Light and warm at the same time,
arugula salad with goat cheese satisfies
This is the time of year when everyone is back to thinking thin. Managing your weight, whether you are on a weight loss program or just trying to maintain, can sometimes be overwhelming. Many of us resort to food for comfort and aiding in stress reduction. Last week I talked about how important it is to take stock in what you put in your fridge and what is in your pantry. Let’s take that a step further and think about what you put in your mouth. It’s certainly okay to eat a favorite food now and then, but now and then is the key to that idea.
Try healthy alternatives. I keep a bowl of blueberries and strawberries in the fridge for a quick sweet. They only last a few days, so if they start going bad, you can whirl them up in a blender with some vanilla yogurt, soy milk and flax seed or wheat germ for a protein-rich smoothie.
Or try selecting whole grain foods. The next time you’re at the grocery stock up on whole grains and replace the white foods in your pantry. Everything comes in whole grain now – pasta, breads, crackers, etc. Also find your favorite veggies and on the weekend when you have a little more time, cut them into bite-sized pieces and place them in a Ziploc so that you can grab and go easily through the week. All of these ideas are simple and easy. Before you know it each step you make will help you move closer to your goals of weight loss and healthier eating.
Of course one cannot rule out exercise. I find my daily walks through the neighborhood right here in Grosse Pointe to be soothing and filled with great experiences. I don’t often use my ipod when walking; I find that listening to nature or making my way down to the lake is so satisfying and helps defeat cabin fever in these winter months.
I want to share with you a simple salad that is low in calories, high in flavor and looks terrific on the plate. Of course pairing it with a simply grilled chicken breast or piece of salmon can turn it into a main meal.
Arugula with peaches and warm goat cheese salad
(serves two)
2 cups of arugula, cleaned and dried
1 to 2 peaches, cut into pieces but not peeled (leave the skin on for presentation and texture)
3 oz. goat cheese, sliced (Buy the plain kind in the log)
Vinaigrette
2 Tbls red wine vinegar
½ tsp Dijon mustard
Drizzle of Olive oil (maybe 1 to 2 Tbls)
Salt and pepper
Slice the goat cheese into 6 slices and warm by placing on a baking sheet covered with waxed paper in a 300-degree oven for about 6 to 7 minutes.
In the meantime make the vinaigrette: mix all ingredients in a small bowl and whisk together
Place the arugula on a large plate, top with the peaches and the warm goat cheese and drizzle the vinaigrette over top. Serve with chicken or fish and a crisp winter white wine.
Jackie Anderer is a Farms resident and personal chef. She welcomes feedback and questions; contact her via email. Check out her column and recipe archive.
