Happy New Year! I hope everyone was able to enjoy a relaxing holiday last month. My December felt so busy that I didn’t feel I got much of a break until the last few days! Between my new nursing job, a trip to visit family and friends in Minnesota, and attempts to carve out some quality time with my boyfriend, I’ve been running around like a madwoman. Luckily, I’ve been able to spend the last few days at home with no agenda other than some light housework, cooking, and catching up on some much needed sleep. Perhaps other new nurses can attest to the utter energy wreckage that happens after a few busy shifts? I’ve been reassured by my co-workers that this is completely normal in the first few months of being an R.N.
Along with the New Year come the inevitable resolutions. I’ve stopped making a big deal of them because I am the kind of person who seems to have a new resolution every week. But, of course, I am hoping that January will be a good time to focus on cleaning up my diet. Like most people, I ate with abandon last month and now feel ready for a healthy change.
Luckily, I just finished a wonderful book called The Perfect Health Diet by Paul and Shou-Ching Jaminet. It takes a Paleo-esque type of approach but seems a bit more carb-friendly than some other versions of the diet that I have seen. It’s exquisitely researched and seems quite do-able and so I’ve decided to give their advice a go. I’ve managed to stick to their recommendations for a whole 2 days now (sadly, this is better than I’m able to do on most diets) without feeling hungry or having overwhelming cravings for unhealthy foods. We’ll see if this is the case in a few months.
This ragù was the first dish I prepared with the Jaminet’s principles in mind. It has a healthy portion of veggies, organic beef, and small amounts of sardines and liverwurst for good measure. If you don’t have those last two ingredients or feel wary of them, feel free to leave them out. Because the Perfect Health Diet is gluten-free, I opted to serve the sauce over boiled potatoes. Rice noodles would be another good option. Apparently meat and potatoes are coming back into style
Nourishing Italian Ragù
adapted from Pinch and Swirl
– 1 yellow onion, finely chopped
– 1 red bell pepper, finely chopped
– 2 carrots, diced
– 2 stalks celery, thinly sliced
– 1 pound ground beef (I used 5% fat)
– 1 cup red wine
– 1 jar tomato sauce
– 1 can sardines in tomato sauce (about 4 oz), optional
– 1/2 cup chopped liverwurst, optional
– 1 bunch collard greens, finely chopped
– salt, to taste
– boiled potatoes, for serving
– olive oil, for serving
Saute onion, pepper, carrots and celery over medium high heat until vegetables have softened, about 5 minutes. Add ground beef and sauté until browned. Pour in wine and allow to cook until most of the liquid has evaporated.
Add tomato sauce, sardines, liverwurst and collard greens to the pot. Cover and allow to simmer for about 1 hour.
Serve over potatoes or noodles with a healthy drizzle of olive oil over everything.