I started a new ritual this year.

Let me confess: I started a lot of things this year. I got engaged, I got married. I became a stepmother. I moved from urban Brooklyn, NY, to suburban Montclair, NJ. I went from an apartment to a house. I bought new dining room furniture, hosted dinner parties, and made new friends. I cris-crossed the continent five times, attending American food festivals and speaking with enthusiastic American home cooks.

It was a big year. I also gained 6 pounds, and let me tell you something, it wasn’t easy. I earned that weight. It’ll come off next year. That’s the thing about gaining weight; it can be lost it as soon as your make up your mind to do it.

Back to the ritual: it was a table ritual. Every night, before we eat dinner, my husband, stepdaughter and I say what we’re thankful for.

Now I didn’t grow up saying grace, and I’m somewhat sheepish to admit that this tradition didn’t come from the generosity of my heart. It came from being kind of pissed off, frankly.

You see, as I transitioned from meal prep for one to meal prep for three, I recognized that it’s hard.

I like to cook; I love to cook, it’s what I do for a living. But I became vividly aware that this cooking every night thing, that which I’ve talked about professionally for over a decade, is actually as hard as it looks.

So as I was schlepping to the grocery store, and trying to find meals that would please my newfound dining companions, and cleaning and prepping and planning, I had time to think.

I thought about hard it was, sure, but then I thought about how much easier it was now, given that I didn’t have to grow my own food or stoke the fire in the fireplace to give me heat for cooking; I flipped a switch. I started to think about all the players food system that made my hard work a lot easier.

Thanks to the farmers for growing the vegetables, and the cows, fish and chickens for gracing our table. Thanks to the truck drivers, who drive our food to the grocery store, and thank you Ray who stocks the shelves at the store and is always quick to give me a sample of his favorite fruit.

I thought about my dining partners. Thank you, Aaron and Davida for inviting me to the table.

Thanks to Kayla the dog, who is not begging at the table this night for a change. Thank you for the roof over our heads, the health of our friends, family and neighbors. Thank you to the outstanding school teachers who motivate and inspire.

Thank you, new neighbors, who have welcomed me with kindness and generosity.

Thank you, my parents who threw us one heck of a wedding this year. And thank you to every last vendor who pulled out all the stops, and gave us an outdoor wedding, on the river, without a single tent. Thank you, Mother Nature, for not raining that day.

Thank you, friends and family for coming all the way to North Carolina for our wedding.

Thank you, Wiley, for publishing my first book.

Thank you, Cooking Light for giving me the opportunity to coach 12 brave people, who have made significant changes in their eating habits this year.

The best part of this new ritual is that it’s now taken a life of it’s own. Right now it’s rare that I initiate what we’re thankful for; usually my husband or stepdaughter remembers before I do. And you don’t have to do it every night (it’s not a chore), just when you’re feeling it.

Which happens more frequently than not. Because if you give yourself a second to think about what you’re thankful for, you can always come up with something. The hard thing is turning off that faucet once you get started.

Go on, try it. You’ll see.

Thank you for reading this piece, and my blog this year. I’ve enjoyed thinking about you every time I sat down to write. Thank you for inspiring me, adding your comments, and giving me the chance. Have a wonderful holiday and an exuberant New Year. 

Tonight begins Chanukah, the Jewish Festival of Lights. Unlike other Jewish holidays, where I, as a Jewish person, fast or give up leavened foods, this holiday encourage me to celebrate with one particular kind of food: fried food.

Really. That's why latkes, potato pancakes fried in oil, are the official food of Chanukah. Many people also celebrate with donuts; last year I had a party where I served latkes, donuts and fried chicken. People thought I'd completely lost my mind, but there wasn't a crumb of crispy coating left.

Why all the fried food? The story behind the holiday is that one of the great temples of the Jews was destroyed, and they had to rebuild it. But they only had enough oil in the oil lamp to last for one day. And then, miraculously, that oil lasted for 8 nights of flame, so the Jews had the time to rebuild the temple.

