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Appetites and Adventures

Work it Out: 15 Detox Foods

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Working out detox-style is sometimes necessary.

I don’t regret my gluttony but my body is rejecting pig meat after this.

I’m not a fan of diets, as you know from my No Shit Diet.  What I’m talking about here is NOT a diet.  It’s being gentle with myself after putting my body through… well… one delicious weekend.  You see, I was feeling a big tired, run down, and downright sluggish after 3 days of throwing my normal way of eating out the window.  It was fun and I am thrilled I got to try all of the foods that I did, but I was excited by the thought of getting back to reality this week!

Today’s Work It Out is in the kitchen, with a detox spin.

sprint2table-workitout

 

Many detox “diets” eliminate dairy, meat, sugars, caffeine, beans, grains… the list goes on and on.  Never a fan of cutting out foods, I decided to focus on what I needed to ADD to my diet to boost energy and help my body get back on track after last weekend’s Food & Wine Festival.

I consulted with my favorite resource – Google.  There are a million sites claiming to know the foods you should eat or special juices to drink.  I’m sure they are all fine, but I settled on the list of foods below for two reasons: they are seasonally appropriate and they all sounded appealing as I was making my list for the farmer’s market.

Here are some of  the foods I’m making sure to add to my diet this week to reset:

detox foods

Detox Foods

  1. Basil – It turns out that my favorite herb has anti-bacterial properties, and is full of antioxidants which protect the liver.
  2. Beets – Beets are full of magnesium, iron, zinc and calcium, and help by making sure that toxins actually flush all the way out of your body.  They are also a great source of betacyanin, which has cancer-fighting properties.
  3. Blueberries – The berries I’ve had this season are some of the most flavorful in recent memory.  A handful of blueberries are a low-calorie way to curb a sweet tooth, while providing you with fiber and vitamin C.  They are consistently ranked at the top when it comes to antioxidant capacity!
  4. Cabbage – This beautiful cruciferous helps your liver and aids in… errr… going to the bathroom (if you know what I mean).  Going #2 expels toxins, leaving you feeling fresh.
  5. Cinnamon – I use cinnamon like most of America uses salt.  It goes on everything in my house because I like everything to taste like cookies.  In addition to making everything taste better, it revs your metabolism and is full of iron, calcium and manganese.  Manganese is great for helping your body process fatty acids and keep blood sugar levels stable.
  6. Cucumber – Cucumbers are 95% water, help flush out toxins and alkalize the body.  I love to snack on slices with a little rice vinegar ans freshly ground pepper.
  7. Garlic – It keeps vampires away, but did you know it also boosts up the immune system as well as helps out the liver?  It also helps to add flavor to all you other toxin-eliminating veggies!
  8. Ginger – Like cinnamon, ginger spikes metabolism and flushes out waste. It’s also a tummy soother and may help keep your appetite in check.  I like to add fresh ginger to smoothies (like this Cherry-Ginger), or just toss a piece in hot water with lemon and a cinnamon stick and Irish whiskey.
  9. Goji berries – These chewy teats boost vitamin C and beta-carotene intake. This is important because vitamin C help remove waste from your body, and beta-carotene improves liver performance.
  10. Hemp Seeds – These chewy, nutty nutritional bombs are an excellent source of omega 3 & 6 fatty acids, are an easily digestible protein, are anti-inflammatories, and aid in elimination.  Try sprinkling them on salads, yogurt, or smoothie bowls!
  11. Lemon – You probably all know that lemon flushes toxins from your body.  See the Ginger note for a great drink, or just squeeze a bunch in water first thing get your digestive system ready for the day.
  12. Onions – Onions have sulfur-containing amino acids, which efficiently detox the liver.  the are best eaten raw to get the most of their health benefits, so I’ve been tossing them on salads!
  13. Parsley – It’s not just a plate garnish!  Parsley is rich in beta-carotene and vitamins A, C, and K which protect your kidneys and bladder.
  14. Sesame Seeds – This one shocked me!  Did you know sesame seeds help protect your liver from alcohol and other toxins?
  15. Spinach – Popeye was on to something.  Spinach (and other greens) is high in fiber and contains high amounts of vitamins A, C,E, iron, beta carotene and calcium.  These are all essential nutrients that aid in the body’s natural detoxification process.

Bonus: Don’t underestimate the importance of water!  It is important for organ health, and for flushing toxins out of your body.  Especially in these sweaty, exercise-filled summer months it’s important to stay hydrated.

If you follow me on Instagram, you’ve seen a lot of the salad creations I’ve been eating.  I’m still adding protein (duh), but I’ve been focusing on getting these veggies and seeds in too!

