I can hardly believe that my detox is coming to an end. Not to be all dramatic, but I think truly within the span of this last month I felt every emotion-I felt so good at times that I felt almost high, I felt challenged by the idea of changing my cooking style and had fun with it, I felt healthy and happy, I felt grumpy as I went through caffeine withdrawal, I felt anxious as it neared the end and I wanted chocolate so bad it hurt, I felt tired and sluggish and right now...I just feel proud, relieved and ready for it to be over.



I have always thought of myself as eating relatively healthy, sure over the holidays maybe I drank a little too much wine and ate a hell of a lot of cheese, but in general I am pretty healthy. But this detox was an eye opener because I felt pure. I ate way more fruits and vegetables than I normally do and I will carry this habit into my after-detox life. I also really enjoyed the brown rice and protein combination as it made me full for longer, got me away from my constant snacking and just helped me feel balanced. I really enjoyed avoiding processed foods and cooking more so I didn't eat crappy snack food and this will be a habit that I will definitely incorporate into my future.

I am curious to see where I take my diet and eating habits from here. I do not have a clear plan, but I definitely have an enhanced self-awareness and I plan on experimenting as I add items back into my diet and possibly delete them again. I did find that towards the end I felt tired and I am curious to play around with adding gluten back into my diet to see if that helps especially before or after big runs or strength training days. I obviously love a glass of wine with my girls, however I am curious to see how my body reacts and absorbs alcohol. As one guy told me he wanted to be the one to take me out on March 1st because I would be a cheap date...hate to be the bearer of bad news my friend, but the girls get me tomorrow. And I have been bouncing around the idea of sticking to a detox style diet during the week or 6 days a week, but giving myself one day a week to truly enjoy food. Or I may just add items back in, see how I feel and how my body reacts and go from there. But whichever direction I go I promise this blog will follow.


Today, however, I have started the wine and chocolate countdown. Ok sure it actually started last night. I can't wait to have chocolate and wine as the clock strikes midnight. So I spent my day in preparation. I had several wine clubs that had pick-up parties this past month and I avoided them, well for obvious reasons, however today I stopped by my favorite and picked up my wine. I swear I didn't open them, but they are on the table in anticipation...and no I won't drink all 4 bottles at midnight. Silly!!

It was also a rare rainy day in So Cal, so I decided to bake Toasted Coconut Chocolate Chunk Cookies to have with my glass of wine. I can't even tell you how euphoric I felt baking again. I think that was one of the things I missed the most about the detox. I love tackling a baking project at night after work or on a lazy Sunday afternoon and I truly missed that tradition.


I also think my Kitchen Aid was super excited to come back out and play. It was truly sitting on that shelf for the past month turning green with jealousy because the blender and food processor were having all of the fun. So back to the cookies.

Before

First of all toast the coconut in a 350 degree oven for 7 minutes.

After

Cream the sugar and butter in the mixer. Add in the vanilla and an egg and blend together.

Next add the flour, baking soda, salt and baking powder to the butter mixture.


Stir in the toasted coconut and chocolate. I just bought a chocolate bar and chopped it into chunks with a knife.

Bake for 8-10 minutes (on a baking sheet with cooking spray) in a 350 degree oven. Cool on a wire rack.

Here is the actual recipe:

Ingredients:
1 cup flaked sweetened coconut
4.5 ounces all-purpose flour (about 1 cup)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup packed brown sugar
1/4 cup unsalted butter, softened $
1 teaspoon vanilla extract
1 large egg
2 ounces dark chocolate (70% cacao), chopped $
Cooking spray

Preparation:

1. Preheat oven to 350°.
2. Arrange coconut in a single layer in a small baking pan. Bake at 350° for 7 minutes or until lightly toasted, stirring once. Set aside to cool.
3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl; stir with a whisk until blended. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Beat in vanilla and egg. Add flour mixture, beating at low speed just until combined. Stir in toasted coconut and chocolate.
4. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until bottoms of cookies just begin to brown. Remove from pan, and cool completely on wire racks.


Ok I can't tell you how they taste because I still have 3 hours, however the house smells amazing and they look luscious!

