Wellness Cleanse Week 3

-
Well, then life happened...  

And here's how the Wellness Cleanse went going into week three.  Overall this cleanse was easy-peasy, but the final week of recording was not so easy.  But here are my final notes (minus the last few days...).

Day 15: 
Breakfast:  Everything But the Kitchen Sink Fruit Smoothie (banana, orange, apple, kale, flaxseed, coconut milk, parsley, mint, fennel, celery)
Lunch: Glass noodles with Edamame, handful of goji berries
Snack:  Trail mix
Dinner:  Paparot (Spinach and Polenta Soup)
Workout: 60 minutes bootcamp

Day 16: 
Breakfast: Pear and Grapefruit Smoothie, 2 small tangerines
Lunch:  Mushroom Ragout with brown rice and wild rice
Snack: Raisins
Dinner: Beet salad (with no cheese) at Ben and Nick's, chips and salsa
Workout: none
  • Went out to eat with friends, and I was actually able to find an easy dinner.  But I was still hungry, so I had some chips and salsa (still my favorite meal) at home.
Day 17: 
Breakfast: Smoothie (1 fennel bulb, 3 leaves kale, 1 cup coconut milk, 1 banana, 1/2 mango, 2 tablespoons flax meal)
Lunch:  Apple
Snack: Tomato and White Bean Soup from Market Hall
Dinner: Vegan Phat Thai
Workout: 60 minutes bootcamp

  • I am ready to be done.  I had to ensure that the Phat Thai had no fish sauce, sugar, egg, or shrimp. 
Day 18: 
Breakfast: Smoothie (1 fennel bulb, 3 leaves kale, 1/2 tomato, tangerine, 1/4 cup mango, 1 apple 2 tablespoons chia seeds, almond extract, 1 cup almond  milk)
And then I have notes for nothing.

  • Back to work today after having last week off.  My usual breakfast in the past was yogurt and granola.  The smoothie is simple and really convenient.  
Day 19-21
Oh dear, with going back to work, I couldn't keep track of everything.  But I can tell you by this time in the cleanse, it was just a matter of finishing it up.  Since then, I have kept up the smoothie for breakfast routine (months into it now) for the most part.  This cleanse definitely kick started some better eating habits.  




Comments

Post a Comment

By Popular Demand

Cookbook #4: Cheese Board: Collective Works

-
Image
Adapted from Cookbook #4:  Cheese Board:  Collective Works (2003) Recipe: Four-Cheese, Three-Onion, Four-Herb Pizza Four cheeses?   I needed four cheeses to make one pizza?  When you're the Cheese Board, the answer is yes. Four cheeses: four gospels, four noble truths, four horsemen of the apocalypse,  four chambers to mammalian heart, the fantastic four ... And so, to follow in this illustrious suit of four, I give you four reasons why this was a good recipe for me to make: 1.  I don't make pizza. My husband does.  For his thirtieth birthday in 2003, he and I were envisioning our ideal kitchen, so I gathered together an immoral amount with the kitchen-themed presents, including a pizza stone.  Since then, he has been delegated head pizza chef, so this is another one of those recipes I would never make but would foist upon him.  When I pull this cookbook off the shelf, I go straight to the scones pages (which are relatively easy to find as they are currently the butte
Read more

Ottolenghi's Semolina, Coconut and Marmalade Cake

-
Image
"When I stepped out into the bright sunlight, from the darkness of the movie house, I had only two things on my mind: Paul Newman, and a ride home."  This week I did two very important things: I made Ottolenghi's Semolina, Coconut and Orange Blossom Cake and I rewatched The Outsiders . These two events are not related; however, they were both delightful. Let's start with the cake, shall we? This cake is a light - in - texture - but - heavy - in - flavor take on the ubiquitous Eastern Mediterranean semolina cake. From Greece to Syria, Egypt to Turkey, this cake, well, takes the cake. Call it revani , basbousa , shamali, harisi , mix in yogurt, coconut, rose water instead of orange blossom water--no matter what, you're going to do all right.   Ottolenghi's version adds coconut and marmalade to a large dose of sunflower oil and semolina. He also serves it with a dallop of Greek yogurt freshened with orange blossom water. However, this is the kind of
Read more

Ottolenghi's Lemon and Eggplant Risotto

-
Image
Risotto is such a delightful dish. Comforting, creamy, simple, stable.   And I am a huge fan . As in, I will make me a risotto any chance I get, with any sort of ingredient you can imagine. It doesn't matter--any season.  Spring--lemon and peas;  Summer--tomato and parmesan;  Fall--mushroom;  Winter--butternut squash and pancetta.  If it's in your fridge, you can put it in this Northern Italian rice dish. However, you will want a very specific kind of rice--a high starch, medium- or short-grain rice--in order separate this delicacy from any other rice dish. The high starch means that as you cook it, it releases its starch, making that requisite creamy smoothness to risotto. The most popular risotto rice in the United States is, hands down, Arborio rice. This short-grained rice isn't as starchy as some of its popular Italian counterparts, but it is the most easily procured. However, a  great article from
Read more

Whole Roasted Celery Root from NOPI

-
Image
Okay.  This almost doesn't qualify as a recipe. But I'll admit, I have never made celeriac this way. Yes, it took Yotam Ottolenghi to convince me to do something simple. And perfect. I am not going to mess around here. I love celery root. I have sung its praises here , here , and here . It is not a pretty little root vegetable, but if you can get beyond its humble, knobby exterior, it smacks of the bright, freshness that one expects from celery (which is, really, just the stalk of the plant) and the nutty, earthiness of something that comes from beneath the ground. This straightforward recipe comes from Ottolenghi's latest cookbook, NOPI , a collection of restaurant-approved recipes from London's powerhouse foodie and his partner and NOPI Head Chef Ramael Scully . Yes, it's true, I am a bit of a fan-girl when it comes to Ottolenghi, and next time I am in London (whew, it has been a long time  since I was last there), you better believe I pla
Read more

Lamb Stew with Apples (Estofado de Cordero Con Manzana)

-
Image
About six years ago, I bemoaned the fact that one of my fathers-in-law owned a cookbook I wanted. Through the modern miracle of amazon and the generosity of my husband, he snapped up a used copy for me as my Christmas present. And oh, how I love it.  And the question must be asked: why did he wait so long? I decided to begin with one of the simplest recipes in the book: a lamb stew. And oh, how I love lamb stew, and it has shown up on this blog twice before.  About two years ago, I made a  lamb and fruit stew  out of the Middle East that was quite tasty, for I am a huge fan of quince and of saffron--that stew married lamb with those two delicacies, and I was hooked.  And then, as you know, in December,  I made what I declared to be the best lamb stew I have ever had. I'll still stand by that declaration--that Tunisian lamb stew was better than this one, but only because I preferred that spice palate. Seriously--coriander, cinnamon, paprika, cayenne--all a
Read more