The weekends might normally be a test of the commitment to the cleanse but I have to admit, even I am a little shocked at how well this is going and how tasty the food is! Now why haven’t I done this Food Lover’s Cleanse before?
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.
• Two eggs for breakfast didn’t seem like much – not when I’m used to 3 strips of bacon and some toast on the side – but I stayed full well until it was time for lunch.
• While breakfast seemed a little sparse, dinner seemed particularly generous and it was great to have steak and potatoes!
• There was a dessert scheduled for tonight that we made but didn’t eat since we were full from dinner. I’ll work that into the menu tomorrow.
• The salad recipes in this cleanse make for some BIG salads! This one was super delicious and I see a repeat performance well after I’m done with this 2 week program.
• I used 2 of my 4 allotted alcoholic drinks for the week tonight using one of the recipes included with this cleanse – the Winter’s Revival. Love that this indulgence is built into the program.
Cheers to Saturday!
BREAKFAST
- 1 Tbsp olive oil
- 2 large eggs, lightly beaten
- Kosher salt, freshly ground black pepper
- 1 Tbsp Red Pepper–Walnut Spread
- ½ green onion sliced, white and green parts
- Heat oil in an 8″ nonstick skillet over medium heat. Season eggs with salt and pepper. Add eggs to skillet and cook, stirring gently with a heatproof spatula, until eggs are lightly scrambled and almost cooked, about 3 minutes. Spread eggs evenly to cover bottom of skillet.
- Using spatula, fold up one-third of omelet. Roll omelet over onto itself, then slide omelet onto a plate. Season with salt and pepper, top with red pepper spread and sprinkle with green onions.
LUNCH
- 2 Tbsp sliced almonds
- 4 oz leftover Pan-Roasted Chicken, sliced
- ¼ head Napa cabbage (about 2 cups)
- ½ orange, peeled and segmented, plus juices
- 1 scallion, thinly sliced
- 2 Tbsp Sesame-Miso Vinaigrette
- Preheat oven to 350°F. Toast almonds on a small rimmed baking sheet, stirring occasionally, until golden brown, about 4 minutes. Let cool.
- Toss chicken, cabbage, orange and juices, and scallion with sesame dressing. Top with toasted almonds.
DINNER
- 1½ lb flat iron steak, cut into 4 pieces
- 1 small garlic clove, grated
- 1 tsp dried oregano
- 1 tsp finely grated orange zest
- Kosher salt, freshly ground black pepper
- ½ cup chopped fresh flat-leaf parsley leaves
- 1 Tbsp fresh orange juice
- 2 tsp vinegar (red wine, cider, or white wine)
- ¼ cup extra-virgin olive oil, plus 2 tsp. olive oil, divided
- Remove steaks from the refrigerator 30 minutes before cooking.
- Combine garlic, oregano, and orange zest in a medium bowl; using the back of a spoon, crush with ¾ tsp. salt until fragrant. Mix in parsley, orange juice, and vinegar. Slowly whisk in ¼ cup extra-virgin olive oil until emulsified; season chimichurri with salt and pepper.
- Season steaks all over with salt and pepper. Heat remaining 2 tsp. olive oil in a large skillet over medium-high heat. Add steaks and cook, turning once, until browned and medium-rare, 4–6 minutes per side. Let rest at least 10 minutes before slicing against the grain. Reserve 4 oz. steak for Steak and Arugula Salad.
- Serve steaks with chimichurri.
- ¼ cup Whole Grain Mustard Dressing
- 1 anchovy fillet packed in oil, drained, finely chopped, plus 4 for serving (optional)
- 1 small garlic clove, grated
- 6 cups fresh spinach
- Kosher salt, freshly ground black pepper
- Fresh lemon juice (for serving)
- Bring 2″ water to a simmer in a medium saucepan over medium-low heat. Place a large metal bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Add Whole Grain Mustard Dressing, chopped anchovy, and garlic to bowl and whisk until warm to the touch. Add spinach and toss until leaves are warm and beginning to soften, about 2 minutes. Remove bowl from heat; season salad with salt, pepper, and lemon juice to taste. Serve salad topped with whole anchovies, if using.
- 1½ lb garnet yams or other sweet potatoes, unpeeled, cut into ½” wedges
- 2 Tbsp olive oil
- Kosher salt
- 1 tsp hot chili sauce (such as Crystal, Texas Pete, or Sriracha)
- 1 garlic clove, grated
- Preheat oven to 425°F. Toss yams with oil on a rimmed baking sheet and arrange in a single layer; season with ½ tsp. salt. Roast until tender and browned in spots, 35–40 minutes. Remove from oven; while still hot, toss potatoes with hot chili sauce and garlic. Season with salt.