by Michele Morris

Last year I created a seven-course dinner to ring in 2007. But when I tallied the nutritional information, I realized I was serving my guests a meal that weighed in at well over 3,000 calories. Yikes!

Just wanna have fun at parties, but dont wanna dread getting on the scale in January? It is possible  and you dont have to be a nutritional saint while everyone else is partying like rock stars. An indulgence here and there wont derail a healthy diet. In fact, youd be surprised how a few small changes this holiday can make a big difference.

Try these brilliant but super-easy tips. Youll hardly notice youre being good  but youll give yourself better odds of still looking (and feeling) great, come January.

Cut the Fat

1) Trust me: Food doesnt need to be laden with fat to taste good! I make a guacamole dip by substituting peas for half of the avocados, and my guests devour it.

2) As the party snacks are passed around, skip the high-fat cheeses, chips and dips and opt instead for shrimp, vegetables, and fruit or vegetable salsas.

3) Use light varieties of cheese, sour cream or butter.

4) Instead of sautéing in butter or oil, use citrus juice, balsamic vinegar or chicken stock.

Make Some Sneaky Substitutions

Healthier substitutions in your recipes can make a big difference!

5) You can easily replace a third of the potatoes with cauliflower in your favorite mashed potato recipe. Not even your pickiest eater will notice!

6) Applesauce or sugar substitutes can replace sugar in some baked goods.

7) Use whole grain flour, pasta and breads instead of refined white flour products.

8) Instead of oil in baked goods, I use no-sugar-added applesauce or plain, nonfat yogurt. When using applesauce, reduce the sugar called for by 10 to 20 percent (since even no-sugar-added applesauce adds some natural sugar). Substituting for oil takes some experimenting, but its worth it for your favorite recipes. Start small, replacing 1/4 to 1/2 of the oil called for. Combine all wet ingredients and sugar first; then stir in flour gently until just combined, being careful not to overmix (this helps keep the finished product from turning out tough). If you have successful results, try increasing the amount of oil you substitute next time.

Forget Deprivation

Were all human. Ive passed on dessert at a party only to go home and eat half a bag of cookies.

9) Instead of depriving yourself, share desserts or rich dishes with a friend or family member. Youll enjoy a satisfying taste without overloading.

10) Serve the delicious and healthy dishes below at your holiday party this year, and no one will go home feeling deprived.

Try These Healthy Party Recipes

• Tuna Tartare
• Shrimp Ceviche in Wonton Cups
• Pears Poached in Red Wine with Chocolate Sauce

Michele Morris is a chef who has studied in cooking schools around the world and leads private and group cooking classes in Boulder, Colo., through her company The Kitchen Coach"

The other day as I was putting groceries away, I made an unpleasant discovery: there was no more room in our freezer. We have one of those drawer freezers in the bottom of our refrigerator, which is supposed to be more energy-efficient than a top freezer. The trouble is, the drawer is so deep that once I put something in it, it seems to sink to the bottom and I forget about it.

Looking at all of the packages of frozen vegetables, meats, leftovers and more, I made a decision: This month will be "Clean Out My Freezer" month. This doesn't mean emptying out the freezer and throwing away everything so I can start from scratch. No, I am challenging myself to take stock of my crowded freezer and try to incorporate the various packages of food into my meal planning each week. Along the way, I'll also try to clean out some of the stuff that has piled up in my fridge and pantry.

Day one of this effort was actually a great success, and it wasn't even my doing: my husband found a package of leftover rice, which he made into a sort of stir-fried rice that used up a few frozen chicken thighs and some odds and ends of frozen vegetables (for some reason we seem to have more than our share of opened bags of frozen vegetables, each of which only have a cup or so left; not enough to use on their own for a side dish). He seasoned his stir-fry with soy sauce and the rest of a bottle of Asian marinade, and broke a couple of eggs into it for a little more bulk and protein.

A few days later, we made chili, which is another terrific use of frozen odds and ends and leftover vegetables. Part of a red pepper and even a couple of chopped carrots went into our chili, as well as the rest of a bag of frozen corn, and a half-bag of meatless crumbles that were found in the bottom of the freezer.

