Deb’s Food Rules

Hi guys! People often ask me about how I stay thin (especially since having three babies in three years!) and also how we manage to cook with our busy schedules. So I thought I’d share my basic guiding principles behind the recipes shared in Deb’s Kitchen. 

  1. Simple recipes. Delicious food. Who has time to prepare a complicated meal every night!? Not me. I don’t like recipes with a lot of steps. I kind of cringe when I see recipes that rely on complicated, time sensitive techniques like, say, “bechamel” or “proof.” For special occasions I rally… But here you’ll find my curated recipes that are simple, satisfying, and delicious.
  2. Dinner is a “freebie.” At one time, I was into eating “clean”– plain grilled chicken and steamed veggies for dinner, that kind of thing. Well, that kinda went out the window after getting married and definitely after getting pregnant. Why? Because most husbands (and pregnant ladies) don’t like to eat that kind of food. It’s just not very fun and exciting. But, I do like to manage my weight. For me, I try to watch what I eat for breakfast and lunch. Dinner is when I get more creative and indulgent. 
  3. Eat real food. I don’t drink “diet” beverages, and I don’t really eat packaged low-calorie or fat-free foods. I have no scientific data about this– although I think there is some out there somewhere–but it’s my feeling that eating diet foods only makes you crave the real stuff even more. When I want ice cream or bread pudding or a sugary beverage, I have the real thing! I also usually avoid low-cal substitutions in recipes.
  4. Add some “fresh” whenever possible. In a perfect world, I would have said “have a vegetable at every dinner,” but that’s not entirely true! I try, but some days it’s just too much to cut up that broccoli and put it in the microwave steamer. Like 80% of the time, I do prepare a green salad or some type of veggie with lunch and dinner. But even on days I don’t, I try to add a splash of fresh. Maybe it’s, say, throwing 1/4 cup of fresh chopped basil into a store-bought vodka sauce. Or maybe it’s cutting up literally ONE carrot to go with my grilled cheese, just to put a vegetable in my body.
  5. Color makes things better. This is a corollary to the previous rule, and one I’m borrowing from my wise younger sister Lauren. Color in a meal usually means veggies or fruits, so whenever you have an opportunity to liven up the plate with more and different color options, it’s a good bet your meal will be healthier and more fun.
  6. Frozen meals in moderation. As you see in the show, I’m really a fan of certain frozen meals— all the better if they’re organic or low-sodium. Here are some of the advantages: they’re fast, they’re portion- and therefore calorie-controlled, and you can experience a lot more variety in terms of flavors and recipes. For example, I love Amy’s Paneer Tikka especially because it is highly unlikely I am cooking that on a weekday!
  7. Experiment whenever possible. I love to cook. I find it relaxing. I’ve been known to fly home from an overnight trip to New York, and head straight to the kitchen and whip up a baked ziti from scratch at 9 p.m. (did I mention I was pregnant at the time?!). That said, on the average weeknight, it can be too much pressure to try and fumble with a complicated new recipe– not to mention there’s rarely time for this. Ordinarily I don’t reinvent the wheel during the week, but work from a repertoire of tried and true “staples.” But on days we have more time or on the weekends, I’ll often take an inventory of what we have in the fridge and google up a new recipe. Use what you have! 
  8. Two seatings for dinner. My three kids are still pretty little (almost 3; 18 months; newborn), so the way we roll for now is that we feed them first and put them to bed, and then Kevin and I have a relaxed meal after all that is done, about 8 or 9 p.m. We even try to get all the next day’s “chores” done first– making lunches and bottles, emptying the dishwasher, etc.– so that when we finally sit down together it’s really the most relaxing time of the day. I imagine this will change as the kids get older, but for now it works well for us.
  9. A glass of wine with dinner. Maybe two. Enough said!

3 thoughts on “Deb’s Food Rules

  1. Pingback: Shredded Rosemary Chicken Salad with Easy Balsamic Vinaigrette – From Episode 1 | Deb's Kitchen

  2. Pingback: Strawberry Arugula Salad, Balsamic Vinaigrette and Amy’s Frozen Dinners–Episode 2 | Deb's Kitchen

  3. Pingback: Delicious Pancakes from Scratch — Episode 22 | Deb's Kitchen

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s