TOP FIVE WAYS TO MAKE HEALTHY CHANGES

By Emilia Sochovka MS, RDN, CPT

Now that the New Year is here, many of us want a fresh start for our health habits. We may want to change what we eat, how we move our bodies or other lifestyle behaviors. While the pursuit of self-improvement is overall a positive thing, many go awry during the goal-setting process, eventually leading to a sense of failure. Embrace Wellness is here to help you reach your health goals. Consider these steps for making healthy changes that you will stick to all year.

  1. Silence the noise. The diet industry promotes cleanses, detoxes and programs that call for extreme behavior changes such as eliminating entire food groups. Instead, stick to the basics – eat more nutritious whole foods, hydrate and be physically active.
  2. Be specific. If your goal is to lose weight, think about the specific behaviors that will help you work towards that overall goal. While there is no one weight loss method for everyone, start by eating more whole plant foods and being physically active in ways that are enjoyable. Zero in on practices you want to include, rather than exclude. Instead of a goal to eat less food, consider eating more healthfully prepared veggies, a strategy that supports weight management.
  3. Avoid a 0-to-100 approach. A common downfall of New Year’s resolutions is that they are not realistic. It’s not reasonable to expect that you can flip a switch and consistently practice a demanding new health behavior. Start with small goals and build on them over time. If a goal is not sustainable, change it. Check in with your goals regularly to make sure they are evolving along with you and setting you up for success.
  4. Make the habit enjoyable. Health habits can be tough to practice if we don’t experience the satisfaction of a short-term reward. Find some pleasure in the habit, perhaps by focusing on the feeling you have afterwards. Other ideas include incorporating a reward that is not food- or drink-related. Save your favorite podcast to listen to while cooking, call a friend while on a walk or take a warm bath post-workout.
  5. Consider accountability. There are many ways to stick to health goals, starting with writing them down. To stay accountable to an exercise goal, add workouts to your calendar like any other commitment. Fin a workout buddy by joining in-person or virtual group fitness classes. Try various exercise disciplines so workouts never get boring.

 As the New Year begins, remind yourself that healthy changes come from within. Decide what works best for you and make your journey your own.

Learn more at gpembrace.com.

BUTTERNUT SQUASH LATKES

By Georgette Farkas

Makes: 6-10 servings

Can you call these latkes if they’re made with butternut squash and chickpea flour? While I am typically a traditionalist, this very non-traditional take on the latke is the result of my current obsession with butternut squash and a quest for unexpected ways to use it. Binding the mixture with chickpea flour is inspired by a recipe for socca, a sort of a savory Provençal crèpe. By all means, serve these the old fashioned way with apple sauce and sour cream or a fruit chutney.

butternut squash latkes recipe

INGREDIENTS

PROCEDURE

  • 1 medium onion, finely chopped (8 oz))

  • 1 butternut squash, peeled, seeded and grated (1.5 lbs or approx. 5 cups)

  • 3 tsp kosher salt

  • 3 eggs, lightly beaten

  • 3 tbs chickpea flour

  • ½ tsp ground black pepper

  • 1 tbs dried sage

  • 1 cup and 2 tablespoons vegetable oil

  1. Place 2 Tablespoons Of Olive Oil In A Large Skillet And Sauté Onion Over Medium To Low Heat Until Transparent And Soft, About 10 To 15 Minutes. Set Aside To Cool.

  2. In a large colander, toss together grated squash and salt. Set aside over a bowl and let drain for approximately 20 minutes. Salt will cause the squash to release some liquid. Squeeze the squash in your hands to remove as much liquid as possible. Discard liquid and place squash in a mixing bowl with onions, eggs, chickpea flour, sage, and pepper and combine well.

  3. Heat remaining oil in a large skillet over medium heat. The oil should be about ½ inch deep. After 2 to 3 minutes, test the heat of the oil with a tiny amount of latke mix. If the mixture sizzles, the oil is at the right temperature to begin frying.

  4. Scoop a heaping tablespoon of the latke mixture into your palms and flatten it into a 3 to 4 inch patty. Gently place the latke into the oil and fry until golden brown, about 2 to 3 minutes per side. Fill the skillet with only as many latkes as will fit without crowding them. Continue frying in batches Place the finished latkes onto a paper towel-lined tray to absorb any excess oil.

  5. Serve the latkes warm with applesauce and/or sour cream.

OPTIONAL

For a dressed-up version, consider topping each latke with a thin sliver of smoked salmon, a drop of sour cream and some thinly sliced chives.

I hope you will save the butternut squash seeds to toast them as they make an excellent snack. Separate the seeds, removing any clumps of squash. Toss in just enough olive oil to coat and season with salt and paprika. Spread on a sheet tray and bake at 350, approximately 20 minutes or until golden brown.