This Ultimate Detox Salad couldn’t be healthier if it tried.  It also tastes good.  I’d have eaten it at the Food & Wine Festival! 😉

Ultimate Detox Salad

Ultimate Detox Salad

  • Spinach
  • Parsley, chopped
  • Basil, chopped
  • Red onion, diced
  • Cucumber, diced
  • Raw beet, shredded
  • Sesame seeds
  • Shredded cabbage
  • 1-2 cloves garlic, minced
  • 1/2 inch piece fresh ginger, minced
  • 1/4 tsp cinnamon
  • Red pepper flakes, to taste
  • Juice from 1/2 lemon

 Combine first 6 ingredients in salad bowl.

Toast sesame seeds in a non-stick pan over medium heat, stirring occassionally.  Add remaining ingredients and  saute until tender.

Add cabbage sautee to salad bowl and enjoy!

Note: This is more of a “guideline” recipe.  Salads make it easy to add or remove ingredients, and exact measurements really aren’t necessary.

***

I’m actually feeling more normal today.  I’m SO thankful that exercise and a (mostly) healthy diet has left my body fairly resiliant.

Do you ever feel sluggish after eating heavy?

What are your favorite detoxifying/refreshing foods?

Ultimate Veggie Trail Mix

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It would be impossible to make this dish any more healthy.

Filled with raw, fresh veggies, you would probably ascend into some new level of raw health food heaven if you ate it all in one sitting.  Either that or have some serious gas.

When I saw this recipe for a Detox Salad from Angela @ Oh She Glows, I knew I had to make it post-Chilean tour of gluttony.  In my version I use her base of cauliflower and broccoli, but added some extra nutrients with kale and mushrooms.  I love the meaty earthiness the mushroom adds!

To dress the veggie mix, I used fresh lemon juice and my new Chilean spice blend, merkén.  You can read more about it here, but it’s basically a mix of red chilies, coriander, cumin, and salt.  Spicy and smokey!  The other blend in the pic above is a sea weed flake mix: dulse, laver, and sea lettuce.  I picked it up a Whole Foods recently and am addicted to the briny, slightly sweet flakes.

All mixed up it looks like trail mix, hence the name.  However, I wouldn’t recommend adding chocolate in this type of trail mix. 🙂

Recipe at the end.

I finally have workouts to recap!  This week I was back on it full-blast.  I’m embarking on a new fitness endeavor… after my first leg/glute workout with a trainer on Monday, I was so sore that I could barely walk until Friday.  At one point I (slowly) lowered myself to the floor to do push ups, gave up at 40, and then just laid there in downward dog for a sold half hour.  More this new punishment journey tomorrow!

Today I am sore from playing 4 softball games in 90 degree weather.  I drank 150 oz of water and I STILL had a headache until bedtime.  At least I my socks looked cool.

Workout Recap (6/18- 6/24):

  • Monday – Ab Ripper X, Legs/Glutes (w/ trainer), 40 push-ups
  • Tuesday – Tris/Chest, 1.5 mile walk, 100 push-ups
  • Wednesday – Shoulders, 3 mile walk, 100 push-ups
  • Thursday – Biceps, 3.5 mile walk, 100 push-ups
  • Friday – Back/Tris (w/ trainer), 2.5 mile walk
  • Saturday – Butt/Shoulders, 20 min bike ride
  • Sunday – 4 softball games

The Ultimate Veggie Trail Mix - this might be the healthiest thing you could put in your mouth!

Ultimate Veggie Trail Mix

  • 1 small head broccoli, stems removed
  • 1/2 small head cauliflower, stems removed
  • 1 large carrot, shredded or finely chopped
  • 2 large kale leaves, finely chopped
  • 5-6 baby bella mushrooms, diced
  • 2 T red onion, minced
  • 1/4 C pumpkin seeds (pepitas)
  • 1 T fresh rosemary, finely chopped
  • 1/4 C fresh lemon juice
  • 1/2 tsp merkén (or mix of smoked paprika, coriander, cumin, and salt)
  • 1/2 tsp garlic powder
  • Dulse or lavar flakes (optional)
  • 4-5 drops NuNaturals orange liquid stevia (or other sweetener, to taste)
  • S&P, to taste

In a Vitamix or food processor, process the broccoli until fine. Place in a large bowl.  Repeat with cauliflower, then with carrots.

Stir in kale, mushrooms, onion, pumpkin seeds, and rosemary.  

In small bowl, stir together lemon juice and seasonings to taste.  Pour over salad and mix well.  Allow to marinate at least 1 hour before serving.

Makes ~5 cups.

