health/food

Not hugely creative, here, but I had to share my latest favorite lunch. Tuna & white bean salad, inspired by standby Senate-side eatery Neb's.

Despite my budding future plans to open a pommes frites shop in DC, I have a distinct fear of mayonnaise. Most tuna salad uses mayonnaise. Therefore, I don't eat much tuna salad. Neb's is different, they don't. This is a great salad that is packed with protein and fiber, and it definitely won't break the bank. Hope you enjoy!

Tuna & White Bean Salad
Servings: 1

For tuna salad:

• 1 can white albacore tuna in water
• 1/4 C. white beans, drained (cannellini)
• 1 t. capers
• 1 t. mustard
• 1 t. balsamic vinegar
• Greens (3-4 oz.)
• Tomatoes
• Other toppings as you like (i.e. bell peppers, kalamata olives, tomatoes)

Dressing:

• 1 T. olive oil
• 1 t. balsamic vinegar
• Salt & Pepper

In a bowl, combine tuna, cannellini beans, capers, mustard, balsamic vinegar. Mix well until combined. Dress greens with olive oil, vinegar, salt and pepper, top with tuna, add other toppings as you like. I eat this salad with a few stoned-wheat crackers - tuna & white beans make a great topping for those, too! Enjoy.

Spreading the Gospel of Pioneer Woman

I first learned about Pioneer Woman through my friend Hilary who can do it all: blog, chef, plus hold down a sweet life in NYC. So began my love affair with PW. I came for the carbonara, I stayed for the love story. I've been hooked ever since. Last weekend I attended a ladies-only brunch affair (read: mimosas, mimosas, mimosas, maybe a bar crawl). I brought Pioneer Woman's French Breakfast Puffs (mostly because they looked like the most feasible thing to make without a stand mixer, which I don't own. Yet.) So, In an ode to PW, here's her recipe, with some sad, low-res iPhoto photos:

First, you have to measure the flour, baking powder, nutmeg, and salt. Mix 'em up. That was a boring picture. Then you have to mix together (shudder) Crisco and sugar. That was an unappetizing picture. Then you have to cream them together while gradually adding milk, which is what I was doing here.

And then add some more flour, stir until your arm gets tired/batter is smooth.

This seemed to match the photo in PW's coobook, so I called it quits. At this point in real life behind the lens, Bram was annoyed I wasn't paying any attention to him, so he popped into the kitchen wearing an outfit that matched mine. Nobody tell him he's not funny.

Then I measured everything into mini muffin tins. The real recipe says to use regular sized muffin cups but I really don't like big muffins so I put the kibosh on that one. The next few parts are the best:

Bake for 18-20 minutes in a 350 oven. The nutmeg smells amazing at this point.

Then, while they're still warm, dunk them into a vat of melted butter. After that, roll them around in a vat of cinnamon sugar. It was a messy job, but someone had to do it.

In conclusion, these were pretty good if you like butter and cinnamon sugar and muffins, which apparently all women like as I learned at the ladies'-only brunch.

Here's the real recipe with better photos and fewer stories about Bram:
http://thepioneerwoman.com/cooking/2007/12/french_breakfast_puffs/

Prep time: 30 minutes Cook time: 25 minutes Difficulty: Easy Servings: 12

Ingredients

• 3 cups Flour
• 3 teaspoons Baking Powder
• 1 teaspoon Salt
• ½ teaspoons Ground Nutmeg
• 1 cup Sugar
• ⅔ cups Shortening (Crisco)
• 2 whole Eggs
• 1 cup Milk
• 1-½ cup Sugar
• 3 teaspoons Cinnamon
• 2 sticks Butter

Preparation Instructions

Preheat oven to 350 degrees. Lightly grease 12 muffin cups.

In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside.

In a different bowl, cream together 1 cup sugar and shortening. Then add eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.

Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden.

In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.

