Meals January 7- January 21, 2010

53 of 100: January 21, 2010

Breakfast: Larabar, banana

Lunch: Bun-less grass-fed burger with garlic fries and coffee

Dinner: Larabar and grass-fed organic beef jerky

52 of 100: January 20, 2010

Lunch: Small side rice pasta with pesto and wild salmon salad

Dinner: Lamb chops with rice medley including roasted butternut squash

51 of 100: January 19, 2010

Breakfast: Granola and soymilk

Lunch: Celery root and pesto veggie leftovers

Dinner: Pesto veggie leftovers, wild smoked salmon, and rice pasta

50 of 100: Jan 18, 2010

Brunch: Guacamole, tomatoes, olives, wild smoked salmon, yellow carrot, snap peas, and toasted rice and wheat bread

Dinner:  Celery root mash with sautéed eggplant, Jerusalem choke, green beans, and broccoli tossed with pesto

49 of 100: January 17, 2010

Brunch: guacamole, tomatoes, olives, wild smoked salmon, yellow pepper, and toasted rice and wheat bread

Dinner: Cucumber and avocado sushi roll

48 of 100: January 16, 2010

Breakfast: Casbah Café avocado, goat cheese, and tomatoes with a soy latté

Lunch: “DIY Miso Stew” created by Josh Feldman and Anaya Morse

Dinner:  guacamole, tomatoes, olives, wild smoked salmon, and toasted rice and wheat bread

47 of 100: January 15, 2010

Breakfast: Larabar

Lunch: Goat cheese Capresse salad with hummus

Dinner: Rice Pasta with pesto

46 of 100: January 14, 2010

Breakfast: Larabar

Lunch: Mannis Bakery tofu burger with air-baked fries

45 of 100: January 13, 2010

Brunch: guacamole with carrots and cucumber

Dinner: Wild salmon salad and cup of coffee

44 of 100: January 12, 2010

Breakfast: Larabar

Lunch: Larabar

Dinner: Coffee, quinoa granola bar, and banana

43 of 100: January 11, 2010

Breakfast: Larabar

Lunch:  coffee and banana

Dinner: Larabar, coffee

42 of 100: January 10, 2010

Breakfast: Larabar

Lunch: Salad with goat cheese, avocado, tomatoes, olives, and a hard-boiled egg

Dinner: Rice pasta and pesto

41 of 100: January 9, 2010

Brunch: Sandwich made with rice and wheat bread, fried egg, and cheese served with caramelized carrots

Dinner: Goat cheese Caprese salad with hummus

40 of 100: January 8, 2010

Brunch: Sandwich made with rice and wheat bread, goat cheese, and pesto with a side of plain baked Kettle chips

Dinner: Shilo

39 of 100: January 7, 2010

Lunch: Larabar

Dinner:  Amy’s rice crust pizza with soy cheese

December 23, 2009 through January 6, 2010

38 of 100: January 6, 2010

Breakfast: Goat yogurt, granola, fresh fruit

Lunch: Larabar

Dinner: Veggie sausage, onions and mushrooms, broccoli, and cherries

37 of 100: January 5, 2010

Breakfast: Goat yogurt, granola, fresh fruit

Lunch: Leftover rice and roasted veggies

Dinner: Leftover tandoori lamb and rice

36 of 100: January 4, 2010

Breakfast: Goat yogurt, granola, fresh fruit

Lunch: Larabar

Dinner: Ground pastured lamb with tomatoes and shallots, tandoori seasoning, rice

35 of 100: January 3, 2010

Brunch: Savory crepe (the batter is made without eggs and cornstarch)

Dinner: Wild Alaskan salmon, roasted tomatoes, fennel, leeks, shallots, and potatoes

34 of 100: January 2, 2010

Breakfast: Coffee and Larabar

Dinner: Omelet stack with mixed greens, smoked wild Alaskan salmon, and shallots served on top of pesto oil

Dessert: Mint chocolate

33 of 100: January 1, 2010

Breakfast: Coffee

Brunch: Roasted potato salad with fennel and pickles along with sautated wheat germ and kale

Road Food: Banana and cup of coffee

Dinner: Amy’s personal rice crust soy cheese pizza

32 of 100: December 31, 2009

Breakfast: Coffee

Dinner: Sustainable wild salmon, raw carrots, tomatoes, hard sheep cheese, and grapes

Drinks: Wine

Happy New Year!

