I was talking to friend and fellow blogger, EJ, a few months back and she self-deprecatingly joked, “Oh, I blog about my feelings.”
I replied, “Yeah, well I eat to deal with my feelings. So, really, that seems a much healthier way to cope.”
This summer was a whirlwind. There were some pretty thrilling highs, but also some shockingly dark lows. I’ve been working hard to pull myself out of the abyss and the past several weeks, I’ve finally started to feel more like myself. I mean, I have to admit, my life kicks a fair amount of ass. There really is no need for me the be Little Miss Thundercloud.
But the whole eating to kill your feelings thing? And um, all the drinking I have been doing in order forget what an asshole I can be sometimes? Plus, did you know that sometimes when you are drunk things like huge pieces of pizza at 3 am taste really freaking awesome? Yeah, my pants have been feeling a bit snug lately. They fit still, but I need to get it together. Self flagellation via mass consumption of burgers isn’t the prettiest of colors on me.
So, this month, I am righting the path. I’ve heard a from a few of you that late nights on roofdecks, consuming mass quantities of beer and margaritas chased by baskets full of fried goodies, have left you with a need to cleanse as well. During September, everything posted here will taste good, of course, but also be good for you. I am also going to attempt to lighten up a few classics (lighter chicken parm? yes, please…) If you have any requests, make your voice heard below. Also, if you need a jumping off point, scroll through the “healthy” category on the right of the page.
We are starting off with a softball. My new roommate moved in this weekend and our place is a mess. Frankly, it is a miracle I didn’t eat pizza all weekend…so I consider the chicken breast and these carrots I managed to scrape together Saturday night a huge victory. Annie Birdie left behind these baby carrots and I couldn’t let them go to waste. This is super easy, but also way more exciting than a handful of frozen broccoli, so that has to count for something.
To a month of new beginnings and treating ourselves well.
Balsamic Roasted Carrots
1 cup baby carrots, halved lengthwise
2 teaspoons olive oil
1 1/2 tablespoons balsamic vinegar
1 1/2 teaspoons dried herbs de provence (or thyme or rosemary)
Salt and pepper
Preheat oven to 400. Mix all ingredients together in a bowl. Pour in pan and cook for 30 minutes.