Sunday, July 31, 2011

You're doin' it wrong

I was doin' it wrong.
Sugar-free pudding is indeed NOT a phase 1 item. That being said, I still highly recommend Jell-O Dark Chocolate Mousse. Totally worth it. But for now, I'm saving the remaining ones in my fridge for Phase 2.

Today marks Day 11. That means 3 MORE DAYS on phase 1! For some reason today is hitting me like a ton of bricks. For starters, something really upset my stomach last night. Currently, I suspect it was the stevia mix I added to a ricotta dessert (which tasted like crap). One of the main ingredients in it is maltodextrin. Anyhow, I've been self-medicating with Goodbelly straight shot.

I've been keeping up with the running program, but thats proving difficult as well. I think it'll be MUCH easier once I can start adding some carbs back in.
This morning I felt pretty sick after my run. A cup of coffee and a scrambled-egg breakfast helped me perk up a bit. If it wasn't so stubborn, I probably would've just had a piece of whole-wheat toast and said sayonara to Phase 1. But seeing how I'm almost there... I'm stickin' it out. Just to say I did.

Today I had some tuna salad sans mayo for lunch. I adapted the recipe from the How to Boil Water cookbook. I used less oil to make it a bit healthier and served it on lettuce leaves instead of crusty french bread.

Mediterranean Tuna Salad
Servings: 4
Serving Size: ~1/2 cup per serving (makes 2 cups total)

  • 1/8 cup olive oil
  • 1/8 cup Red Wine Vinegar
  • 1 clove of garlic chopped
  • Dash of thyme
  • Dash of oregnano
  • ~ 2 tbsp Fresh Chives
  • ~ 3 tbsp chopped red bell pepper
  • 4-5 kalamata olives, chopped
  • 1 can of tuna in water
  • 1/4 cup of Athenos Reduced Fat Feta Cheese with Basil and Tomato

  1. Mix the olive oil, red wine vinegar, and garlic.
  2. Add seasoning (thyme, oregano), chives, bell pepper, olives.
  3. Mix in tuna and feta.
  4. Serve on bread, lettuce leaves, crackers, etc.

    For nutrition stats go here.

In other news...

We're moving! While moving day is still over a month away, we're just too excited to wait so we got a head start on packing. :)

Friday, July 29, 2011

A Veg Friendly South Beach Dinner

Because of the South Beach Diet, I've been eating a lot of meat very suddenly. I've started missing my vegetarian days. Last night I decided to "beachify" one of my favorite vegetarian recipes: "Snobby Joes" from the Veganomicon cookbook.  You should buy this cookbook whether you're a vegetarian or not. I probably use this cookbook more than any other cookbook I own.
See my adaptation of the recipe below.  You can find the original recipe over at the Post Punk Kitchen. Its your classic Sloppy Joe but instead of meat, it uses lentils! Fantastic!

Vegetarian Sloppy Joes
Servings: 6-8
Serving size: 1/4-1/2 cup

  • 1 cup of dry lentils
  • 1 onion 
  • 1 green pepper
  • 2-3 cloves of garlic
  • 1 tbsp. of olive oil or olive oil spray
  • 1 tbsp. of chile powder (original recipe uses 3)
  • 1-2 tsp. of cayenne pepper (not in original recipe, I think it gives it that extra kick)
  • 2 tsp. of oregano
  • 8 oz. of tomato sauce
  • 1/4 cup tomato paste
  • 1 tbsp. yellow mustard
  • Optional: Maple syrup to taste.*  
  • Optional: Salt to taste*
  • Green lettuce leaves for serving*
  1. Place lentils in a saucepan and cover with water.  Bring water to a boil and cook covered until lentils are soft.  Generally takes 20-30 minutes.  Sometimes lentils cook differently so make sure you test a few times before you stop cooking.
  2. While the lentils are cooking, finely dice the onion, green pepper, and garlic.  Don't use a food processor for this, it will come out to liquid-y.
  3. Spray or pour oil in a saucepan.  Cook pepper, onion for a few minutes.  Add garlic.  
  4. Add in the spices, tomato sauce, and tomato paste.  Continue cooking for 5-10 minutes. 
  5. Add mustard, (maple syrup, and salt) to taste.
For nutrition information go here.
*In order to make it South Beach friendly I omitted the maple syrup and served it on my favorite new bread replacement lettuce!  Generally, I find it doesn't need salt and I prefer to keep things lower in sodium.  The original recipe includes salt and maple syrup.  Another option is to use sugar-free syrup if you really want some added sweetness.
Also, remember that during Phase 1, lentils are limited to 1/3-1/2 cup per day.

