I’m too lazy to write words.

I lied, there are words at the end. Meanwhile, look at the pretty pictures…

This is my new electric grill… my mom and I found it at Target this weekend. It works! We grilled the veggies on it tonight and grilled the salmon last night. Yum.

Also, my mommy is a bad influence. She and I have been eating flan every night for dessert. And today when I got home from work, we pretty much snacked until dinner. I honestly don’t know how she’s so thin. I did hop on the elliptical after work, though, so at least I worked out today. Le sigh.


Meals of the week!

I have had quite the busy week – and now my mom and her puppy (the adorable chocolate lab Coco Chanel) are staying with me for a few weeks. I’ve already acquired a new electric grill and many other small things I really did need but was too cheap/lazy/unwilling to buy myself.

I’ll catch you up on my week, food-wise. Warning: Some of the images you see on this page are depictions of food that is not 100% healthy (namely, the flan – recipe here).

Brussels sprouts, prosciutto and goat cheese gluten-free pizza.

I made this last night, after doing some serious research on the best way to make a pizza which included brussels sprouts. I found one similar to what I wanted to do – brussels sprouts, pancetta (a fattier but no less delicious version of prosciutto), and parmesan. Except I was out of parmesan, and goat cheese pizzas hold a special place in my heart, so there was that. Plus, I found an extra, unopened log of goat cheese in my refrigerator this weekend – score! – so I should be stocked on goat cheese for the week.

So when I headed up to Safeway yesterday to gather some of the groceries I’d neglected to obtain at Uwajimaya on Saturday, I picked up my favorite ready-made gluten-free crust:

And then I assembled my ingredients…

  • 2 tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • 1 tbsp basil pesto
  • 1/4 cup low fat (2%) shredded mozzarella
  • 1 ounce goat cheese
  • 4 brussels sprouts, ends discarded and leaves separated
  • 1 ounce prosciutto
  • red pepper flakes (to taste)
  • bacon bits (to taste)

I blended the olive oil, garlic, and pesto in a little bowl and spread most of it over the crust (you’re supposed to do this with olive oil alone, according to the crust’s package, but I always jazz it up a bit). Then layer (in this order) most of the mozzarella, prosciutto, brussels sprouts and goat cheese over the crust. Sprinkle the rest of the mozzarella over the toppings, then sprinkle the red pepper flakes and bacon bits on top. This is what mine looked like, pre-baking:

And then post-baking, shortly before it was devoured:

For the record, it was intended to be a personal-sized pizza. Of course, I shouldn’t have eaten it all, especially considering I also had a salad. But… it was too delicious. It had to be destroyed.

Healthy foodie comes clean.

I will literally eat anything. Well, wait, let me qualify that a bit: as long as it can be loosely construed as food, I’ll eat it. This bodes well for my travels, but it does occasionally make it difficult to continue eating healthily.

I made it through college on a diet which consisted of two main food groups: pasta (which does include Top Ramen) and takeout. I did not enjoy cooking unless it involved using two forms of cookware or fewer and/or took less than 30 minutes (half an hour was for “fancy meals,” like the odd occasion I would decide to make spaghetti and broccoli). I always had the potential to be a good cook, but I was too lazy to tap into that potential. And I never bothered to understand or care about how unhealthy the foods I was eating were.

Of course, now that I’ve made the effort to educate myself, I’m at the opposite end of the spectrum: I know too much. To the point where I feel a little twinge of guilt when I deign to eat pasta (which, by the way, is only allowed when in foreign countries) or treat myself to a cappuccino. I’ve gotten a lot more relaxed about it lately, but it’s still a struggle to let it go for a minute without letting it go completely.

I went through a phase in February/March where I was trying – mostly in vain – to come up with healthy versions of desserts. You may have seen this more recently in my healthy frozen yogurt/healthy fudgecicle posts (these desserts are becoming gradually less healthy as I continue to make them, so it may be time to cease and desist). I’ve always been fond of baking cookies, so those were my main vehicle for experimentation. Of course, the best part of baking cookies is eating the dough, so… you can see where this is going. Somewhere bad.