Which is how the Festival of Lights also became the Festival of Fried Food.

So, while health conscious Jews across the world are moaning with concern about the extra fat and calories, let's me break down some simple truths:

1. Yes, latkes are cooked in fat. No way around that. 

2. Most 3 to 4-inch latkes will run you 80-100 calories (see recipe below). Like a banana.

3. Less is more with a latke. If you've ever overeaten the latkes, you know what I mean. Two latkes should definitely be enough. After all, you need to leave room for brisket, right?

If you'd like to sample lots of latkes, I have a great idea you: Have all the latkes you want, just space it out over the 8 days of Chanukah. I have selected 8 latke recipes from CookingLight.com; here's the list with a little commentary from yours truly:

Classic Potato Latkes: If this is your first latke endeavor, start here. Look at that photo! Lacey latkes like these are a classic for a reason; enjoy with apple sauce. (shown above)

Potato-Apple Latkes, Potato-Scallion Pancakes: These recipes are one tiny, do-able step up from a basic latke. Simply add shredded apple to sweeten, or zingy scallions to give your latkes some edge. 

Mashed Potato Latkes with Zucchini and Dill: There are two camps of latke makers, those who use shredded (think: crispy edges) and those who prefer a mashed potato, coated and fried. The mashed potato latkes run the risk of becoming a "hockey puck" unless a deft hand is used for the preparation. In this recipe, the zucchini and fresh dill help lighten it right up.

Parsnip-Potato Latkes with Horseradish Cream: Parsnips are the apple of the root vegetable world. So sweet and flavorful, if you haven't tried them yet please do. And that horseradish cream adds just the right amount of bite to counter that parsnip sweetness.

Leek, Potato and Caraway Latkes with Spiced Sour Cream: Sephardic Jews (Jews that are typically from Spain, Morocco and India), like to put leeks and spices in their latkes. Sephardics are known to have some of the best recipes around, and this one is no exception.

Potato-Zucchini Skillet Pancakes with Cherry Tomato Salad: So once you've mastered the latke, have one for dinner! This skillet pancake is designed to be the base of a meal; serve it with a fried egg, or some roast brisket and you've got a special, delicious dinner treat.

Smoked Trout with Apple Horseradish Cream on Potato Pancakes: I would eat smoked trout and horseradish cream on just about anything, but I'm going to need a few moments of silence and appreciation when I enjoy it on top of a crispy potato pancake. Thank you, thank you, thank you.

Cilantro-Jalapeno Latkes with Chipotle Sour Cream: I thought by now you'd be excited to experiment with something just a little bit edgy, so why not heat up the place with peppy jalapeños, cooling sour cream, and rich, spicy chipotles. This is for the latke epicure. 

So there you have it; 8 Cooking Light-approved latke recipes, averaging at 80-100 calories per latke. The only question left is: where to begin?

Happy holidays!

Have you been working on becoming a more mindful eater?  Nearly 90% of our Cooking Light community said they were trying to be more mindful (6% wasn’t sure what that even meant).  So what does mindful eating really mean? 

We asked our readers to tell us the changes they were making to be more mindful.  Here’s what they said:

• Enjoying all foods in moderation, not labeling them as “good” or “bad”
• Recognizing other reasons I eat besides hunger, such as stress or boredom
• Slowing down when I eat, savoring every bite
• Eating without any distractions
• Only eating foods that I really love

I also talked to some of the country’s leading experts on mindful eating for the 12 Healthy Habits book and here’s a sneak peek at some of their advice:

It's the eating time of year.

Which means we feeders are on double duty. In addition to the breakfast, lunch, dinner and snack, we're on the hook for lots of baked goods, edible gifts, and cookies for bake sales  It's easy to feel overwhelmed (and dare I say) underappreciated when you're going double-time for the holidays.

