Happy New Year, Thursday Food Family! Each year many of us are guilty of making resolutions that are sometimes too hard to follow, especially those related to food. We start off admirably for a few weeks, maybe months, and then some temptation or a distraction makes us veer off the path. This year my mantra is simple: just to eat healthier. Before, I used to go on some diet or meal plan that just didn't work. So I decided if I don't apply any undue pressure on myself, then maybe I will be more realistic with my choices, and therefore more relaxed and less likely to fail. So, simply put, all I am going to do is drink more water, eat more fruits and vegetables, and resume exercising, because, truth be told, I fell off the fitness bandwagon and I need to begin again.

One thing I am really strict about is not to eat amongst people who have food issues. I realise that most of my own issues in the past were based on others, what they have projected on me, and I will no longer allow it. Suddenly everyone is a food "expert" and some can make questionable dietary claims. I am a food professional, and have a decent knowledge of nutrition, but for situations or questions I do not have answers for, I will research it myself or go to a certified nutritionist or health coach to point me in the right direction. Readers, if you have food questions in relation to your health, remember we are all different, so seek professional advice to suit your lifestyle, budget and personal taste. Take the bull by the horns and make your health your individual responsibility; no one else can do this for you.

Take recipes in general, for example; I keep repeating that it is like giving directions to someone driving. They have a choice to follow, take another route or a short cut. Sometimes you will like them, sometimes you won't for whatever reason, and that is perfectly acceptable. Add your own pizzazz and personality to the food you cook. Cook with joy and love in your heart; if not, your food will be tasteless. Ask my mother: if I am in a bad mood, I don't cook. Only positivity surrounds my food. Food is to be enjoyed. If you are around me and we are eating, if you have nothing positive to say, stay far from me. I have zero tolerance these days. Food is a pleasure and I am not going to allow others' displeasure to kill my joy. Food is also my medicine.

Like most new years, 2012 is a time for renewal and change. Look in your kitchen and check all the foods you have and make sure they have not expired. If they have, chuck them out. If you are on a no-carb diet and avoiding rice or pasta, instead of throwing good food away, there are many charities that would love to accept it to feed orphans and the elderly. There is always someone worse off than you who would be ever so grateful. I am wishing you many good eats and blessings. Happy New Year!

Thanks to my weekly grocery sponsors MegaMart and thanks to Rainforest Seafood for my lovely snapper.

Contact me at juicycheffoodmedia@gmail.com for food questions related to the column.

Bon Appétit!

JuicyChef's Healthy Roast Snapper

received this lovely large snapper from Rainforest Seafoods as a holiday gift. I am a big fish lover and trying to increase my intake of this healthy protein. I love making this light and simple dish for its clean flavours. This is what I prepare for a healthy supper served with a side of broccoli or other steamed greens.

Ingredients:

1 large snapper, enough to feed 4 people (3 to 4lbs or 2kgs), gutted, cleaned and scaled

3 cloves of garlic, minced

1/2 Scotch bonnet, finely chopped

1 large bunch of parsley, finely chopped

2 tbsp capers, roughly chopped

Juice of 1 lemon or lime

1 to 2 tbsps olive oil

Salt and pepper to taste

Method:

Preheat oven to 400ºF.

Make slits on each side of the fish.

Make a paste with the garlic, scotch bonnet, parsley, capers, lemon/lime juice and olive oil.

Rub seasoning paste all over the fish and inside the slits and belly.

Season the fish all over with salt and pepper.

Transfer to a large baking dish and roast for 35 to 40 minutes. 

Split Peas and Ham Soup

I know many of you still have ham bones left from Christmas. Some of you will use it in gungo peas soup; today I want to give you an alternative using split peas.

Ingredients:

500g/roughly 1 pound green split peas

1 ham bone with meat on it

1 large onion, chopped

1 large carrot, chopped

2 ribs of celery, chopped

1 sprig of fresh thyme

1 Bay leaf

Vegetable stock or water

Salt and pepper to taste

Method:

Sauté onions, carrot and celery in a little oil for a few minutes.

Add split peas, ham bone, thyme, bay leaf and enough vegetable stock or water to cover the ingredients.

Bring to a boil over high heat, then reduce the heat to medium, cover saucepan and

simmer for 2 hours.

During cooking time if liquid evaporates you can add more stock or water.

When ready, season to taste with salt and pepper, and then serve.

Serves 4

Quick White Bean Chilli

This dish is perfect if you have any leftover chicken or turkey meat from your holiday roast.

This essentially is my quick cheat's version of the Tex Mex favourite. Normally the dish takes a couple of hours using dried beans, but I am using canned beans. Just make sure it is well seasoned to get that good flavour which seems to take hours. To make it vegetarian, omit the chicken/turkey.

Ingredients:

3 cans white beans

1 large onion, chopped

3 garlic cloves, minced

1 jalapeno pepper, seeds removed, chopped

1 tbsp vegetable oil

1 tbsp cumin

1 tsp paprika

1 tsp chilli

1/2 tsp Cayenne pepper

500ml/2 cups chicken broth

Leftover roast chicken or turkey, shredded

Salt to taste

Tortillas to serve

Cilantro

Optional garnishes - salsa, guacamole, sour cream, shredded Cheddar or Monterey Jack

Method:

In a large saucepan, heat vegetable oil over medium heat, then add onions, garlic and jalapeno pepper and sauté until translucent.

Next add cumin, paprika, chilli, and cayenne, mix well and cook for a minute more.

Add the white beans, stir until combined, then pour in the chicken broth and bring to a boil.

Reduce heat to a simmer and add the chicken pieces and continue cooking for 20 minutes.

Add salt to taste.

Serve in bowls with tortillas and garnishes.

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