A nutrition pro commits to weekly cooking lessons
Athletes know accountability matters. Committing to a specific plan and regularly assessing progress is crucial to success. But too often, goals go rogue in January, falling under the category of lofty (often unrealistic) New Year’s resolutions that end up unmet. That’s why we introduced the antidote: The Resolution Diaries. Each week we follow three Equinox trainers on their personal journeys through the first 30 days of resolution season. They pen both progress (and pitfalls) in working toward change in a meaningful way.
Get to know all the participants here.
The fit pro:Bethany Snodgrass, operations manager at the Equinox Fitness Training Institute in New York City and a holistic health coach
Week one update: “My resolution to start cooking classes this month began at The Brooklyn Kitchen, which hosted the best class I've attended ever. Sometimes the schedule of a class alone can be a roadblock, but this one worked out perfectly because it was on a Thursday after work. During the class, the chef reminded us to cook with our senses, which was an amazing way to learn the recipes and implement skills for both prep and cooking. I intentionally cooked these on Sunday as well, knowing that going forward, that will likely be my meal prep day.
The recipes I made were a cauliflower gratin and a wild rice with squash, cherries, and pistachios. Both were a total hit. The former, as delicious as it is, is definitely indulgent (it’s made with a large serving of butter and multiple cheeses), so I want to put a healthier twist on it. In Precision Nutrition’s Gourmet Nutrition 2.0 Cookbook there is a recipe for a creamy ‘alfredo’ sauce similar to béchamel except without any dairy. It uses yogurt, miso paste, coconut oil, nutmeg, vegetable broth, and onion. The wild rice is absolutely amazing; I could have it every week. Instead of pistachios, you could use walnuts, almonds, or a nut of choice. You can swap out any squash with edible skin. The recipe also calls for dried cherries, but you could swap those out for raisins or cranberries. You can really have any rice or grain base. If you’re looking to add more protein, a little quinoa or kamut instead of the rice would work well.
It did take one to two extra hours to prep everything (roast the squash, steam the cauliflower, cook the rice, dice everything) but creating a timeline kept me on track. I feel like I can cut down more time with a few more tries. For instance, there’s no reason I couldn’t steam cauliflower, dice veggies and nuts for the wild rice, and measure out ingredients when I get home from the grocery store.
After a holiday season of abundance, in my next class we will be preparing foods that are dairy-, gluten-, and sugar-free. I’m looking forward to adding a few more recipes to my home cookbook.”