My biggest success came a few days later, and for once, I was almost thankful for our overstuffed freezer. With dinnertime fast approaching, I hadn't yet make it to the supermarket. I rummaged in the freezer and found two chicken breasts. Using the running-water defrost method they thawed as I assembled the rest of my meal. I ended up baking the last of the sweet potatoes from our CSA and mashing the flesh with a little honey and ginger, and steaming some frozen broccoli along with the remainder of red pepper, which I diced up and sprinkled over the broccoli. I drizzled the cooked broccoli with sesame oil and topped it with a handful of sesame seeds. As for the chicken, once it had thawed, I sautéed it along with some leeks leftover from a weekend egg dish my husband had made, and deglazed the pan with a splash of white wine from a bottle we'd opened last week. Rather than having a thrown-together feel, the meal was one I really enjoyed preparing, and both my husband and daughter raved over everything. And the freezer and fridge were just a little bit emptier for my efforts.

And finally, while I was at a yoga class and my husband was on dinner duty, he found some frozen hot dogs and buns, and used that chili we'd made a few days ago to make chili dogs. We were glad to finish off a Costco-sized bag of frozen sweet potato fries to serve alongside of the dogs.

The freezer is getting more manageable, my grocery bills are blessedly lower, and both my husband and I are really getting into the challenge and the creativity of creating meals from the ingredients we fish out from the depths of our freezer. Come to think of it, maybe we have the makings of a good new reality show for the Food Network?

If you want to play along at home, here are my tips for taking this month to clear out your own freezer, fridge and pantry:

• Don't get overwhelmed. Take small steps by incorporating one or two leftover items into your meals each week. And don't force yourself to make an entire meal based on leftovers or what's in your freezer; instead, plan to use up leftovers with just one dish.
• If in doubt, throw it out. It can be hard to tell if frozen foods are still good. But after you thaw it (or even after you cook it), if it smells strange or tastes weird, trust your instincts and don't eat it. You don't want to risk food poisoning just for the sake of being frugal!
•  Disguise freezerburn. Meat, bread or vegetables that have freezerburn are still usually safe to eat; it just means that frost crystals have formed on the food and, in the case of meat, the surface may be dried out in patches. This is usually because the food wasn't wrapped tightly enough before freezing. Use meats or vegetables in stews, soups or some sort of sauce to return moisture to the food and to disguise a dried-out texture. And you might be able to freshen bread by putting it in a warm (250ÚF) oven for 5 to 10 minutes, until it is soft.
• Combine odds and ends. If you have a bunch of half-used bags of frozen vegetables, like I have, use them to assemble a vegetable soup, or in a casserole or a stir-fry.
• Make smoothies. Leftover frozen fruit can be combined with yogurt to make a delicious breakfast smoothie. Frozen fruit is actually better than fresh fruit for making smoothies because it will make a thicker, creamier drink.

What are some of your favorite meals to make from leftovers from your freezer?

Image courtesy stevendepolo.

I often wonder if my husband's preparing himself to live off the grid. At one time or another, Chip has taught himself to make beer, root beer, sausage, kombucha (a vile, in my opinion, fermented tea that's supposed to have all sorts of health benefits), pasta and ice cream. Usually his experiments result in a messy kitchen and an end result that ranges from passably edible to truly delicious. But his latest homemade craze is something I can really get behind: cheese.

I think it was his friend Henry who turned him on to the idea. Henry, who lives in Maine and once bought half a hog from a local farmer, mentioned breezily in an email one day that he had to go wax his Colby cheese. Like me, I don't think Chip realized that cheesemaking was something you could do in your own kitchen. To me, cheesemaking conjures up images of a pastoral dairy farm with a kitchen that's all gleaming white tile and stainless steel counters. But, it turns out, all you need is a handful of special ingredients like rennet and citric acid, all of which you can get in a kit from New England Cheesemaking Supply Company.

We sent away for the mozzarella making kit and, when it arrived, set aside a Sunday afternoon to try it out. We'd bought milk from a local dairy at Whole Foods, since the quality of the milk is the single most important factor in ensuring your cheese's success, according to the handbook that came with our kit.

Making the mozzarella was shockingly simple. It basically involved heating the milk with a solution of dissolved citric acid, then adding the rennet, and letting the mixture sit for a few minutes. The rennet caused the milk solids to coagulate into a custardlike mass, which we then broke up with a knife and slowly stirred as the curds separated from the watery whey. Next was the fun part: the curds got heated in the microwave a few times, in between which we folded and pulled the mass like it was taffy or bread dough. When it smooth and springy, we formed the cheese into balls and dropped them into ice water to quickly cool them. That was it. It all took about half an hour.

Later we tried out our handiwork on pizza, making the dough from a recipe that used the leftover whey for the liquid in the pizza dough.  I couldn't taste a difference in the dough, but the cheese topping our pizza was another story. Creamy and delicate, with a slightly sweet flavor that reminded me of something I couldn't put my finger on, the cheese was really incredible. And not just because we made it from scratch.

