Healthy Living In the New Year!

I rang in the New Year a bit differently this year. Rather than going to a big party or crazy club, we ran off to a snowy cabin for the weekend with just two of our closest friends. The weekend was filled with snow, good food, laughter and adventure.

On New Year's eve after a long day of snow boarding, we made a delicious meal and then took off on a snowy night hike. We made it back just in time to have a champagne toast at midnight and to watch the ball drop. New Year's day I spent a lot of time thinking about what made our weekend so amazing and how to bring that spirit into 2011. Here is my short list of resolutions for a healthy, happy year:

-Play outside more, if not every day, at least as often as possible, extra points if there is snow or waves involved
-Spend more time at home(s). Rather than going out to happy hour after work I want to have friends over for dinner or play games at friends homes (this is good for the old pocket book and makes you think more creatively for fun activities, currently we're planning a rotating trivia night)
-Nurture body and soul-Eat well, more pilates (For the best pilates, yoga, massage, visit http://www.genuinemovement.com/ Colleen is amazing!),more quality time with the people I love, more books and crafts and cooking and things I love.
-Keep a tidy, happy home

In the spirit of my New Year's Resolution to eat healthier and nurture body and soul, here is brand new recipe I whipped up today for a healthy brunch!

Poached Eggs with spinach and Roasted Tomatoes in Lemon Cream Sauce
serves 2
4 cups spinach
2-3 small to medium pearl or roma tomatoes
4 eggs
4 slice whole wheat bread
1 cup fat free or light cottage cheese
Half lemon
Tablespoon fresh grated parmesan
Tablespoon dijon mustard
Salt +pepper to taste
garlic clove

Start by slicing tomatoes and roasting on 500 with chopped garlic and a spray or drizzle of olive oil. (Broil for 10-15 minutes)

While tomatoes are roasting, steam 4 cups spinach with a tsp of lemon juice and a clove of garlic

Toss cottage cheese, Parmesan, salt, pepper, tsp dijon mustard and a sprinkle of cayenne into a small sauce pan and cook on medium low, stirring regularly. When the cottage cheese has melted into a smooth sauce-like consistency add juice from half lemon and turn to low.

Poach four eggs to your liking and serve on top of layered spinach and roasted tomatoes, cover with a couple of tablespoons of lemon cream sauce. Serve with whole wheat toast and fresh fruit

Much healthier than eggs benedict and really delicious!

Stay tuned to hear how tonight's recipe of Seitan Verde turns out...

Cheers!