An Ode to Nonnie on Superbowl Sunday

Happy Superbowl Sunday! To my knowledge, my Nonnie never cared about football, or was ever really part of the football-watching culture in general, however, if she knew what kind of a food following these kinds of occasions provided -- she'd be all about it. We're hosting tonight, and for the occasion, I'm making meatballs. If you live near me, you've probably eaten one of these numbers at some point, and if not, I'm sorry. But you can make them yourself!

Check it out -- my cousin and I (mostly my cousin) published all of our Nonnie's handwritten recipes. We couldn't resist throwing a few of our own favorite recipes in the mix, and you can find them all in this wonderful volume:



For $20 (plus $5 shipping), you can bring Nonnie into your kitchen -- and trust me, there's NOTHING like Nonnie in the kitchen.

Here's the meatball recipe I'll be using today, just to whet your appetites:

Meatballs

You’ll need:
Equal parts beef, pork, and veal –totalling 2.5 lbs.
1 onion, grated
3 cloves of garlic, crushed
½ to 3/4 C. cup plain bread crumbs
2 T. tomato paste
1 T. dried oregano
½ C. chopped flat leaf Italian parsley
½ C. parmesan
1 egg

Sauce:
1 28 oz. can crushed San Marzano tomatoes
1 small can chopped San Marzano tomatoes
1 cup good red wine

Method:
Mix meat lightly, just until ingredients are combined – careful not to overmix. Make into balls the size of golf balls – and sautee in batches until browned. Transfer to a baking pan. Deglaze pan with wine, add tomatoes & salt to taste. Pour sauce over sautéed meatballs in baking dish, cover with parchment paper then tinfoil, and bake at 300 degrees for 2 hours (or more, if you're a glutton for punishment--your house will smell too amazing to wait to eat these). Enjoy on their own, with your favorite pasta, with garlic bread, or in a bun as a sandwich!

Salute!

the more things change...

The more they stay the same.



Yep, still watching the Food Network as much as time allows. And, still hating on Sandra Lee. She cooks like a B-rate caterer, and drinks like one too. There's really no need for her to be on TV. Yuck.

pulse?

That's the theme for 2010. I can't believe it's 2010. An apology if you've actually been trying to follow this blog - you know, clicking the link, hoping for something tasty, and disappointed to find the same "Vini, Vidi, Vace" post for months. Here's the thing - I moved 3 (yes, three) times in 2009. That's three times signing up on usps.com and changing my address. Three times changing all my billing information for every single account. Three times hauling my belongings all over the District of Columbia. And, in none of these places did I ever hook up the internet. So, I'm finally settled and I have a really lovely little kitchen to cook in, and I'm newly engaged, and I'm all kinds of happy to get on with my life. And my internet's getting installed on Friday.

Usually I like to do a review of the ups and downs of the past year...but, in the vein of starting things on a positive note, I'm going to give you a list of my 2009 highlights:

-Along with my really wonderful cousin and aunt, published a cookbook!
**visit www.nonnieskitchen.com if you're interested in ordering one.

-My best friend asked me to marry him

I'm still cooking - but less, as I don't have a dishwasher who isn't also my fiance. I moved near Eastern Market - my favorite is taking $10 to the market and finding out what I can make for dinner with it - there have been a lot of roasted chickens with sweet potatoes and parsnips. You can't beat it, really. Anyway, I'm back with my cookerings, can't wait to have the internets turned on in my apartment. As always, thanks for visiting the blog, and cheers to 2010.

vini, vidi, vace!

Vace Italian Deli
3315 Connecticutt Avenue
NW Washington DC 20008
(202) 363-1999
www.vaceitaliandeli.com

What's better than a couple good friends, a rainy day, a great movie, and a couple yum-azing pizzas? Almost nothing, that's what. Go, see, and eat some pizza from Vace!

Crust: Not thin, not thick. Strikes the perfect in-between balance.
Sauce: Slightly sweet, just like I like it.
Cheese: Ample, fresh, gooey.
Toppings you shouldn't miss: Pepperoni - sliced fresh from their deli.

Thanks, CC, for showing me some of the District's finest!