Thank you to all my friends, family and readers who have followed me on this journey. I appreciate all of your support, insight and laughs, both at my expense and with me. Cheers with a glass of wine in 2 hours and 39 minutes!

I see the light at the end of the detox tunnel. I have 28 hours until I have a glass of wine and dark chocolate in my hand...yes, I plan on double fisting and yup I have counted...and I plan on continuing the countdown.



So tonight I made a Sunset magazine recipe for Shrimp Ceviche Tostadas. And I have to say the recipe was just ok. I had high expectations for it, but it was a little bit bland and I ended up dousing it in salsa. I do have to say that I bought the ingredients for this recipe on a warm sunny So Cal day, however tonight when I made it So Cal is preparing for "Storm Watch 2014."

So I am not sure if my mediocre feelings about this recipe is psychological, weather related, truth or all of the above. I do have to say that I did enjoy how fresh and crisp this recipe was, however the only spice came from the serrano pepper and the only real seasoning was from the lime juice and dried oregano. It just seemed to be missing something and even after I added salt, I wanted something more...ok sure maybe it was the beer in this picture...which by the way I only used as a photo prop...how sad is that.

This recipe is very easy. You actually buy cooked shrimp so all you have to do is cut them up.


Chop the following vegetables-red onion, serrano pepper and actually I used a jalapeno because the grocery store didn't have a serrano, avocado, tomato, cilantro and cucumber.


Season the vegetable/shrimp mixture with the lime juice, dried oregano and in my case salt.

Serve on tostado shells and sprinkle with feta cheese.


Now for my detox version I served the shrimp/vegetable mixture over a bed of lettuce to eliminate the corn and I left the feta cheese out of the recipe all together.

Here is the actual recipe:


Ingredients

1 pound cooked medium (36 to 42 per lb.) shrimp, cut in half lengthwise
1 medium tomato, chopped
1 avocado, chopped
1 serrano chile, halved, seeded, and sliced
1/2 English cucumber, peeled and chopped
1/2 cup chopped red onion
1/4 cup chopped cilantro
1/2 teaspoon dried oregano
Juice of 1 lime
8 tostada shells
1/2 cup crumbled feta cheese
Preparation

1. Mix together everything except tostada shells and cheese in a medium bowl. Let mixture marinate 10 minutes.
2. Spoon shrimp mixture onto center of shells, dividing evenly. Sprinkle with cheese.


So this recipe has a lot of potential, but I think if I did it again I would prefer shrimp that were sauteed in garlic and I would do more of a guacamole with the tomato, avocado, cilantro, red onion, lime juice, jalapeno and salt. Add just serve the chopped cucumber on top of it all as kind of a relish. Hmmm...maybe I will try that next time.


I am sick of almond butter that the sight of it makes me want to cringe. I feel like during the past 27 days I had almond butter on everything, at least once a day and sometimes twice a day. And so today for breakfast I needed something that did not include almond butter. And boy did I get lucky I found gluten free bread with avocado, salt and pepper. It was Yum!  Wish I had found that 27 days ago!! Cheers with my bottle of water...until tomorrow!

My fridge is being over ran by leftovers since I have been cooking every night. It is packed! And so after yoga, since I was feeling all chill and zen, I decided to have leftover chicken curry, watch some Real Housewives of Beverly Hills and enjoy the rain. Yes, to all of you who are not in So Cal, yes it is raining. Which is what made me think of the good 'ol days when I was a Nor Cal girl and rain was an every day occurrence. I have definitely become a So Cal girl, however my heart will always be in Humboldt. So this is my Nor Cal tribute...

I can hardly believe that my detox is winding down and coming to a close. And I am ready for the end to be near. I am looking forward to red wine, chocolate cake and blue cheese with eager anticipation. I am not quite sure how I am going to proceed after I eat those three things, however I figure I have until Sunday to figure that out. I think my friends are equally as excited for this detox to be over as they are missing girl talk and a cocktail time, as am I.




