Several days’ worth of food pictures. You’re welcome.

I’m a slacker. I know. I’m now on Day 4 of the Perricone Prescription meal plan, and here are the pictures of the first three days (excluding lunch on Day 1 because I forgot to take a picture before I scarfed it down like a hungry beast):







The plan for Monday.


It’s always better to have a plan, right? So here’s my plan for tomorrow:

Day 1

Breakfast 3-4 ounces smoked salmon; 1/4 cup steel cut oatmeal; 2 tbsp blueberries; 4 almonds

Lunch 4 ounces tuna salad; Lettuce and tomato; 1/2 cup three-bean salad

Afternoon Snack 2 ounces sliced turkey breast; 4 hazelnuts; 4 celery sticks

Dinner 4 ounces salmon; 1/2 cup garbanzo beans; tossed green salad with olive oil and lemon juice; 1/2 cup steamed spinach

Bedtime Snack 1 hard boiled egg; 3 celery sticks; 3 red pepper strips; 3 green olives

AM Workout JM Ripped in 30 Level 2

PM Workout Run to gym/Elliptical 60 min.

Okay, so that failed.

One day.

That’s how long I lasted before I caved to the junk food goodness.

I was doing great on Friday, I really was. I had an omelet for breakfast and then I had a salad for lunch. But then… I went to meet my friend Lillian at her co-working office and I somehow convinced her that we needed to devour massive amounts of chips. I don’t know why. That’s when I feel off the food wagon.

Yesterday was even worse. I met a new friend and some of her friends for brunch, which was fine (another salad), but then we went to the Russian Festival. A true Russian, I cannot resist doughy, bready, delicious Russian food. So I ate… and kept eating. And OMG it was delicious. I started to believe I should move to Siberia so this extra layer of fat would have some usefulness and context.

So tomorrow, my blog friends, I start my month-long Perricone feast. Yep, one month. I will chronicle it on this blog, every day, complete with what workout(s) I completed and photos of the meals that I consumed. I’ve done this before, but it was only two weeks. This time I’m serious. I turn 28 in 32 days and I will fit back into my jeans by then, dammit.

Eating cleanish, day 1.

Today’s workouts:

Walked 1.24 miles
24 minutes of No More Trouble Zones
35 minutes of Ripped in 30 – Level 1
Walked 6.31 miles

Today’s food:

As you may have guessed from the title of this post, I’m referring to this current attempt to eat Perricone-ishly (I made a new word!) as “eating cleanish.” The “ish” is because I make no promises to eat perfectly “clean,” and also because definitions of “eating clean” can be variable and I really don’t know what it means aside from eating food that’s as unprocessed as you can find it. Also, I like adding “ish” to the ends of words because it makes them sound adorably ambiguous. The whole purpose of this period of time – which I anticipate to last at least until my birthday (March 28) – is to get myself away from eating “addictive foods” like popcorn and to refocus my energy on making conscious food decisions.

Anyway, overall, food today was a success! I deviated a bit by eating a Quest Bar (love these) for my afternoon snack instead of turkey slices + veggies, but as far as deviations go, I think that one is acceptable. Ate salmon at every meal today… mmm, salmon.

How I felt today:

Honestly, sleepy-tired (as opposed to tired because I work so hard… ’cause I don’t). I woke up at 7 am (two hours later than I’d wanted to) and my entire day has been lagging. I’d wanted to get serious about starting on my classwork today (it’s all due Sunday), but it didn’t happen. My major accomplishment of the day was that big walk – Bella and I walked all the way from my apartment on Nob Hill to the Presidio. It’s all downhill on the way there, but the hills really mean business on the way back, particularly the climb up Hyde that ends at Lombard (at the top of the crooked street that all the tourists like to stand in the middle of with their cameras, endangering their lives). Anyway, it was quite a walk. Dog is tired.

Tomorrow, I get my act together and get some serious schoolwork done. Tonight, I watch more episodes of Full House. Oh the shame.

Foodie returns.

Things that have happened since I last blogged:

  1. I started and finished my first semester of grad school with a 4.0 average. Go me.
  2. I got into really, really good shape.
  3. I quit my job (yay) and moved to San Francisco (double yay).
  4. I got stressed out with all the changes and the big move and stopped working out consistently and started eating everything in sight, so I gained some weight. Sad face.
  5. Probably several more insignificant things that I can’t recall at the moment.

So you see, it’s been a real rollercoaster of a time, especially the past few months (I moved in early January). I am currently unemployed (sort of – I’ve been doing some freelance work) and in grad school full time. At first I really enjoyed my faux retirement, but it started to prove difficult after a few weeks when I realized that work was the only thing that was forcing me to maintain a structure to my daily life. I then tried to start adding structure back into my day by waking up at 5:00 like I used to when I was working, but that’s been a challenge the past few days. I’ve been meeting my friend at a cafe so we can co-work, which helps a little. But if I deviate from the schedule at all, the rest of the day is shot. I woke up late yesterday and ended up not getting very much done and watching Glee for the entire afternoon and into the evening (with a brief respite to watch Tuesday night’s episode of Smash). I wonder how people are disciplined enough to make a career of freelance work. How do they stop the lazy from taking over?

Anyway, I decided to start blogging again to hold myself accountable for my eating and exercise decisions. I’m going to try to stick to Dr. Perricone’s eating guidelines, though not necessarily following his eating plan to the letter due to budget constraints and social engagements. Like tonight, since it’s technically Day 1, I’m supposed to have steamed spinach, but I have a bunch of brussels sprouts, so that will probably happen instead. Plus, I love brussels sprouts.