NPR's $10 Recipe Challenge

Forget Sandra Lee - NPR's got the money-saving, food-making game all wrapped up. Check out this awesome list of $10 recipes (including a decadent Mac-n-cheese by the Neelys, a skate dish from a former Navy Chef, and Jose Andres' family favorite stew):

How Long Can You Go? $10 Meals

Thanks, H, for sending this my way!

From a post I did a while ago, "Ten Meals for Ten Bucks," here's one of MY favorite $10 recipes!

LEMON PASTA

What to buy:

Barilla PLUS Thin Spaghetti, 1 lb. $1.75

1 5 oz. pkg. Stella Parmesan - $4.49

3 lemons - $3.00

Total: $9.24

What to do: Put a large pot of water on to boil, and add at least 2 T. salt into the water. Meanwhile, grate the entire block of parmesan, and juice the lemons, taking care to remove any seeds. While the pasta is cooking, whisk together the lemon juice, plus 1/4 C. olive oil, plus 1 t. salt and plenty of black pepper. When the pasta is al dente (about 9 mins), don't drain it - instead use a tongs to move the pasta from the boiling water to the bowl with the lemon juice/olive oil. When pasta has been combined with lemon juice and olive oil - add 1 C. pasta water into the bowl. Toss until absorbed (2 mins), then begin to incorporate about 1/2 the grated parmesan (you can use the other half of the parmesan to top each individual plate, if you like a lot of parmesan, which I do). Enjoy!

sunday at noon: more sandra lee

THANKS Food Network! Just what I have always wanted...MORE SANDRA LEE. I've been thinking for a long time: if only I knew of more ways to throw myself at my dinner guests while serving them near inedible food and toxic cocktails...

This Sunday at noon, the Food Network is debuting a second show hosted by Sandra Lee. This time, it's called "Sandra's Money Saving Meals." I'm all about saving money on food, so, under most circumstances I feel like I'd be all about watching this show.

As I have documented in the past, I really can't explain how much Sandra Lee bothers me. If you're new here (welcome!), this should help explain it: I just did a search for Sandra Lee on YouTube. The following "suggested searches" came up:

sandra lee drunk
sandra lee semi-homemade
sandra lee hot
sandra lee bikini
sandra lee cake
sandra lee beach
sandra lee cocktail

Le sigh. Anyway, I am curious to see what this new show is all about, and whether or not it will soften my harsh views on her or fan the flame...The only thing I think Sandra Lee likes is, well, more Sandra Lee.

pasta with brown butter & parmesan

I'm not doing my butt any favors with this one - but the simplicity and just plain YUM of this pasta are worth sharing, swimsuit season be damned. This is one of those recipes that I remember eating when I was knee high (with alphabet pasta and parmesan from a can)...except this version uses an upgrade on all the ingredients, and a simple twist on one ingredient. These small changes produce something that is at once complex and familiar, elegant but comforting. Enjoy...

Pasta with brown butter & parmesan
Prep time: 0
Cook time: 10 minutes
Serves: 2

You'll need:
8 oz fettucine or spaghetti (DeCecco fettucine in the nests is my favorite)
4 T. good quality creamery butter
1/4 C. parmesan, fresh grated

Here's how:
First, put a pot of water on to boil. Once the water is at a rolling boil, add 2 T. salt. Boil pasta according to package directions (if using fresh pasta, this will only take 2-3 minutes, dried will take longer).

Next, in a skillet over low heat, melt the butter. Let the butter foam. Swirl it around once or twice, then put the butter back on, and let the butter foam again - this time the foam should be golden yellow (will take about 6-7 minutes for the butter to go from solid to golden)... When you see this foam, remove the pan from the heat - you should be able to smell it now. If you burn or over-cook the butter, discard it and start over.

When the pasta is ready, use a pair of tongs to transfer the pasta from the boiling water to the pan with the brown butter in it. Toss lightly. Place in serving bowls, and top with a few T. fresh grated parmesan.

