You can still tell by the crowds in my boot camp class: many Groupons have been redeemed and many are still making good on their New Years’ resolutions. I believe in setting goals and making changes, despite a recent article in O magazine about the benefits of quitting.
We should quit things?
It’s a worthwhile article and an even better one appeared on the same topic in January, 2008. Sometimes you have to know when to fold ’em (I guess Oprah does know a thing or two about this). Especially applicable, I think, for women with many conflicting scheduling and emotional demands. Should you continue to drag your daughter to ballet class even though she hates donning a tutu and clings desperately to your leg each and every class? Should you continue a complicated friendship that persists out of convenience and habit but isn’t healthy for you or your child?
Sometimes quitting is the very best solution, even if it leaves you with no spring recital and less help with the carpool.
And sometimes hanging in there is good for you, regardless of the challenge.
An already stunning family member started the ol’ South Beach diet recently to kick off some weight loss. I’ve been there and remember how lonely and un-fun those first two carb-free (even oatmeal) weeks can be. When she mentioned she’d never had kale (or kale she liked), I put together a kale package for her:
I flirted with kale chips a few years back. Now, I’ve gotten to know and love Kale in its purest state – raw in a salad, though well-dressed and seasoned. I think swimming in goat cheese, lemon and olive oil counts as very pure, don’t you? I’ve seen this salad called Kale Caesar Salad, which probably explains why I like it so much.
Even my kids are eating this salad and they generally stay far, far away from green thingies. To boot, it stays fresh in the fridge for several days, without turning soggy.
My five-year old actually made the whole salad for me one afternoon, from start to finish. I didn’t plan this one – he loves scissors and so, was happy to trim and chop the leaves with my kitchen shears. Then I brought out the salad spinner, and he couldn’t resist rinsing and spinning the leaves. I hinted that he was close to making the whole recipe by himself and he happily mixed up the dressing and added the cheese and pine nuts. And then with no fanfare and without any encouragement from me, he ate it.
I’m pretty certain Ryan tried this one because I had absolutely no intention or agenda to get him to taste it. Had I thought he’d be eating it, I certainly would have left out the red pepper flakes. And yet, there he was, picking around them, as he reached for leaf after leaf with his fingers.
Note to self: QUIT begging and bribing kids to try new foods.
Kale Salad with Goat Cheese, by The Blum Center for Health, presented by Marti Wolfson in The Healthy Gut Cooking Class
1 bunch kale, rinsed and chopped into bite sized pieces (Lacinato works best, I actually double the kale or halve the dressing and cheese to make it a bit healthier)
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 cloves garlic finely minced
salt and pepper to taste
pinch of red pepper flakes (a pinch goes a long way, these are not for the meek)
4 oz. naked goat cheese (optional)
toasted pine nuts or walnuts
Place the kale in large salad bowl.
In a small bowl, whisk together olive oil, lemon juice, salt and pepper, red pepper flakes until emulsified.
Stir the dressing into the kale and mix until coated.
Add cheese and nuts and let marinate for at least 3 hours (overnight is even better).