Approximate nutritionals: 94 calories, 5.9g fat, 8g carbohydrates, 2.7g fiber, 2.6g sugar, 5.1g protein.

***

I brought this trail mix to the ball field for lunch.  Amazingly, people didn’t stare.  They must have been too busy having heat strokes.

Have you made any good blogger recipes lately?

What was the highlight of your weekend?

Leftovers + Love Your Liver Cleanse Recap

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People are always hating on leftovers.

They aren’t so bad!  They make great lunches for work, and you much know that last night’s pizza is best eaten cold while standing in the refrigerator door.

This post isn’t about pizza (sorry).  It’s about the tidbits leftover from the week that I wanted to share, but never found a spot in the belly of my posts for.  (See the leftover food tie-in?  Funny, right?)

1. My new favorite snack combo:

Blackberry Coconut Cottage Cheese

  • ~ 1/2 C cottage cheese
  • 2 T unsweetened coconut milk (I used So Delicious)
  • 1 T coconut flour
  • ~1/4 c blackberries, sliced in half
  • 1/2 tsp cinnamon
  • 1/8 tsp ground cardamom
  • 4-5 drops NuNaturals Vanilla Liquid Stevia
 Mix it all together, smashing the berries a big to release their juice.  Best enjoyed right out of the container. 🙂

2. Chilean late-night street food

It was a tasty adventure, but I’m still shocked I didn’t get food poisoning.  And I will never tell what time of night/morning this occurred.

Clockwise, Left to Right:  the line, a man cooking kabobs on a shopping cart, my sandwich being prepared, sandwich being shoved in my camera (they didn’t understand my need to take pics of everything).

I’m not sure what the sandwich it was, but it involved a delicious grilled bread with some sort of sketchy meat and lots of avocado.  Sold.

3. Guest posters are the best

I am forever indebted to my gracious guest-posters.  In case you missed any of them:

4. Travel Buddies

I don’t think I said it enough in all of the Chile recap posts, but these are the BEST travel companions in the world.  I have never spent so much time with such fun, laid back, drama-free women.

Julia and Katherine, thank you for a memorable, intoxicatingly fun, and sometimes bizarre (in the best way possible) adventure.

I can’t wait for our next excursion!!!

5. The “Love Your Liver” Arden’s Garden cleanse

I gave my live some love post-Chile trip.  Lindsay requested that I say a little more about my post-Chile recovery cleanse.  Here’s the basics from their website:

“Fatigue, depression, nausea, dizziness, and unexplained weight gain may indicate your liver needs some lovin’! This cleanse helps your body rid itself of toxins and cleanse the blood. The liver converts everything we eat and breathe into life-sustaining substances, while also filtering toxins at the rate of a quart of blood per minute.”

They give you the juices you need, and tell you when to drink what.  You are also told to drink as much water as possible.  Here’s the line-up:

  • 5 Multi-Max – afternoon snack was kale, spinach, cucumber, and celery
  • 3 Salad in a Glass – dinner was beets, carrots, celery, spinach, parsley, and cucumber
  • 3 pH Solution – breakfast (part 1) and mid-morning snack was distilled water, cucumber, celery, lemon, spinach, and parsley
  • 3 Apple – lunch
  • 2 Carrot (They only had 1 carrot, so I got a Carrot-Cocoa instead.  Poor me had to drink chocolate.) – this is breakfast part 2
  • 1 Pure Lemon – drink 2T with water first thing in the morning and again right before bed.

My favorite was the apple.  I used the Vitamix to turned it into an apple cider sorbet bowl (with some cinnamon):

The Multi was hard to choke down.  That just means it’s really good for you, right?  I added some cinnamon and Stevia.  It may be “cheating,” but you have to do what you have to do.

I was hungry the first day.  I cheated with salad with avocado and sunflower seeds at dinner.  After that I was used to the routine and didn’t suffer much from hunger pangs.

To get the full benefits, they suggest following the cleanse with two days of raw vegetables and fruits.  I mostly did that, with the exception of a much-needed casein protein shake.  This was a fabulous cleanse.  In 3 days I felt almost human; after the two raw days following I was back to 100%.

Added bonus: it tamed the sugar addiction that had been rearing its ugly head.

For more info, click here to visit the Arden’s website.

P.S. My sister’s band, Goose & Fox, is recording an album.  She begging for money via Kickstarter.  Click here to check out her project/video!  Here’s one of my favorite songs by the duo:

***

Ok – done with Chile for a bit.  Next week I’m back with a TON of recipes and an awesome giveaway!

Have you ever done a juice cleanse?  Did you like it?

Would you eat random street food in a foreign country?  Out of a shopping cart?