Simple, simple, simple, mmmmmm...

fat kid treats

Midnight Snacks with Vanessa: Round 4,432,589,932.

Vanessa and I lived together in Rome. We caused a ruckus, regularly. She came to town and her flight got canceled, we did what we do best. Here's just one of the many fat kid treats we could've created.

Supplies: Whole wheat honey flavored English Muffins, chocolate chips, chunky peanut butter. Major bonus points if your chocolate chips are celebrating their 3rd anniversary and you found the English Muffins in the bottom of your refrigerator. Step 1: Use a fork to split open the English muffins. Put them on a sheet pan. Butter them (preferably with butter that comes out of a tub, a huge tub), and bake them for 10 minutes.

Next, peanut butter [jelly!] time! Spread peanut butter on top of toasted buttery English muffin halves. Peanut butter is HILARIOUS.

Oh, and find a banana that has approximately 1 more day in its life before it looks like a fossil. Slice it up. Put it on top of the peanut butter and English muffin.

Sprinkle your finest aged chocolate chunks over the bananas...


Yeah, keep going.


The room should look like this. If it doesn't: midnight snax, ur doing it rong.


Put the English muffins and the banana and the chocolate back in the oven for a few minutes until the chocolate looks shiny. That means it's melty. Mmm...melty. Oooh, and sprinkle some cinnamon over the top of it. Because cinnamon is delicious.



Eat. Share. Watch out for rogue Kardashians, overly friendly squirrels, and lastly, I definitely don't recommend any strenuous activity such as Dance Dance Revolution.

These are seriously delicious. We need your help. What should we call them?
1) Fat Kid Treats
2) Chunky & Mullet's Midnight Moonpie
3) ___________ [write your own]

Leave your suggestions & email address in the comments...winner gets a prize.

caprese pasta salad

The time has finally come, friends.  The return of the backyard BBQ season is easily one of my favorite times of the year.  Yesterday, with 83 degrees!, was the perfect opportunity to partake.  A long stroll on the National Mall followed by some Eastern Market grocery shopping is just what the doctor ordered.  This easy, wonderful pasta salad will be a welcome addition to any BBQ you may attend:

Caprese Pasta Salad

Serves: 6

Prep time: As long as it takes for water to boil.

Cook time: 5-10 minutes.

Ingredients:

• 1 pint grape tomatoes, rinsed, halved
  
• 1 container ciliegine mozzarella, chopped
  
• 6 oz. pesto
  
• 1 lb. fusili pasta
  

Because this recipe has only four ingredients, it is important that you buy very good quality of each ingredient (and thanks to JCO for procuring these ingredients!).  Moving on: 

Put a pot of water on the stove to boil.  Halve the tomatoes, and chop the mozzarella.  Season with salt to taste.  Cook your pasta in boiling, salted water, according to package directions, drain, and rinse with cool water until pasta is no longer hot.  Drain again well.  Add to bowl with mozzarella, tomatoes.  Add pesto, and toss to combine.  Check the seasonings, then salt to taste.  Enjoy! 

Eastern Market

306 7th Street, SE (Between Pennsylvania and Independence, on 7th Street, SE) 

Washington, D.C. 20003

www.easternmarket.net

friday lunch WIN

La Loma

316 Massachusetts Ave NE
Washington, DC 20002

(202) 548-2550‎

A longtime hill staffer favorite, there is nothing better than the first noontime recess margarita. Oh, sweet, sweet goodness...Don't miss: Fajitas al carbon, quesadillas, and of course, their margaritas. 

i could cry

Today, I went shopping at Safeway, planning to buy groceries for dinner (herb grilled chicken, Israeli couscous, and zucchini)...I showed up and ... the place was nearly empty. Shelves, vacant. Freezer section, empty. It was as if I had walked into ...Soviet Safeway. But what of my beloved Social Safeway! What of the Georgetown students, the wealthy older women, the erstwhile eye candy?

