Woo-hoo! Today is the day! Though, as I was at the grocery store last night picking up some supplies for the rest of the week I realized, I’m not really changing my diet that much. The biggest difference will be the absence of all the little things that sneak in there. Those little things just tend to add up. That and, there’s a way to make treats at home, which if I’m not careful, my kitchen may turn into a weekend bake-shop and I’ll end up gaining 5lbs. My cubicle-mate, Kevin “The Best Cube-Mate Ever”- brought in the most amazing Red Velvet cupcakes yesterday. I’ll be getting that recipe asap. Oh and my Everyday Food arrived yesterday complete with a recipe for sticky buns. In the words of Liz Lemon, “Blurg!”
I got home from the store, re-arranged my cupboards (ie: hid my recently purchased girl scout cookies –further sidenote, there’s a way around this too– hid the Splenda, put the seemingly healthy cereal bars way in the back- I say seemingly because the ingredient list is a mile long, kinda makes you wonder- and also, this is the kicker, moved the unopened box of Honey Nut Cheerios to the top shelf.) We’ll get to that one later. But for now, let’s start at Part 1, Rule 1 or Mr. Pollan’s Food Rules: “Eat Food.” Sounds easy enough. Out with the preservatives, and fake sugar, I refuse to give up coffee, but I will swap out the artificial sugar.
For breakfast I think I’ll have a Clementine, yogurt, maybe a piece of whole wheat toast, haven’t quite decided, and of course my espresso- sans Splenda, then for lunch a whole wheat organic pita with green & red peppers, carrots, & white bean dip (see below!) I’m also bringing some homemade trail mix for an afternoon snack.
Dinner has yet to be determined, but I’m thinking some asian chicken with some pot-stickers I made awhile ago and have been hanging out in the freezer.
(Note: I’m not going to keep track of everything I eat here for the next 40 days, that would be nearly impossible since I don’t work from home, that and the dinsosaur can’t handle it. The dino is what I affectionately call my laptop. It’s not cute or sleek, but it works. Sometimes.)
White Bean Dip
Adapted from Everyday Italian by Giada DeLaurentiis
(I only made the dip part, I did not season or toast the pita)
1 15 oz. can cannellini beans, drained & rinsed
¼ cup fresh flat leaf parsley leaves
2 tablespoons fresh lemon juice
1 garlic clove
salt & pepper to taste
1/3 cup olive oil
In a food processor combine beans, parsley, garlic, salt and pepper. Pulse/mix until combined. Slowly stream in olive oil until creamy. Cover and refrigerate.