So tonight I decided to make Cooking Light's Chicken Curry and I have to say I was pleasantly surprised. The recipe calls for red curry paste and I have very little experience with the paste. In the past I have used curry powder which can be somewhat overpowering and has a smell that permeates your entire house. However, the red curry paste is more subtle and a little bit on the sweeter side. I was a little concerned when I tasted the red curry mixture alone as it was a tad bit overpowering in my mouth, but once it was paired with the coconut milk it mellowed out. This dish was really good with a hint of spice from the curry, a citrus flavor from the lime, saltiness from the soy sauce (I used gluten free) and a little bit of sweetness from the Stevia (the recipe originally called for sugar). Plus it is a perfectly balanced meal with a protein, carb and vegetable...easy peasy!


So to begin with, saute the chicken in canola oil. Sprinkle with salt. Cook until browned.


Add the bell pepper, which is cut into strips and cook for approximately 5 minutes or until tender but still slightly crunchy. Remove the chicken and pepper from the pan.


To make the sauce, combine the lime juice, soy sauce, red curry paste and Stevia.


Add the curry paste mixture and coconut milk to the pan and cook until thickened.


Add the chicken back into the pan for 2 minutes to heat through and meld the flavors. Serve over rice.


This was fast, easy and different. It is the perfect weeknight meal as it mixes it up a little bit without being too over the top exotic.

Here is the actual recipe:

1 tablespoon canola oil
3 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces
1/2 teaspoon salt
2 cups green bell pepper strips (about 1 large)
2 tablespoons fresh lime juice
2 tablespoons less-sodium soy sauce
2 tablespoons red curry paste
1 teaspoon sugar
1 (14-ounce) can light coconut milk
3 cups hot cooked long-grain rice
Lime wedges (optional)
Preparation

1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt. Add chicken to pan; cook 6 minutes or until browned, turning once. Add bell pepper to pan; sauté 4 minutes, stirring occasionally. Remove chicken mixture from pan. Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick. Return chicken mixture to pan; cook 2 minutes or until thoroughly heated. Serve over rice. Garnish with lime wedges, if desired.


Now for a few new detox observations:

• I haven't really lost weight, but my boobs have gotten smaller. Gee thanks! 
• I don't feel bloated and my stomach is flat...still looking for my 6 pack abs, but it is flat. 
• I sleep incredible and I dream all the time. 
• I don't want to get out of bed...oh wait that has nothing to do with the detox...I am not a morning person and I never want to get out of bed.
• I still get sore from working out, but I don't feel as stiff and geriatric after working out. 
• I am thirsty more often, like I crave water more. 
• I feel wild and crazy when I eat strawberries for a snack. Yes, I know it is a sad day when strawberries are the excitement in your life, but you have to take what you can get. 
• I miss protein bars...yeah I know it is an odd thing to miss. 
• I am not as hungry all the time...I use to be a snacker and I just don't need to anymore. 

So here I am on Day #24 and I feel tired. I felt so energized, even as recently as a few days ago, but the last couple of days have me feeling wiped out. Sure I may be coming down with a cold, but even before I started to feel sick I felt just exhausted after a workout. I am not sure if there is something in my diet that I am not getting enough of or if the very fact that it's winter just makes me want to hibernate (even though it was 79 degrees here this weekend)....but any which way I am dragging.



I have also started to recognize just how much my personal reward system interfaced with food and wine. Oh great run...have a beer. Long day at work, but I was super productive...glass of wine with the girls. Finished first draft of my book...chocolate cookies. And don't get me wrong I have loved every minute of it, but I am just not so sure that is a healthy relationship with food and/or alcohol. So it has been interesting changing my reward system. Oh long run....bubble bath. Long day at work...hot cup of tea before bed...that makes me get up and pee 7 times in the middle of the night. Just wrote my blog...electric blanket and sweet dreams. Yes, it has been an interesting progression. And I am curious as the end of this detox gets closer and closer to see what type of happy medium I come up with...starting on Sunday...Saturday all bets are off.

So yesterday I bbq'd with my bestie. Sure there was some things I couldn't have so we made the bbq detox friendly. I found a recipe in Cooking Light for Grilled Flank Steak with Avocado Tomato Salsa and she made asparagus and mushrooms. Yum!


The steak was super easy. Just sprinkle with salt and pepper.