As I checked out, here's what I learned...
Me: So, what's with the empty shelves?
She: Um, the store is closing.
Me: WHAT?! FOREVER!?
She: For like a year. They're renovating.
Me: [Speechless, tears coming.]

OK. So, Social Safeway is closing for a year (and despite living a mere two blocks away and shopping there almost every single day, I may be the last person to know this). This is incredibly lame. Where will I buy thin cut chicken breasts? Quaker oatmeal? COFFEE MATE!? I may not survive.

Photo: That sign cracked me up. For days. Not only because of the obvious "Jan. 23th! ONLY!" but also the meatloaf. Also, if you look closely - it was posted above some sort of artificially colored gelatin-esque substances and mayonnaise-based foods. How apros pos...

Anyway. Here's what's happening: www.socialsafeway.com. Oh, and you best believe I signed up for the mailing list/updates. If you need me, I'll be quietly crying in the corner, near our empty fridge...

just for the halibut: in which i try new things

L to R: Lemons, Cilantro, Feta, Tomatoes, Olives, Shallot, Quinoa, Halibut, Black Beans.
Oh, and wine.

Salad, halfway there...

Ta-da! The finished product...None too photogenic, but plenty tasty.

For as much as I talk, you'd think I'd be more adventurous in the kitchen. I'm not, and there are a couple reasons for this: 1) I am a creature of habit and comfort, 2) There is an unsaid 1-strike-and-you're-out policy at my house. Meaning, if I make something once and it doesn't turn out well - I can forget about making it again. Le sigh.

Last night, I decided to pull out all the stops and try my hand at cooking fish and quinoa (thanks for the push, JCO!). Knowing I had but one shot at this - I did my best to find recipes that use a ton of fresh flavors we already know and love. I found a couple of good recipes, and of course completely messed with them to make them my own. Original recipes, and my method, below:

Original Recipes via Epicurious.com:
Black Bean And Tomato Quinoa Salad
Halibut with Chimichurri

OK, now, a couple of points:

• Quinoa - BUY THIS! It's super healthy, has a mouth feel like couscous but tastes better.
• Halibut - Buy fresh. Should be firm, and not smelly. Cook skin-on, then peel skin off before serving.

OK, now for the good stuff:

Quinoa Salad with Sauteed Halibut & Chimichurri
Serves: 2
Prep time: 15 minutes
Cook time: 25 minutes

For the fish:

• 2 halibut steaks, 6-8 oz. each
• 2 cloves of garlic
• 1/4 C. really good olive oil
• 1 shallot
• 3/4 t. red pepper flakes
• 1/4 C. lemon juice, fresh
• 1 T. cilantro
• 1/4 C. chopped green olives
• 1 t. salt
• Pepper

To make chimichurri, combine olive oil, lemon juice, pepper flakes, chopped cilantro, finely chopped garlic, and finely chopped shallot in a dish. Whisk to combine. Salt to taste. Let sit for 20 minutes. Before pouring over fish - add chopped olives. (Not in original recipe, but I like the bitter saltiness of the olives).

To cook the halibut, put 1 T. olive oil in bottom of nonstick skillet (if using grill, be sure to oil the grill racks AND the fish). Season the non-skin side of the fish with salt and pepper. Place fish in skillet, non-skin-side down first, for 4 minutes. Turn to skin-side-down, sautee for an additional 4 minutes, or until fish is no longer opaque. You may finish this in the oven, by covering your skillet and putting in a 300^ oven for a few minutes.

For the Black Bean, Tomato, & Quinoa Salad
Serves: 2 (main course)

You'll need:

• 1 cup quinoa
• 2 cups water
• 1/4 C. olive oil
• 1/4 C. lemon juice
• 1/4 C. chopped cilantro
• 2 cups chopped tomatoes
• 1 sm. can black beans, drained and rinsed
• Feta, if you want
  
• salt & pepper to taste

First, put a pot of water on the stove to boil (like rice, quinoa uses a 1:2 quinoa-to-water ratio). Salt the water before you put the quinoa in.