31 of 100: December 30, 2009

Lunch: Sushi including avocado, roasted eggplant, and roasted squash

Dinner: Vegan Moussaka and side salad

30 of 100: December 29, 2009

Lunch: Leftover pasta and goat cheese

Dinner: Organic and local mixed green salad (including: tomatoes, avocado, goat cheese, carrots, and cucumber) Balsamic vinegar and olive oil dressing

29 of 100: December 28, 2009

Brunch: Steel cut oatmeal, veggie sausage, and coffee

Dinner: Rice pasta and homemade tomato sauce with veggie sausage

28 of 100: December 27, 2009

Breakfast: Larabar

Lunch: Lentils and mashed potatoes

Dinner: Grass feed burger without the bread and french fries (fried in peanut and soy oil)

27 of 27: December 26, 2009 - End of Challenge Phase One!

Breakfast: Larabar

Lunch: Wild salmon salad with capers, olives, and potato salad

Dinner: Curried chickpeas over barley, tomato soup, baked apples

26 of 27: December 25, 2009

Breakfast: Larabar

Lunch: Cabbage, roasted butternut squash, barley

Dinner: Squash mix, organic roasted chicken, salad

25 of 27: December 24, 2009

Lunch: Wild sustainable tilapia, green beans cooked in olive oil

Dinner: Stir fry w/ tofu and peppers and rice

24 of 27: December 23, 2009

Breakfast: Larabar

Lunch: Ezekiel Tortilla (corn free) wraps with olives and goat cheese

What would P.T. Barnum think of this experiment?

When I was a small child, my parents, toddler brother, one aunt, and cousin all climbed into the back of big blue van and spent roughly two weeks in Florida. I remember only a handful of things from this trip. We did all the usual Floridian attractions like Sea World, Bush Gardens, and Disney World. There was one stop that made a lasting impression on me. It was our visit to the P.T. Barnum Museum. During this visit I was introduced to P.T. Barnum’s general belief that “there is a sucker born every minute.”  I have often thought about this idea and the fact that, even at 8 years old, I knew Barnum was on to something. I wish I could say I believe in this phrase because I exemplify the non-sucker; but I will readily admit I reflect both sides of this coin. I am constantly shocked at the general naivety of those around me and, with the same breath, I often join the idiocy. For example, as a child on the playgrounds I could not resist a dare. If the dare was magnified to a ‘double’ or ‘triple dog’ dare, then call me a sucker because I was there answering the call and trying to prove I could do anything!

What do dares and Barnum’s personal philosophies have to do with a corn-free challenge? I think why I am doing this is deeply rooted in these ideas. As Barnum suggested, like many of my fellow humans, I am highly suggestible. Thus for me, watching Food Inc. and King Corn was similar to how many might have visceral reactions to horror movies. The experience made

 it easy for me to buy the party line and want to stay as far from corn as is possible.

The second reason is the challenge. “27 days” comes from that same space of not being able to turn down a dare; and. the harder the challenge, the more interested I become in the pending task. For me, the 27 days were my own personal “double dare” to see if I could challenge myself to a life without corn. In a few days, I look forward to the conclusion of this experiment; but, like any seasoned better, I have decided to up the ante. I have decided to go straight to the “triple dog dare” level and extend this project for an additional 73 days to live corn-free for a total of 100 days.  

I want to extend this challenge for several reasons including that I want to be challenged. The additional days address the number one question I am asked. Is living corn-free hard? While I would not say the last three weeks have been easy, I am also not sure I would say they have been hard. 

I have learned that eating takes more planning e.g. if I am busy with work, then I cannot just stop and pick up a quick bite. I need to pre-plan so I have access to a corn-free quick bite (like fresh fruit or a Larbar). The most difficult part of this process seems to be eating out with friends. I have found certain staples such as salads or wild fish.  However, I have found myself in situations where I am playing 20 questions with wait staff and feeling guilty for holding up my friends’ dining experience. 

More than just liking a challenge, an extension of this project would allow me more time to note quantifiable changes in my life.  In reality, 27 days is not a very long time. While I have begun to witness health benefits and deal with challenges, I want to extend this experiment to account for more days where struggle will be evident. For example, I am planning a road trip for the holidays and have another road trip planned for February. I want to see how difficult is it to drive long distances without caffeine energy drinks and fast food. I have experienced one cold during my 27 days but I am curious to see how I would cope if I were to be sick again. Basically, I want to allow enough life to happen to see if this is just a one-time experiment or if I am beginning to develop a new way of life.

I am not sure what Barnum would say; but something tells me he might wait another 73 days before rendering a final judgment.