Now that the holidays are over, we are back eating somewhat normally…whatever that means! But really, the thing that helps us lean more toward the healthy side comes from Kathy Abascal, author of The Abascal Way.  Her cookbook and nutrition guide promote “eating proportionally.”  The main takeaway from her cookbook for me is to  keep more veggies than carbs or protein on your plate. (She suggests a 2/3 veggie to 1/3 protein or carb ratio, but we veer closer to 50-50.) So, when it comes to planning a meal, I start with 2 veggies, and then add some protein (or if I haven’t planned ahead, an egg crêpe!)

Here are a couple of our favorite meals from the last couple of weeks:

bacon burgers (in roasted portobello mushrooms instead of buns)
baked kabocha squash
green salad with goat cheese and apples

chicken pot pie soup
Tessa’s kale salad
fluffy biscuits and almond biscuits

grilled chicken thighs
mashed potatoes
cabbage slaw

rosemary and plain lambchops
butternut squash with maple syrup and butter
green salad with candy nuts and feta