Next, chop tomatoes and cilantro. Drain and rinse black beans, stir to combine. Make the dressing with cilantro, lemon juice, olive oil, and salt and pepper.

When quinoa is done cooking, about 15 minutes, (should be soft but not mushy when you bite it), fluff it with a fork, and then stir to combine with beans and tomatoes. Add dressing, stir.

To plate! Make a bed with quinoa salad. Add feta if you want. Place fish on top of quinoa salad. Spoon chimichurri sauce over top. Garnish with lemon wedges. And then take a deep bow for making such an awesome meal.

chicken parm

Chicken Parmesan, which is almost neither of those things, is still a comforting way to end a long, cold Monday. So, that's just what we did.

Chicken Parmesan
Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes

You'll need:

• 4 chicken breasts, pounded to 3/4" even thickness
  
• 2 eggs, beaten
  
• 1 cup flour
• Salt/Pepper
  
• 2 T. oregano
• 3 cups Panko Breadcrumbs
• 6 oz. mozzarella (part skim/low moisture) cheese
• 4 T. parmesan cheese, shredded
  
• 1 lb. spaghetti
• 32 oz. tomato spaghetti sauce*(like Prego)
  
• 4 T. olive oil to sautee

*This is one of the rare occasions when I will suggest using your favorite pre-made spaghetti sauce instead of making your own with crushed tomatoes. Partly because it's easier, and partly because this dish is all kinds of inauthentic Italian, and it's fun to keep with that theme.

To make:
1) Pound chicken breasts to even, 3/4" thickness. Meanwhile, preheat your oven to 350 degrees, and put a pot of water on to boil.

2) Lay out 3 dishes for breading: flour (seasoned with salt, pepper, and oregano), egg, and panko.

3) Bread the chicken breasts - dip in flour, shake off excess, dip in egg, then in panko breadcrumbs. Important: Let chicken stand for 10 minutes after breading or else your breading will end up in your pan and not on your chicken.

4) Sautee your chicken in olive oil until crust is golden, about 4 minutes per side. Do NOT crowd the pan, cook in batches.

5) On a baking sheet, lay browned chicken out in a single layer. Top each piece with 2 T. spaghetti sauce, plus 1/2 C. mozzarella cheese, then 1 T. parmesan cheese.

6) Bake chicken in 350 oven for 10-15 minutes, or until cheese is bubbly and melted.

7) Cook pasta according to package directions in boiling, salted water, drain, and mix with spaghetti sauce.

8) To plate: Put spaghetti in bottom of dish. Top with baked, cheesy chicken. Top with more parmesan, if you like. Eat. Yum. (We paired this with a nice Chianti, which was definitely pronounced with a hard "a").

good read: my life in france

My Life In France
By: Julia Child, Alex Prud'Homme
Available on Amazon.com

A love story, Julia Child's My Life In France takes readers on a stroll with her from her humble beginnings as an earnest homemaker through the ardor and impediments of writing her first cookbook, "Mastering the Art of French Cooking." You'll wonder at her vivid and blissful descriptions of French food (love at first bite!), and laugh with her about her trials as a very tall, indelicate American girl in Paris. If you're looking for a springtime pick-me-up, pick up a copy of this book. Her enthusiasm is absolutely contagious. Bon apetit!

ulah la

Ulah Bistro
1214 U Street, NW
Washington, D.C. 20009
(202) 234-0123
www.ulahbistro.com

Chic Ulah Bistro sits right across from local favorite Ben's Chili Bowl. The prices are right, and so is the food. I had a chicken and artichoke pizza which was a beautiful thing: big pieces of grilled chicken with tender artichoke hearts and -oh yes- dollops of cream cheese. I am daydreaming about it, still. Don't miss their many brews, their hot, buttery fries, delicious pizzas (big enough to share!) and burgers (turkey, too!), and best of all - the people watching at Ben's across the street.