And actually I also used some Seasonest Original Blend Seasoning. The company is from Georgia and it is a family run business. However, the seasoning can also be ordered on-line. The seasonings started because the family loved to cook and the owners father "Mr J" went to New Orleans, loved the Cajun flavors and came back and created this seasoning. Mr J is also pictured on the label. The seasonings are natural, have no additives and are low in salt. The one I used for the steak is a combination of salt, paprika, garlic, cayenne and other spices. It game it just a little bit of zing.


The salsa called for a yellow and a red tomato, however considering it is February, all I could find was red, so I went with it. I combined tomato, avocado, olive oil, red onion, a jalapeno (the recipe didn't call for it but I thought a little spice would be good), lime juice, salt and pepper.

Here is the actual recipe:

• 1/2 cup diced avocado 
• 1/2 cup diced red tomato 
• 1/2 cup diced yellow tomato
• 1 tablespoon finely chopped red onion
• 1 tablespoon fresh lime juice
• 2 teaspoons chopped fresh tarragon (I did not use the tarragon because I couldn't find fresh)
• 1 1/2 teaspoons extra-virgin olive oil 
• 3/4 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided 
• 1 (1 1/2-pound) flank steak, trimmed
• Cooking spray

Preparation

1. 1. Prepare grill to medium-high heat.
2. 2. Combine first 7 ingredients, 1/8 teaspoon salt, and 1/4 teaspoon pepper.
3. 3. Sprinkle steak evenly with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Place steak on a grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness. Remove steak from grill; let stand 5 minutes. Cut steak across the grain into thin slices; sprinkle evenly with remaining 1/8 teaspoon salt. Serve with salsa.

It was the perfect combination! The steak was cooked perfectly, about 5 minutes on each side. It was tender and juicy. The salsa gave it a little spice and the super fresh vegetables created a really nice contrast. It definitely made me thankful that I live somewhere that allows me to bbq in February and the grilled steak and salsa didn't leave me missing my pre-detox days...ok sure the glass of wine my best friend had in her hand made me miss it a little bit, but not the meal. Happy Monday and Cheers!

As many of you know I am truly addicted to running. It is as if I found myself and found my niche when I starting tying on those running shoes. I was not a very athletic kid, didn't play team sports even though I had a few failed attempts and I didn't feel compelled to search out physical endeavors. When I was in college I taught aerobics a little bit and started working out regularly because the guy I was dating at the time was a huge fitness fanatic. I took ballet classes as an adult, followed the step aerobics craze and spent a lot of time on cardio machines, but still I wouldn't have described myself as a fan of exercise.




However, when I moved down to Southern California I started running, I mean truly running. I ran my first 5k my first year here and I have been addicted ever since. There is something about turning up the music, putting on those running clothes and knowing that you have 30min-2 hours of escape time. This time has become precious to me as it is my time to think, to dream, to celebrate and to cry. I have been running now for almost 9 years and it has been my little slice of heaven. This is what I love about running:

1. It is the only time you can wear neon clothes without judgment...well at least at my age.
2. It is the only sport where you pay crazy entrance fees and you get a tshirt...often times that you dislike...that is probably valued at $5 but you are excited about it!
3. You hurt....like every muscle in your body hurts...and you start to love that feeling, crave that feeling, push harder to get that feeling...yes, I know I sound like a crazy person but that is the truth.
4. You travel to run...I have been to Atlanta, Phoenix, San Diego, Monterey, Carlsbad, Santa Barbara and countless other locals to run...sure I could do this in my own backyard, but what is the fun in that.
5. It is the one thing in my life that I am neurotic about it. I have a pre-race ritual, I am superstitious about what I eat, what I wear, what I drink, how far I walk the day before and what I think. Crazy!
6. It is the perfect reason to celebrate! I ran a 5k...time for bacon and mimosas!! I ran a half marathon...I get beer and nachos! I pretty much think when I finally conquer my fear of a full marathon there should be a bottle of Cristal waiting for me as I cross that finish line. Just sayin'
7. I can wear super short shorts and not feel like a whore
8. I have the right of way...for once cars have to look out for me....which is why I wear the neon clothes because I can be a little head up ass when it comes to obeying traffic laws.
9. You get to see the world from a different perspective. Often times we zoom by sights and sounds in our cars, oblivious to the wonders of the world. However, when you are running it is slower, more controlled and you have plenty of time to take it all in.
10. I have a sense of accomplishment every time I turn on my Garmin watch, lace up my Adidas Supernovas, put on my Adidas running pants and hit the pavement. There is nothing better than taking off clothes that are drenched in sweat, feeling invigorated, getting into a hot shower and knowing that you conquered that last hill, ran your fastest race or you enjoyed your time out there.
So I discovered one of the easiest breakfast recipes on the planet. I am one of those people, on work mornings, who sleeps in until the very last second and then rushes around like a crazy person trying to get ready. So especially during the week breakfast is a hard meal for me to pull off. But I found this recipe for overnight cereal and I decided to give it a try.


