Food Network Staffers Share Their 2020 Food Resolutions

Here's what we're doing (and eating) in 2020.

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Food Network Kitchen’s Whole30 Coconut-Crusted Shrimp with Pineapple-Chili Sauce, as seen on Food Network.

Photo by: Tara Donne

Tara Donne

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With 2020 just a few short days away, there's no better time than now to reflect on the past year and think ahead. Whether you're looking to change up your diet or perfect a new technique in the kitchen, food-based resolutions are a great way to ensure your year kicks off on the right note. This week, we asked Food Network staffers to share their resolutions for 2020. From eating less sugar and meat, to throwing picnics in the living room, here's what they had to share. Happy New Year!

Another Year of Whole30

I always love to start the year with Whole30. It’s challenging but it’s my third year now and I find that it’s the best way to start the year. Once I slay my sugar dragon, I have SO much more energy to attack those simple tasks. By the end of the month, my apartment is more organized, projects are done and I’m feeling great. It is tough, though. I love meeting up with friends for happy hour so being on Whole30 makes socializing difficult, but others are doing Dry January and similar diets that so that makes it feel slightly easier. Then at the end of the month, I eat way less sugar and far more veggies and it’s all been worth it. Helps me appreciate each food more and realize what types of foods my body appreciates.

- Laura Eshelman, Supervising Producer

Weeknight Cooking

Weeknight Cooking

Photo by: Ryan Dausch

Ryan Dausch

Eat Less Meat

Like so many other people (probably many on this list!), I’m planning to eat more vegetables and less meat in the new year — not only for the sake of my body, but also the planet. This means I’m already knee deep in recipes like this Tex-Mex Tofu Bowl, these Smoky Roasted Mushrooms, and this (admittedly indulgent) Mushroom-Spinach Baked Egg Casserole. Luckily, I’ve never met a crunchy salad I don’t like and I’m putting some new ones in rotation, like this Carrot-Coconut Salad and this Pear and Fennel Salad. And I plan on using this delicious Kale Salad Dressing on everything — kale or not!

- Lygeia Grace, Director, Culinary Editorial

Cut Back on Sugar

For the past few years, I’ve tried to start the Whole30 diet in January with minimal success. Cutting out gluten, dairy, sugar, legumes and more becomes too daunting, and after a week of stressful mealtimes, I cave and eat all the cheese. This year, instead of trying to give up everything all at once, I’m picking one “bad” thing to cut back on: added sugar. After a December full of cookies, chocolate and cocktails galore, I’m hoping to keep my sugar crashes to a minimum to start 2020. These Banana and Peanut Butter Dippers are a great place to start.

- T.K Brady, Senior Editor

Molly Yeh's Magic Seasame Sauce with Green Beans

Use Up Pantry Condiments

My fridge and pantry are wastelands of mostly full oil bottles, mustard jars and assorted nut butters. I resolve to figure out better ways to use them while they’re still good, creating more salad dressings, vegetable sautés and improv dishes utilizing what I have at hand. Molly Yeh’s Magic Sauce is just the ticket, calling for tahini, soy sauce, sesame oil and honey in one fell swoop, which she uses to coat crisp-tender green beans. Take that, pantry stalwarts!

- Erin Hartigan, Senior Managing Editor

Food Stylist Meg Quinn shares her epic Meat and Cheese board, as seen on Food Network's The Kitchen

Throw More Indoor Picnics

I resolve to have more indoor picnics with my 3-year-old son. He adores when we spread out a blanket on the living room floor and graze on platters of room temperature goodies. He’s less picky and eats healthier — plus we get to look for pretend ants.

- Leah Brickley, Senior Editor

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Some pieces of vegetables on a wood table

Photo by: oscarhdez/iStock

oscarhdez/iStock

Prep Those Veggies

This year, I’m resolving to prep my veggies as soon as I get them home from the grocery store. I’m never going to be the type of person who meal preps an entire week’s worth of dinners on Sunday — my cravings are too fickle and I don’t want cooking to feel like a marathon each week. But I’ve realized that if I can at least get some veggies cleaned and sliced in advance, I’m halfway through the most time-consuming part of cooking — and maybe I’ll actually hit up Seamless less often!

- Lauren Piro, Director, Editorial

Make Cooking Fun

My food resolution is trying to start making cooking less of a chore. I love meal prepping because it makes my weekdays less stressful, but by this point in the year, I feel like I’ve run out of ideas and my lunches have been pretty lame for the past month or so. So how am I making it more fun? By making it interactive! I’m tuning into cooking classes in the Food Network Kitchen app. I’ve been working in (and with!) food for the better part of a decade, but watching these videos always gives me fresh ideas for dinner and cooking along in real time improves my technique. I love watching Amanda Freitag, who teaches you how to nail basic (but important!) cooking techniques that might have seemed a little intimidating. Some of my favorites include her Seared Scallops and her Shrimp Cocktail classes.

- Julie Hines, Managing Editor

CHICKEN_AND_BROCCOLI_STIR_FRY

CHICKEN_AND_BROCCOLI_STIR_FRY

Cook More

I made a resolution to cook and bake as much as possible in 2019, and I'm planning on renewing that same resolution again for 2020. Not only has it helped me become a better chef, I now avoid ordering takeout whenever the craving for stir-fry or tacos hit. Instead, I just run to the kitchen and make my own! And with the new Food Network Kitchen app there to help guide me throughout 2020, the possibilities are truly and deliciously endless.

- Michelle Baricevic, Online Editorial Coordinator, Food Network Magazine

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