Healthy, not lite

A friend reminded me today that I used to say that about my food ALL the time, and suggested I return it to the rotation. Food that makes us feel energized and satisfied for the next few hours has some common elements: fiber, protein, fat, and micronutrients(vitamins and minerals, in higher quantities from super-fresh veggies). I need this stuff to keep me going through running a business, training for a triathlon and maintaining a slate of hobbies that can only be sustained by good nutrition and a robust case of ADHD. You need it for your demanding careers, and your perfect, beautiful kids, dogs, partners, family, and friends. This week's menu has ALL that good stuff.

First the salad: Sea Island red peas, Decimal Place feta (or nah, for my vegans), shredded red cabbage, pickled shallots, roasted rainbow carrots and a showstopper of a dressing: preserved Meyer lemons (from Tifton!), toasted almonds, and ALL THE HERBS. Or, translated to Dietician: Fiber & protein, protein & fat, fiber & vitamins, healthy fats, vitamins.

We're restocking the veggie pot pie again, with the herby polenta crust (whole grains, fiber, satiety), mushrooms, carrots, caramelized bulb Vidalia onions, and bitter greens for balance. Plus that amazing vegetarian gravy. 

That little number at the top is beef curry noodles. We make our own yellow curry paste with charred ginger, lots of lemongrass, spices and coconut milk. The beef is grassfed, because it's better for the animals and the world we share, and the greens are dark, and so fresh and delicious I've been known to snack on scraps. We're not doing anything new with it this week, but I like the picture, and all those spices wake me up at lunchtime.

And I want to tell you that orange peppercorn shortbreads are healthy, but they are straight up butter, sugar and white flour. I think a sweet in the afternoon with coffee is fantastic for my mental health, but that's about the best I can promise you. I'm not Gwyneth Paltrow. 

I AM a chef who wants to feed y'all some good meals, though, and I'm hoping that this very brief peak into the why of some of our ingredient choices has been interesting. I really hope you have a great week.