Chilled Cucumber Spinach Detox Soup

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Jet lag.  3 out-of-control inboxes.

…and a big smile after a stellar vacation.

I can’t wait to share all the fun with you guys, but today it’s going to be short and sweet as I play catch up.

Yes, I ate the red meat, but surprisingly more fish (more popular in Chile).  I’m still committed to a plant-based diet at home though.  In fact, this is all I’ve wanted coming back today:

A chilled summer soup packed with green nutrients.

It was a bowl-licking moment.

Chilled Cucumber Spinach Soup

  • 1 cucumber
  • 2 C spinach
  • 2-3 celery stalks (don’t use if you are using a regular blender)
  • 1/2 jalapeno
  • 1/2 C cilantro
  • 2 T hemp seeds
  • 1 tsp apple cider vinegar
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • 1/4-1/2 C water (adjust to your preference)
  • S&P, to taste
  • Optional garnish: radish, cilantro, red pepper flakes, freshly ground pepper

Toss everything in a Vitamix (or regular blender) and blend until smooth.  

Adjust spices and liquid to your preference.

Serves 2.

***

You guys should see my Reader.  I missed you guys and I have a LOT to catch up on!

What do you crave after a decadent vacation?

What was the best thing you ate/did in the past week?

Blueberry-Green Tea Bulgur Antioxidant Bowl

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Because breakfast is the most important meal of the day…

 

I bring you an antioxidant-rich breakfast bowl!  This RAW Blueberry-Green Tea Bulgur Bowl will help you start the day out right.

Seriously – this thing kept me energized and full until lunch.

 

 

Curious for the recipe?  Click here to check out my guest post today over on A Dash of Meg!

***

I’m headed to the Atlanta Food & Wine Festival this weekend.  Can’t wait to recap for you next week!

What are you looking forward to this weekend?

Does Food & wine hold a festival where you live?  I would love to attend the one in Aspen!

 

Mexican Cauliflower “Rice” Bowl + Giveaway Winner

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Rice has never been appealing to me.

It’s always been sort of boring to me.  Like a waste of plate space.  I’d rather have more veggies or a big piece of crusty bread.  I even order my burrito bowl from Willy’s without rice.

When I started seeing cauliflower rice recipes floating around Pinterest, I had to check it out for myself.  Finally, was way to re-create rice-based meals without having to waste space on actual rice.  Other benefits: it doesn’t take an hour to cook, it’s loaded with fiber, and one cup is only 28 calories!

I’d like to say that Cinco de Mayo was the inspiration for making this bowl Mexican… but really it’s just because I eat something Mexican-ish nearly every day.

This is the simplest recipe – you simply put the cauliflower in a blender or food processor and pulse until it resembles rice.  I added some red pepper to mine to make it more flavorful and festive-looking.

Topped with carrots, black beans, avocado, pineapple, and cilantro and then smothered in a spicy salsa verde, this bowl looked like a fiesta!  It made for a filling lunch that didn’t weigh me down and make me yearn for a siesta.

I really loved how the cauliflower really did resemble rice, and the way it took on the other flavors in my Mexican bowl.  If I hadn’t made it myself, I would have had no idea I was eating cauliflower!

Before we get to the recipe… I guess you want to know if you won the Nature Box giveaway. 🙂

The lucky winner is….

Carrie @ Fueled by Plants

Email me your address and I’ll get it to Nature Box in time for the May box delivery!

Mexican Cauliflower “Rice” Bowl

  • 1 head cauliflower
  • 1/2 red pepper
  • 1/2 C black beans
  • 1/2 C pineapple, cubed
  • 1/4 C red onion
  • 1/2 avocado, cubed
  • 1 carrot, diced
  • Cilantro
  • Salsa
  • Cumin, cinnamon, red pepper flakes, S+P, to taste

Cut cauliflower and red pepper into pieces and place in a food processor or blender.  Pulse the pieces until they are the size and consistency of rice.

Transfer the “rice” to a medium bowl.  Top with remaining ingredients.  Sprinkle with cumin, a pinch of cinnamon, red pepper flakes, and S&P, to taste.

Enjoy!

***

I procrastinated packing last night… so I better get to it before my afternoon flight.  I can’t believe the Blend weekend is FINALLY here!!!

How will you be celebrating Cinco de Mayo?

Are you a fan of rice?  Have you ever made a rice alternative?

Zucchini Pasta with Raw (vegan) Alfredo Sauce

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The 2 Week Veg Pledge is over.

At first I was sad and then I realized… I’ll still eat a plant-based diet.  I’ll probably even keep making an effort to have at least one veggie serving at every meal (breakfast included).

