Southern Staples – Slimmed Down

Through my years of training with and working with awesome educators from around our country, there is one thing I can say with complete confidence – being from the South is not just a choice of fate or birth… It’s a complete state of mind.

“Being Southern isn’t talking with an accent…or rocking on a porch while drinking sweet tea, or knowing how to tell a good story. It’s how you’re brought up — with Southerners, family (blood kin or not) is sacred; you respect others and are polite nearly to a fault; you always know your place but are fierce about your beliefs.”
Jan Norris

While food, friends and family are staples of the Southern tradition, we also have a large tradition (pun intended) of diabetes, heart disease, obesity and food-related deaths in our beloved region.  My hometown, New Orleans, hosts some of the most amazing cuisines that you can ever experience and also one of the fattest cities south of the Mason-Dixon line.

slim secrets

As a part of my fit journey this year, I plan to research, revamp and/or revitalize some of the dishes that are considered staples in a Southerner’s culinary repertoire.  As a foodie, I flat-out refuse to sacrifice taste for health because I believe a traditional Southern meal can be nourishing to both the body and the soul.

The Plan

Each week, for the next 52 weeks, I will share a revamped recipe – either one that I’ve personally revamped or a recipe that was slimmed down by another Southern food lover. Of course, the appropriate references and link backs will be made and in some cases, if I’m lucky, the recipe’s author will share his or her food/love journey on the blog. So, as we say in New Orleans (pronounced New Or-lens):

Laissez les bons temps rouler!

“Let the good times roll!”

_____________________________________________

January – The Sunday Table

Week One: Red Beans and Jasmine Rice, Wedge Salad with Buttermilk Ranch Dressing and Light Cornbread

Week Two:  Herb-Roasted Whole Chicken, Sweet Corn Succotash and Garlic Snap Beans

Week Three: Pot Roast, Mustard Greens, and Brown Rice

Week Four: Skillet Fried Chicken, Stovetop Macaroni and Cheese and Oven-roasted Brussel Sprouts

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