I am like most people in that I suck at achieving my New Year’s resolution.
Yet, also like a lot a people, I intend to drop 10 pounds post-holiday-cannoli and post-beer-centric parties with many beer-centric friends.
AndI am psyched I finally have a not-so-secret weapon to base my New Year’s resolution upon.
At Dogfish Head, where I’m the founder/brewer, SeaQuench Ale has become the fastest growing beer in the history of our company. It’s a lower calorie (140) and lower carb (9 per 12 ounce serving) true indie craft beer—a refreshing session sour brewed with lime juice, sea salt, and black limes.
In fact, Men’s Health even awarded SeaQuench Ale its “Editors’ Pick” beer in 2017’s Men’s Health Low Calorie Beer Awards.
If you are like me, your metabolism may be a shadow of its former self, but your love of enjoying intensely flavorful ales hasn’t waned with age.
So on the first day of 2018 I will embark on JanuQuenchy. The goal of JanuQuenchy straightforward: Lose 10 pounds in the first month of the year while still enjoying beer every day.
How will I do it? Three commitments:
#1: I am committed to having one 12-ounce can of SeaQuench Ale every day in January. No more no less. One. That’s the magic number. (You’d best believe I am paraphrasing De La Soul here).
#2: I am committed to do something healthy with my body every day. That could be the paddleboard or bike ride like I do most mornings or, if I am traveling, a brisk walk with the dog or a bit-o-yoga.
#3: I am committed to eating fewer empty carbs. That means hitting pause on my beloved French fries and cheesesteaks. Luckily, my buddy at Men’s Health Paul Kita has a new book out called A Man, A Plan, A Pan that makes the construction of delicious nutritious meals to pair with your SeaQuench Ale simple and quick.
For example:
Crab Cakes with Asparagus
Recipe from A Man, A Pan, A Plan
What You’ll Need:
- 1 egg white, whisked
- 1 Tbsp plain Greek yogurt (2%)
- 1 Tbsp chopped dill, plus a little more for garnish
- ½ Tbsp Dijon mustard
- ½ Tbsp lemon juice, plus ½ lemon, cut into wedges
- 1/8 tsp paprika
- Pinch ground cayenne
- 8 oz. jumbo lump crabmeat
- 1/8 cup bread crumbs
- 2 Tbsp canola oil
- 1 bunch asparagus, woody ends trimmed
How To Make It:
1. In a large bowl, combine the egg white, yogurt, dill, Dijon, ½ Tbsp lemon juice, paprika, cayenne, and a pinch each of salt and pepper. Mix well. Gently fold in the crab and bread crumbs. Shape into 2 patties and refrigerate for ½ hour.
2. In a large cast-iron pan over medium, heat 1 Tbsp canola oil. Add the crab cakes and cook till golden brown, about 3 minutes a side. Transfer each to a serving plate.
3. In the same pan, add the remaining 1 Tbsp canola oil. Add the asparagus, adjust the heat to medium-high, and cook until slightly charred, 3 to 5 minutes. Season to taste with salt and pepper. Serve beside each crab cake. Squeeze on fresh lemon juice from the wedges. Feeds 2.
Nutrition per serving: 249 calories, 24g protein, 4g carbohydrates (1g fiber), 15g fat
I am inviting any and all of my Dogfish coworkers who are interested in joining me in Full-on JanuQuenchy mode. I also invite you to join us in this JanuQuenchy journey.
Learn more and join the conversation now at https://www.dogfish.com/januquenchy or #januquenchy.
Also check out our one-minute, Rocky-inspired, JanuQuenchy-training hype film below which is a shout-out homage to the spiritual home of the cheesesteak. Cheers to the New Year!
