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 and Hemp Seeds
This is a repeat from week one. You can find my post on it here.
LUNCH
- 3 cups watercress, large stems trimmed, chopped
- 1 cup leftover Warm Carrot Salad
- ½ cup canned chickpeas, rinsed
- 2 Tbsp The Greenest Tahini Sauce
- Toss watercress, carrot salad, and chickpeas with The Greenest Tahini Sauce in a medium bowl; season with salt and pepper.
- Kosher salt, freshly ground black pepper
DINNER
- 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
- Heat oven to 425°F. Line a rimmed baking sheet with a piece of parchment..
- 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.
- 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.
- Sprinkle roasted tofu with flaky salt, if using, and serve with red pepper spread.
- 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
- Cook bulgur according to package directions; drain and set aside.
- 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.