Thanks, LD and ST for the tip.

happy easter

mini mac and cheese bites

I used B's birthday yesterday as an excuse to make these - brilliant, brilliant, brilliant. I can't take credit for this idea - found them here, original source (to whom many thanks are owed) here. Anyway - baked mini mac and cheese bites? Does it get any better? No, no it does not.

I made mac and cheese my usual way, but halved the recipe (for 24 bites). You'll definitely need more if you're making these for a party.

You'll need:
8 oz. elbow macaroni
3 oz. cheddar cheese
1/2 C. grated parmesan cheese
3 oz. fontina cheese
1 C. 2% milk
2 T. butter
1 T. flour
1 t. dry mustard
1 t. black pepper
Sprinkle of cayenne

Cook pasta in boiling, salted water until done - 7 or 8 minutes if using Barilla Plus elbows. Meanwhile, preheat your oven to 350 degress.

To prepare your mini-muffin pan, melt 1 T. butter in small dish, brush inside cups. Sprinkle bottom of cups with some grated parm (probably 2 T. total).

To make your roux for the mac, melt remaining 1 T. butter over low heat. Add 1 T. flour, whisk. Add dry mustard, 1/2 t. salt, pepper, and cayenne. Whisk until a paste. Slowly add milk, whisking. Bring to a bubble. Gradually add in cheese, stir until combined.

Combine cheese sauce and pasta, stir well. Drop by Tablespoonful into mini-muffin pan. Top with more parm. Bake for 15 minutes or until edges begin to brown.

When they are done, let them cool for a few minutes before popping them out (that way the cheese won't melt all over the place, they will hold their shape better, and bonus, won't taste like molten lava in your mouth!)

Enjoy.

P.S. What detox diet...?

spring cleaning

About this time every year, I start to feel all the macaroni and cheese, meat sauce, and other starch-and-fat-laden foods that have kept me warm and fat and happy all winter. I always try to eat in moderation (Eat a twinkie? Eat a carrot too), I like to get a jump start on my health with the beginning of the season. With great pleasure, I present to you my favorite detox diet (with great thanks to my great friend, CC and her mom whose health and vitality I envy!):

Detox Diet
Day 1: Whole Grains, Fruits, Vegetables, Vegetable Juice
Day 2: Vegetables, Vegetable Juice
Day 3: Vegetable Juice
Day 4: Vegetables, Vegetable Juice
Day 5: Whole Grains, Fruits, Vegetables, Vegetable Juice

It's short, it's straightforward, and it's quite easy to stick by. The goal isn't to be on a restrictive, low-calorie diet - the goal is to eliminate things that are hard for your body to digest (i.e. starch, dairy, meat). Since you'll be eating so much fresh produce, your body will still get plenty of nutrients, so it doesn't leave you particularly tired or low-energy. I will typically have a cup of coffee in the morning and a glass of wine at night, because if I didn't, I'd go nuts.

Here's a sample menu:
Day 1: Vegetables, Fruit, Whole Grains
Breakfast: Oatmeal/Cereal, Coffee
Lunch: Salad with whole grain crackers, olive oil
Snacks: Apples
Dinner: Whole wheat pasta arrabiata, & salad

Day 2: Vegetables & Vegetable Juice
Breakfast: Vegetable Juice & Coffee (or, sliced tomato with salt & olive oil)
Lunch: Big salad w/ Vegetable Juice
Dinner: Roasted tuscan cauliflower, sliced tomatoes

Day 3: Vegetable juice
V-8

Day 4: Vegetables & Vegetable juice
Breakfast: Tomato, Vegetable Juice, Coffee
Lunch: Big salad w/ vegetable juice
Dinner: Eggplant arrabiata, salad

Day 5: Vegetables, Fruit, Whole Grains
Breakfast: Oatmeal, Coffee
Lunch: Salad with whole grain crackers or veggie sub on whole wheat bread
Snacks: Apples
Dinner: Whole wheat pasta primavera, salad

Remember, don't go on any diets unless you're in good physical shape. Check with your doctor if you have questions. And...good luck!