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21 day detox recap

Published on January 30, 2012, by in Update.

To be honest, the detox went shockingly fast. It was over before I knew it. It’s a really well laid out plan if you are looking to reset your taste buds and reboot your body. I’m not going to lie. The first 36 hours sucked. It felt like I had the flu. My whole body ached and I had horrible headaches. All those nasty toxins leaving my body. After that, it was no big deal. Granted, I ate fairly healthy before the detox started. I rarely to never eat fast food, so this detox could be much more challenging for someone who hits up the drive thru on a regular basis. I did have a caffeine addiction to kick. It’s going to sound unreal, but the most amazing thing is that the things I gave up don’t even tempt me anymore. This past weekend I was in Texas  and pretty

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Chickpea-brown rice veggie burger

Published on January 29, 2012, by in Recipes.

The third week of the detox brought a new set of recipes and a very welcome recipe of chickpea-brown rice veggie burger. It was a nice change from the endless soups and salads that I had been eating. Ingredients: 1 15oz can of chickpeas, drained and rinsed 1 cup cooked brown rice 2 tablespoons diced onion 2 cloves garlic, minced 2 tablespoons fresh chopped parsley coarse salt and pepper 1 large egg, whisked 1 tablespoon olive oil Mash chickpeas and brown rice together until a thick paste forms. Stir in onion, garlic and parsley. Season with salt and pepper. Stir in egg. Form into four 1/2 inch thick patties. Heat olive oil in a large skillet over medium-high heat. Add patties and cook until golden brown, 4-5 minutes each side. I found the patties to be a little bland. In the future I would probably double the amount of garlic

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Roasted garlic and beet soup

Published on January 27, 2012, by in Recipes.

About the only way I like roasted beets are with some nice, tangy goat cheese. Being that I’m broadening my horizons on this detox, I decided to go ahead and make the roasted garlic and beet soup. I must say that I was pleasantly surprised by how good it is and how complimentary the lemon is in the soup. It would be a great, vibrantly colored soup to serve at a dinner party for adventuresome eaters…especially with toasted points smeared with goat cheese for dipping. Mmm mmm… Ingredients: 3 medium beets 2 tablespoon olive oil, plus more for drizzling 6 unpeeled garlic cloves 1 large leek, well rinsed and thinly sliced 1 teaspoon fresh thyme leaves 1 bay leaf coarse salt and pepper 2 tablespoons fresh lemon juice 3 cups water Preheat oven to 400F. Drizzle beets with oil and roast in a foil packet for about 1 hour until

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Secretly healthy mac and cheese

Published on January 26, 2012, by in Recipes.

What is the secret to this mac and cheese that makes it oh-so-creamy and much healthier for you than regular mac and cheese? Pumpkin. Yes, that’s right. This mac and cheese has pumpkin in it. You can’t even taste it, except for how creamy it makes the dish taste. Adapted from That’s so Michelle: Ingredients(serves 4): 8 oz of pasta, I used elbow 1 cup milk 4 oz cheddar cheese, slices or shredded, or any combination of cheeses 1/4 stick butter 1 cup pumpkin puree fresh cracked pepper Cook pasta as directed. As your pasta is cooking, melt butter in a sauce pan on medium heat. When the butter is melted, add the milk. When your milk and butter comes to a boil, add your cheese slowly, stirring constantly. A think cheese sauce will form. When all your cheese has been added and a thick sauce has formed, add in

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Chicken broccoli and rice bake

Published on January 25, 2012, by in Recipes.

Brian was getting tired of having to fend for himself as I have been making detox recipes for myself for the last 2 weeks. So, I showed a little compassion and make him a big dish of chicken broccoli and rice bake so he’d have meals for a few days. He seemed to really like it. Ingredients: 3/4 to 1 lb of chicken, cooked and diced 1 small head of broccoli, florets and pieces, steamed 2 cups wild rice, cooked 1 can low-fat condensed cream of mushroom soup 1 cup water Preheat oven to 350F. Put ingredients into oven safe baking dish. I used a 9×9. Bake for 20-25 minutes until heated through. Makes 4 large servings or 6 smaller servings. This is a quick and easy all-in-one dish that is full of flavor. Grains, protein and veggies without the hassle of three separate dishes.

