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Beans are often a good choice when you're looking to lighten up your diet for the New Year. However, traditional Boston baked beans, loaded down with bacon, molasses, and salt pork, aren't a terribly wholesome choice. To give the dish a healthier twist, Allison Fishman Task gleans inspiration from Vermont. This recipe, from her new cookbook, Lighten Up, America!, includes just a bit of bacon for smoky pork flavor, and swaps out the molasses for the lighter flavor of maple syrup.
Of all the recipes in Allison Fishman Task's new cookbook, Lighten Up, America!, her healthier meatloaf was one of the most intriguing. She lightens the loaf in a few ways: first she uses ground sirloin mixed with veal and pork for a leaner meat blend, next she adds whole grain oats instead of bread to bulk out the meat, and then she stirs in a box of wilted baby spinach for color and extra nutrition.
Split pea soup was a favorite of mine as a kid (did that make me a weird kid?). I was perfectly happy eating it from a can as I was from a big, lovingly attended-to pot. But I rarely make it these days; in fact, I had forgotten about the soup until opening up Allison Fishman Task's new cookbook, Lighten Up, America! Her lightened version isn't much different from the classic.