Archive | September, 2013


7 Sep

Lately, I’ve been wrestling with my body image. I believe this is in part due to a recent venture into online dating (which will, by the way, fuel a deliciously good future post). When creating my profile, I struggled with the ‘body type’ options, which are: ‘slender’, ‘athletic and toned’, ‘about average’, ‘curvy’, ‘big and beautiful,’ ‘full-figured’, ‘heavy set’, ‘a few extra pounds’, and ‘stocky.’ First of all, it irritates me that there are five or six options that are code for ‘I’m fat’ but only three or four options that characterize the vast array of normal shapes. Second of all, for the sake of accuracy I would have really liked to fill out this section of the profile on a body part to body part basis. From my perspective, my arms and legs are ‘athletic and toned’; my stomach/hips are curvy; and my butt might just be verging into ‘full-figured’ territory. So in conclusion, no, I cannot place my body type into a neatly packaged one to four words.

Based on my life as an American thus far, which I’ve lived across four different states, and a wealth of time spent reading tabloids at grocery store checkout lines, women in our society desire to be lean and toned. On the other hand, most guys I talk to like curvy. Oh, with a flat stomach, that is. Conclusion? The majority of women have achieved curvy, thanks very much…in all the wrong places. And if we ever reach lean and toned, we’ll have to be happy with a flat stomach and diminished good curves. It’s a Catch 22, short of plastic surgery.

I’ve decided that yes, I’m going to always battle with self-loathing. Yes, I’m going to continue to attempt to eat healthy and exercise, then have a brownie binge when I can’t take it anymore. But at the same time, I’m also going to let go and celebrate not being a stick, yet also not being overweight; not being perfectly toned yet also having great arms. I’m not going to always win the incessant battle with my overly negative brain, but I can at least win a couple rounds here and there, right?

2 Days In Paris_Julie Delpy

Delpy, in ‘2 Days in Paris’

This helps, too: watch Julie Delpy in the film 2 Days in Paris. Delpy is in her mid-thirties, somewhat fleshy, and fashion-apathetic. Yet I think she’s beautiful. Maybe it’s her French accent, which causes her to pronounce all of her vowels funny; or her nerdy nuggets of information, such as a theory that people with opposing immune systems are more attracted to one another; or her affectionate yet boisterous relationship with her parents; or the fights she picks in French with a taxi driver she’s assessed to be racist, fascist, and with Nazi leanings, and across a restaurant with an ex-boyfriend who dumped her to sleep around, even with third world 12-year-olds; or how invested she is in every conversation, even if it’s just about her cat’s recent weight gain; or her ability to tolerate a self-involved, fickle, neurotic boyfriend; or her willingness to be made fun of and picked at. All of her idiosyncrasies, vulnerabilities, and causes, even her dysfunction at times, make her far more attractive than if instead she weighed 20 pounds less.

Well, not to feed (literally!) the drive to constantly be thinner, but I’m posting two sweet potato recipes. And as it turns out Matthew Morrison from Glee ate only sweet potatoes for three days prior to his photo shoot for the cover of the December 2010 issue of Details magazine. One recipe is for lunch; the other is for dinner. Enjoy! And don’t feel fat while you eat either of these, please!!



-1 plastic-wrapped sweet potato (these are available at most grocery stores)brocco cheese sweet potato

-2 cups or 4 spears of frozen broccoli, depending on type purchased

-2 Tbs. low-fat mozzarella cheese

-Small amount of ketchup/light mayo, mixed


Microwave the sweet potato for 1.5 to 2.5 minutes, until tender. Remove from plastic and place onto plate. Cut lengthwise. Place broccoli and cheese on top of potato. Microwave until broccoli is warm and cheese is melted. Salt and pepper to taste. This may seem weird, but once I get down to the potato skin, I like to dip it in a mix of ketchup and mayo.




-1 plastic-wrapped sweet potatotex-mex sweet tater

-1/4 cup low-fat mozzarella cheese

-2 stalks green onion, chopped

-1/2 large tomato, diced

-1/4 cup black beans

-1/3 cup frozen corn

-1/4 cup plain, low-fat Greek yogurt


Microwave the sweet potato for 1.5 to 2.5 minutes, until tender. Meanwhile, heat oven to 400 degrees Fahrenheit. Remove sweet potato from microwave; place on baking sheet. Cut lengthwise and sprinkle cheese on top. Bake 5-10 minutes, until cheese is melted. Meanwhile, chop green onion and tomato, and thaw frozen corn. Combine tomato, black beans, and corn in small bowl. Remove sweet potato from oven. Top with tomato, black beans, corn. Then top with yogurt. Finally, sprinkle with green onions.