But let's face it: we choose to feed. And somewhere deep inside, we like feeding. But stepping up your game requires motivation and inspiration.

Maybe you get that motivation from your friends, your children, or your parents. I know I'm very inspired by my Aunt Chery Davis who has been known to forego her holiday feast and work at her local soup kitchen instead. For my Aunt Chery, the holidays are not about the big meal shared with the people she loves; it's about feeding people she doesn't even know.

My Aunt Chery inspires me to feed people I don't know.

My friend (and Cooking Light contributor) Tamar Haspel left her cozy writer's life in Manhattan three years ago to live (or as she says, "starve") off the land in Cape Cod, Massachusetts. It sounded like a smart idea in the summer, but for those 5 months of cold, unforgiving winter, the living is not quite as easy.

But Tamar made a commitment to an adventure, and commit she has, right down to the chicken coop, the oyster farm and the turkeys she bought one June that would become Thanksgiving dinner the following year.

These days, we're all thinking more about growing our own, for the benefit to the earth, our health, and let's face it, our wallets. Is it cost effective to raise a Thanksgiving turkey yourself? No, not if you consider the building of the pen, the plucker, and the general care and feeding that goes into it. But Tamar wasn't doing it to save a few bucks. She was looking for something else.

Tamar inspires me to cook and eat mindfully; to take a moment and consider what I eat. You can read her turkey story in her own words here.

There's another story having to do with a shared meal that I found a few weeks ago on NPR.org. Every day since I heard it, I think about it.

This one goes into the inspires me to be a more generous person category.

This is the story of Julio Diaz, a Bronx man who was mugged by a teenager on his way home from work. Something about his young mugger made Julio do something unusual: he offered the mugger his coat as well as a wallet. His act of generosity startled his mugger, who then, caught of guard, agreed to go to a local diner with his would-be-victim.

What triggered this act of exceptional kindness? Listen to the story, in Julio's own words.

This December, I challenge you to give an act of kindness. Bake a cake and throw a party for no apparent reason at the local senior center. Bake a lasagna for that neighbor you just can't stand. Give an act of food kindness this year -- in addition to the canned food drive. Do something unexpected. Maybe it's just the way you respond to a person in need in the moment; but seek out that moment; and leave your comfort zone for your act of kindness this year.

Do it for yourself, for the recipient of your generosity, and because it has tremendous power to motivate others to similar acts of generosity. This is one of those simple acts that can be far more powerful than you may realize. Whether it's a dinner you buy for a stranger, taking the time to get to know the animals and vegetables on your table, or doing your holidays differently this year to take care of others who are less fortunate.

If you're inspired to do something exceptional this year (or you know someone who has), let us know in the comments below. We'll cheer you on!

I love our December challenge of being more mindful. This is a really important habit. Up until now, most of our other healthy habits have focused on what to eat. This habit is more about how you eat. A core concept of being mindful is to eat when you’re hungry, instead for other reasons such as stress, boredom, anger or anxiety. It’s a powerful tool that can change the way you think about food and how much you enjoy it. Importantly, being more mindful is what will help you make long-term changes so all of our healthy habits will stick.

Mindful eating is named after the Buddhist principle of focusing on the present. It’s an ancient concept that’s been practiced for thousands of years, yet it’s never been more relevant. Mindful eating is part of a rapidly growing non-diet movement that rejects restrictive regimens. It embraces the idea of healthy habits, not diets – and that’s what our 12 Healthy Habits program is all about.

Mindful eating is not a diet that you go on and off. It’s about creating your own personal goals for healthy eating and physical activity – realistic goals that you can stick with for life. Here are some ways you can be a more mindful eater.

