I Resolve to Cook More (2/4)
A nutrition pro aims to improve her culinary skills in the new year.
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 two update: “My second week started with a cooking class on Sunday. This class was focused on North African cuisine and many recipes were sugar- dairy-, and gluten-free. Each was totally doable with only a few steps and roughly ten ingredients.
We used a mandolin to thinly slice vegetables for a salad. Previously, I’ve only used the tool when prepping veggies to bake or sauté, but hadn’t thought to use it in a salad. This was a great tip, especially for thinly slicing radishes, celery, and beets.
The roasted vegetables with chermoula sauce was the first recipe I attempted. The dressing requires fresh herbs, which I realized I didn't have, so I combined the wild rice recipe from the first week with these roasted veggies. This also made me realize that I want to make fresh herbs a staple in my kitchen. I'd love to take a class and learn how to grow my own.
One of the best prep tips from the first class I learned is to sauté shallots in grape seed oil, salt, and pepper and then add the cooked rice and veggies to the pot for amazing flavor (versus boiling rice, which can tend to be bland or need a ton of salt to add flavor). Adding some healthy fats with the grape seed oil makes the rice taste fantastic without using butter or salt.
To make sure I can get the necessary ingredients for the lamb sausage patty and carrot soup recipe, I'm going to try Fresh Direct.
I’m also trying to think of more ways I can combine recipes from the first class and this one and also take advantage of recipes I already have from sources like Blue Apron and Pinterest. I have to find more ways to reuse and match recipes together so that I can continue to practice the skills I have learned in these classes thus far and add to my own home cookbook.
This weekend will be a bit challenging as I am traveling to visit family, but if I can convince my siblings to cook with me, I have the recipes on my phone, and I can teach them something new as well.”