You may have checked out this post where I announced that as part of the Food Buzz Tastemakers program, I was selected to take the Green Giant Veg Pledge.  The pledge was to eat one more cup of vegetables per day.

Over the past couple of weeks I did a pretty good job at keeping up with it.  I even added arugula to my pizza on a less-than-clean dinner out. 🙂  Here are a few of my favorite veggie-based meals over the past couple of weeks:

Zucchini Bread Oatmeal

Carrot Cake Smoothie

Edamame and Jicama Salad

Spring Endive Boats

Raw Collard Green “Tacos”

Last but not least I made Zucchini Pasta with Raw Alfredo Sauce.

For years I have resisted making a “cheese” sauce out of cashews.  Partially out of laziness, partially out of the belief that I’d have to eat a full cup of cashews to make enough sauce.

I feel silly now.

Cashews actually get fluffy when blended, FYI.  You won’t even need to eat 1/2 a cup of them (not for lack of wanting).

When Janet @ The Taste Space posted this recipe for her Raw Alfredo Sauce with Basil, Cherry Tomatoes, and Zucchini Noodles, I knew I had to try a version of my own.

The lemon-y sauce was fantastic with the fresh zucchini and the sweet heirloom tomato.  Light and summery, I will be making this raw dish over and over again.

The sauce can be used for a number of things!  So far I have added it to smoothies, used it as a sauce for a raw collard taco, and slathered it on a sweet potato fr a snack.

Use your imagination!  And make a double batch.

 

Zucchini Pasta with Raw Alfredo Sauce

  • 1/2 C cashews, soaked for 2-4 hours and drained
  • Juice of 1/2 large lemon
  • 1-2 drops NuNaturals Lemon Liquid Stevia
  • 1/4 tsp white miso
  • Water, as needed (~2 T)
  • 2 zucchinis, spiralized (or finely cut with a cheese cutter, as I did)
  • 1/2 carrot, spirialized (or fine cut with same high-tech method above)
  • 6-8 stalks of asparagus, cut into 1/2 in pieces
  • 1 large Heirloom tomato, diced
  • 5-6 basil leaves, chiffonaded

Place the soaked cashews, lemon juice, Stevia, miso, and water in a blender and blend until smooth.

Combine vegetables in bowls and drizzle each with 2-3 T of sauce.

Top with basil, pepper, and red pepper.

Any remaining sauce may be stored in the fridge.

Serves 2.

***

In case you’re curious about that NuNaturals Lemon Stevia… check back Monday.  There just might be a give away… 🙂

Have you ever made cashew “cheese?”

What are you looking forward to this weekend?

Green Giant Veg Pledge

By

Eating clean takes effort.

Many of us use spring as an opportunity to clean up our diets.  The crisp, seasonal produce and the warmer air lends itself to lightening up our dishes.  Adieu, winter squashes.

However, the feeling in the air alone doesn’t make it easier to eat cleaner.  Eating better does take some forethought.

 

Skinny Girl Thai Greek Sauce

 

As part of the Food Buzz Tastemakers program, I was selected to take the Green Giant Veg Pledge.  This is a two-week pledge to eat one more cup of vegetables per day.  I am especially excited to have the extra motivation to step away from the Peeps and towards the rabbit food.

 

Beet Sunflower Pesto

 

 

Who else is up for the challenge?

To help us get started, here are some ways I like to add additional veggies to my diet:

  • Add a handful of spinach to smoothies/shakes – it will turn your beverage green, but you’ll never taste a difference.  Check out this green spinach smoothie:  

 

  • Before dinner each night, begin with a side salad – this can get your greens in and help you to fill up on the good stuff before filling up on heavier fare
  • Use greens in place of carbs, like I did with these collard tacos
  • Keep pre-cut veggies in your fridge for a quick grab-and-go snack
  • Shop the perimeters of the grocery store – if you don’t meander down the cookie aisle, those treats won’t end up in your pantry at home and you’ll be “forced” to choose a healthier (veggie) snack option
  • Turn salads into meals by “eating the rainbow” – add colorful veggies like beets, carrots, broccoli, cauliflower, cabbage, sugar peas, raw yellow squash/zucchini, etc. (Check out these lunch salad ideas!) 

 

  • Add a veggie or two to your usual meals: saute spinach and mushrooms to go with scrambled eggs, toss some kale into soups, serve grains in a roasted red pepper or tomato, use parsnips as rice or beans for burgers. 

***

I do love my greens. Nevermind the gas.  🙂

Will you take the Green Giant 2 Week Veg Pledge with me?

How do you incorporate more veggies into your diet?

 

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