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New Year’s Eve is a day that unites us all through our hopes for the world, our loved ones, and for ourselves. Today, we share with you some of our favorite New Year’s Recipes & Tips to make planning the celebration just a little easier for you. From our family to yours, wishing you an incredible 2021.

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New Year’s Recipes & Tips

Blog
Carolina Betancourt

Roasted Pear Bellini

Roasted Pear Bellini   Ingredients Pear nectar Champagne (or prosecco) Roasted pear purée Procedure Put 1 tablespoon of the roasted pear purée into a champagne

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Blog
Carolina Betancourt

CURRIED WINTER SQUASH STEW

CURRIED WINTER SQUASH STEW INGREDIENTS PROCEDURE 4 cups butternut squash, cut into 1-inch cubes 4 stalks celery, cut into 1- inch pieces 1 bunch green kale, washed and

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Alexis

BUCATINI RICCI DI MARE

BUCATINI RICCI DI MARE by Saul Bolton INGREDIENTS PROCEDURE 12 oz bucatini 3 tbsp olive oil 3 cloves of garlic, sliced thin Generous pinch of chili

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Alexis

OXTAIL STEW

OXTAIL STEW By Shrane Burke (Serves 4-6) INGREDIENTS PROCEDURE 4 tbsp olive oil Salt and black pepper to taste 4-5 lb oxtail meat 2 medium leeks 1 onion, chopped

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Recipes
Alexis

LEBKUCHEN

LEBKUCHEN Posted by Anna Kosa This kind of cookie is better to serve on the next day; this way it gets nice and soft! INGREDIENTS

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CHOCOLATE POT DE CRÈME

by Chef Geoff Rudaw

INGREDIENTS

PROCEDURE

For the base

  • 3 cups milk

  • 3 cups heavy cream

  • 2 1/2 cups sugar

  • 1 cup cocoa powder, loosely packed

  • 4 oz 64% chocolate, chopped

  • 12 egg yolks

  • 1/4 tsp salt

For the marshmallow topping

  • 2 oz heavy cream

  • 4 oz heavy cream, whipped

  • 2 cups marshmallow topping

For the crunch

  • 1 package graham crackers

  • 1 cup puffed or toasted rice

  • 2 oz semi sweet chocolate

  • 1 tbsp Feulletine (optional)

  1. Prepare the base. Scald milk and cream together and remove from heat. Whisk in sugar and cocoa powder. Add chocolate and whisk thoroughly to combine. Strain and chill on ice bath. Once cook, whisk in egg yolks. Pour into individual serving containers (8oz Mason or Ball jars work perfectly) leaving at least an inch for the toppings. Place in water bath, cover with aluminum foil and bake at 300 F for 65 minutes. Remove, allow to cool, then chill.

  2. Prepare the marshmallow topping. In a double boiler, melt marshmallow topping with 2 oz of heavy cream. Remove from heat then fold in whipped cream. Transfer to a disposable pastry bag or ziplock bag.

  3. Prepare the crunch. Melt chocolate in microwave at 15 second intervals, stirring between each interval until melted. Drizzle over puffed rice, stirring quickly to loosely coat the puffed rice. Coarsely crush graham crackers and shake in colander to separate dust. Keep the larger crumbs. Mix in Feulletine (optional) and store in airtight container.

  4. Assemble the dessert. Add approximately 1/4 inch of crunch to each pot, then top with 3/4 inch of marshmallow topping. Torch the center of the topping (avoid getting too close to the edges to avoid cracking the jar) and quickly twist on lid to trap the “campfire” smoke. Serve cold.

Notes: this dish can be prepared a day ahead.

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LIZ NEUMARK'S POTATO LATKES

INGREDIENTS

PROCEDURE

  • 1 medium onion, finely chopped

  • 4 russet potatoes, peeled and grated

  • 3 eggs

  • 3 tablespoons flour or potato starch

  • 3 teaspoons kosher salt

  • ½ teaspoon pepper

  • 1 cup and 2 tablespoons olive oil

  • 1 cup canola oil

  • Place 2 tablespoons of olive oil in a large skillet and saute the onions over medium to low heat until transparent and soft, about 10 to 15 minutes. Set aside to cool.

  • In a large bowl, mix the onions, grated potatoes, eggs, flour or potato starch, salt, and pepper until combined well. 

  • Place the mixture into a large colander and set it over a large bowl to drain any excess liquid for about 10 to 15 minutes. Pour the latke mixture into a large bowl and set aside. Discard the liquid that was drained out of the latke mixture and scrape off the layer of potato starch that forms in the bottom of the bowl. Place the starch back into the latke mixture and combine well. This will help bind the latkes as they cook.

  • Heat the rest of the olive oil and canola oil in a large skillet over medium heat. The oil should be about ½  inch deep. After 2 to 3 minutes, test the heat of the oil with a tiny amount of latke mix. If the mixture sizzles the oil is at the right temperature to begin frying.

