Resolution #2: Rearrange the Plate

In culinary school, we did a lot of plate drawings. The elements were always different, but the formula was invariable: Protein, Veg, Starch. Protein, Veg, Starch.

J recently started trying to drop weight to qualify for a lower weight division at tournaments, and he suggested that we drop the starch sector from our plates.

"Just double the vegetables and put the meat on the side."

At the time, this statement was revolutionary, and I must admit, not terribly welcome. Martin Luther pounding at the kitchen door. Drop the starch? But that was 1/3 of the plate! Utter madness!



It's taken some trial and error (old habits die hard) and some dishes have been dropped entirely (pasta and potato dishes fail under this plan), but I'm endeavoring to change, and behold! J has lost weight and I've felt less dopey after meals.

So my second resolution for the new year is to rearrange the plate that exists in the mind... the one that's been imprinted there by a lifetime of Protein, Veg, Starch combos.

The new plate is steak and sautéed broccoli. Or chili and salad. Or turkey and Brussels sprouts. Or a big Greek salad. Or beans and collard greens. Or a stir-fry, hold the rice.

Potatoes, rice, noodles and bread now become condiments to be used sparingly rather than major players on the plate.

Now, I'm a big bread lover, so this is a resolution — and a revolution — in progress, but I think it's a worthy goal that will pay dividends in weight maintenance, more veggie consumption and just feeling good overall.

Three more resolutions to come!

To our health!