbs over the past 5 or so years. I’m a recovering glutton, and I mean that. (won’t watch youtube food vidoes any longer). Doctor also told me I was diabetic, so lose weight or get meds. No meds.
The kicker was I read “Ultraprocessed People” over the holidays, and the science behind it scared the living crap out of me. Also read “Formerly Known as Food”, which goes deeper in explaining whole foods vs. additive deconstructed from whole foods, and “reconstructed” industrial foods…hence the title Formerly Known as Food.
Both helped me eat better, mostly by looking at ingredient labels, which I did before but now focusing on avoiding additives “that don’t appear in home kitchens”. It’s a simple way of avoiding unhealthy food. Also I noticed food labeled as organic do have a purposed…as in no or low additives, preservative, or stuff like HFCS. I never thought much about organic labels but it’s a shortcut because additives are not organic.
I can taste the difference in ultraprocessed food, particularly snacks like cookies or chips with seasoning. It leaves an unnatural after taste for me. Cut way back on those but still eat cookies and unseasoned chips. I still eat some junk food and eat fast food when traveling unless there’s better options like taco trucks. Also will get Popeye’s every so often. But otherwise, simply avoid additives….which are mostly a post war industrial thing, and science doesn’t know the full extend but many believe it’s a big part of obesity epidemic. Science show additive affect stomach biome, but also stuff like mental health.
7 Likes
I’m happy to say that I’ve never cared much for ultra-processed foods, nor tend to use them in my cooking much. Of course, I am lucky to have both the access and financial means to buy fresh vegetables, dairy, meats & fish at local farmers markets and supermarkets.
Many people who live in food deserts do not have the same access to fresh and nutritious foods, and have to rely on UP foods. Thus the rise in diabetes rates (congrats on your recovery, btw!) and other malnutrition-related health issues.
We are lucky.
3 Likes
I guess my results so far are mixed.
1 Like
Your comment prompted me to check what my aspirations & goals were, now that we’re at half-time, somewhat 
(I’d completely forgotten I started this thread myself, too).
So far, doing pretty, pretty, pretty, pretttttttty terrible:
-
winnowing down the recipes in my NYT box? try adding MOAR
-
s-l-o-w-i-n-g down for dinner? nope
-
more veg meals/mains/eating less in general? only if I’m being generous/deluding myself
-
kamado doesn’t count cuz we’ve not been around for grilling season at home. YET. might be time to watch those instructional videos on youtube maybe
Mid-year check-in for MR: I have made a couple of fantastic new-to-me biscuit recipes this year, which pleases me. Not as many to date as I had hoped, however, and I blame the acquisition of a bread machine. At my age, I have to pace myself when it comes to bready carbs (unfortunately).
3 Likes
Agree, lucky to have access to fresh food, and not live in a food desert. Ultraprocessed People made it clear that fast food exists in food deserts and keeps people from starving. Some ultraprocessed foods are good, like baby formula. The thing is, ultraprocessed food is a very recent thing. post WWII.
I can’t say enough about Ultraprocessed People and Formerly Known as Food.
3 Likes
Over the next 6 months, I’ll be trying to eliminate most refined sugar and refined carbs from my diet.
So, more salads, more slaws, more non-starchy veggies in interesting ways coming up.
2 Likes
I managed to order Hainanese Chicken Rice twice this year. 
1 Like
We’re close to year-end and that top goal “eat out more often” wasn’t really met. Nor did I make a souffle (yet) this past year, but there’s still time.
I feel I’ve done well on the rest of the list. And I am pleased that joining the “Y” in early summer for lap swimming and water exercise classes has me more intentionally active - something I’d given up on ever achieving.
5 Likes
I’m giving myself a B+ on 2024 goals due to adding Thai-style curry to my repertoire. What a useful gateway to reigniting my cooking spark. Plus I get to use fresher, more varied vegetables—from our CSA—than we’re likely to find at a restaurant.
Two fantastic references have been my guides: On the Curry Trail by the late Raghavhan Iyer and the Hot Thai Kitchen website (which I think I learned about here on HO).
The other game-changer for me has been shopping a local market (Bangkok Market in Lowell MA) for curry pastes, fresh Thai basil, fish sauce (they carry my fave, Red Boat), palm sugar, tamarind paste, and tofu from my favorite producer, Chang Shing (formerly of Cambridge, MA and now of Stoughton).
Still plenty to learn, I’m sure. 
4 Likes
Oh man— I didn’t know they were still around. I remember walking by their HQ in Cambridge and smelling the soy beans getting cooked up. My mom exclusively bought their tofu from Reliable Market in Union Square. I’ve been buying Heiwa tofu of Rockport Maine from my local farm. This is great information—thank you @tomatotomato.
1 Like
I think I should visit the freezers more often and cook meals from there.
2 Likes