Last night before bed I combined barley, steel cut oats and water in a measuring cup. I covered them with plastic wrap and put them in the fridge, going off to dream land.


This morning I took them out of the fridge only to find that a lot of the water was missing and the barley looked plump and engorged. I put the measuring cup in the microwave....the recipe said for 6 minutes but I found that they were done after 3 minutes.

Next I added cinnamon, nutmeg, Stevia instead of honey to stay true to my detox and almonds and dang I was impressed. This was a comforting, warm bowl of cereal with a little bit of spice from the cinnamon and  nutmeg, a little nutty flavor from the almonds, hint of sweetness from the Stevia and it was hearty from the grains.

This is a dish that is definitely going to be on my breakfast circuit-easy, takes no time at all and good for me!! Talk about a win/win!!

Here is the actual recipe:


1/3 cup steel-cut oats (such as McCann's)
2 tablespoons uncooked pearl barley
1 1/4 cups water
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon sliced almonds, toasted
1 tablespoon honey
Preparation

1. Combine oats, barley, and 1 1/4 cups water in a microwave-safe 4-cup bowl. Cover and refrigerate 4 hours or overnight.
2. Uncover bowl, and stir in salt. Microwave, uncovered, at HIGH for 6 minutes or until most of liquid is absorbed, stirring well after 3 minutes. Stir in 1/4 teaspoon cinnamon and nutmeg. Top with almonds and honey

Well after all that running talk it is time for me to hit the road. Have a wonderful Sunday! Cheers!

Since I am feeling the food/wine loss more deeply right now on this detox I decided to try and make some foods this week that are a little more reminiscent of the way I eat when I am not on a detox. Although I have very much enjoyed cooking and exploring foods outside my comfort zone I needed a little bit of home this week, I just needed to see if I could eat healthy and not feel quite so deprived. I am not sure if that is possible because I want wine and chocolate and those are both things that are really hard to find substitutes for. Ya know there are some things you just can't fake...what?



So today I volunteered to make my bestie lunch and we normally always have salmon together so I found a recipe for a Greek Salad with Roasted Salmon in Food and Wine magazine and decided to give it a go. It was so good! The salmon was cooked perfectly, the salad was crisp and the lemon in the dressing complimented both the salmon and the greens perfectly. The kalamata olives gave it a nice salty flavor and it was easy to make it detox friendly as I just left the feta cheese off my plate. Yes, I really did want a glass of Chardonnay with this salad or a nice Pinot Grigio because it would have paired perfectly but I stuck with bubbly water...I have 6 more days I am going to conquer this thing....if it's the last thing I do.


To begin with, sprinkle the salmon with olive oil, salt and pepper and place it on a rack over a baking sheet. The rack helps the fat drip to the baking sheet and away from the food. This was a technique we used often in culinary school and it works really well. Roast the salmon for 12-15 minutes in a 450 degree oven.

Next make the dressing, which consists of 3T lemon juice, olive oil (the recipe calls for 1/2 cup but I used a 1/4 cup and it was perfect), chopped kalamata olives and salt and pepper.



In a large bowl, combine the chopped romaine lettuce, 2 tomatoes, 1 cucumber, 1/2 red onion that is sliced very thin and 2T chopped chives.

To plate the salad, put the greens on a plate, place the salmon on top, sprinkle with dressing and a smattering of feta cheese (if you are using it).


