Some people go on a diet in the new year. I, apparently, eat more.
All the cookies!! Aka why a cleanse was needed, and yup, this is a snap.
Happy New Year! Madison and I are embarking on a new challenge… to stick to the Bon Appetit foodie cleanse for the first two weeks of the year. Well… almost. 🙂 DC Restaurant Week is coming up, and there is NO way I’m having sardines, so we’re for the most part sticking to the cleanse. It’s healthy too! Not completely paleo, but almost there. Limited to no dairy, and a big focus on veggies with no processed foods.
The hard part is cooking every meal with a lot of flavors. I love cooking, but don’t typically make breakfast, lunch and dinner every day. Lunch is usually leftovers, and dinner doesn’t usually have 7 ingredient sauces on my roasted vegetables. I decided to challenge myself because there are a lot of ingredients that I normally wouldn’t buy and I was interested in trying out (ahem, tofu, miso, mustard greens, steel cut oats, hemp).
Check out what we (that’s right – we- Madison is helping cook!) made today… not a bad kickoff for the new year:
Rise and Shine: Breakfast was Steel Cut Oats with Hemp Seeds and Blackberries
This was a fairly easy breakfast to throw together. The blackberries were sweet and I liked adding the soy milk for extra flavor. Plus, I love hemp. I usually buy the hemp granola from Whole Foods, and this added taste reminded me of that snack. Madison says he’d eat it again.
Lunch: Spinach, Tofu, and Shaved Carrot Salad with Sesame Dressing and Spiced Pepita and Cashew Crunch
Leave it to me to choose a diet based heavily on Asian flavors (the only cuisine I don’t care for). UGH. I was surprised that I liked the tofu, and will definitely be adding it to future salad creations for added protein. The pepitas (why not just call them PUMPKIN SEEDS??) >> (#fancy?) with sunflower seeds and cashews were delicious. I could definitely see myself making that on an ongoing basis in addition to the normal toasted walnuts with sugar and cayenne. I subbed tomatoes for radishes and while I ate all of my salad, I was not in love with the dressing. I’m not a fan of soy sauce, and turns out miso tastes a lot like it… very salty. Yay for new flavors – Madison loved it, and I’m proud of myself for testing my taste buds.
Dinner: Roasted Beets, Carrots, and Jerusalem Artichokes with Lemon and The Greenest Tahini Sauce with Quinoa and Shallots and Walnuts
Yup. Ate too fast to take a photo of what I created. 🙂
I loved our dinner, but have to say it was a bit more work that I was ready to tackle on my first day back in the office after the holidays. We love beets, and liked the idea of adding tahini sauce, but we kept out the other veggies. I wasn’t feeling the carrots, and it turns out that Jerusalem artichokes are a bit different from regular artichokes, which is what I get for scanning recipes too quickly before heading to the grocery store. I’ll have to look for them the next time we make it up to Wegmans. 🙂
The quinoa was good! I added an exclamation point to show my surprise. I’ve tried making quinoa in the past and wasn’t impressed. I liked the [red] quinoa and I added toasted almonds instead of walnuts which came out to just the perfect amount of sweet. We also cooked up some spicy sriracha chicken to accompany BA’s planned dishes and were so glad we did. The sides were delicious, but we didn’t want a huge portion of either one. I’d make both dishes again.
It was great eating healthy superfoods today. We were so full from lunch that we didn’t even need to make the avocado smoothie that was suggested. If you’re interested in trying out the foodie cleanse, it’s not too late! Do it with me and we can share notes.