Thursday, January 01, 2015


I don't know why this image jumped into my head in prelude to writing a post about eating clean at parties, but, hey, I'm going with it. 

Got any potlucks coming up? Bowl games, perhaps? Today - two hours from now, in fact - we'll be gathering in the basement on the not-quite-off-gassed sectional I recently purchased to root-root-root for the home team. I just said "no" to joining any of the Rose Bowl viewing parties to which we were invited. Main reason being, I'm off the sauce for the month, and temptation abounds.

Kirk and I did, however, attend a lovely New Years Eve dinner party last night - and let me tell you, if Jesus ate as good as I did last night at his famous last supper, he died a happy dude. Our hosts prepared a roast duck smothered in a huckleberry reduction sauce, roasted root vegetables, and crème brûlée for dessert. Oh, and as far as alcohol? A "Sidewaysworthy bottle of red, the vintage of which dating to before I met my husband.

We brought a side dish that was almost up to par with the foodie delights served at the table, and I am sharing the recipe with you now because I imagine you have a bowl game gathering or two in your future, and this is a great dish to make/bring so while everyone else is stuffing their faces with pork sliders you can nosh with impunity. You can also make it tomorrow, for dinner - it's on the menu!

As I'm continually freaked out inspired by the above photo as I type this, let's call the dish:


2 white onions
1 bunch baby asparagus
8 grape (or small) tomatoes cut in half
1 lemon
greens of choice for foundation
1 Tbsp Balsamic vinegar
2 + 2 Tbsp olive oil
herbs of choice

  • Caramelize onions for an hour in olive oil according to these directions. (Sorry, but it does take time).
  • Meanwhile, drizzle herbed tomatoes in 2 Tbsp olive oil and roast in 375 oven until brown (about 15 minutes)
  • Steam baby asparagus for 2 minutes, then cool
  • Squeeze lemon over asparagus
  • Arrange greens on serving platter and drizzle with half the balsamic vinegar 
  • Assemble the project attractively, add the rest of the vinegar, but keep the caramelized onions separate until ready to serve. Heat the onions once more before placing on top of prepared dish and serve.


Okay, Jan. 2 clean eating plan:

Amy’s burrito (breakfast, bean, whatever type you bought) with hot sauce
Cup of berries with 2 Tbsp yogurt

Tuna fish sandwich

Sauteed tofu 
Joel Grey Medley of Goodness
Toasted sprouted grain muffin/bread w/ hummus

So, ever-faithful foodies, tell me, what was the first thing you put in your mouth upon waking today? 


  1. Anonymous1:37 PM

    Coffee, with soy creamer and stevia.

  2. coffee - with half and half & honey.

    ate a banana and then ran 6.3 miles (I KNOW!!)

    yogurt, almonds, more honey and blueberries after my shower.

    now i'm at hob knobb enjoying my hazelnut latte & another banana and working on my first post at (new year; new beginnings)

    i'm stealing that tomato salad recipe it looks delicious. tonight we're doing chinese take-out. the place we go do a healthy shrimp, brocolli & mushroom dish that's light on the brown sauce w/ lots of brocolli. somedays, it's my most favorite thing in the world.

    1. That sounds like an absolutely PERFECT day. Except for the running part.

      You inspire me!

  3. A boiled egg while making and serving French Toast to the crew here. I didn't even weep. Day one done and I only ate 2 handsful of M&Ms and walked about 3 miles. It's a start I can live with.

    I really really need to make roast herbed tomatoes. It's been ages.

    1. We need to have a gab session about cooking for others whilst dieting. I have a 15 yr old skinny athlete in the house. I guess he's too old for the book You Have To Fucking Eat, but he's become picky (I thought this was the age where you STOP being picky, but, alas, no.) All he'll eat is overprocessed white flour-type foods. Although he did recently partake in salad, brown rice and salmon. Maybe there's hope.

      Kudos on your day one, Lisa!


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