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Raw kale salad with pomegranate and toasted walnuts

Published on January 23, 2012, by in Recipes.

I was really excited when I saw this salad on the detox plan. I really loved the kale salad the first week and was sure this one would not disappoint. It was eh-good, but not the va-va-voom of the last kale salad. There was just too much raw kale taste with not enough flavor to the dressing. But a decent salad with indisputable health benefits, so I’ll give you the recipe and maybe someone out there will love it more than me. Ingredients: 1 bunch kale, torn 1/2 cup pomegranate seeds 1/4 cup walnut pieces, toasted 2 tablespoon red onion, diced 2 tablespoon olive oil 1 tablespoon fresh lime juice 1/2 teaspoon ginger, freshly grated coarse salt and pepper Place the kale, pomegranate, walnuts and red onion in a large bowl. In a smaller bowl, whisk together olive oil, lime juice and ginger. Pour over dry ingredients. Toss to coat.

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Red lentil soup with turnip and parsley

Published on January 22, 2012, by in Recipes.

This is more of a stew than a soup. A thick, hearty stew for those cold winter days. A detoxifying stew for those cold winter days when you find yourself moving around less and hibernating more. Ingredients(serves 8): 1 1/2 cup dry red lentils 1 yellow onion, diced 3 stalks celery, chopped 1 turnip, peeled and diced 4 cloves garlic, minced 1 15oz can diced tomatoes 2 tablespoon olive oil 1/2 cup fresh, flat-leaf parsley, chopped coarse salt and pepper cayenne pepper(optional) cinnamon(optional) Heat olive oil over medium heat. Add onion, celery and garlic. Cook until tender, about 8 minutes. Increase heat to high. Add tomatoes, cook one minute. Add dry lentils, turnip and 6 cups water. Bring to a boil, then reduce heat to a simmer. Simmer until lentils are tender 20-25 minutes. Stir in parsley and season with salt and pepper. At this point, I tasted the soup.

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Avocado vanilla smoothie

Published on January 21, 2012, by in Recipes.

I adore adding avocado to my smoothies because it makes them incredibly creamy. Using the avocado as the base for a smoothie was something I had not done. The original recipe called for one cup of unsweetened pear nectar. I didn’t have any pear nectar and wasn’t going to go buy any so I made some substitutions. Ingredients(for 2): 1 avocado 1 ripe pear 1 apple 1/2 tsp vanilla 2/3 cup water 5-6 ice cubes Place all ingredients into blender. Blend until smooth, scraping down as necessary. I would have liked this to be a little sweeter, which it probably would have been if I had followed the original recipe. Next time I might try 2-3 pears instead of a pear and an apple. Very smooth and creamy.

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Bundle up

Published on January 20, 2012, by in Recipes.

I’m working all weekend and have a busy next week ahead of me, so I spent a little time in the kitchen this morning with big pay off. I made 4 recipes so that I have food for the next week. The majority of my cooking done for the week in only a few hours. Excellent! I made another batch of the detox kale salad that I’m so in love with. Then I bundled up and went out in the snow to go to the dentist and get not one but two cavities filled. Stay warm, stay safe and enjoy your weekend.

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Detox tofu scramble with kale

Published on January 19, 2012, by in Recipes.

I am enjoying the hot breakfasts included in week 2 of the detox. Ingredients: 2 tablespoons extra-virgin olive oil 4 cloves garlic, minced 1 red onion, diced 1 teaspoon ground turmeric 2 teaspoons freshly grated ginger 6 kale leaves, stems removed, cut into 1/2 inch pieces 14 ounce package organic, firm tofu, drained and crumbled Heat oil in skillet over medium heat. Cook garlic, onion, turmeric and ginger until tender, 3-4 minutes. Stir in kale and 1/4 cup water. Cook until greens are bright green and tender, about 2 minutes. Add crumbled tofu. Stir to mix in and cook until heated thru, about 5 minutes. Season with salt and pepper. Makes 4 servings. Good news, you just made a hot breakfast for yourself for the week.