I did it! I’m all cleansed! Now that wasn’t so bad, was it?
Things I learned?
• Cook with all kinds of different grains. They are sooooo much more interesting than plain ol’ rice.
• Try something new from the produce section. For me it was sunchokes.
• And while you’re in the produce section, fill that shopping cart up! A lot of variety makes it more interesting.
• Delicious food doesn’t have to be full of bacon, butter and cream. Let’s be clear – I’m not giving up all these things, but I have a fresh perspective (which I’m guessing was sort of the point). Food that is good for you can be just as amazing.
• I could eat one of these salads everyday for lunch. And I probably should.
• Spices and fresh herbs are your friends.
• I like coconut water more than I thought – especially when it’s mixed with vodka!
• Spend a little more on quality ingredients. It’s still less expensive, and healthier, than going out to eat.
• I did lose a couple pounds but that could probably be almost entirely attributed to give up my nightly glass of wine (or two). I do perhaps feel a little less stuffy though.
• Because there was a new menu everyday, I learned to buy less at the store. Make less. Consequently throw away less. That might have been one of the biggest lessons.
• It’s easy to get in a rut – I ate yogurt with fruit for breakfast almost everyday before this eating experiment. Now I realize how many other choices there are that come together fast and make breakfast time that much more fun.
• It takes a lot of time to cook three meals + write a blog about it every day. I’m so glad to have the chronicle but happy this isn’t a daily thing going forward.
• Mainly thanks to all of you that followed me along on this journey. I hope you’ve enjoyed it as much as I have. Here’s to a great start to 2014!
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.
• I make my own yogurt. It’s easy and then I know there’s no added sugar. A little tart? Yeah… but you get used to it and then you can never go back to the sugary supermarket varieties.
BREAKFAST
- 1 Tbsp sliced almonds
- ½ cup plain low-fat Greek yogurt
- 1 tsp honey (optional)
- 1 apple, cored, sliced
- 2 Tbsp pomegranate seeds
- Preheat oven to 350°F. Toast almonds on a small rimmed baking sheet, stirring occasionally, until golden brown, about 4 minutes. Let cool.
- Mix yogurt with honey, if using. Top with apple, pomegranate seeds, and almonds.
LUNCH
- ½ cup leftover Black Rice with Coconut
- 3 oz leftover Tofu
- 2 cups shredded Tuscan kale
- 2 Tbsp Sesame-Miso Vinaigrette
- 2 Tbsp Spiced Peita and Cashew Crunch
- Toss together rice, tofu, kale, and sesame dressing in a medium bowl. Top with Spiced Pepita and Cashew Crunch.
DINNER
- 2 oranges, peel and pith removed, cut into segments
- 1 small shallot, finely chopped
- 2 Tbsp orange juice
- 5 4-oz. salmon fillets, preferably wild, skin on, pin bones removed
- Kosher salt, freshly ground black pepper
- 2 Tbsp olive oil, divided
- 2 Tbsp plain low-fat Greek yogurt
- ½ avocado, cut in ½” dice
- ½ savoy cabbage, cored, very thinly sliced
- Cilantro leaves (for serving)
- Combine shallot and orange juice in a small bowl; set aside.
- Score the skin side of salmon and season all over with salt and pepper.
- Heat 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Place salmon skin side down in skillet. Cook until skin is browned and crisp, about 5 minutes. Flip fillets, reduce heat to medium, and cook until fish is barely opaque at the center of each fillet, about 4 more minutes; set aside.
- Whisk together orange juice–shallot mixture, yogurt, and remaining 1 Tbsp. oil in a large bowl. Add orange segments, avocado, and cabbage and toss to combine; season with salt and pepper. Serve salmon with orange-cabbage slaw, topped with cilantro.
- 2 Tbsp vegetable oil
- 2 garlic cloves, finely chopped
- 2 jalapeños, seeded, finely chopped
- 2 cans (15 oz.) black beans, rinsed
- ½ teaspoon ground cumin
- Kosher salt, freshly ground black pepper
- Heat oil in a large skillet over medium-high heat. Add garlic and jalapeños and cook, stirring, until fragrant. Add beans, cumin, and ½ cup water; season with salt and pepper. Cook, stirring, and mashing with the back of a wooden spoon, until beans take on a creamy texture, about 3 minutes, adding more water if desired for a creamier consistency.