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4.17.2014 | TI8

Thursday I Ate:

Breakfast: Grapenuts with cranberry juice

Lunch:  tacos from Cosecha in Oakland

Mid-afternoon snack: M&M’s, chocolate easter eggs. Coke Zero



4.16.2014 | TI8

Wednesday I Ate:

Breakfast: Shredded Wheat and grapefruit juice

Mid-morning snack:  honey yogurt, banana

Lunch:  grilled pork and cheese sandwich, apple and peanut butter

Dinner: ramen noodle soup, coffee ice cream with hot fudge


4.15.2014 | TI8

Tuesday I Ate:

Breakfast: Shredded Wheat and grapefruit juice

Lunch:  spaghetti with bolognese sauce at California Academy of Sciences’ Academy Cafe

Dinner: grilled buttermilk chicken with rice, zucchini, and green salad, buttermilk cornbread (from The Bread Bible)



Lime BBQ Pork Tenderloin

This is one of our favorite recipes. It’s super easy if you whip up the marinade in the morning and then just leave it in the fridge all day. Then it just takes a few minutes on the BBQ. This was inspired by Sarah Foster’s Casual Cooking, a truly great cookbook. Her version, though, uses orange zest and juice. It turns out, I don’t like orange as a flavor. But since the recipe was nearly perfect in every other respect, we switched to lime which gave it an amazing, almost Jamaican jerk flavor. We often double the sauce to have extra. When tenderloins come in a pack of 2, freeze one in the marinade, and it’s ready to go as soon as it thaws.

Lime BBQ pork tenderloin

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4-6

Simple BBQ pork tenderloin


1 pork tenderloin (usually ~2 lbs)

1 cup BBQ Sauce (can be store bought, but we often use homemade)

2 limes, zested and juiced

2 tablespoons Worcestershire sauce

2 cloves garlic, minced


Whisk all the ingredients together in a bowl. Rinse the pork, pat it dry, and drop it into a ziplock with the sauce. Leave it sit for an hour or overnight.

Grill the pork on the barbecue, turning every 6 to 7 minutes. Total cooking time usually takes about 20 minutes total. Boil the remaining marinade to use as a sauce, if desired. Allow to rest for a few minutes, then slice and serve.

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4.14.2014 | TI8

Monday I Ate:

Breakfast: Grapenuts with cranberry juice

Lunch:  turkey sandwich

Mid-afternoon snack:  Only just a few M&Ms. And some chocolate Easter eggs.

Dinner: pork tenderloin (adapted from Sarah Foster’s Casual Cooking) with roasted sweet potatoes

Dessert: coffee ice cream with hot fudge


4.13.2014 | TI8

Sunday I Ate:

Breakfast: Shredded Wheat and grapefruit juice

Lunch:  sliders at Phil’s Sliders in Berkeley

Mid-afternoon snack:  chocolate chip cookie dough

Dinner:  After eating out for three meals this weekend, I needed salad for dinner — fresh arugula, avocado, carrots, celery, and green onions with apple cider vinaigrette


4.12.2014 | TI8

Saturday I Ate:

Breakfast: Shredded Wheat and grapefruit juice

Lunch:  chicken and sausage gumbo at the California Academy of Sciences’ Academy Cafe

Mid-afternoon snack:  lemon-raspberry muffin

Dinner: Oh, my belly is full and happy after eating chips and guacamole & verdes enchiladas at Picante in Berkeley.


4.11.2014 | TI8

Friday I Ate:

Breakfast: Grapenuts with cranberry juice

Lunch:  leftover chili

Mid-afternoon snack: Amazing chocolate cake that some wonderful person brought into the office. It was worth running out for some ice cream to top it.

Dinner: Lemon-Arugula pasta

Dessert: Chocolate-chip cookies (The King Arthur Flour Baker’s Companion). I swear, I had very little to do with this, they just appeared.
2014-04-11 19.03.00




Ramen Noodle Soup

I know what you’re thinking: “You’re actually posting a recipe for ramen?”

Wait!  Don’t stop reading:  this recipe simmers up into something extraordinary.  We’re going to throw that little flavor packet away and give this ramen some serious taste and belly-filling capacity.

Get ready to go ramen gourmet.   You know you wanna.

Ramen Noodle Soup

Total Time: 40 minutes

Yield: Serves 6


3 14.5-ounce cans low sodium chicken broth

2 cups water

2 tablespoons soy sauce

1/4 cup mirin or dry sherry

1 2-inch piece of fresh ginger, cut into several pieces and smashed

6 garlic cloves, lightly crushed with skins on

2 whole star anise pods

4 dried shiitake mushrooms, rinsed

2 carrots, peeled and chopped

2 sticks celery, chopped

1 8-ounce can sliced water chestnuts, strained and rinsed

1/2 cup snap peas

12 ounces cooked chicken, cut into small cubes

3 3-ounce packages of ramen noodles, flavor packets discarded, noodles broken as desired

4 medium scallions, sliced thinly

toasted sesame oil, to taste


Bring broth, water, soy sauce, mirin (or sherry), ginger, garlic, star anise, and mushrooms to boil over medium-high heat in a large saucepan. Reduce heat and simmer for 20 minutes. Strain broth over a large bowl and return the strained broth to the pot. Remove mushrooms from the strainer and slice them thinly and add them back to the broth. Discard remaining solids.

Add carrots and bring broth to a simmer over medium high heat. When carrots are nearly tender, add celery, water chestnuts, snap peas, and chicken along with the noodles. Cook, stirring frequently until the noodles soften, about 3 minutes. Serve immediately, drizzling each bowl with sesame oil and garnishing with scallions.


Adapted from Cook's Illustrated. If desired, prepare the broth ahead of time and store it in an airtight container up to two days.

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4.10.2014 | TI8

Thursday I Ate:

Breakfast: Shredded Wheat and grapefruit juice

Mid-morning snack:  honey yogurt

Lunch:  the last two sliced of pizza topped with roasted garlic, dried cherries, prosciutto, and Gorgonzola cheese

Mid-afternoon snack:  lemon-raspberry muffin, carrot sticks, pecans

Dinner:  ramen noodle soup