After a good many days of indulging my face off with triple-layer cake and blueberry poptarts and big bowls of ramen, I sat myself down and had a little chat.

"Gurl. So I know you don't resolution, but your jeans called and they's reminding you they are not meant to be used like spanx."

The BF always thinks I'm weird because I don't weigh myself. I just go by how my jeans feel. (You too? I can not be the only one that does this).

I'm like..

"Jeans tight? time to drink more water and lay off o' the carbs."

"Jeans comfy? You deserve a cocktail and fudge and prolly a cookie, too."

He's like...

"This is weird. Just weigh yourself, so there's no guesswork. Only numbers are accurate."

I'm all...

"WHO NEEDS ACCURACY?! WEIGHT IS AN ART, NOT A SCIENCE."

So I fueled my little pants discussion into a plate full of fresh veggies. Because the jeans told me to. And because it sounds nice to eat colorful, crunchy, no-guilt, no-sugar veggies for a week or month. And not just because of the whole spanx complaints from my pants.

But because I always forget how much I love eating clean. Right. Proper. Pure.

Do you, too? Why do we do this? Why is it so hard to trick our heads into thinking that the naughties are better that the niceties?

So I set out a platter full of nice.

All the colors. All the best and most lovely heirloom everythings. And here's a lovely little secret: if you set this shiz on your countertop in the morning, you will eat it all day long. Because it's there. Because it's ready. Because it's delicious.

Because you served it up with Sweet Potato & Sunflower Hummus (zomg).

And a quick-hacked version of Beet Baba Ganoush. (ZOMG.)

I nibbled on it all day. And when it was time for bed that night, I carefully folded my jeans on the sidetable next to me. Heard them whisper...

You go grrrl.

And I was all...

Thanks, spanx. Kidding. I love you, skinny jeans.

Sweet Potato & Sunflower Hummus

12 servings | 10 minutes

11.5 oz roasted sweet potatoes (I used Trader Joe's ready-roasted)
1/2 cup sunflower butter
1/3 cup harissa
1/4 cup coconut milk
1 clove garlic
2 Tbsp olive oil
1 Tbsp roasted pepitas
2 Tbsp chopped cilantro
salt and pepper to taste

Place sweet potatoes, sunflower butter, harissa, coconut milk and garlic in a blender or food processor. Pulse until smooth. Spoon into serving bowl. Salt and pepper to taste. Drizzle with olive oil. Garnish with pepitas and cilantro. Serve with veggies.