NO POST-HOLIDAY ABYSS

My housekeeper asked me why I was cooking a special meal today.  I explained it isn't for anyone except me and my husband.  I said you have to work a little harder to make healthier meals interesting.  I think it is easy to have too much protein.  Gone were the years when we used designer's whey with 28 grams of protein and reading the labels to see which one had more.  It didn't matter if I worked out four times a week, every gym rat was doing it. 

Now we have tipped the scales upside down.  The base of the pyramid are things like fruit, veggies and whole grains.  I don't think an adult needs more than 7 oz. of protein a day and that is really easy to get, so why were we so hell bent on getting more protein?  I think it is tough to cut back on protein.  Go to restaurant where the smallest steak is 10 oz. and a hamburger is 8 oz.  One meal and you have blown the bundle on a burger or steak.  It is okay once in a while but what have we been eating the rest of the day?  Didn't we have protein at lunch and maybe breakfast too?  Aren't we supposed to balance each meal by adding a little protein?

Anyway, I am pleased as punch with myself for tonight's menu.  I took the turkey carcass which still had a lot of meat on it and put it in a stock pot, covering it with water and adding similar ingredients as when I make chicken soup such as carrots, celery, onion, parsley, garlic and black peppercorns and kosher salt.  I added a couple of bay leaves but left out the parsnip and leek I generally put in chicken soup.  And....  believe it or not, it tastes very similar to chicken broth.  It was strained of course and I am gratified to say I separated 5 cups of it for our dinner and had enough to put in 5 containers in the freezer for future use.  I think I can use it in the same way as chicken broth.  Tonight I will saute some leeks, put in some frozen green peas and some spinach and cheese ravioli for a great, heartwarming and substantial soup.

I am kicking up salad tonight as well by going a little bit away from the usual.  Arugula and mixed greens are the base but I am putting in half a fennel bulb thinly sliced, some toasted pine nuts and feta cheese and mandarin orange segments.  The dressing will be a honey mustard.

I still have the berry salad I made yesterday for dessert.  Other than New Years, the holidays are over. 
My weight is now about the same as it was a couple of weeks ago.  Many people fall into the post-holiday abyss but not me.  I kept the status quo while enjoying the holidays and the great food and parties.  I didn't expect to lose weight but am happy staying the same.   I am ready to get on track for at least 80% of the time again.  That is the balance I want to maintain.