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Unfortunately, the numbers on the scale are not where I want them.

It’s time. It might have been the horrifying picture of my muffin top or the video that shows my two chins (a.k.a. turkey neck), but I am ready to shed the 11 pounds I have gained this year. Sure, I can use the excuse that my job is a hazard to my health, but let’s be serious--I am obsessed with food even when I am on my own with no blog to write, no restaurant to review, no pie to judge. Gosh, I even just described my body fat in terms of food.

So, Pam Daniel, my dear friend and editorial director of this magazine, and I have decided to be weight loss buddies. Good thing; I couldn’t do it without her. We email back and forth several times a day and it is really helping. Even Good Morning America had a segment yesterday morning on support groups for weight loss. See, Pam, we are now cutting edge.

Shredded cabbage steamed in chicken broth makes for a good filler snack.

So, how did I get started?

Pam and I committed to support each other day and night.

I am drinking more water, with a splash of diet cranberry juice.

I bought fat-free Greek yogurt and Pam suggested slicing cabbage into shreds and steaming it in chicken broth--I am eating it cold while I type. Anything to fill my bottomless pit.

I am not an exercise lover and am limited with weight training since my back surgery, but I am starting to increase my walking and actually set up the treadmill for inspiration.

I have decided not to watch Food Network while on the treadmill

And I fully blame Square 1 Burgers & Bar for their outstanding onion rings that scream to me, not to mention the chocolate malt.

Will someone please call Bonefish Grill and tell them I am banned from Bang-Bang Shrimp and fish and chips?

I did spend $100 for myself on sushi at Vizen, well worth every bite—and that was healthy.

Now my challenge—heading to Fleming’s Prime Steakhouse & Wine Bar for their Spring Fling Wine Dinner. Pam, get ready for lots of text messages needing support.

Can you help us lose weight and keep it off--even as a food critic? Let us know your secrets in the comments!