March is the fluffy time of year. After a winter of pork roasts and potatoes, stews and cake, I’m a fluffier version of me. The March mirror shows a pasty, pale, more abundant me. Not my favorite look, but that’s something I can change.
But before anyone beats themselves up about their winter bloat, let’s remember: Fluff is natural! Lots of animals eat more in the fall and winter to keep themselves warm when it gets cold. Bears, oysters, and yes, humans do it too. We need our insulation.
Personally, I had a lot of change this year. I moved from the city to the suburbs, from skinny jeans to ‘burban lycra. I moved in with my fiance and his daughter, and instead of making salads and vegetables, I was baking cookies and cakes. Instead of running around the city, I was snuggling up and watching the brilliant Arrested Development. There were plenty of reasons to celebrate with champagne and dinners out; I earned my winter fluff with a smile.
Many of us gain an extra five or ten pounds during the winter, and we all want to lose it. I’m going to lose it the best way I know how; by getting into the kitchen and cooking. Instead of wishing away the pounds, or going on some crash craziness, I’m going cook myself thin. The best way to lose a pesky 5 to 40 pounds, whether it’s winter weight or baby weight is to take control of what you eat by taking control of what you cook.
Since my first cookbook, You Can Trust A Skinny Cook, comes out April 18, I’m going to use those recipes to get myself where I want to be. And I’m not talking crazy weight loss; I’m talking about 6 pounds. But those six pounds are enough to make me feel bloated and uncomfortable in my clothes. This isn’t a crisis; this is something that can change this month.
I’m going to cook delicious food, watch my portion size, and yes, count those calories. I’m going to buckle down for four weeks and get my body back. I’ll be chronicling my food and exercise here, so please come back, visit, and take the ride with me. I would love your support!
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Wonderful post. I’m right there with you and I’m looking forward to getting your book when it comes out.
Count me in!
Thanks, Jackie. I started today with the Girl Scout Cookies making menacing faces at me but I prevailed. Thanks for your attaboy — I look forward to hearing your feedback on the book April 18th!
My parents and I were at the CIA yesterday and I tracked own a copy of Cooking Light to show them your new article. They loved the shot of the capon and send their greetings. I’m looking forward to trying out the recipes!
I’m so glad, Caroline. I love your parents – I could spend a year with your mom in the kitchen and not even touch the surface of her vast knowledge. Remember this: http://www.thewooden-spoon.com/blog/2006/09/love-me-plus-3-chinese-white-cut.html