I like meat. There’s no question about that. So one of the ways this cleanse has pushed me is having a couple vegetarian days both weeks. Now I’m not saying that my carnivore status is about to change, but this has opened my eyes at least to other options. My husband, on the other hand, I think would probably prefer his tofu cooked in bacon grease. Baby steps.
Notes from today:
• To see original recipes from Bon Appétit, click on the link for the recipe in the titles below. Any changes I’ve made are reflected in the recipes below.
• This breakfast was so much different than anything I usually eat for my first meal of the day and it was really tasty. After almost 2 weeks, you’d think I would have this dialed in but I totally spaced taking a photo. Guess I was just too excited to eat it!
• I changed the Black Rice with Coconut recipe this go around to include some of the leftover coconut milk I had in the fridge and it was awesome. Next time I’d maybe stir in a few nuts (macadamia?) and top with green onions!
BREAKFAST
- 1 Tbsp olive oil
- 1 large egg
- ¾ cup leftover Tomato Farroto, warmed
- Hot sauce
- Heat oil in a small nonstick skillet over medium-high heat. Crack egg into skillet and fry until egg white is set but yolk is still soft and runny, about 3 minutes. Top farroto with egg and hot sauce.
LUNCH
- 2—3 cups arugula
- 1 pink grapefruit, peel and pith removed, cut into segments
- ¼ avocado, chopped
- ½ cup frozen edamame, cooked according to package directions
- 1½ Tbsp extra-virgin olive oil
- 2 tsp fresh lemon juice
- 2 Tbsp unsalted, shelled raw pistachios
- Toss together watercress, grapefruit, avocado, edamame, oil, and lemon juice in a medium bowl. Top with pistachios.
DINNER
- 14 oz firm tofu, drained, cut in 1″ cubes
- 2 Tbsp vegetable oil
- Kosher salt, freshly ground black pepper
- 8 oz shiitake mushrooms, stemmed, cut in half
- 2 garlic cloves, chopped
- 10 cups spinach
- 1 bunch baby bok choy, cut into 1½” pieces
- 2 Tbsp reduced-sodium soy sauce
- 1 tsp toasted sesame oil
- Red pepper flakes, to taste
- Put a double layer of paper towels on a plate. Place tofu on it in a single layer. Cover with another double layer of paper towels and top with two plates. Let sit at least 15 minutes.
- In a large nonstick skillet, heat 1 Tbsp. oil over high heat. Add tofu in a single layer and season with salt and pepper. Cook until browned, about 3–4 minutes per side; transfer tofu to a plate. Reserve 3 oz. tofu for Coconut Rice, Tofu, and Kale Salad.
- Heat remaining 1 Tbsp. oil in same skillet and add shiitakes; season with salt and pepper. Cook, stirring just once or twice until lightly browned, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add spinach, bok choy, soy sauce, and 2 Tbsp. water to skillet. Cook, tossing, until greens are wilted and tender, about 2 minutes. Remove from heat and stir in sesame oil and tofu. Sprinkle with red pepper flakes to taste.
- ¼ cup unsweetened flaked organic coconut
- 1 cup black rice (such as Lotus Foods Forbidden Rice)
- 1 3″ lemongrass tip (optional)
- 1 2″ piece peeled ginger, sliced into 4 coins
- ½ cup unsweetened coconut milk
- ½ tsp kosher salt, plus more to taste
- Preheat oven to 350°F. Spread out coconut on a small rimmed baking sheet and toast, stirring occasionally, until golden, about 5 minutes; let cool. Do Ahead:Coconut can be toasted up to 3 days ahead. Cover and keep at room temperature.
- Combine rice, lemongrass, if using, ginger, salt, and 1¾ cups water in a medium saucepan. Bring to a boil, reduce heat to low, and cook, covered, until liquid is absorbed and rice is tender, 30–35 minutes. Remove from heat and discard ginger and lemongrass; fluff rice with a fork. Stir in coconut milk, cover and set aside 5 minutes. Reserve ½ cup rice for Chicken, Mango, and Black Rice Salad. Serve rice topped with toasted coconut.