Kate in ’08.

That has been my mantra for the past several weeks. See, 2007 was disastrous for me, complete with fender benders, lost luggage, hospital rooms, three moving trucks, two thefts and a liar for a lover. Yet, somehow, I survived and am now claiming this bright, shiny new year as my own.

Kate in ’08.

Has a ring to it, doesn’t it?

Of course, no dramatic life resuscitation begins with the simple stroke of midnight. Radical change must involve earnestness, determination and, most importantly, a public proclamation to shame you into following through.

After all, it’s resolutions that jump-start revolutions.

I usually avoid resolutions, since most involve impossibilities, like world peace or low-carb diets. But since “Kate in ’08” promotes a refurbished me, resolutions are necessary. I’d vow to make it to the gym seven days a week, but my current sweat schedule is torture enough. I could say “sayonara” to red meat, but then I’d risk becoming a pale and righteous vegetarian. No booze before noon seems easy, but what about the occasionally Sunday morning mimosa?

Instead of extreme, my makeover will be nuanced. Hopefully, small yet significant lifestyle changes will turn the tides of this tsunami away from my emotionally eroded shores.

So here’s the edict of intent.

I resolve to eat more protein, less salt, fewer energy bars, more fresh fruit. I’ll drink more water and less wine. I’ll expand my foreign language skills beyond “chile relleno,” “creme brulee” and “tiramisu.” I’ll lighten up on the lattes and banish Ben & Jerry. I’ll sleep more, stretch frequently, embrace each day and avoid midday sun. I’ll “live my best life,” perhaps even a “purpose driven” one. At this point I’ll try anything to keep the devil downstream for a bit.

In celebration of this new, high-protein, low-sodium, well-hydrated, multilingual, decaffeinated, highly flexible, sun-sensible, purpose driven, Phish Food-free version of myself, here’s a few healthful offerings to get this new year started right.

2008, you belong to me!

Healthful Curried Chicken with Almonds and Apples

5-6 teaspoons olive oil

1/2 red onion, finely chopped

1/4 cup silvered almonds

1 lb. skinless, boneless chicken breasts, cut into bite-size pieces

3 cloves minced garlic

3 teaspoons curry powder

3/4 teaspoons ground coriander

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 cup reduced sodium chicken broth

2 Yellow Delicious apples, cored and diced

1/4 cup chopped fresh cilantro

Warm up nonstick skillet over medium heat and add oil. Saute onion about 1 minute, then add garlic and almonds and continue to saute until nuts are golden. Add chicken and cook until chicken is browned on all sides, about 3 minutes.

Add curry, coriander, salt and pepper, stirring to coat. Add chicken broth and bring to a boil. Reduce heat to low until chicken is cooked through, but a bit of liquid remains. Add apple and simmer about another 2 minutes. Serve over quinoa or rice.

Lean and Low-Fat Lasagna

1/2 onion, finely chopped

1 pound ground Italian turkey sausage, casings removed

4 cups tomato sauce (homemade is tastiest, of course)

1-2 teaspoons dried basil

1-2 teaspoons dried oregano

1-2 teaspoons dried parsley

2-3 cloves minced garlic

1 teaspoon red pepper flakes

1/2 cup chopped mushrooms

6 cups fresh spinach (or chard)

2 cups low-fat ricotta

1/4 tsp. ground nutmeg

1 package whole-wheat lasagna noodles

1 cup part-skim shredded mozzarella

Preheat oven to 375 F. In a nonstick skillet lightly coated with cooking spray, saut? onion for about 2 minutes, then add turkey sausage, using spoon to crumble, and cook for about another 6 minutes. Add 3 cups of sauce (reserve 1 cup), seasonings and mushrooms and simmer for 2 minutes. Remove from heat.

In a large bowl, thoroughly combine ricotta and nutmeg, then add spinach.

Bring a large pot of salted water to a boil and cook lasagna noodles until al dente. Drain and rinse with cool water.

Spread reserved cup of sauce on bottom of 9x 13 inch pan. Arrange a layer of lasagna noodles, followed by a layer of ricotta mixture and turkey sausage mixture. Repeat layers.

Cover with aluminum foil and bake about 20 minutes. Remove foil, top with mozzarella and bake for an additional 7-10 minutes. Remove from oven and let cool about 10 minutes before serving.