  • Scoop a heaping tablespoon of the latke mixture into your palms and flatten it into a 3 to 4 inch patty. Gently place the latke into the oil and fry until golden brown, about 2 to 3 minutes per side. Continue frying in batches of about 4 to 6 latkes at a time, making sure not to overcrowd the pan. Place the finished latkes onto a towel-lined tray to absorb any excess oil.

  • Serve the latkes warm with applesauce and/or sour cream.

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For many of us, our celebrations this past holiday season were different for many reasons, and not just Covid. We celebrated new babies’ first New Years’ Eves; we stayed home with family, and we used the opportunity to celebrate old traditions and begin new ones with the foods we whipped up in our kitchens.

Check out our gallery below to see a sample of the delicious dishes our GP families made.

As the weather gets cooler, we start to think about some of our favorite fall and winter beverages. These cocktails are sure to warm you up and keep you in good spirits as the months get colder!

DARK & STORMY

The Dark and Stormy has been a favorite at Dizzy’s Club at Jazz at Lincoln Center.

The spicy, sweet combination of dark rum, ginger beer and tangy lime juice echo the sweet, spicy sounds of Jazz.

They’re easy to mix up at home and enjoy as we move into the colder months.

Dark & Stormy Cocktail

INGREDIENTS

PROCEDURE

  • 2 oz Gosling Black Seal Rum
  • 3 oz Ginger Beer
  • 1/2 oz Lime Juice
  • Fill a highball glass with ice, add rum, ginger beer, and lime.
  • Stir gently and garnish with a lime wedge.
  • Enjoy!

BIANCA'S WHITE HORSE

For the menu at The Norm 54, our food and beverage extension of the Studio 54 exhibit at The Brooklyn Museum, Loriana Sanabria curated a series of cocktails that reflected the spirit of excess and indulgence of the disco era.

Bianca Jagger famously celebrated her birthday at Studio 54.

The extravaganza was planned in less than twelve hours and Steve Rubell arranged for Bianca to ride around the dance floor on a white horse led by two nude models covered in shimmer paint and sparkles.

Bianca Jagger Inspired Cocktail

INGREDIENTS

PROCEDURE

  • Hendrick’s Gin
  • Lavender
  • Champagne
  • Garnish with edible glitter and a rock candy swizzle.
  • Disco ball optional.
  • Enjoy!

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Roasted Pear Bellini

 

Ingredients

  • Pear nectar

  • Champagne (or prosecco)

  • Roasted pear purée

Procedure

Put 1 tablespoon of the roasted pear purée into a champagne flute and add pear nectar ¼ of the way up the glass. Top off with champagne.


 

Carrot and Parsnip Latkes

 

Yields 16 to 18 two-inch pancakes

Ingredients

  • 2 medium carrots, peeled

  • 5 small parsnips (about 1 lb), peeled

  • 1/4 cup all-purpose flour

  • 2 large eggs, beaten

  • 1 tsp minced chives or scallion

  • 1 tsp chopped parsley

  • Salt and freshly ground pepper

  • Grapeseed oil for frying

Procedure

  1. Grate the carrots and parsnips coarsely and combine in a large bowl. Add eggs and stir until incorporated. Stir in flour and toss until combined and evenly coated.

  2. Fill a large skillet with about ½ inch of grapeseed oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)

  3. Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter.


 

MAE MAE’S BEET LATKE

INGREDIENTS

PROCEDURE

  • 1 medium Tomato, diced

  • 1 Cucumber, diced

  • 1 small Red Onion, diced

  • 2 tbsp chopped fresh Mint

  • 2 tbsp chopped fresh Cilantro

  • 1 Lime, zested and juiced

  • 1 tsp Lemon Verbena Oil

  • ¾ cup Vegan Mayo

  • 2 cups Matzah Meal

  • ¼ cup Corn Starch

  • 1 cup shredded Beets

  • 1 cup shredded Yukon Gold Potatoes (squeeze out excess liquid)

  • 2 tbsp grated White Onion

  • 1 tbsp grated Garlic

  • Mix vegan mayo with chives and lemon verbena oil. Cover and set aside

  • Combine tomato, cucumber, red onion, mint, cilantro, lime juice, and chopped lime zest- season with salt and pepper to taste

  • Combine the grated beets, Yukon gold potatoes, onions, garlic, matzah meal, and cornstarch. Season to taste with salt and pepper.

  • Let sit for 10 minutes to let the mixture absorb

  • Heat Canola oil in a sauté pan over medium heat

  • Add walnut-sized balls of the mixture into the pan- flatten into disks with a spatula. Cook until crispy on first side then flip and crisp the other side. Drain on paper towel. Repeat with the rest of the mixture.

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