Cleanse Update

Remember my cleanse I started last month?  Or should I say “cleanse.”  Yeah it didn’t really go so well.

But it didn’t go so bad either….sooooo hear me out.

Yes it was a 28 day cleanse and yes maybe I only made it to the middle of the second week, but it’s probably not for reasons you’re thinking OK?  You know reasons like lack-of-self-control and stress-induced-sugar-cravings.  That stuff only accounts for roughly 15% of my failure.  

Here’s the deal, this type of cleanse–long term, involving lots of new recipes–requires planning, more than anything.  I went into this rather willy-nilly.  When I decided to do this I really only read through and prepared for week 1.   The first week–technically the hardest because it’s the most limiting–was also the easiest in some ways because I shopped and prepared well.   My parents came into town during week 2 which threw a wrench in my eating since they took us out to eat 3 of the 4 nights they were here (although I still ate as best I could within the cleanse guidlines).  However, their visit mainly messed with my grocery shopping and meal planning.  What it boils down to is that I failed to plan out my meals and snacks ahead of time and it all went downhill from there.

Even though it was short lived there were still some great things learned through the process, mainly some great recipes.  I want to share these 2 new meal-time staples with you.  They are delicious in their simplicity, full of flavor and of course healthy.  Fortunately I’ve always loved veggies (way more than fruit!) so these recipes were right up my ally.  Promise me you’ll try at least one.

Sauteed Kale

Olive Oil
2-3 cloves garlic
1 bunch Kale, rinsed (no need to dry) and roughly chopped with stems
water
vinegar

Heat 1-2 tablespoons oil in the bottom of a sautee pan.  Add garlic and let it cook until fragrant and oil is infused with flavor.  Add the kale.  Stir around until the oil coats the kale and sautee.  Add 1/2 cup water or broth (if you have bullion you can add that to the water as well for some flavoring).  Cover and let cook about 5 minutes.  Take off lid and saute 1-2 minutes more.  Put in bowl.  Stuff in mouth.  You could also do this with pretty much any leafy green, including spinach.  

The next meal is something we have come to love at our house.  Easy, tasty, healthy and filling.  My husband is not a tree hugger by nature.  He’s doesn’t do yoga or care about cage-free hens.  And he loves this dish.   You can use any number of veggies for this, here are some of our favorites:  sweet potatoes, brussel sprouts, cauliflower, carrots, red pepper.  Could use any root veggies, squash, and even something like leeks with regular potatoes would probably be good.    

Roasted Veggies

Olive Oil
veggies (any amount and any mix)
salt and pepper
For the sauce:  olive oil, 1-2 garlic cloves, lemon juice

Heat your oven to 425 degrees.  Chop up your veggies.  (Another bonus is that most of these are veggies you can keep in the fridge for a long time and just use whenever.  A bag of brussel sprouts, a head of cauliflower and some sweet potatoes should easily last 3-4 weeks).  Line a baking sheet with some tin foil, spread out your veggies and drizzle olive oil on top.  Toss with your hands to make sure everything is evenly coated.  Sprinkle with kosher salt and fresh ground pepper.  Put in the oven for 20-25 minutes.  Check on veggies and turn them over about half way through.  While veggies are cooking take half your lemon (if making a lot of veggies, 1/4 a lemon if it’s just one serving) and juice it into a small bowl.  Add some olive oil (1-2 table spoons) and 1-2 cloves of garlic, minced.  In a small pan toast slivered almonds on low heat.  When veggies are done (tender and blackened on some sides) put in a bowl, cover with olive oil/lemon/garlic sauce and toasted almonds.  Stuff your face.