For dinner, I served it with some left-over mashed cauliflower and green beans.

It was sooooo yummy that I had some of the left overs for lunch today too. This time I served it with a small bleu cheese salad.

Anyone else eating anything in lettuce these days?

Thursday, July 28, 2011

A week on the Beach.

Today is an exciting day because I'm officially half-way through Phase 1! I'll be honest, at this point its more about proving that I can do this than it is about losing weight. Sometimes you just need a good challenge. All in all, I'm feeling pretty great (mostly thanks to sparkling water and Chocolate Jello products.)
Before I get to the food... I give you: South Beach friendly hand/foot scrub.
The other night I had a TERRIBLE sinus headache. Instead of napping I decided to turn my itsy-bitsy bathroom into a "spa". Because I'm broke, I decided to make my own foot scrub.
Here it is.
Guacamole Scrub

It's basically guacamole sans the onion, garlic, and tomato. I mixed half an avocado, olive oil, lime juice, and salt. Unfortunately, I discovered I had a small cut on my finger, so it wasn't the best. If you make this, make sure you don't have any open wounds. If you do, maybe just try it without the lime juice. Otherwise it worked great!

Now on to what I've been eating... I'll be honest, I've been experiencing some burn out. I started all strong with ideas etc. But then I ended up with lots of salad in my fridge that needed to be eaten and noticed I was eating a lot of the same foods every day. It happens. Sometimes its just easier to eat the same thing perhaps.
For example, I'm still hooked on portobello egg sammies:

The weird looking thing on the right is Morning Star vegetarian bacon. I LOVE it. You should too, because you can't eat real bacon on the "beach".

My boyfriend wanted to have hot dogs one night (those Niman Ranch ones I've mentioned before). To be honest, these might not technically be allowed. But since they were all beef and hormone free and such, I decided what the hell. My boyfriend bought me green lettuce which he says "look just like hot dog buns". He's so supportive.

It was so filling that I saved my celery and cream cheese sticks as a snack for later. :)

Inspired by the Green Lettuce wrap concept, I made a truly amazing turkey wrap. Unfortunately, I didn't get a good picture of it. I did make it again the next day but this time it wasn't AS exciting. The first time I also had some onion and tomato in there and all the colors made it look super pretty. Alas, here you go:

Turkey Lettuce Wrap
  • Giant green lettuce leaf
  • turkey
  • cucumber
  • avocado
  • tossed the insides with lime juice, salt, and pepper
In order to make quick meals later, I recommend tearing off and rinsing giant leaves from your head of lettuce ahead of time and stack them neatly in a plastic container.
For eating: Start at the crispy part and folding the leafy part up around the filler.
These are quick to make, easy, and NOT A SALAD :)

I needed to use up all the turkey I had left, so I DID end up making a salad one day. But it was pretty good :)

Turkey salad
  • Roasted turkey
  • Mixed greens
  • Oil and Vinegar Dressing (I use Newman's.)
  • bleu cheese
  • Cucumber
  • Red bell pepper

South Beach just wouldn't be South Beach without at least 1 attempt to make

Mock Mashed Potatoes
I used the recipe from the South Beach Diet Supercharged book with a few changes.
You will need:
Cauliflower (~1 head)
~ 1 cup Chicken broth
2-4 cloves of garlic (I roasted mine first)
~ 1-2 T of cream cheese
  • Chop up a head of cauliflower.
  • Let it simmer in chicken broth (covered) until tender. If you aren't using roasted garlic, cook the garlic with the cauliflower.
  • Put the cauliflower and garlic in a food processor or blender (sans liquid, but save the liquid for later).
  • I also added cream cheese and ricotta. Mine ended up liquidy so I don't recommend adding the ricotta unless its really dry.
  • Add chicken broth to reach desired consistency.

I served mine with shrimp ....

In order to reduce boredom, and because I was getting burnt out in the kitchen, I went out to eat a few times. First, my boyfriend and I went to Chipotle and got a steak salad. For once, I ate my whole bowl. It wasn't as filling without the rice :)

Then yesterday, trusty Mall Friend (who I should clarify is also Grocery Friend, Exercise Friend, Cooking Friend, etc. Friend) and I went to Piada. Piada is a new Chipotle-like Italian chain in the Central Ohio area. We're both obsessed with the Piada logo. Seriously, how cute?

