After it was very apparent that being pescetarian wasn’t helping my joints at all, I kept at it for the sake of… nothing. I liked the feeling of calling myself pescetarian, and it was nice to have a simple diet to stick to. But I realized that there was really no point or concrete reason for me to continue. So I’m done! I think that it was a good habit to start, because it has made eating at home a lot simpler and faster without having to defrost, marinate, cook etc. meat for each meal. I heard somewhere that it takes two weeks to make a habit, and I’m a believer. I can’t imagine myself buying giant packs of chicken breasts and drums just to put in the freezer anymore. It seems like for the most part, I’ll still be eating pescetarian dishes at home, but without the added stress of having to pick vegetarian-friendly restaurants. I’m going to be re-introducing meat back into my diet, starting with something like once or twice a week. Somehow, eating pescetarian has made me feel more health-conscious, and I know that eating meat daily is not necessary.

In other news, I’ve still been doing P90X yoga almost every day. It’s much easier to do it in the evenings after I’ve already been relatively active during the day, but it’s much more motivating to do it in the morning as my body is still a bit stiff. Is there a philosophy to morning vs. night yoga?

failed attempt at shrimp scampi

A few things forgotten, a few things realized, and a few things assumed led to the untastiness that is the above shrimp scampi.

  1. I bought a box of Ralph’s brand whole wheat pasta. No good. I will never attempt to like whole wheat pasta again.
  2. Electric stoves differ from gas stoves in almost every single way. Like level of heat. And time it takes to heat up. And everything else.
  3. Having to peel shrimp after they’re cooked is one of my least favorite things in the world of eating.
  4. 350 deg for 10 minutes for a regular oven is not 350 deg for 10 minutes for a toaster oven.

Number 4 caused the disaster above. Tasted strangely like cigarettes; is that the flavor of carcinogens? I tried to bake some basil leaves as a garnish (like this. I’ve seen it at restaurants before.) but wasn’t paying attention and my leaves turned black. Oops.

On the bright side, I will now proceed to dip my bread into the garlicky buttery goodness that is the sauce that didn’t reduce.

salad dressing I

I’m newly (read: three days) pescetarian and not quite sure what I’m going to do for quick and easy lunches and dinners. My go-to option in the past was always ham sandwiches, but alas, now that is not ok!

So of course, day one of my new diet was the first day I made a salad at home.

Romaine hearts, baby spinach, thin apple slices, grape tomatoes, prepackaged mozzarella, salad dressing I.

It was also my first attempt at salad dressing. I’m picky when it comes to dressing, because I prefer subtler flavors, and to barely put any on my salad. If I’m ordering a salad at a restaurant, I get the tastiest sounding vinaigrette on the side. But rather than actually spend money on some salad dressing I might not even like from the supermarket, I decided just to make my own.

Salad Dressing I
(measurements make about 6 servings)

3 parts olive oil (1/3 c)
1 part lemon juice, fresh squeezed (1/8 c, or one large lemon)
1 part honey (1/8 c)
2 parts (by volume) minced garlic (1/4 c)

Shake well and adjust to taste, can be served immediately or refrigerated for later use.

I’m actually really happy with this dressing, and glad I found it to be tasty on the first attempt. I didn’t try a vinaigrette because I don’t have any vinegar in my apartment (maybe later) and so until then, I’ll make twists off this one. Salad dressing I is garlicky and savory, and I thought it went well with the sweet of the apples in my salad. Stanley thought the garlic + apple combination was weird, though. We both sopped up the cheesy dressing at the bottom of the bowl with some french bread. :)

Next up, my first love: croutons!