Embracing a Fresh Start: New Year Resolutions, Real Food & Delicious Zucchini Noodles

The dawn of a new year invariably brings a palpable sense of anticipation and the promise of a clean slate. As the old year fades into memory, there’s a unique thrill in articulating “twenty twenty-four” for the first time, even if the habit of scribbling “2023” lingers for a few hesitant days. This annual transition isn’t just a change in numbers; it’s a profound opportunity for renewal, a moment to reset our intentions and envision a future brimming with possibility.

I firmly believe that the energy and expectations we bring into the New Year significantly shape its unfolding. If we greet it with conviction, ringing bells of victory and certainty that it will be a period of abundance, goodness, and dreams fulfilled, then it will, indeed, manifest as we imagine. This isn’t mere wishful thinking; it’s a testament to the power of faith and positive declaration. Proclaiming twelve months of beauty, love, and robust health lays the groundwork for these blessings to materialize, for faith, after all, is the belief in things unseen, and speaking our faith into existence can be a potent catalyst for change.

The Irresistible Allure of a New Beginning

There’s a universally shared excitement that accompanies the start of a new year, and it stems from the profound idea of a fresh, bright start. It’s akin to switching on the restart button of your computer – a quick “Ctrl + Alt + Del” – and finding everything brand new once more, unburdened by past programs or glitches. This isn’t just about calendar pages turning; it’s about a psychological reset, offering a clean slate not yet marked with previous writings, but open to new stories and experiences.

While bidding farewell to the festive holiday season, with its month-long celebrations and heartwarming reunions, can be bittersweet, there’s an equally exhilarating feeling in being presented with a completely new year. It’s like unwrapping a pristine moleskin notebook, its pages untouched, awaiting your thoughts; or receiving a sparkling new journal, complete with a heartfelt, handwritten note from a best friend, explicitly meant for you to fill with your unique tales and adventures. This simple act of writing about it ignites a thrill within me, a bubbling effervescence like ice-cold champagne, hinting at the great things yet to come.

Even though many dreams remain hazy, and concrete plans for routes and destinations are still in the making (unlike our adventurous friends Wiw and Michael, who are meticulously charting a one-year campervan journey from South America to Canada), the good vibes are undeniable. I envision continents waiting to be explored this year, not merely as a country-hopping tourist, but with a deeper immersion. I anticipate discovering a new city to call home, a place offering greater economic stability and closer proximity to my homeland, Singapore. Above all, I believe life will unfold with greater richness and abundance, overflowing with love, health, and every good gift, both tangible and intangible.

Cultivating Health: My Real Food Resolution

Among my top resolutions for the year, which naturally include a commitment to writing more and writing better, is a crucial focus on eating better. Food has become such an intrinsic part of my identity and daily joy that it was inevitable to include it prominently in my goals. This year, my specific resolution is to embrace “real foods” – a concept that champions ingredients as close to their natural state as possible. This means consciously reducing my consumption of packaged or boxed foods, especially those laden with unpronounceable or unrecognizable ingredients.

This quest for a diet rich in real foods and minimal processed items necessitates an inevitable, yet exciting, shift: cooking more. Preparing your own meals is, without a doubt, one of the most reliable ways to gain complete control and knowledge over what nourishes your body. It allows for intentional choices, from the quality of the produce to the type of oils used. Furthermore, this culinary journey encourages me to open up my cooking and eating mindset, daring to include foods that I might not have initially considered or even known how to prepare. It’s an invitation to explore new textures, flavors, and nutritional benefits, transforming the kitchen into a space of joyful experimentation and discovery.

The Unexpected Delight of Zucchini Noodles

Among these newly embraced foods, one that had always piqued my curiosity but never quite made it onto my plate was zucchini noodles. These vibrant green, spaghetti-like strands, formed entirely from zucchini rather than wheat, seemed intriguing yet somewhat unconventional. I confess, the idea of vegetable pasta sounded, well, pretty weird at first glance, sparking questions about texture and, more importantly, the familiar, comforting taste of traditional wheat pasta.

