Monday January 12, 2009 As each new year begins, I like to reflect on how my life is different than the year before, and what upgrades I’ve made. Not just with a new car or new appliances or a new wardrobe, but also new ways I’ve discovered to make parts of my life run easier, like my business with Horizons Magazine, or my health and fitness.  So I’ve been upgrading my cooking habits.

Since 2005, I have been slowly changing my cooking habits to use more fresh foods and to morph into a low fat lifestyle. I changed my eating habits as soon as I had a health scare because of it, but changing my cooking habits is a whole ‘nother thang.

Only 2 years ago did I decide I’d better get used to chopping lots of salads and fresh veggies because I couldn’t always trust restaurant food to not have hidden fats. I’d often simply cook a potful of a single vegetable, like broccoli or spinach, and saute a protein with it, or toss it into a tortilla or have rice and beans with some lettuce and tomato on the side. I was definitely not into spending time in the kitchen chopping and cooking.

But now that I’ve been making myself do the chop-chop every day, I’m finally learning to really like it and even look forward to it at each meal. All it took was a change in my perception.

Before, I used to think how time consuming it was just washing all the fresh fruits and vegetables once I got them home, and preparing them to store in the refrigerator. I learned to wrap the greens in a damp paper towel before they went into the plastic storage bag and they’d stay fresh for weeks.

I learned to enjoy sharpening my cutting blades and making careful chops and slices. I’d even practice my breathing when I’d chop. Five slow chops to a breath, in and out. I’d know just how much pressure to put on the handle to cut the tomato or slice the onion.

I learned to enjoy placing the vegetables alongside each other in different order, the parsley alongside the tomatoes with basil on the other side, cucumber with the fresh oregano. I have fun pairing different chopped vegetable combinations: yellow squash with green pepper and artichoke hearts, blanched green beans with red pepper strips and carrot sticks.

I’ve learned that I can find copycat recipes of many favorite restaurant dressings just by Googling it, then make low fat versions.  I’ve learned I like a little Dijon and honey in a dressing, with some rice vinegar and a few drops of sesame oil. Now that I am eating fresh produce straight from the farmer’s market, I no longer rely on the dressing for flavor in the salad. The taste of the homegrown greens are enough.

It does take a lot longer in the kitchen to do all the cutting and slicing and fresh preparation, but it’s time that is wisely spent for me.

1. If I’m preparing, I‘m not eating.

2. It’s a peaceful and fulfilling break in my work day.

3. At the end of the day, I may have spent a couple of hours total in food prep, cleanup, cooking and eating. But somehow all that adds up to greater appetite satisfaction at the end of the day, and I’m all for that.