I got a chicken salad. My salad was so huge I was able to eat the other half today.

We also shared some Lobster Bisque. I'm sure Dr. Agaston wouldn't approve of the Bisque but it was too good to pass up. Shh. Don't tell.

Next, we went to the grocery store and stocked up on diet things. I recommend adding more solids to your cart...

I've also added exercise this week. Monday I did Nike Training Club (which is awesome btw, check it out) and Tuesday I ran. Currently I'm following this running plan from Self magazine's Running Guide. My hope is to do a 5-10K race possibly in the fall.
That's all for now :)

Wednesday, July 27, 2011

Clinique Geek

Lets take a break from food for a minute to talk about my recent obsession with Clinique. Until 2 days ago, I didn't even own any of their products. Generally, I stalk makeup counters for about a month before I actually make a purchase.
My love for Clinique began when I began searching for the perfect foundation. I've used Chanel but they discontinued the one I've been using, although I wouldn't have bought it again anyhow because the packaging SUCKED. Chanel has a new foundation out called VITALUMI√ąRE AQUA. I tried it. I liked it for the most part. But I wanted to find something less expensive. Also, I was slightly bothered because it separates easily since its water based (which is a actually a good thing).
Then I considered going the Bare Minerals route. Until I read this warning form Dr. Oz. That put an end to that.
Then one day while cruisin' around the mall with my trusty Mall Friend, I thought, “Why not check out Clinique?” I'm not really sure why I've steered away from Clinique for so long. I've always been attracted to Chanel's IT colors and fancy packaging. Clinique looked too boring. But for foundation, thats okay.

First I sampled the Even Better foundation. I liked the formula but the color wasn't a great match, and it was heavier than I'd like. I had my heart set on a squeeze bottle (esp. after Chanel's epic packaging fail on my last foundation), so next I decided to check out the Perfectly Real foundation.
I returned to Clinique and a lovely consultant matched me with Shade 04. Perfect! Gold undertones, fair, etc. It might end up being too dark for winter but in that case, I'll just buy another one. At $24.00, this foundation is a steal! (esp. after being sucked into Chanel for years).
I could NOT wait to order. At the time Clinique had a promotion: With any $30 purchase you got a free sample of the 3-step line. To get to $30, my trusty mall friend recommended the Brush-on Cream Liner because it gets rave reviews.
It arrived on Monday!!! :)

I've been using this for 2 days now and I LOVE it.
Here's why:
Color matches perfectly
Moderate coverage
Feels light
Packaging is clean and easy
Worth every penny.

Check out how nicely it matches :)

Brush-on Cream Eye Liner
The add-on. Very glad I ended up getting this because its AMAZZZZING. No really. It looks like liquid liner but its much easier to apply. My only gripe is that I need to get a new brush.  I'm not a huge fan of the brush that came with it (but brushes that come with cosmetics usually suck, right?).
Check out the pictures below to see how lovely it is!

What else am I wearing?

Chanel Illusion D'Ombre in Emerveillé (I might just have to do a whole post on this later because its seriously the most amazing eye shadow ever made).
Urban Decay Eyeshadow in Gunmetal (in the crease)
Diorskin 'Nude Summer Glow' Healthy Glow Powder in Aurora(good luck finding this anywhere, pretty sure it sold out because its EPIC. Thank you Mall Friend.)

And lastly...Clinique 3-Step
Stay tuned for updates on the 3-Step line. I've been using it for 2 days now and I love it! Really balancing out my combination skin. I'll report back later :)

Monday, July 25, 2011

Adventures in Cookie Making

Let's travel back in time to when I could eat cookies....

A very good friend of mine had a baby girl at the beginning of July. To celebrate, I decided to make the new mom and dad sugar cookies! (New parents need to eat, right?) Last time I made sugar cookies were actually for the same friend, but for her bachelorette party. To keep things PG, I won't tell you what shape they were ;).

Now, I have VERY little experience with the decorating part... as you'll see. I used this sugar cookie recipe from The Kitchn. I made the "small" batch and I still have dough left-over in my freezer.

Step 1. The mixing. As you can see, my hand mixer is ancient. Soon enough my mother will graciously be handing over her Kitchen Aid to me. Can't wait!

