I can’t believe it’s been a whole week already on the Bon Appétit Food Lover’s Cleanse but in a way it seems like a really long time too when I consider all the great tasting meals I’ve had in the past seven days. There’s been something really comforting about this time too. I normally pack a lot into any given day, or week, or month. But because of this cleanse, I’ve kept my schedule relatively open so I can spend time cooking and writing these blogs. It’s been very calming. A nice regroup when the days  are short and dark and it’s comforting to have the house filled with warm smells and warm food.

Bring on week number two – I can’t wait to see what more is in store.

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.
• Loved this breakfast the first time around. More than happy to have it again…and again.
• I must have been suffering from low blood sugar at lunch today as I totally forget to take a photo of my beautiful salad. Bah!

BREAKFAST

Steel-Cut Oats with Blackberries & Hemp Seeds

Steel-Cut Oats with Blackberries and Hemp Seeds
This is a repeat from week one. You can find my post on it here.

LUNCH

Author: 
Serves: 1
 
Ingredients
Instructions
  1. Toss watercress, carrot salad, and chickpeas with The Greenest Tahini Sauce in a medium bowl; season with salt and pepper.
  2. Kosher salt, freshly ground black pepper

DINNER

Roasted Tofu with Red Pepper-Walnut Spread

Serves: 4
 
Ingredients
  • 1 package firm tofu, drained (12–14 oz.)
  • 2 Tbsp olive oil
  • 1 clove garlic, minced
  • 2 Tbsp plain low-fat Greek yogurt
  • 1 tsp kosher salt
  • ¼ Tbsp Aleppo pepper or hot paprika
  • ½ tsp ground cumin
  • Flaky sea salt (optional)
  • ½ cup Red Pepper–Walnut Spread
Instructions
  1. Heat oven to 425°F. Line a rimmed baking sheet with a piece of parchment..
  2. Slice tofu into 5 pieces. Place a double layer of paper towels on a large plate. Lay tofu on towels in a single layer. Cover with another double layer of paper towels and top with 2 plates; set aside to drain, 10 minutes.
  3. Whisk together oil, garlic, yogurt, salt, Aleppo pepper, and cumin in a medium bowl. Add tofu and turn gently to coat. Lay tofu slices on prepared baking sheet and roast until slightly puffed and browned in spots, 20–25 minutes. Reserve 1 slice tofu for Bulgur, Tofu, and Kale Salad.
  4. Sprinkle roasted tofu with flaky salt, if using, and serve with red pepper spread.

Author: 
Serves: 4
 
Ingredients
  • 1 cup medium-grind bulgur
  • 8 oz cauliflower florets, cut into 1″ pieces
  • Kosher salt, freshly ground pepper
  • ¼ cup roasted pistachios, chopped
  • 3 Tbsp extra-virgin olive oil
  • 1 Tbsp lemon zest, finely minced
  • ½ Tbsp fresh lemon juice
  • 3 Tbsp fresh cilantro, chopped
  • 3 Tbsp fresh flat-leaf parsley leaves, chopped
  • 3 Tbsp fresh mint, chopped
  • ¼ tsp Aleppo pepper or hot paprika
Instructions
  1. Cook bulgur according to package directions; drain and set aside.
  2. Meanwhile, cook cauliflower in a large pot of boiling salted water until crisp-tender, about 5 minutes; transfer to an ice bath to cool, then drain. Toss together cauliflower, bulgur, pistachios, oil, lemon zest, lemon juice, dill, parsley, mint, and Aleppo pepper in a large bowl; season with salt and pepper. Reserve 1 cup bulgur salad for Bulgur, Tofu, and Kale Salad.