Here is the actual recipe from Food and Wine Magazine:


1 tablespoon chopped oregano, plus 7 oregano sprigs
One 1 1/2-pound salmon fillet
1/2 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3 tablespoons fresh lemon juice
3/4 cup pitted kalamata olives, chopped
1 head romaine lettuce, coarsely chopped
2 small tomatoes, cut into wedges or large chunks
1 Kirby cucumber, cut into 1/2-inch dice
1/2 small red onion, thinly sliced
2 tablespoons chopped chives
6 ounces feta cheese, sliced

Preheat the oven to 450°. Set a rack over a baking sheet and arrange the oregano sprigs in the center.
Rub the salmon all over with 2 tablespoons of the olive oil and season with salt and pepper. Place the salmon skin side up on top of the oregano sprigs and roast for 12 to 15 minutes, until the salmon is just cooked through. Let cool slightly, then discard the oregano sprigs and salmon skin; break the salmon into large pieces.
Meanwhile, in a large bowl, combine the chopped oregano and lemon juice. Gradually whisk in the remaining 1/2 cup of olive oil, then whisk in the olives and season with salt and pepper. Reserve 2 tablespoons of the olive vinaigrette. Add the lettuce, tomatoes, cucumber, red onion and chives to the large bowl and season with salt and pepper. Toss to coat.
Transfer the salad to a platter. Top with the salmon and feta. Spoon the reserved olive vinaigrette over the salmon and serve.
MAKE AHEAD The vinaigrette can be refrigerated overnight.

And just in case you were wondering what I plan on eating on March 1st as the clock strikes midnight, it will go a little something like this:

0000 (midnight)-glass of Pinot Noir
0015(12:15)-dark chocolate
sleep with visions of chocolate and wine dancing through my head...
I will get my cheese fix the next day!
Cheers!

I am so excited that I have only one more week left on this detox. I am officially over it, yes that is my declaration for the night. I am ready to eat cheese and bread and drink wine, at least for one day. So I am so looking forward to March 1st.



So tonight I made Food Networks Kale Turkey Rice Bowl and I have to say I wasn't so sure of this recipe. I haven't had much experience with kale, the flavors were interesting and well sometimes ground turkey makes me want to gag a little bit. Plus I wasn't sure of the flavors as it combined cilantro, jalapeno, cumin and almonds, but I have to say I was pleasantly surprised. The flavors were herbaceous, intense and had a kick of spice. Loved it! Which got me thinking of my blog topic for the night....life's surprises...I have had quite a few during my time here and I thought I would share a few with you all.

1. I thought I was going to be tall and I was seriously surprised when I stopped growing at 5'4" (on a good day, I am probably closer to 5'3")
2. I thought I was going to be a ballerina or a foreign correspondent or a trophy wife and so I am surprised that I run a 911 Communications Center and that I am a food blogger at night. Hmmm...
3. A few years ago when I got up in the middle of the night to use the restroom, while climbing back into bed I whacked my head on the dresser next to the bed....boy was I surprised...and it hurt and did not look so good.
4. Every year when my birthday comes around, it is August 16th just in case you were wondering, I am always surprised by my age, which is why I pretend I am a different age...Surprise!
5. I am surprised I am a runner...I was never a very athletic kid and so the fact that I REALLY enjoy running is always a surprise to me.
6. I played piano for 7 years and I do not remember a single thing. I don't remember how to read music, don't remember a single song I played and I barely remember what a piano looks like. Surprise!
7. I am surprised every morning by this giant squishy face that is staring at me as I wake up. Miss Kitty loves to surprise me!
8. I am surprised when I finish a bottle of wine by myself, yes we are going to call that a surprise.
9. I am surprised that I agreed to this detox....what was I thinking?
10. I am surprised that I can't come up with #10, any ideas?

This is a bunch

Ok back to the Kale Turkey Bowl. To begin with you throw a bunch (like a bunch as in the whole package and not a bunch as in a lot) of cilantro, 3T of sliced almonds and 1 jalapeno (you can decide whether or not you want to seed it, depending on how hot you want it) into a blender and puree. Just so you know I did seed my jalapeno and there was plenty of spice and flavor, however if you get a mild jalapeno I would throw in the seeds.


