I love the following quote from Alton Brown, “There are no bad foods just bad eating habits.” I have a passion for food, but sometimes that passion can get a bit out of control. But I’ve recently changed how I think about the foods that I eat. I’m not a nutritionist or a registered dietician, just a Chef who cares about what goes into her body.

Real Food
I’m limiting my consumption of processed foods. Yes, they are easy to prepare and are less expensive, but they tend to be unhealthy. I don’t like added chemicals, additives, artificial flavors, high fructose corn syrup, or hydrogenated oils in my food. This is the only body I have, so I’m going to feed it the best food possible.

Fresh Ingredients
I try to limit the shopping I do in the interior of the grocery store. Instead, shop around the outsides where the fresh ingredients are – dairy, fruits and vegetables, meats, and cheeses. I know these ingredients are more expensive and require preparation, which can be challenging when you have a limited budget and time. But I’ve promised to myself that I will make the time and use the freshest ingredients possible.

Moderation
Ah, I have a tough time with this one! When something tastes so good, I want to eat a large portion! But I’m slowly training myself to really enjoy what I’m eating and slow down. Since my husband is French, he’s taught me the art of really appreciating my food. Not only do I eat slower now, but I feel fuller faster.

Comfort Zone
There is one food I just can’t stand – squash. No matter how it has been prepared in the past, I just can’t stand it. But this winter, I joined a CSA (Community Supported Agriculture). Every two weeks I get a whole basket of vegetables I normally don’t eat – turnips, collard greens, romanesco, rutabagas, kohlrabi, and yes, even squash. I’m trying them all and really enjoying them.

I think everyone should have his or her own definition of what it means to eat healthy. If you’d like to share your thought, post a comment below. I’d love to hear your philosophy. And if you’re looking to create one of your own, check out the Healthy Eating Pyramid from the faculty in the Department of Nutrition at the Harvard School of Public Health.

Happy, and healthy, eating!

Warm Steak Salad with Caramelized Shallots and Roasted Red Peppers
Serves 2

For the dressing
2 teaspoons Dijon mustard
1 ounce blue cheese, crumbled
1 teaspoon white wine vinegar
3 tablespoons extra virgin olive oil

For the salad
2 4-ounce tri tip steaks
4 teaspoons extra virgin olive oil, divided
Salt and pepper
1 large shallot, peeled and sliced
1 large red bell pepper
4 cups mixed baby lettuces

To make the dressing, add a pinch of salt and pepper to a small bowl. Add Dijon and blue cheese. Mash together with back of a fork. Add vinegar and mix well. Slowly whisk in oil in a thin stream. Set aside.

To make the salad, preheat broiler. Place red pepper in ovenproof dish. Roast bell peppers, turning with tongs, until skins are blackened, about 10 minutes. Transfer to a small bowl and cover tightly with plastic wrap; let steam, covered, for 10 minutes. When peppers are cool enough to handle, peel, then halve lengthwise, discarding stems and seeds. Cut peppers lengthwise into 3/4-inch-wide strips.

While the peppers roast, season steaks with salt and pepper. Heat 2 teaspoons olive oil in heavy large stainless steel skillet over medium-high heat. Sear steaks until browned and cooked to desired doneness, about 5 minutes per side for medium-rare, adjusting heat to medium if browning too quickly. Transfer steaks to plate; tent with foil to keep warm. Let rest 5 minutes.

Return skillet to stove and add 2 teaspoons olive oil. Add shallots and sauté until golden brown, scraping up any brown bits on bottom of pan.

Cut steak into 1/2-inch-thick slices across the grain. Divide lettuce among two plates. Top with steak, peppers, and shallots. Drizzle with 1 tablespoon of dressing, reserving the rest for a later use. Serve immediately.

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