Now imagine this, but applied directly to the thighs.

Last night, I was bored. I was bored and I wanted chocolate; never a good combination. I came across a recipe for oatmeal cookies that didn’t use butter – it used vegetable oil – so I decided to try it and substitute coconut oil and Splenda and add some chocolate and some strawberries… yum. It was pretty tasty, especially right out of the oven. So tasty, in fact, that I ate half the cookies. Yes, half of them. The cookies were gluten free and not that horrible for me, but did I really need to eat half of them? Probably not. There’s something compulsive about my eating habits, especially when it comes to desserts. The Splenda probably contributes to that, and I’m sure it has something to do with an insulin spike… I think I’m going to have to stay away from desserts for awhile. They make me crazy, I tell you.

Let’s play some catch-up, shall we?

I’ve been marginally good about my eating habits this week, with the exception of the nomming on chocolate after my bedtime snacks and the happy hour I indulged in last night with my girlfriends. But hey, this is life. What fun would it be to be skinny and not indulge every so often?

I have, of course, been keeping up with my meal photography, but I haven’t much felt like blogging, due to a fun combination of busy and lazy. So here’s me, catching up…

I loved that prosciutto asparagus pizza… I can’t make it too often, but I enjoyed it when I had it, so that’s all that matters. I got a little crazy with the food last night after the girls left, too… let’s just say pesto popcorn makes for an amazing snack while watching Bill Maher on a Friday night.

I may head over to Uwajimaya today and pick up some healthy-ish snacks… maybe some nori would be good. I might want pad kee mao for dinner, and I should get some more shirataki noodles. It’s raining, so… we’ll see. It’s Saturday! I can do whatever I want!

Pizza day!

I’d been thinking about pizza all day by the time I got home and was ready to make dinner. I followed the rules the rest of the day, so it’s all good. Mmm, pizza.

Breakfast… 2 slices turkey bacon; 1/4 cup steel-cut oats with a little low-fat yogurt, cinnamon, Splenda, and raisins; 4 Tuscan almonds.

Lunch… 3 ounces tuna on romaine lettuce salad with red bell peppers, mushrooms, and parmesan, dressed with olive oil and balsamic; shirataki noodles with pesto; 1/2 cup spinach lentil soup.

Afternoon Snack… Deviled eggs with 4 olives; Bartlett pear.

Dinner… Half a gluten free pizza with pesto, Italian cheese, goat cheese, asparagus and prosciutto; romaine and red lettuce salad with cherry tomatoes, a few slices red bell pepper, hummus and chickpeas, dressed with olive oil and balsamic.

Bedtime Snack… Fudgecicle; 1/2 cup strawberries; 4 almonds.

Rough day. I tried… for awhile.

I was good for most of the day, but then I found chocolate in my cubicle may or may not have eaten half the box. I had a few silent freak-outs about my new job and the looming transition. Apparently, as the boss, I’m supposed to fake confidence when I don’t feel it… and I was definitely not feeling it today. It did, however, help that I was only freaking out in my head. Who knew?

I have to stay away from the chocolate tomorrow. I was just bad again and had a chocolate square… and marshmallow creme. Oh well. Tomorrow is a new day.

Breakfast… Omelet with spinach, tomatoes, scallions, goat cheese, and pesto.

Lunch… 4 ounces ahi tuna; salad with romaine and red lettuce, tomatoes, cucumbers, scallions, and goat cheese, topped with chickpeas and dressed with olive oil and balsamic.

Afternoon Snack… 1/2 cup cottage cheese with vanilla extract and Splenda + 1/2 cup strawberries, topped with that deliciously evil chocolate; 4 almonds.

Dinner… 3.5 ounces panko-breaded cod with aioli; 8 brussels sprouts with olive oil and a few bacon bits; salad with romaine and red lettuce, 4 cherry tomatoes, white mushrooms, chickpeas, goat cheese and scallions, dressed with garlic grapeseed oil and balsamic.

Bedtime Snack… 1 chocolate-vanilla-cicle; 1 apple with cinnamon and Splenda, a few raisins and 2 tablespoons low fat yogurt; 4 pecans.