Cold Comfort Feel-Good Foods for Frosty Days
This time of year, especially in this part of the country, isn’t always kind to those who are divorced. If you’re familiar with Midwest winters, you know you’ll likely spend as much time hiding indoors as possible over these next few months. Combine that weather with the hustle of the holidays (and all the festive eating that goes along with it), and it’s little wonder we tend to go for comfort food over healthier fare. Of course, indulging in not-so-healthy food is even more common if you’re also dealing with the realities of a separation or your first round of holidays alone or single.
Fortunately, you have plenty of ways to indulge your desire for decadent dining without ruining your diet. Here are a few tips for creating
comfort food without the negative consequences. THE RIGHT DESSERT CAN BOOST YOUR BRAIN.
Unfortunately, all those holiday cakes and cookies that call to us have plenty of fat and sugar but very little protein (if any). Protein is essential to keeping our minds and bodies sharper, especially as we age. If you can’t help but hit the fudge brownies right now, consider including puréed black beans in your ingredients. Although it may not seem like a go-to choice for a sweet treat, the beans will add protein and
vegetables without compromising the flavor. TRY NEW TWISTS ON TRADITIONAL TASTES.
Our taste buds and stomachs might love heavy pastas and hearty soups on winter nights, but they do little to keep us fit and mentally focused, especially as a short-term stress relief or comfort strategy. Slipping some butternut squash or spinach into your lasagne or macaroni and cheese will help counteract the heavy carbs, while putting aside salt in favor of natural herbs will lower the sodium level in your soups. Sometimes, minor menu changes make all the difference in making our “bad” foods better for our physiques and peace of mind. Try these small changes the next time you want to curl up with some comforting cuisine.
TAKE A BREAK
Ingredients • 1 (1-oz) envelope onion soup mix Slow Cooker Brisket
• 1 lb carrots, peeled
• 1 tbsp brown sugar • 1 1/2 tsp kosher salt
and cut into 2-inch pieces • 1 lb baby golden potatoes • 3 celery stalks, cut into 1-inch pieces • 1 large sweet onion, cut into 8 wedges • 2 1/2 cups beef stock • 2 tbsp Worcestershire sauce • 2 tbsp cornstarch
• 1/2 tsp ground black pepper • 1 3-lb piece of beef brisket (flat cut)
• 8 fresh thyme sprigs • 8 whole garlic cloves • 2 bay leaves
Directions 1. In a small bowl, combine soup mix, sugar, salt, and pepper. Sprinkle over brisket. 2. Place meat, fat cap side down, into an 8-qt slow cooker. 3. Top brisket with thyme, garlic, bay leaves, carrots, potatoes, celery, and onion. 4. Whisk stock, Worcestershire sauce, and cornstarch until fully dissolved. Add to slow cooker. 5. Cover and cook on high for 5–6 hours until tender. 6. Remove to a cutting board, fat side up. Remove thyme and bay leaves. 7. Thinly slice brisket against the grain. 8. Serve with vegetables, drizzled with gravy from the slow cooker.
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