Next up, we'll be trying cheddar, marscapone and maybe some sort of goat cheese, especially if we can find some really fresh local milk. While I'll probably never become a cheesemaker of the caliber of artisanal heroes like Cowgirl Creamery or The Mozzarella Company, knowing how to make cheese gives me new appreciation of where my food is coming from and what goes into its creation. As for Chip, it's just one more helpful talent he'll be able to use if we do indeed go off the grid.

Image courtesy Ross Berteig.

I came to beer somewhat later than most of my peers, but moving to Munich in the mid-90s provided me a crash course in beer appreciation like no otherbeer is literally cheaper than water, and served (in Bavaria) by the liter. But as with so many of my favorite thingsI feel compelled to learn the how to in addition to the why. Fortunately, my craft beer homebrewing buddies at Balboa Street Brewing agreed to walk me through their process.

1) Sterilize EVERYTHING.

2) Heat up 6 qts of water to just before boiling point then add in approximately four pounds of grain: the malt bill. In this case, trialing a rye beer, BSB used a couple of pounds of English 2-row barley malt, and a blend of crystal malt, aromatic malt, carapils, and rye. Let the wort steep for about forty-five minutes, then strain out the grain.

3) Heat another 6 qts of water to 170-180 degrees. Pour the hot water slowly through the grain in the strainer, stirring it through gently so as not to break the grain husks, and add it to the previously strained liquid. This is called sparging, my new favorite word.

4) Bring all the liquid to a rolling boil, at this point BSB added in 6 lbs of liquid malt extract, stirring carefully to dissolve thoroughly and prevent frothing.

5) Add 1 oz of cluster hops. These come in tiny little pellets, but they pack a big aroma. Stir as above.

6) After another 30 minutes, add in ½ oz of floral hops and also a clearing agent or Whirlfloca dissolvable tablet containing Irish moss which helps filter out the proteins by bonding to them and sinking them to the bottom of the brew. Stir as above.

7) After 45 minutes, add the final ½ oz of floral hops. Stir, etc.

8) To cool the wort you can use a copper wort chiller, or stick the hot pot in a bath of ice and stir it until it reaches approximately 70 degrees. Funnel 2 gallons of water into a 6.5 gallon glass carboy, add about half the wort and the brewing yeast, then add the remaining wort.

9) Shake it up and seal with an airlock.

Next installment: Conditioning and Bottling!

Photo via apol3 on flickr.com. 

These illegal and controversial foods from around the world are considered delicacies to some. What do you think?

The New Year seems to be a time when people feel most inclined to change. As 2010 gets underway and you begin thinking about ways that you can better your lifestyle, try to also think about how you can contribute to bettering our environment. Here are three easy ways to begin eating better in 2010, while at the same time helping our environment stay healthy too.

Stay Close to the Earth

Shop the perimeter of the supermarket, choosing foods close to the earth. Try to avoid foods that come in boxes, plastic wraps and cans as well as foods that are processed and refined. Aim to replace refined sugary foods with fresh fruits, low-fat dairy products and nuts and seeds. Shopping in and only eating foods from the perimeter or the outside edges of the supermarket and avoiding the depths of the cookie aisle can create significant changes in your waistline as well as your overall health.  

Make Sure Not To Go Too Far From Home

As you shop the perimeter of the supermarket for healthy and fresh foods, look for and aim to buy organic fruits, veggies, meats and other products. If organic is a little too expensive, try to buy as many items from farms in your local area. Look for signs at your supermarket or talk to the manager about where the foods being sold are coming from. Are the tomatoes from a local farm an hour away or are they from South America? Buying local means buying any food, good or service that is produced, grown, or raised as close to your home as possible. According to Center for Sustainable Agriculture, the average fresh food item travels 1,500 miles to get to our supermarkets. Buying local helps us avoid using products that need a lot of fuel to transport them from far away and in return helps us fight against global warming. If your supermarket isn't offering organic or locally produced foods, try your nearest health food store, food co-op or farmers' market.

Make Sure To Bring Your Own Food With You

After you fill up your grocery cart with fresh organic and/or local foods, check out lime.com/food for healthy and delicious recipes to try at home. Make sure to cook a little extra for your brown bag lunch the next day. Brown bagging your lunch and using Tupperware helps to eliminate the overuse of plastic wraps and Styrofoam containers that pollute our earth and flood our landfills. Bringing your own food enables you to know exactly what and how much you are eating. Taking lunch to work rather than buying what you think is a healthy salad in a plastic container will not only save you money in this tight economy, it is also one of the easiest ways to ensure a healthy calorie-conscious lunch.

