So we’re an entire month into 2014. It’s still early, but it might be a good time to do some reflecting before the year is too far-gone. How’s everyone doing on their new year resolutions? Sticking to them better than you thought, or have you slacked off?
I just pulled up the list that Roark and I put together on January 1st. It’s not so much a list of resolutions, but rather a list of goals that we hope to accomplish throughout the year. So far, I’m killing my goal of learning to speak Italian, spending at least 5 hours a week practicing and countless more listing to audio tapes, chatting with a friend in Turin via Skype, and watching children’s shows on YouTube. There are quite a few things on the list that pertained to this blog, and I’m working behind the scenes on them, albeit slowly. We’ve also been meeting our savings benchmarks for our trip to Europe this fall, which I’m proud of us for doing. So overall, I’m happy to report I’m right on track for the year. I hope things are going just as well with you.
It can be hard to get on track in the New Year after a month and a half of indulgent existence. It’s tough to jump back into that perfect ideal of living right when the clock strikes midnight. There are bound to be slip ups along the way, so it’s good to check in and refocus, if needed.
Another goal of mine this year, like every year, is to tune my eating habits back to the healthy end of the spectrum. As I mentioned last week that means cutting out the sugar and focusing on whole foods. This can be a tough task in the dead of winter for someone that tries to eat seasonally since root vegetables and dried beans are nowhere near as appealing as those leftover chocolate Christmas truffles hiding in the back of the cabinet. That’s where this lovely Fennel Salad with Pomegranate comes into play.
It’s vibrant, fresh, and pretty; unlike parsnips and potatoes. And because it looks like a party on your plate, this salad tricks your mind into feeling as though it’s something decadent. And really, if we weren’t just riding a wave of endless leftover holiday cookies and chocolate, it would be.
Fennel is the perfect addition to your diet in January. Tasting slightly like earthy licorice, it helps to clean out your digestive track, as well as your blood stream. Combined with the antioxidant powers of sweet and juicy pomegranate seeds, this small salad packs a punch. Dressed lightly in olive oil and lemon juice, I like to serve this salad for lunch with a side of pasta, usually something vegetable filled and leftover from the night before.
It’s a great way for me to stay on track and meet my goals. If you’re in the process of cleaning up your diet in 2014, I hope you give this salad a try. Here is to not falling off of the wagon!
- 1 Fennel Bulb, cleaned and thinly sliced
- Juice of half a Lemon
- Olive Oil
- Fresh Dill, chopped
- Sea Salt
- Black Pepper
- Pomegranate Seeds
- Arrange the sliced Fennel on a platter. Pour the Lemon Juice and Olive Oil lightly over the Fennel for a dressing. Sprinkle with the Dill, Sea Salt, Black Pepper, and Pomegranate Seeds. Serve immediately.