It took me a couple of months to truly warm up to the concept of zucchini noodles. The thought of forsaking my beloved comfort pasta, the staple of countless satisfying meals, was a genuine hurdle. What about that familiar bite? That chewy texture? However, as is often the case with many uncommon foods that eventually win me over, I found myself contemplating zucchini noodles with increasing frequency. The idea simmered in my mind until, one day, I simply stopped overthinking and committed to making them. The result was genuinely surprising – it was good, truly good. Far from being a mere substitute, it offered a fresh, light, and immensely satisfying experience.

This was precisely the kind of comforting food that leaves you entirely free of guilt, even after indulging in a generous portion. Bursting with fiber and delightful texture, these zucchini noodles, meticulously shredded with a julienne peeler, were then lightly sautéed in fragrant olive oil with subtle hints of garlic. Intertwined among the verdant strands were savory chunks of Italian sausage and tender slices of button mushrooms, creating a symphony of flavors and textures. The beauty of zucchini lies in its neutral flavor profile, making it incredibly versatile. While I opted for the distinct and robust flavors of mushrooms and Italian sausage to give the noodles a flavorful kick, the possibilities are endless. You could easily swap in thinly sliced chicken or beef, or even enjoy these noodles simply prepared aglio e olio. I wholeheartedly encourage you to try it; it will undoubtedly elevate your definition of “noodles” to an entirely new dimension of healthy deliciousness.

Meanwhile, Happy New Year! Join me in ringing these bells of victory and embracing all the wonderful culinary and life adventures that await us.

MUSHROOM & SAUSAGE ZUCCHINI NOODLES Recipe

This delightful and healthy dish proves that eating well doesn’t mean sacrificing flavor or satisfaction. It’s quick to prepare and perfect for a fulfilling meal.

(Serves 1 very hungry person)

Ingredients:

1) 200g of fresh button mushrooms, sliced thinly
2) 4 small Italian sausage links
3) 1 garlic clove, minced
4) 2 medium-sized zucchini, shredded
5) 3-4 tablespoons of olive oil
6) Salt & pepper to taste

Steps:

1) Clean and thinly slice the fresh button mushrooms. Mince the garlic clove.
2) Prepare the zucchini by shredding it. For effortless vegetable noodle creation, I highly recommend using a practical julienne peeler.
3) Wash and separate the Italian sausage links. Fry them in a pan with a very minimal amount of oil until thoroughly cooked. Once done, remove them from the pan and slice into small, bite-sized pieces.
4) In the same pan, using the flavorful oil left from the sausages, sauté the sliced button mushrooms until they turn a beautiful golden brown. Flip them to cook evenly on the other side. Once cooked, remove them from the pan.
5) Heat up 3 to 4 tablespoons of fresh olive oil in the pan and quickly fry the minced garlic. Be careful not to let the garlic turn too brown. Immediately add the shredded zucchini and stir well, cooking for about 4 to 5 minutes, until it softens and is fully cooked through.
6) Return the cooked mushrooms and sliced sausages to the pan, mixing them thoroughly with the zucchini noodles.
7) Season generously with salt and pepper to taste, then serve warm immediately for the best flavor and texture.

* Note: For anyone looking to incorporate more vegetable noodles into their diet, I strongly recommend using this julienne peeler (see picture below). It has significantly simplified my process for making various vegetable noodles, including these delicious zucchini noodles and flavorful eggplant noodles!

P.S. If you’re intrigued by the idea of reducing or eliminating wheat from your diet, a journey I’ve found incredibly beneficial, I wholeheartedly recommend the book Wheat Belly. This insightful read, by Dr. William Davis, offers compelling information that will empower you with knowledge and determination to address the potential health effects associated with modern wheat consumption. It’s a game-changer for understanding the impact of what we eat on our overall well-being.