Joanne Hollander's suggestions, observations and a few anecdotes about food and eating today:
January 12, 2012 by Melissa Montovani

New Year, New You: RecipesWhen it comes to New Year’s Resolutions, eating better and losing weight (or keeping it off) are two of the most universally held ones. Some of you may also have plans to do more “good” for others, make more money, spend more time with family and friends, or learn something new in 2012, but after many of us might have overdone it a little over the holidays and during our NYE celebrations, battling the bulge is one of the prime focuses for the new year.

But how exactly does one eat better? Some advocate simply cutting the carbs or going gluten free, but if you really take a moment to think about it, your mom’s constant refrain, “Eat your vegetables” is actually one of the best ways to lose a few pounds. Or to put it another way, why not make your veggies the star of the meal at least a few times a week rather than a side dish? Or why not challenge yourself to go entirely vegan (giving up all animal products, including dairy, eggs, meat, and honey( for the month of January and see if it works for you for the future?

No matter what “eat better” means to you, Mark Bittman’s piece in The New York Times Magazine with some of the recipes repeated on The Today Show, will give you some ideas about how to make some easy vegan recipes that are both healthy and satisfying for dedicated omnivores, long-time herbivores, and those experimenting with some version of vegetarianism or veganism in the new year. For those of us who are also looking for gluten free meals out of necessity (because of gluten sensitivity or celiac disease), you won’t be able to make all of these recipes as is, but with a few quick substitutions, like brown rice (with maybe 1 cup less water) or millet in place of the barley-infused Saffron-Mushroom Risotto, you’ll be well on your way to some excellent vegan fare.

Whether you’re in the mood for a nutritious soup, tasty rice, protein-rich pasta, a bean burger or one of those aforementioned side dishes, these recipes will help vegans and semi-vegans (or flexitarians as they're more commonly called) make and keep their New Year’s Resolutions. And remember, a cup of Soyummi Pudding at the end of a hearty veggie-filled meal may seem indulgent, but it’s actually quite healthy, too!

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Joanne Hollander is the founder of Soyummi Foods and a food expert, who still loves to spend time experimenting in her kitchen. A strong proponent of healthy and natural eating, Joanne shares suggestions, observations and a few anecdotes about food and eating today.

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