Meanwhile cook the turkey in oil until browned.


Add the diced onion and the 2 cloves of chopped garlic and the cumin and cook for 6 minutes.


Next add 1 1/2 cups water, the cilantro mix, the kale (I used a kale salad because I couldn't find it sold any other way and it worked fine) and the red potatoes. So I have to admit that I added the red potatoes and as my dish was cooking a light bulb went off in my head and I realized that my detox did not allow for "white potatoes" so when I served it I left the potatoes off because I am a detox purist.


Cover the mixture and bring it to a boil. Uncover and simmer for 15 minutes.

Plate the turkey mixture over a bed of rice and garnish with leftover cilantro.

Here is the actual recipe:

Ingredients
1 bunch cilantro, tough stems removed
1 jalapeno pepper, halved (remove seeds for less heat)
3 tablespoons sliced almonds
Kosher salt
1 tablespoon vegetable oil
1 pound 93 percent lean ground turkey
1 onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon ground cumin
1/2 pound red-skinned potatoes, cut into 1/2-inch pieces
1 5 -ounce package chopped kale (about 6 cups packed)
2 1/2 cups cooked white or brown rice
Directions
Puree all but 3 tablespoons cilantro with 1/2 cup water, the jalapeno, almonds and 1/4 teaspoon salt in a blender until smooth.

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the turkey and 1/2 teaspoon salt; cook, stirring and breaking up the meat with a wooden spoon, until browned, about 4 minutes.

Add the onion, garlic and cumin and cook, stirring occasionally, until softened, about 6 minutes. Stir in 1 1/2 cups water, the pureed cilantro mixture, the potatoes and kale. Cover and bring to a boil, then uncover and reduce the heat to medium. Simmer, stirring occasionally, until the potatoes are tender, about 15 minutes. Season with salt and serve over the rice. Top with the reserved cilantro.


Well I am going off to submerge myself into Downton Abby or maybe the Olympics or maybe life will throw a surprise at me....hmmm. Cheers!

So last night I spent an hour making hummus and yes, it was good. But I think I am officially over my hummus obsession, at least for now. On this detox I think I have eaten more hummus than I have the entire rest of my life combined. And sure I love that it is easy to make, high in protein and you can flavor it any way you like, but it is not taking the place of wine or chocolate, so I think I need to diversify...maybe I will spend the last week obsessing about homemade guacamole or something like that.



On a side note, I have to say that I am starting to feel the effects of detox cravings. Yes, I am super proud of the fact that I am 20 days in, but I am ready to stop and have a buttery glass of Chardonnay, robust Cab or even an effervescent glass of champagne. Hell after 28 days my desperation may be to the point that I am willing to drink wine out of a box or Boones Farm.

Ok back to hummus. I have heard that hummus is this ancient food, however although chickpeas have been around forever, hummus as we know it today was first seen in a cookbook from the 13th century in Egypt. The original varietal consisted of chickpeas, vinegar, lemons, oil and herbs. However, the "traditional" modern day variety also has garlic and tahini.



As many of you know I have been making hummus with canned chickpeas, however last night I decided to make it with dried chickpeas, it was definitely more time consuming, but the texture is definitely WAY more creamy.

First of all, soak chickpeas in water with 1T baking soda. And just in case you were wondering, adding baking soda to dried beans can help tenderize them. Soak the beans for 12-24 hours.


Drain the beans and put them in a pot with 10 cups of water. Bring to a boil and boil for 10 minutes. Lower to a simmer and cook for 45 minutes. The water will get a bubbly scum on it, kind of like when you are making chicken broth, just skim it off the top...it does not mean you left dish soap in the pot.


Reserve 1 cup of cooking liquid. Drain the beans and rinse with cold water.

Add the beans, reserved cooking liquid, tahini, lemon juice, garlic, olive oil, paprika (I used smoked and it was wonderful), chili flakes, cumin and salt to a food processor. Process until smooth.

