Thursday, December 10, 2009

*Day 11 of 27: December 9, 2009

Brunch: steamed whole artichoke dipped in hummus, boiled egg, and stuffed grape leaves


Dinner: Green beans dipped in hummus and a boiled egg


*Please note I had a cold this day resulting in very little appétit.


Day 10 of 27: December 8, 2009


Lunch: Mixed green salad with vinaigrette and grilled asparagus

Dinner: Green beans and tomatoes tossed in homemade lemon vinaigrette, fried egg, tabouleh, and stuffed grape leaves





Day 9 of 27: December 7, 2009

Brunch: Fried egg, purple potato hash browns, sheep cheese, and tea with mint


Dinner: Grass-fed beef burger salad from Bloom Café

Monday, December 7, 2009

Day 8 of 27: December 6, 2009

Breakfast: Cup of Chocovivo hot chocolate

Lunch: Tomato sauce ingredients included tomatoes, eggplant, Kalamata olives, purple onion, veggie sausage, garlic, and herbs served over quinoa topped with goat cheese

Dinner: same as lunch

Day 7 of 27: December 5, 2009

Brunch: Boiled egg, sheep cheese, purple potato hash browns, glazed purple and yellow carrots


Dinner: Tomato sauce ingredients included tomatoes, eggplant, Kalamata olives, purple onion, veggie sausage, garlic, and herbs served over quinoa topped with goat cheese

Day 6 of 27: December 4, 2009

Lunch: Grass feed beef salad with oil and balsamic vinegar from Bloom Café

Dinner: Glass of white wine and grilled artichoke from Home Restaurant

Friday, December 4, 2009

Day 5 of 27: December 3, 2009

Lunch: Quinoa boiled with dash of olive oil, two cloves garlic, and two pinches Provencal seasoning topped with sautéed eggplant, Arugula, garlic, Kalamate Olives, and corn- free veggie sausage topped with thinly shaved sheep Gouda.

I ate dinner with a friend at Bacaro LA. a lovely wine bar near the USC campus. http://www.bacarola.com/ The chief and wait staff were amazing and modified many of their tappas style entrees to fit my corn free diet. 

Dinner: A grass feed beef patty topped with grilled onions on a bed of arugula, slices of apples, house cured olives, and yellow heirloom tomatoes drizzled with balsamic & olive oil, basil, and a glass of wine