• All food is good. Remove “good” and “bad” from your food vocabulary. When you label certain foods as “bad” you’ll feel bad about yourself when you eat them. If you get rid of moralistic language around food it becomes less stressful.
• No foods are forbidden. The more you try to avoid certain foods, the more power they gain over you.  When you know you can enjoy those “forbidden foods” when you want, the urgency to eat them in large amounts will eventually diminish.
• Say goodbye to guilt. If you’re in the habit of judging food, you also tend to judge yourself by what you ate.  That means it’s hard for you to fully enjoy certain foods because you feel guilty when you eat them. Ironically, it’s this guilt that often leads to more overeating, not less.  
• Do not punish or judge yourself if you overate. Instead, remember what it feels like to be overly full and then work on new strategies to decrease the likelihood that you’ll eat more than you intended next time.
• You are the expert. Instead of following rigid rules created by someone else (including the latest popular diet), rely on your own instincts. You are the best person to decide how to meet your needs, including when, what and how much to eat based on your body’s cues of hunger and fullness.

Are you trying to be a more mindful eater?  Tell us how you are changing how you eat.

Some people just have that extra special something—a sparkle, a light, a ripple of good energy—that instantly draws you in and makes you want to share a pot of coffee and a plate of yummy cookies, lingering until only crumbs and dregs remain. Gretchen Holt Witt is one of those people for me. I’ve worked with her in a professional capacity during my ten years at Cooking Light, but my interest became personal when her son Liam was diagnosed with neuroblastoma (learn more about it via the National Institutes of Health) in 2007. Gretchen and her husband, Larry, soon started a blog to document Liam’s battle, the good, bad, and ugly ups and downs.

We all seem to (unfortunately) know that panicky, sad feeling of wanting to help someone in such desperate need, but it’s easy to feel helpless when you’re time zones away and fighting such a nebulous enemy about which little is known. We write checks or add it to our growing prayer lists. And these things are good and helpful, but Gretchen knew it would take more: a call to action and more attention for this cruel—and unfortunately common—killer. And thus Cookies for Kids’ Cancer was born.

“I wanted to come up with something that was so easy anybody could do it anywhere—something so innocent and warm and friendly and inviting that people couldn’t turn away,” Gretchen says. Her efforts have been successful in raising buckets of funds for research and to find less toxic and more effective treatments. Most of it has been done through bake sales held nationwide--a lot of small efforts adding up to big results. “The awful twist is that we started this when Liam was cancer-free, and then we lost him,” Gretchen says. “So as much as I would like to curl up in a ball and cry, I have to do it for him.”

And it’s amazing what can be done—even without going too far out of your way or your comfort zone. Our staff held a fall bake sale on a busy football weekend and raised $1,200. Those who could bake did so beautifully, and those who could not (ahem…me) worked on logistics. Another impromptu charity drive last week added an easy $800 to the pot. The point is, there is something you can do, no matter how busy or stretched thin you feel at this time of year. If not a bake sale in your community (visit CKFC’s site to see how easy it is), then start with one or more of the methods below. Let’s share the love with Gretchen. And Liam. And the countless good cookies out there.

1. VOTE. This one’s super easy. Let’s help Gretchen win L’Oreal’s Women of Worth contest. In addition to recognizing this worthy woman, it’ll earn Cookies for Kids’ Cancer another $25,000 to help fund new treatments. Just enter your e-mail address here (they promise no spam or solicitations) to cast your vote.

2. GIFT. Stuff your stocking with love: The OXO Be a Good Cookie Spatula is just $7 and benefits CFKC. Check out Gretchen sporting one above. Find them on Amazon or at select Bed Bath & Beyond stores. Bonus points for pairing it with CFKC’s Best Bake Sale Cookbook, which is just $11 at Amazon.com.
 
3. EAT. Order a batch of cookies from CFKC, which are beautifully packaged and shipped fresh to your (or your gift recipient’s) door. In nine flavors (Liam’s Lemon Sugar gets my vote).
 
4. CLICK. Glad is partnering with CFKC to match donations up to $100,000 during November and December. To start, they’re donating $0.10 for every virtual cookie sent through Facebook. Visit facebook.com/glad to find out more.