Though Ive been told often enough that cold drinks are best for cold days, psychologically I just cant wrap my head around the notion. For me, winter is all about stocking up on toast, tea and toe-socks. Its also a time of year where my fancy for warming spices such as ginger and cinnamon busts loose, and I find they make their way into a variety of unusual places, including my steamed collards. But they're especially good as additions to hot drinks.

What You Need

*Cheesecloth (or old, clean nylons)

*String or twine

*Mortar and pestle

*6 cinnamon sticks

*1 whole nutmeg

*Dried peel of one orange or lemon

*1 Tbsp allspice berries

*1 Tbsp whole cloves

*Optional chopped dried ginger

*Clean glass jar for storage

How To

1) Coarsely crush cinnamon sticks, nutmeg, and citrus peel with the mortar and pestle. If you lack a mortar and pestle, you can also put them in a paper bag and hit them with a hammer until sufficiently ground (fun!).

2) Mix with remaining ingredients in a small bowl.

3) Divide resultant spice mixture into three or four portions and tie into cheesecloth/nylon bundles. Store your sachets in a glass jar until you need them.

4) Use your mulling bags in apple cider, cranberry juice, red wine or port, steeping for approximately 20-30 minutes, being careful not to boil. You may want to add some sweetener to taste (especially if youre using port). To this end honey, sugar or agave syrup are all acceptable.

Other Hot Drinks

Hot Lemonade: Try warming up some fresh-squeezed lemon juice over the stove with a little honey and ginger. Warming and full of vitamin C.

Hot Toddies: Hot lemonade alone not keeping you warm? Adding a slug of whiskey, brown tequila, or rum can be greatly soothing. Or try a Western European variation: hot tea with an added shot plus sugar and lemon.

Spiced Hot Cocoa: Like apple juice or wine, hot cocoa can benefit greatly from the addition of a few warming spices. I like to mix cinnamon and ginger powder in with the chocolate, and on really cold days, a dash of cayenne pepper.

Photo courtesy of BitchBuzz.

At this very moment, I am sitting in my mother's living room in Santa Fe, looking out the window as fat flakes of snow are gently falling. Since I live in Atlanta, this is even more a treat for me--a White Christmas might be the norm for most of the country this year, but it's looking like Atlanta is in store for a Wet Christmas instead.

So, needless to say, the falling snow is exciting for me and my family, except for one thing: we're freezing!

Luckily, there are better ways to get warm than turning up the thermostat. And one of them is eating meals that naturally warm you up. If you find yourself chilled to the bone, try these eating tips to warm you up from the inside out:

Eat What's in Season

There's a reason that root vegetables are at their peak as the weather turns cooler: Chinese medicine believes that foods grown under the soil are warming foods. Also try cooked winter squashes or braised hearty greens.

Eat Foods that Take Longer to Grow

There's a belief that foods that have a longer growing period are more warming than those that are harvested earlier. This is part of the reason why the aforementioned squash and root vegetables are good to eat during cold weather. Animal proteins, including fish, chicken, beef and pork, are nourishing and warming during cold weather, while vegetarians can also enjoy onions, garlic, nuts and eggs.

Spice It Up

Season your foods with naturally warming spices, such as chile powder, cinnamon, nutmeg, ginger (fresh or ground) and curry powder. These warming spices can boost your circulation and many can also boost your immune system. Add chile powder to stews, sprinkle cinnamon or nutmeg over oatmeal or baked goods, and head to your favorite Indian or Thai restaurant for curry or spicy noodle dishes (or make them yourself).

Enjoy Liquid-Based Foods

Dehydration is something we worry more about in the summer than in the winter, but you can easily get dehydrated in cold weather, too. That's why eating soups and stews, as well as drinking hot beverages such as tea or hot cider, is especially good for you. Plus, the warmth of these foods and drinks will automatically boost your internal temperature.

Consume Whole Grains

Cooked oatmeal cereal in the morning; barley stew, brown rice, whole-wheat pasta or quinoa at lunch or dinner--these are all great choices for winter meals. These warm complex carbohydrates can help fuel your body for the cold, especially if you plan on doing some sort of outdoor activity, whether it's skiing or shoveling the driveway.

Now that winter is in full swing, these foods will help you stay warm and toasty during the long months ahead.

What foods do you love to eat to warm you up?

Image of Gingery Sweet Potato Soup courtesy thebittenword.com.