What is it About January?

6 Jan

It started snowing in December, and the snow is still on the ground.  Crunchy, glittery, fresh-looking.  Perfect for the holidays.  Foggy mornings leaving hoar-frosted boughs when the sun peeks out.

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But brrrrrrr!  It’s January and I’m over it.  I’m tired of being cold and  ready for a whole round of new.  What is it about January that creates the mind-set for newness?  Is it as simple as a pristine calendar, eagerly awaiting appointments and travel plans?  Is it how bare my house looks when Christmas decorations are finally stored in their boxes? (Hasn’t happened yet….maybe next weekend after Mr18 heads back to college.)  Is it ingrained in our society, the talk of New Year’s resolutions?  I’ve been thinking about this for a while now, because I’m so there.  Ready to open the door to new.  Ready to try on who I will be as a result of the new.  Committed to a new life-style change.

Michael and I have decided to go vegan.  And fat-free.  This is huge for people who love food as much as we do.  We’re not obese, but could stand to lose a pound or two or ten.  We’re not out of shape.  Not completely.  Well, we’re not marathon-ready anymore.  We eat reasonably healthy, but our cholesterol could be a lot lower.

Our neighbors have been on a diet based on Dr. Caldwell Esselsyn’s book, Prevent and Reverse Heart Disease, for a year.  They have lost weight, they feel great and have more energy.  Michael has a history of heart disease in his family and wants to do anything he can to not be a heart attack waiting to happen.

I must confess to a fair amount of reluctance.  When I’ve gone for days cooking nothing but vegetables for dinner, Michael hasn’t been happy about it.  He’s not a big-time carnivore, but he loves chicken.  I was dreading cooking that way all the time AND not being able to add in cheese or dairy of any sort besides.  I was raised to make people happy with food.  I was also reluctant because I love eggs and dairy.  Waaaaaah.  I want an egg over-easy.  An omelette.  A baked brie.  Sour cream on my baked potato.

After my initial reluctance, and reading a kinder, gentler, less gloom-and-doom version of the diet (The Engine 2 Diet by Dr. Esselsyn’s son, Rip), I’m coming along for the ride.  My new challenge is to get the flavors and textures I love without some of my favorite ingredients.  How I love ham hocks in potato soup, sigh.  After just a few days, I’m liking it.  I get to have most of my carb-y friends, like potatoes, rice and bread.  Dinner isn’t dependent on what meat is thawed.  My fat-free version of potato soup is in the crock pot and smells promising, thanks to a new secret weapon–Hickory Grill Shaker.

Our new treadmill is assembled and waiting for me to go for a walk that will eventually be a run as I try on the new and improved me.  I’ll let you know how it goes; you can follow the vegan recipes on my food blog, Somethin’ Yummy.  Might be treating ourselves to a binge now and then as goals are met.  Not giving up coffee, though.

 

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