Step 2. The rolling process. For some reason I don't have any pictures of this. A very good friend of mine gave me some tips about rolling out the dough.
  1. Get the dough really really cold. Be patient.
  2. Put the dough between 2 layers of plastic wrap. This prevents sticking to the rolling pin.
  3. Roll!
  4. Stick it back in the fridge.
  5. Cut out your shapes!

Baking time!

One thing about my current oven:
Its small. And cooks quickly and unevenly. Good thing we are MOVING SOON! Can't wait.

Here are my lovely cookies. Baking.

This batch came out a little more browned than I would've liked.. but they still worked.

Cookies need to be cool before you ice them! So I took a little break....

Hot Dog!

This, my friends, is an all-beef Niman Ranch Fearless Frank. ON A BUN! Damn does that look good. Find them at Whole Foods.

Back to the cookies...

I called on Martha Stewart for the royal icing. Never made it before.

Let me tell you, its tricky stuff. I found it difficult to get the right consistency. At one point, my boyfriend -oh so nicely- ran to the grocery store to get me more powdered sugar because I had run out (oops!).

Also, it dries QUICKLY.  I used plastic wrap to cover the bowl and prevent drying.  You can also use a wet paper towel.

Another oops: I bought icing instead of food coloring. I swear it looked like food coloring, even though it said icing on the box --blonde moment. I still used it. I mixed it in with my royal icing to get pastel colors. Perfect for baby cookies :)

So for the whole royal icing process..  1. Outline 2. Flood (fill-in) 3. Cool 4. Do cool designs.
I was impatient and didn't follow step 3 which resulted in my writing oozing into the flooded icing. Lesson: BE PATIENT.
For tips on using royal icing, I highly recommend this blog post.

4th of July wasn't too long before, and I happened to have blue and red sprinkles in the cupboards... so there you have it!

That week I took a road trip to Indiana to defend my MA thesis (woo hoo!). On the way, there was a HUGE accident on the highway and I was in completely stopped traffic for an hour. I befriended the guys in a moving truck behind me who were happy to take some cookies while waiting in the heat! See? Always good to have some sugar cookies on hand.

The aftermath. Kitchen destroyed.

I needed one of these when I was done :)

Hopefully next time, things will go more smoothly. Can't wait to break that dough out of the freezer!

Days 2 & 3 on the “Beach” and a few tips…

Today marks Day 5 for Phase 1! Overall, it’s not too bad. IMO, the first day or 2 were probably the hardest so far.

A few things that have helped:
Jello Sugar-free chocolate pudding – I’m obsessed. And to be honest, even though its sugar-free, I suspect that it’s not actually Phase 1 legal because it tastes WAY too good. I’ve decided not to look into it so go at it at you're own risk. Even my boyfriend said it tasted good and he HATES artificial sweeteners with a passion.
Nuts –Esp. macadamia nuts, who knew they were so sweet?
Peanut butter – I’m a PB addict whether I’m on a diet or not., and it’s surprisingly sweet tasting. I get my PB at Whole Foods from the grinder so it’s just simply peanuts, no added oil or sugar, and its delicious.
La Croix –I’ve mentioned it before; buy it. Orange is my fav.
Green Leaf Lettuce – hot dog bun replacement, wrap replacement etc.
And a few tips:
Concentrate on the diet first and not exercise. The first few days are pretty rough and I think adding in exercise could possibly result in failure. I planned to start exercising today. I’ll let you know tomorrow if that actually ends up happening ;).
Eat often. I’ve noticed I only really crave something starchy when I’m hungry, so stay satisfied.
Snack ideas:
o celery & PB
o mixed nuts
o cottage cheese
o babybel cheese
Rules I’m really bad at following:
FATS. You’re supposed to ration use of oil, nuts, etc (2 T of oil/day, ~ 18 nuts/day). I haven’t been too great at this, esp. because I’ve been eating TONS of salad and I really like nuts. I’ve also been breaking the fat rule with cheese. I don’t trust low-fat cheese, so I just try to not overdo it.
Coffee. I’m pretty sure according to the book you’re limited to 1 cup/day or something. Seriously?!
So on to what I’ve been eating…
Day 2

Muenster, Spinach, and Onion Omelet
Muenster is high in fat, but its my favorite cheese. Sorry Dr. Agaston! J

Chicken Salad and LA CROIX!!!
Baking the chicken:
When I made chicken for dinner on Day 1, I popped the remaining breasts in the oven to use later in salads, wraps, etc. Nothin’ fancy.
Spray a baking dish with some oil.
Slice a lemon and lay the slices on bottom of baking dish.
Salt and pepper the chicken and lay them on top of the lemon slices.
Bake for approx. 30 minutes at 350 I forgot about mine and overcooked them. Oops.
I added in some bleu cheese, tomato, onion, and greens for a quick yummy salad!