So, here’s to doing my best to get healthy again. I have ten pounds of smoked salmon in my freezer and I know how to use it.


I have a confession.

It’s popcorn-related.

I’ve recently discovered that I adore popcorn.

I’d never felt this way about it before, but then I added some olive oil cooking spray, a few packets of stevia, and some of that white cheddar popcorn seasoning that claims it’s zero calories and I fell a little bit in love with it.

A little more than a little.

(Is it weird that a good portion of the memes I’ve used lately contain the phrase “Eat all the…”?)

I mean, it’s crunchy and you can add salty deliciousness to it, and for a snack food it’s fairly low calorie, especially if you get the SmartPop popcorn like I do. At least, that’s how I’ve been rationalizing it. And it’s never a good sign when I have to rationalize the food I’m eating. It usually means it’s not that good for me and I should probably not eat it so much.

But they have all these flavors now

WANT. ARRRARRRARRRGH. (<- this is me eating all the popcorn)

Anyway. I’ve been having a bag of popcorn every night for the past two weeks or so. Like, a two-serving bag. It’s only 240 calories, I’ll tell myself as I tear off the plastic wrap separating me from the promising kernels, and I’m sick of cottage cheese, so this will just replace that as my bedtime snack. It will be fine. But it feels wrong. It feels very wrong. I end up with a few too many carbs for the day (try 30 g too many) and I regret it in the morning. The vicious cycle repeats itself the next day when I literally start daydreaming about popcorn in the afternoon.

Something similar happened last year, you may remember, when I was obsessed with creating new frozen yogurt flavors. I do this kind of thing. I think the yogurt was a little healthier, though. Not that popcorn is bad. Popcorn is great! Apparently it prevents cancer. Then again, it also causes cancer. (Note: Never trust the interwebs.)

Anyway, the popcorn obsession stops now. It’s on the record. I will resume eating popcorn only once in a while, like a normal person, instead of a big bowl every night like a crazy person. Even though it is delicious. Even though I will miss its glorious, fluffy, crunchy, easily re-flavored qualities. Even though it calls to me from the kitchen cupboard.


I’m sorry, popcorn. I love you, but we both know this was never going to last.

Zucchini fries? Uh, kinda.

Okay. Let me just preface this by saying that I never know what to do with zucchini. It’s plentiful every summer, but short of brushing it with olive oil and a) throwing it on the grill or b) throwing it in the oven, I’m usually at a loss. I don’t find zucchini all that inspiring. It’s too small to stuff anything in there (although I keep seeing recipes for “stuffed zucchini” that, honestly, look more like the poor squash is drowning in melty cheese), and although I like it and will eat it as enthusiastically as anything else when it’s grilled or roasted, it’s not my go-to vegetable side. I really prefer the cruciferous veggies: brussels sprouts, broccoli, broccolini, cauliflower… I also enjoy asparagus, which I realize is not cruciferous, but that’s beside the point. The point being: Zucchini. Confounding.



Anyway. I’ve been having this recurring food daydream (why yes, I do have those) about having a barbecue with turkey burgers, those fancy sandwich thins I love so much, and breaded zucchini fries. But… I’ve never made zucchini fries. So I’ve been researching. Quite thoroughly, I might add. I decided to give it a shot tonight, because I had zucchini and felt like I should take a break from brussels sprouts and play around with this concept that’s been ruminating for the past month.

Of course, I didn’t have an egg. The yummiest looking recipes required at least one egg, but I used my three remaining eggs for my Saturday morning omelet. So I searched the Googles for something a little more adaptive to the ingredients I had on hand. Fortunately, I stumbled upon this recipe. Zucchini? Check. Panko? Check. Ingredients for pesto? Uhh, no. BUT. I have this artichoke pesto I got at World Market and for which I hadn’t yet envisaged a feasible use. So I said to myself, “Self, let’s do this.” And we (myself and I) got cracking on our eggless zucchini fries.




1-2 zucchini (I used about 1.5)
1/4 cup panko crumbs
1-2 tbsp artichoke (or basil, or whatever you have) pesto
cooking oil (I used olive oil spray)


  1. Preheat the oven to 425˚ F. Line a cookie sheet with aluminum foil.
  2. Prepare a plate or cutting board by spreading out the panko crumbs. Transfer pesto to a bowl or plate for easy zucchini rolling.
  3. Cut the zucchini into quarters length-wise, then eighths. Halve the eighths (I know, that’s a lot of math for a Monday night). If you’re not sure what I mean, because I’ve been known to get length-wise and cross-wise confused, see above for visual aid.
  4. Dip each zucchini piece in the pesto, one by one. Transfer the zucchini piece to a plate of panko and roll it around, making sure the panko sticks, then transfer the zucchini to the cookie sheet. Once you’re done with all the pieces, spray them with cooking oil (I didn’t do this and wish I had – it would’ve browned the panko more effectively).Image
  5. Put the zucchini fries in the oven and bake for 20-25 minutes, or until the panko is browned and the zucchini is cooked through. Mine took about 20 minutes and didn’t brown due to lack of cooking oil, but they were tasty and effectively roasted, so 20 minutes would probably be enough if you don’t forget the spray.

ImageDinner: Salad with tomatoes, basil, and some other delicious things, dressed with olive oil and balsamic vinegar; panko-crusted cod, courtesy of Waterfront Bistro; homemade aioli for cod-dipping; and, of course, zucchini “fries.”

The end product: Basically roasted zucchini (yum) with panko (yum) and artichoke pesto (double yum). For real fries, an egg is probably necessary, but these hit the spot.

Next up: Mini pies. I may or may not be completely serious, I’ve been thinking about these all day today.