Here is the actual recipe:

Ingredients

• 1 cup dried chickpeas
• 1 tablespoon baking soda
• 1/2 cup tahini (sesame paste), well stirred
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 clove garlic
• Juice of 2 lemons
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon paprika, plus more for sprinkling
• Kosher salt
• Pita bread and/or vegetable sticks, for serving

This hummus was just full of flavor and it was also much more subtle. I felt like I could taste each of the individual elements-the lemon juice, the smoked paprika, the hint of sesame from the tahini. It was also much more creamy and smooth in comparison to using canned chickpeas and whereas canned chickpeas sometimes have funky skins on the beans, these did not have that. I enjoyed the hummus, but I am also...well just over my hummus obsession. Cheers!

So I have to say other than my detox tostadas I think this is my second favorite detox recipe. I used a smoked rotisserie chicken from Whole Foods and it gave this soup a smokey flavor and pair that with the slightly caramelized taste of the veggies, the nutty wild rice and the salty chicken broth, it was pure detox comfort food. Never thought I would combine the words "detox"+"comfort food," but for this recipe it works. It definitely allows you to walk away from the detox dinner table without feeling deprived in anyway...well sure I am still fiendin for a piece of dark chocolate, but other than that I do not feel deprived.


To begin with, cook the wild rice in broth, according to the package directions. I did leave out the spice packet from the rice box because I wanted to be able to control and flavor my soup to my liking.


Next saute onion, red bell pepper, carrots, garlic and dried thyme in olive oil.


The recipe says to add butter to the pan, but I just left that step out because it is not detox approved, obviously. Add the mushrooms and saute with the rest of the vegetables.



Next add the chicken broth, shredded rotisserie chicken, cooked wild rice, salt and pepper and cook until heated through. I know it is seriously easy, but it was so good!!


Here is the actual recipe:

4 cups fat-free, less-sodium chicken broth, divided
1 (2.75-ounce) package quick-cooking wild rice (such as Gourmet House)
1 tablespoon olive oil
1/2 cup prechopped onion
1/2 cup chopped red bell pepper
1/3 cup matchstick-cut carrots
1 teaspoon bottled minced garlic
1/2 teaspoon dried thyme
1 teaspoon butter
2 (4-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
2 cups shredded cooked chicken breast
1/8 teaspoon salt
1/8 teaspoon black pepper

Preparation

1. Bring 1 1/3 cups broth to a boil in a medium saucepan; add rice to pan. Cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Set aside.
2. Heat oil in a Dutch oven over medium-high heat. Add onion and next 4 ingredients (through thyme) to pan; sauté 3 minutes, stirring occasionally. Stir in butter and mushrooms; sauté 3 minutes or until lightly browned. Add remaining 2 2/3 cups broth, rice, chicken, salt, and pepper to pan; cook 3 minutes or until thoroughly heated, stirring occasionally.


The other thing I tried today was this rice top ramen that I got at Whole Foods and it was really good! Well the part I got to try was really good. The container actually exploded in my gym bag and caused my yoga clothes to become encased in top ramen noodles and broth. I took it as a sign to just come home after work. For some reason I just thought people would be really turned off to doing the tree pose next to someone who has noodles stuck to the butt of their yoga pants...just sayin.'



I do have a few other detox observations to share with you. As I get farther and farther into this process I have more and more epiphany's. Here are a few of my recent ones:

• I just started realizing how many of my social events surround cocktails...hmmm. What is everyone doing March 1st? haha
• Being on a detox has similar symptoms to being pregnant-always hungry, always peeing and feeling odd (thanks for pointing that out EG and I am very thankful that I am positive all of this is caused by a detox and not another reason)
• I hit a bit of an emotional roller coaster over the weekend. Initially I was attributing it to the full moon, but I honestly think it was the detox or a combination of moon and detox. My Mom told me that being on a detox is like peeling back the layers of the onion. I thought she meant they both make you cry...oopsie my bad. 
• I do not need sleep. I couldn't sleep last night because I was afraid of sleeping through my alarm clock, however I never hit a wall today and I felt totally fine the entire day.
• I have some odd dreams. I have been notorious for not remembering my dreams, however on this detox I remember them. Sure the most vivid dream involved a bulldog eating my cellphone, but remembering a dream is remembering a dream, beggars can't be choosers, right?