Noodles and Company Med Salad with Shrimp (sans pasta)
Can't take credit for this yummy salad. Who knew you could eat at Noodles and Company on Phase 1? Damn were those cookies tempting though… Find out more here.
Day 3

Logs sans ants & cottage cheese

Yes its true, an egg-free Phase 1 Breakfast. Day 3 and already getting tired of eggs. And let me tell you, I’m a HUGE fan of eggs generally. But I needed to mix it up.
Few pointers here: make sure your PB is free of sugar and crap. As I said before, I use the fresh ground PB, but I’m sure there’s something out there in a jar that’s good too.
I also used low-fat cottage cheese. Makes up for all the other fat, right?

My SUPER yummy chicken arugula zucchini fresh mozz SALAD
I’m probably MOST proud of this salad. It was amazing. I used the left over zucchini & chicken from Day 1 dinner.
How to:
Lay down some arugula (yum!)
Pile on the zucchini (remember, mine had some pesto mixed in!) I left mine cold.
Cut up some chicken breast; add that to the heap.
Now add some red juicy tomato.
Now add some fresh mozz. I recommend the fresh mozzarella sticks from Trader Joes. They’re wrapped separately so they stay SUPER fresh. I sliced them up into little chunks. PERFECT for my salad. See what it looks like here.
Last, add a drizzle of dressing (I stuck with my oil and vinegar).

Greek Yogurt (Fage 0%) & Planters South Beach mix

I actually couldn’t finish this, so my boyfriend finished it off for me. It was the first time he tried this yogurt and he LOVED it. I’ve tried a lot of Greek yogurts, and I always come back to Fage. It’s simply the best!
I also recommend these mixed nuts. No peanuts, and there are macadamia nuts! Love!

Bleu cheese salad, steak, and roasted garlic aioli
Salad consisted of simply greens, tomato, onion, and oil & vinegar dressing. I was super hungry so I didn’t waste a lot of time coming up with anything fancier.
My boyfriend made the steak. Mind you, this is the first time either of us has made a steak in years (if ever) so… it didn’t come out great. We seasoned it with some salt & pepper and cooked it stovetop. Mind you it was a lean cut (I can’t even remember the cut!), and we ended up overcooking it, so it came out pretty chewy.
However, roasted garlic aioli pretty much saved the day! Made for a tasty dipping sauce.
Roasted Garlic Aioli – adapted from the How to Boil Water cookbook.
How to:
Roast your garlic. Trim off the top of a garlic bulb (~ 1/4-1/2 inch down).
Drizzle in some olive oil
Wrap in foil
Roast in oven at 425° for about 30 minutes.
Let the garlic cool. (I put mine in the fridge because I was impatient).
Squeeze out the garlic. Mash with a fork. How much garlic you want to put in is totally up to you. I really, really, really like garlic so I think I used about 4-5 cloves.
Squeeze some lemon juice. I used half a lemon.
Mix in some mayo. I totally eyeballed this. I probably used a few tablespoons.
Thanks for tuning in! I’ll be adding my Day 4 and 5 meals soon. Now about that exercise…

Sunday, July 24, 2011

Day 1 on the "beach"

3 days ago I embarked on The South Beach Diet. I'll be blogging meal ideas, progress etc.
I don't have much weight to lose, simply want to get in tip-top shape before my life as a working girl begins and trying to undo the damage of grad school. I carry the most weight around my middle and the "beach" is supposed to work wonders for this.

For the dieters or wanna-be dieters: I'll be offering my tips and experiences along the way.
For the non-dieters: My carb-addict boyfriend (no, he's not fat) has been oggling my food and even occasionally finishing off my meals, so I can attest that most of what you will find below is truly, yummy, even if you aren't on a diet.

