We’ve assembled a task force of staff from our Birmingham offices to try the Cooking Light Diet for 3 months and blog about it. Here’s what they’re saying.
I’m one of those pesky pescatarians. I’m also rather picky. And I have food allergies. Basically, I’m a great dinner date.
The Cooking Light Diet recipes forgive my dietary dilemmas and are easy to modify. Although it’s called the Cooking Light Diet, I don’t leave the table feeling hungry or deprived. Curbing cravings is easy because one week can include everything from comfort food to clean eating, like the Green Pea and Asparagus Soup I’m having tonight.
I’m much less likely to reach for a frozen meal when I know that I have the ingredients to make a much better dinner myself. I no longer come home, look in the fridge, and collapse on the couch at the mere thought of braving the equally empty pantry. I’ve resumed running, something I thought had disappeared along with the rest of my free time from college. Knowing that I have a healthy dinner in the works prompts me to tie up my laces and hit the pavement, because food will forever be my strongest motivator.
While I love that the Diet has forced me into a responsible routine, I also like that it’s pushing me out of my culinary comfort zone. Smoked paprika is my new favorite spice, thanks to yesterday’s Grilled Tilapia with Smoked Paprika and Parmesan Polenta.
As the potato’s number one fan, I was wary of the cauliflower and potato puree a few weeks ago. Ruining perfectly good spuds frankly seems wrong. I’m happy to report that the skinny-jean friendly side was a pleasant surprise. Lightening up my favorite underground carb with silky smooth cauliflower cream? I can dig it.