Day 1

Open Faced Egg Sammy
I got this idea from the South Beach Super Quick Cookbook's "Fried" Eggs in Mushroom Caps Recipe, although, my version is far from it. I used spray olive oil instead of the whole water & margarine process described in the book. The ingredients and the process isn't really what is important here though. What you should take from this is: You can use portobello mushroom instead of toast/english muffins for egg sammy meals! I'm sure this would work equally well with some canadian bacon, cheddar cheese, etc.
How to:
  1. Dip the mushroom in some balsamic (or drizzle it on). Spray some (olive) oil in a pan (I think i added some garlic in there too because I always think garlic is a good idea), cook for a few minutes, flipping half way through.
  2. Add a little bit of water to the pan, throw in the spinach, cook until soft.
  3. Put the spinach on top of the mushroom, belly up.
  4. Spray a bit more oil in the pan, now cook your egg how you like.
  5. Sprinkle some cheese on top (I used parm).

Turkey Salad

My first salad of many. I asked the guy at the Whole Foods deli to slice half of my turkey thick so that I could put chunks into a salad. I recommend Whole Foods for lunch meat, btw. Free of nitrates, ethically raised, hormone free, all that stuff. Actually, as an ex-veg, I recommend Whole Foods (and farmer's markets), for meat in general for those reasons.
How to:
  1. Chop up some mixed greens (I used salad greens I got at the farmer's market),
  2. Add in (arugula), tomato, onion, blue cheese, and chopped turkey.
  3. Add dressing of choice. Remember that on Phase 1, dressings should have less than 3 g. of sugar per 2 T. You're best bet is probably to make your own dressing, but I'm too lazy for that so I bought this.
Note: La Croix. If you're on the South Beach Diet --BUY IT. If you're not on the diet, stillbuy it. AMAZING.


Chicken with Wine-Braised Mushrooms and Roasted Zucchini

Another adaptation from the South Beach Super Quick Cookbook. I apologize in advance for my sketchy amounts, I'm more of an eyeballer than a measurer. Hardest part about this recipe was not drinking the wine. Luckily my boyfriend was making risotto that used wine, so I didn't have to feel like it was all going to waste. Although not-eating risotto is also not the easiest thing to do. Unfortunately I don't have a magic recipe for will power, just do it! But here is the recipe for the chicken:


  • Skinless, boneless chicken (however many you want to eat). Again, I bought mine at Whole Foods. They sell meat from Bell and Evans who use super-humane ways of raising/killing chickens. Check it out.
  • A few tsp. of Extra-virgin olive oil (or spray olive oil -my preference)
  • Mushrooms (white or baby bella's). You'll want about 1-2 cups per chicken breast. This is really up to your preference of how many mushrooms you want. We love mushrooms around here, so we used a lot.
  • 1 small shallot, minced or thinly sliced.
  • Dry white wine (about an 1/8 cup per chicken)
  • 1/2 - 1 tbsp of fresh squeezed lemon juice (I eyeballed it).
  • ~ 1/2 tsp of dried tarragon (again, I just sprinkled in)
  • Salt and Pepper. Duh.

How to:

  1. Salt & Pepper your chicken.
  2. Cook your chicken. Spray or pour in a tiny bit of oil in a pan. Cook the chicken on 1 side for about 3 minutes, flip, cook til cooked through. (My chicken wasn't actually cooked through at this point and it was fine, because you have an opportunity to cook it more later. If its not totally done in the middle yet, don't freak out!)
  3. Set the chicken aside. Start cooking the mushrooms and shallot in the pan until they start to get soft (~ 5 minutes).
  4. Add wine, lemon juice, tarragon, cook and stir for a few more minutes. This is where I added the chicken back in and cooked it covered, with all the spices and such. If you're chicken is already done, just cook the mushroom-wine mixture and then put it on top of your chicken.
Roasted Zucchini
Most of my roasted veggie wisdom comes from this book ---> How to Boil Water. This book is really great for other simple things too, like cooking meat (something I'm still not very confident about).
General veggie roasting how to:
  • For the zucchini, I sliced thinly because i wanted a little bit of crispness, but you could probably throw it in the oven in whatever shape you want.
  • Cover in olive oil (spray oil works great for getting nice thin coverage).
  • Salt and Pepper
  • Roast in oven at 425˚ for ~ 30 min.
  • I added some left-over pesto we had in the freezer and sprinkled some Parm. on top.
Note: Zucchini is a great Phase 1 food. It was a nice break from salads and gave me the satisfaction of having chips or potatoes or something even though it wasn't.

Dessert Fail
On Day 1, I was craving something sweet, so I tried to whip something together. It didn't work out, so I won't be posting it here. Lets just say, it involved lemon, ricotta, cream cheese and truvia. More on desserts later.